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

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

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

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

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

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Facts about Teachers

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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