Recent Scheme of Work on Catering and Craft Practice

Syllabus for Senior Secondary




FIRST TERM
SSS 1 SSS 2 SSS 3
WEEK 1: Revision
WEEK 1: Revision
WEEK 1: Revision
WEEK 2

Theme: Concept Of Catering

Topic: Hospitality industry/Catering

Sub-Topic:
Content:
1. Meaning of hospitality industry.
2. The origin and meaning of catering
3. Housekeeping personnel, duties and responsibilities
4. Bed making
WEEK 2

Theme: Kitchen Equipment And Their Uses

Topic: Types of kitchen equipment and their uses

Sub-Topic:
Content:
Kitchen equipment
WEEK 2

Theme: Menu Planning

Topic: Special menu and demonstrations

Sub-Topic:
Content:
Plan meals for vegetarians
WEEK 3

Theme: Concept Of Catering

Topic: Hospitality industry/Catering (Cont.)

Sub-Topic:
Content:
1. Meaning of hospitality industry.
2. The origin and meaning of catering
3. Housekeeping personnel, duties and responsibilities
4. Bed making
WEEK 3

Theme: Kitchen Equipment And Their Uses

Topic: Types of kitchen equipment and their uses

Sub-Topic:
Content:
Kitchen equipment
WEEK 3

Theme: Menu Planning

Topic: Special menu and demonstrations

Sub-Topic:
Content:
plan meal for pregnant, lactating, aged, infants etc
WEEK 4

Theme: Concept Of Catering

Topic: Types of catering establishment

Sub-Topic:
Content:
1. Types of catering establishment e.g. hotel, restaurant, hospital catering, outdoor catering, school, mobile catering etc.
2. Functions of catering establishments.
WEEK 4

Theme: Kitchen Equipment And Their Uses

Topic: Types of kitchen equipment and their uses

Sub-Topic:
Content:
uses of kitchen equipment under
WEEK 4

Theme: Menu Planning

Topic: Special menu and demonstrations

Sub-Topic:
Content:
plan meals for manual sedentary workers
WEEK 5

Theme: Concept Of Catering

Topic: Types of catering establishment (Cont.)

Sub-Topic:
Content:
1. Types of catering establishment e.g. hotel, restaurant, hospital catering, outdoor catering, school, mobile catering etc.
2. Functions of catering establishments.
WEEK 5

Theme: Kitchen Equipment And Their Uses

Topic: Types of kitchen equipment and their uses

Sub-Topic:
Content:
uses of kitchen equipment under
WEEK 5

Theme: Menu Planning

Topic: Special menu and demonstrations

Sub-Topic:
Content:
plan meals for manual sedentary workers
WEEK 6

Theme: Concept Of Catering

Topic: Culinary terms

Sub-Topic:
Content:
1. Culinary terms commonly used in catering
2. Glossary of culinary terms
WEEK 6

Theme: Kitchen Equipment And Their Uses

Topic: Care and maintenance of kitchen equipment

Sub-Topic:
Content:
Care of various kitchen equipment
WEEK 6

Theme: Menu Planning

Topic: Accompaniments

Sub-Topic:
Content:
Food accompaniments
WEEK 7

Theme: Concept Of Catering

Topic: Culinary terms (Cont.)

Sub-Topic:
Content:
1. Culinary terms commonly used in catering
2. Glossary of culinary terms
WEEK 7

Theme: Kitchen Equipment And Their Uses

Topic: Care and maintenance of kitchen equipment

Sub-Topic:
Content:
Care of various kitchen equipment
WEEK 7

Theme: Menu Planning

Topic: Accompaniments

Sub-Topic:
Content:
Food accompaniments
WEEK 8

Theme: Concept Of Catering

Topic: Safety procedures in catering

Sub-Topic:
Content:
1. Types and causes of accidents.
2. Prevention/remedy
3. First aid
4. Firefighting equipment
WEEK 8

Theme: Kitchen Equipment And Their Uses

Topic: Care and maintenance of kitchen equipment

Sub-Topic:
Content:
Maintenance of kitchen equipment
WEEK 8

Theme: Menu Planning

Topic: Accompaniments

Sub-Topic:
Content:
Table accompaniments
WEEK 9

Theme: Concept Of Catering

Topic: Safety procedures in catering (Cont.)

Sub-Topic:
Content:
1. Types and causes of accidents.
2. Prevention/remedy
3. First aid
4. Firefighting equipment
WEEK 9

Theme: Kitchen Equipment And Their Uses

Topic: Care and maintenance of kitchen equipment

Sub-Topic:
Content:
Maintenance of kitchen equipment
WEEK 9

Theme: Menu Planning

Topic: Accompaniments

Sub-Topic:
Content:
Table accompaniments

WEEK 10: REVISION AND EXAMININATION

WEEK 10: REVISION AND EXAMININATION

WEEK 10: REVISION AND EXAMININATION
SECOND TERM
SSS 1 SSS 2 SSS 3
WEEK 1: Revision
WEEK 1: Revision
WEEK 1: Revision
WEEK 2

Theme: Food Commodities And Methods Of Food Preparation

Topic: Study of food methods and principles of cooking methods

Sub-Topic:
Content:
Food commodities e.g. poultry, game, meat, fish, vegetables, fruits, dairy products, pulses, cereals, herbs, flavourings, etc.
WEEK 2

Theme: Food Commodities And Methods Of Food Preparation

Topic: Principles of cooking methods and practical demonstrations

Sub-Topic:
Content:
Principles of cooking methods
WEEK 2

Theme: Service Of Food And Drinks

Topic: Types of alcoholic and nonalcoholic drinks

Sub-Topic:
Content:
Bar
WEEK 3

Theme: Food Commodities And Methods Of Food Preparation

Topic: Study of food methods and principles of cooking methods (Cont.)

Sub-Topic:
Content:
Food commodities e.g. poultry, game, meat, fish, vegetables, fruits, dairy products, pulses, cereals, herbs, flavourings, etc.
WEEK 3

Theme: Food Commodities And Methods Of Food Preparation

Topic: Principles of cooking methods and practical demonstrations

Sub-Topic:
Content:
Methods of cooking:
a. boiling eg. Stock, soups and sauces
b. roasting eg. Fish, beef and poultry
c. grilling eg. Fish, meat etc.
d. baking eg pastry and confectionery
WEEK 3

Theme: Service Of Food And Drinks

Topic: Types of alcoholic and nonalcoholic drinks

Sub-Topic:
Content:
Alcoholic beverages
WEEK 4

Theme: Food Commodities And Methods Of Food Preparation

Topic: Study of food methods and principles of cooking methods (Cont.)

Sub-Topic:
Content:
Methods of cooking
WEEK 4

Theme: Menu Planning

Topic: Menu planning

Sub-Topic:
Content:
meaning and scope of menu
WEEK 4

Theme: Service Of Food And Drinks

Topic: Types of alcoholic and nonalcoholic drinks

Sub-Topic:
Content:
Alcoholic beverages
WEEK 5

Theme: Food Commodities And Methods Of Food Preparation

Topic: Study of food methods and principles of cooking methods (Cont.)

Sub-Topic:
Content:
Methods of cooking
WEEK 5

Theme: Menu Planning

Topic: Menu planning

Sub-Topic:
Content:
factors that affect menu planning
WEEK 5

Theme: Service Of Food And Drinks

Topic: Types of alcoholic and nonalcoholic drinks

Sub-Topic:
Content:
Non-alcoholic beverages
WEEK 6

Theme: Food Commodities And Methods Of Food Preparation

Topic: Study of food methods and principles of cooking methods (Cont.)

Sub-Topic:
Content:
Preparation of the
WEEK 6

Theme: Menu Planning

Topic: Menu planning

Sub-Topic:
Content:
factors that affect menu planning
WEEK 6

Theme: Service Of Food And Drinks

Topic: Costing and control in catering

Sub-Topic:
Content:
Cost/sales
WEEK 7

Theme: Food Commodities And Methods Of Food Preparation

Topic: Study of food methods and principles of cooking methods (Cont.)

Sub-Topic:
Content:
various food commodities
WEEK 7

Theme: Menu Planning

Topic: Types of menu and demonstration

Sub-Topic:
Content:
Types of menu eg. Cyclical, table d hote, ala carte, special function, ethnic, hospital and menu for people at work
WEEK 7

Theme: Service Of Food And Drinks

Topic: Costing and control in catering

Sub-Topic:
Content:
Dish costing
WEEK 8

Theme: Food Commodities And Methods Of Food Preparation

Topic: Study of food methods and principles of cooking methods (Cont.)

Sub-Topic:
Content:
standard/local measurements
WEEK 8

Theme: Menu Planning

Topic: Types of menu and demonstration

Sub-Topic:
Content:
Others breakfast, tea, dinner, suffer luncheon, carte dugout, plate dugout etc.
WEEK 8

Theme: Service Of Food And Drinks

Topic: Costing and control in catering

Sub-Topic:
Content:
Portion control
WEEK 9

Theme: Food Commodities And Methods Of Food Preparation

Topic: Study of food methods and principles of cooking methods (Cont.)

Sub-Topic:
Content:
standard/local measurements
WEEK 9

Theme: Menu Planning

Topic: Types of menu and demonstration

Sub-Topic:
Content:
Others breakfast, tea, dinner, suffer luncheon, carte dugout, plate dugout etc.
WEEK 9

Theme: Service Of Food And Drinks

Topic: Costing and control in catering

Sub-Topic:
Content:
Portion control

WEEK 10: REVISION AND EXAMININATION

WEEK 10: REVISION AND EXAMININATION

WEEK 10: REVISION AND EXAMININATION
THIRD TERM
SSS 1 SSS 2 SSS 3
WEEK 1: Revision
WEEK 1: Revision
WEEK 1: Revision
WEEK 2

Theme: Service Of Food And Drinks

Topic: Food and beverage service personnel

Sub-Topic:
Content:
Personnel in the food and beverage area
WEEK 2

Theme: Service Of Food And Drinks

Topic: Types of service, table laying

Sub-Topic:
Content:
Different types of food service eg. Guerdon, silver service, waiter service, vending, buffet and banquet service Types of table laying
WEEK 2

Theme:

Topic:

Sub-Topic:
Content:

WEEK 3

Theme: Service Of Food And Drinks

Topic: Food and beverage service personnel (Cont.)

Sub-Topic:
Content:
Personnel in the food and beverage area
WEEK 3

Theme: Service Of Food And Drinks

Topic: Types of service, table laying

Sub-Topic:
Content:
Different types of food service eg. Guerdon, silver service, waiter service, vending, buffet and banquet service Types of table laying
WEEK 3

Theme:

Topic:

Sub-Topic:
Content:

WEEK 4

Theme: Service Of Food And Drinks

Topic: Food and beverage service personnel (Cont.)

Sub-Topic:
Content:
Functions of food and beverage personnel
WEEK 4

Theme: Service Of Food And Drinks

Topic: Types of service, table laying

Sub-Topic:
Content:
Different types of food service eg. Guerdon, silver service, waiter service, vending, buffet and banquet service Types of table laying
WEEK 4

Theme:

Topic:

Sub-Topic:
Content:

WEEK 5

Theme: Service Of Food And Drinks

Topic: Food and beverage service personnel (Cont.)

Sub-Topic:
Content:
Functions of food and beverage personnel
WEEK 5

Theme: Service Of Food And Drinks

Topic: Types of service, table laying

Sub-Topic:
Content:
Different types of food service eg. Guerdon, silver service, waiter service, vending, buffet and banquet service Types of table laying
WEEK 5

Theme:

Topic:

Sub-Topic:
Content:

WEEK 6

Theme: Service Of Food And Drinks

Topic: Types of service and table laying

Sub-Topic:
Content:
Types of food service
WEEK 6

Theme: Service Of Food And Drinks

Topic: Types of service, table laying

Sub-Topic:
Content:
Types of table laying
WEEK 6

Theme:

Topic:

Sub-Topic:
Content:

WEEK 7

Theme: Service Of Food And Drinks

Topic: Types of service and table laying

Sub-Topic:
Content:
Types of covers
WEEK 7

Theme: Service Of Food And Drinks

Topic: Types of service, table laying

Sub-Topic:
Content:
Types of table laying
WEEK 7

Theme:

Topic:

Sub-Topic:
Content:

WEEK 8

Theme: Service Of Food And Drinks

Topic: Types of service and table laying

Sub-Topic:
Content:
Table laying
WEEK 8

Theme: Service Of Food And Drinks

Topic: Types of service, table laying

Sub-Topic:
Content:
Types of table laying
WEEK 8

Theme:

Topic:

Sub-Topic:
Content:

WEEK 9

Theme: Service Of Food And Drinks

Topic: Types of service and table laying

Sub-Topic:
Content:
Table laying
WEEK 9

Theme: Service Of Food And Drinks

Topic: Types of service, table laying

Sub-Topic:
Content:
Types of table laying
WEEK 9

Theme:

Topic:

Sub-Topic:
Content:


WEEK 10: REVISION AND EXAMININATION

WEEK 10: REVISION AND EXAMININATION

WEEK 10: REVISION AND EXAMININATION





We provide educational resources/materials, curriculum guide, syllabus, scheme of work, lesson note & plan, waec, jamb, O-level & advance level GCE lessons/tutorial classes, on various topics, subjects, career, disciplines & department etc. for all the Class of Learners


Free Will Donation

We know times are tough right now, but if you could donate and support us, be rest assured that your great contributions are immensely appreciated and will be for the progress of our work to help us pay for the server cost, domain renewal, and other maintenance costs of the site. Nothing is too small; nothing is too little.

Account Details

BANK: UNITED BANK FOR AFRICA PLC

ACCOUNT NAME: OFAGBE GODSPOWER GEORGE

ACCOUNT NUMBER: 2250582550

SWIFT CODE: UNAFNGLA

ACCOUNT TYPE: SAVINGS

CURRENCY: DOLLAR (USD) ACCOUNT

ADDRESS: 1. M. Aruna Close, Ughelli, Delta State, Nigeria

PHONE: +234805 5084784, +234803 5586470



BANK: UNITED BANK FOR AFRICA Plc (UBA)

ACCOUNT NAME: OFAGBE GODSPOWER GEORGE

ACCOUNT NUMBER: 2042116266

SORT CODE: 033243371

ACCOUNT TYPE: SAVINGS

CURRENCY: NAIRA ACCOUNT

ADDRESS: 1. M. Aruna Close, Ughelli, Delta State, Nigeria

PHONE: +234805 5084784, +234803 5586470



Your active support gives strength to our Team and inspires to work. Each donated dollar is not only money for us, but it is also the confidence that you really need our project!
AseiClass is a non-profit project that exists at its founders' expense, it will be difficult to achieve our goals without your help.
Please consider making a donation.
Thank you.


AseiClass Team

We provide educational resources/materials, curriculum guide, syllabus, scheme of work, lesson note & plan, waec, jamb, O-level & advance level GCE lessons/tutorial classes, on various topics, subjects, career, disciplines & department etc. for all the Class of Learners

Facts about Teachers

● ● ● Teachers Are Great No Controversy.

● ● ● Teachers are like candles, they burn themselves to light others.

● ● ● Teachers don't teach for the money.

● ● ● Every great mind was once taught by some brilliant teachers.

● ● ● Teachers are the second parents we have.

● ● ● If you can write your name, thank your teacher.

Teaching slogans

● ● ● Until the learner learns the teacher has not taught.

● ● ● I hear and forget, I see and remember, I do and know.

● ● ● The good teacher explains. The superior teacher demonstrates. The great teacher inspires.