Third Term SS2 Catering And Craft Practice Lesson Note
Pay with your ATM Card, USSD code or Bank Transfer to get immediate access to the download link page (download link will also be sent to your email address) for SS2 Third Term Catering And Craft Practice lesson note. Payments are securely handled by Paystack. [select-faq faq_id='5273']
₦500.00
Pay with your ATM Card, USSD code or Bank Transfer to get immediate access to the download link page (download link will also be sent to your email address) for SS2 Third Term Catering And Craft Practice lesson note. Payments are securely handled by Paystack.
Our lesson notes are downloaded in Ms-Word Format.
HOW TO PLACE ORDER: Under the eNote you want to order, click “Order Now“, then scroll down and click on “Proceed to Checkout” to load the order page, enter your payment details and click “Place Order” to finalize your order either using your ATM Card or by Bank transfer.
[To add multiple items to the cart, after adding the first item to cart, before proceeding to checkout, click on “Continue Shopping” to add more item(s) to cart, before clicking “Proceed to Checkout” to finalize your order.]
DOWNLOAD LINK(S): After a successful payment, you will be automatically redirected to the download page (also the download link(s) will be automatically sent to your email address).
CONTACT US: Need help? Contact admin via WhatsApp: 08075777704 or Email: edupodia@gmail.com
Description
This lesson note covers the following topics for SS2 Third Term Catering And Craft Practice:
WEEK 1: Revision of last terms work.
WEEK 2: Special menu for vegetarians
WEEK 3: Meal plan for vulnerable group e.g pregnant women, lactating mothers, the aged and infants.
WEEK 4: practical on meal for vegetarians and vulnerable people.
WEEK 5: Meal plan for manual, sedentary workers.
WEEK 6: Practical on Meal plan for manual, sedentary workers,
WEEK SEVEN: MID TERM
WEEK 8: Accompaniments. (A) Meaning of food and table accompaniment. (B) Types of accompaniment, uses and advantages of food accompaniment
WEEK 9: Practical on accompaniments (food and table accompaniment
WEEK 10: Costing and control in catering: