Name: Third Term SS1 Catering And Craft Practice Lesson Note
SKU: 6239
Price: 500.00 NGN
Availability: InStock

Third Term SS1 Catering And Craft Practice Lesson Note

₦500.00

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Features:

Editable and Printable
Available in Ms Word/PDF Formats
Comprehensive and Well-Structured
Follows NERDC Curriculum Guidelines
Includes Scheme of Work for the Term

Description

This lesson note covers the following topics for SS1 Third Term Catering And Craft Practice:

Week 1: Food and beverage service personnel

(a) Revision

(b) Personnel in food and beverage service area and their functions

Week 2: FOOD AND BEVERAGE SERVICE PERSONNEL. Personnel in food and beverage service areas and functions (contd)

Week 3: Types of service- explanation on the different types of food- service. e.g. table service self-service, plate service, service away from the table.

Week 4: Food Service

(a) TYPES OF FOOD SERVICE.

(b) FACTORS TO CONSIDER IN CHOOSING FOOD SERVICES METHOD/FOOD SERVICE SEQUENCE.

Week 5: Types of services-s definitions of table covers and types of cover and the make-up wares for each cover. E.g. flat ware, hollow ware, glass wareetc.

Week 6: Pre service preparation/ Table linen.

WEEK SEVEN: MID TERM

Week 8 & 9: EQUIPMENT USED IN TABLE SERVICE.

CROCKERY

Week 10: Kitchen equipment: meaning, types, classification and identification.

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