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Catering and Craft Practice – SS1, SS2 & SS3 Curriculum; Scheme of Work; Assessment Tests

Hello and welcome!

ASSURE Educational Services has put-together the scheme of work on Catering and Craft Practice  – SS1, SS2 and SS3 based on the National Curriculum and the syllabus of WAEC and NECO. All the topics highlighted in the National Curriculum and the syllabus of WAEC and NECO have been accommodated in our Scheme of Work.

End of term Assessment Tests in SS1, SS2 and SS3 alongside Overall Assessment Tests are available. Schools may adopt our scheme of work because of its simplicity and ease of monitoring of academic activities.

The Scheme of Work stated below is inexhaustible. Schools are encouraged to input weeks and periods of completion of topics in accordance with the academic calendar, number of students and available classes.

SS1 Catering and Craft Practice – 1st Term Scheme of Work

Class Term Main-Topics Sub-Topics Contents
SS1 1st Term THE CONCEPT OF CATERING (1) Hospitality industry/catering (a) Definitions:
(i) Hospitality
(ii) Catering
(b) Components of hospitality industry
(2) Types of catering establishments (a) Types of catering establishment e.g. hotel, restaurant, hospitality catering, outdoor catering, school, mobile catering etc.
(b) Functions of catering establishments.




SS1 Catering and Craft Practice – 2nd Term Scheme of Work

Class Term Main-Topics Sub-Topics Contents
SS1

2nd Term

THE CONCEPT OF CATERING

(1) Culinary terms (a) Culinary terms commonly used in catering
(b) Glossary of culinary terms.
(2) Safety precaution in catering (a) Types and causes of accidents.
(b) Prevention/management.
(c) First aid
(d) Fire fighting equipment
(3) Sanitation and Hygiene in catering. Types of sanitation and hygiene such as:
(i) Water sanitation
(ii) Environmental sanitation
(iii) Food safety practices
(iv) Kitchen hygiene
(v) Personal hygiene



SS1 Catering and Craft Practice – 3rd Term Scheme of Work

Class Term Main-Topics Sub-Topics Contents
SS1 3rd Term FOOD COMMODITIES AND METHODS OF FOOD PREPARATION (1) Study of food commodities and principles of cooking methods. (a) Food commodities e.g. poultry, game, meat, fish, vegetables, fruits, dairy products, pulses, cereals, herbs, flavourings etc.
(b) Methods of cooking:
(i) Boiling e.g. stock, soups and sauces.
(ii) Roasting e.g. fish, beef and poultry.
(iii) Grilling e.g. fish, meat etc.
(iv) Baking e.g. pastry and confectionery.
(2) Principles of cooking methods and practical demonstrations (a) Principles of cooking methods
(b) Preparation of the various food commodities.
(c) Standard/local measurements.




SS2 Catering and Craft Practice – 1st Term Scheme of Work

Class Term Main-Topics Sub-Topics Contents
SS2

1st Term

SERVICE OF FOODS AND DRINKS

(1) Food and beverage service personnel (a) Personnel in the foods and beverage area.
(b) Functions of food and beverage personnel.
(2) Types of food service and table laying/setting (a) Different types of food service
e.g. Gueridon, silver service,
waiter service, vending, buffet
and banquet service.
(b) Types of covers
(c) Types of table laying/setting
(3) Types of alcoholic and non alcoholic drinks. (a) Bar
(b) Alcoholic beverages
(c) Non alcoholic beverages



SS2 Catering and Craft Practice – 2nd Term Scheme of Work

Class Term Main-Topics Sub-Topics Contents
SS2


2nd Term


SERVICE OF FOODS AND DRINKS

(1) Costing and control in catering. (a) Cost/sales
(b) Dish costing
(c) Portion control
KITCHEN EQUIPMENT AND THEIR USES

(1) Types of kitchen equipment and their uses. (a) Kitchen equipment
(b) Uses of kitchen equipment.
(2) Care and maintenance of kitchen equipment (a) Care of various kitchen equipment
(b) Maintenance of kitchen equipment
MENU PLANNING
(1) Principles of menu planning (a) Meaning and scope of menu.
(b) Factors that affect menu planning.




SS2 Catering and Craft Practice – 3rd Term Scheme of Work

Class Term Main-Topics Sub-Topics Contents
SS2

3rd Term

MENU PLANNING (1) Types of menu and demonstrations (a) Types of menu e.g. table d’hote, a la carte, and special occasions.
(b) Others: – breakfast, tea, dinner, supper, luncheon, carte du jour, plate du jour etc.
(2) Special menu and demonstrations (a) Meals plan for vegetarians
(b) Meals plan for the vulnerable group.
(c) Meals plan for manual, sedentary workers etc.
(3) Accompaniments (a) Food accompaniments.
(b) Table accompaniments.

 

SS3 Catering and Craft Practice – 1st & 2nd Term Scheme of Work – Practical/Revision



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