Catering and Craft Scheme of Work SSS 2 Lagos State

Catering and Craft Scheme of work for SSS 2. Lagos State Schemes of Work SS2 Catering Craft for Senior Secondary School Schemeofwork

Table of Contents

SSS 2 Catering and Craft Scheme of Work First Term Catering and Craft Scheme of Work SSS 2 Second Term Catering and Craft Scheme of Work SSS 2 Third Term ACHIEVEMENT STANDARD

SSS 2 Catering and Craft Scheme of Work First Term

WKS	TOPICS	LEARNING OBJECTIVES	LEARNING ACTIVITIES	EMBEDDED CORE SKILLS	LEARNING RESOURCES
1	Welcome Test/ Revision	BY the end of the lesson,	Students participate in welcome test. -Students actively involved in revision of last term examination work.	Critical thinking and problem solving -Communication and collaboration	Examination past questions -Students note book.
2	Introduction to Bar -Meaning of Bar -Types of Bar -Functions of Bar -Factors to consider when planning a bar	By the end of the lesson students should be able to l. Discuss the meaning of Bar 2. Enumerate of Bar 3. Highlights factors to consider when planning a Bar	-whole class discussion on types . and function of Bar – Small group discussion on the factors to consider when planning a Bar	Communication and collaboration. -Digital literacy.	-Pictures showing different types of bar -Chart showing types of Bar. https://en.m.wikipedia.org

3	Bar Equipment and their functions	By the end of thee lesson students should able to: 1. Identify bar equipment. 2. Discuss the functions of Bar	Group discussion and presentation on Bar equipment and their functions -Field trip to nearby Bar and lounge	– Citizenship – Digital literacy -Creativity and imagination.	– Pictures showing bar equipment. – Field trip – Real object, different types of bar equipment. https://youtu.be/ONMASBmjuo https://youtu.be/LT-sef4cwo
4	Introduction to beverages. -Meaning of beverages -Types of beverages	By the end of the lesson students should be able to: 1. Explain the meaning of beverage 2. Itemise types of beverages. 3. Differentiate between between Alcoholic and Non-alcoholic beverages	– Whole class discussion and presentation of beverages	-Digital literacy -Critical thinking and problem solving -Citizenship	Real objects; different kinds of alcoholic and Non-Alcoholic drinks. -Pictures of different types of beverages https://361degreeshospitality.wordpress.com https://srtupmyhotel.com
5	Beverages in relations to still room serving of beverages. -Meaning of stiill room -Equipment found in a still room -Food items found in a still room	By the end of the lesson, students should be able to: 1. Discuss the meaning of still room 2. Point out items found in the still room 3. Outline the equipment and functions of the still room in food and beverage establishment	-Group discussion on still room serving of beverages	– Critical thinking and problem solving -Communication and collaboration -Leadership and personal development.	Real objects, Equipment andd food found in still room https://fribclasses.blogspot.com https://en.m.wikipedia.org

The service area of ancillary service area

By the end of the lesson, students should be able to: 1.Describe Ancillary service 2. State rooms in ancillary area

-Group presentation

-Communication and collaboration -Leadership development -Digital literacy

https://www.ihmbbs.org https://ihmkolkata.blogspot.com

WKS	TOPICS	LEARNING OBJECTIVES	LEARNING ACTIVITIES	EMBEDDED CORE SKILLS	LEARNING RESOURCES
6	The service area of ancillary service area	By the end of the lesson, students should be able to: 1.Describe Ancillary service 2. State rooms in ancillary area	-Group presentation	-Communication and collaboration -Leadership development -Digital literacy	https://www.ihmbbs.org https://ihmkolkata.blogspot.com

7	Mid-term Test Open Day Mid-term Holiday
8	The dispense Bar equipment and bar arrangement	By the end of the lesson, students should be able to: 1. Name dispense bar equipment 2. Make arrangement for bar equipment	-Group work on dispense bar equipment and arrangement -Field trip	-Communication and collaboration -Creativity and imagination	-Pictures of equipment in dispense bar -Charts showing the layout of bar arrangement
9	Demonstration on preparation and serving of beverages	By the end of the lesson, students should be able: 1. Demonstrate, prepare and serve different beverages	-Group demonstration and practical work	-Communication and collaboration -Critical thinking and problem	-Real object; practical equipment and material
10	Meaning of Costing and control in Catering Establishment -Concept of cost -Element of cost -Dish costing bill preparation and presentation	By the end of the lesson, Students should be able to: 1. Discuss the meaning of costing 2. Identify main elements of cost 3. Enumerate dish costing 4. Prepare and present dish costing bill	-student in small group discuss the meaning of costing -Students pair ideas on the main element of costing and dish costing -Small group to prepare and present dish-costing bill	-Critical thinking and problem solving. -Communication and collaboration -Digital literacy -Citizenship	-Samples of prepare costing -Chart showing elements of cost https://youtu.be/g2pZQpiGoKw https://youtu.be/1_hbOUAIqwE

11	Control System -Meaning and functions of control system -Portion control -Triplicate checking system -Duplicate checking system -Cancellation, Wine and drink check	By the end of the lesson, Students should be able to: 1. Explain control system 2. Discuss portion control with examples 3. State the important of portion control 4. Analyse wine cancellation drink check	– Group discussion on control of system – Pairs work on portion control	-Critical thinking and problem solving. -Communication and collaboration -Digital literacy -Citizenship Personal development	-Samples of portion control -Samples of Triplicate and Duplicate checking system https://youtu.be/gu3LylrJ4uOY https://youtu.be/qRsTMSFmxuo
12	Revision
13	Examination

Catering and Craft Scheme of Work SSS 2 Second Term

WKS	TOPICS	LEARNING OBJECTIVES	LEARNING ACTIVITIES	EMBEDDED CORE SKILLS	LEARNING RESOURCES
1	Welcome Test / Revision,	By the end of the lesson, Students should be able to: 1. Answer the following questions from last term questions. 2. Recall the memory of previously topics in the last term work.	– Student actively participate in the welcome test – class discussion on revision of last term work	-Critical thinking and problem solving. -Communication and collaboration	– First term past questions paper – student note book
2	Introduction to Kitchen equipment -Classification -Uses -Care and maintenance of various Kitchen equipment	By the end of the lesson, Students should be able to: 1. Classify Kitchen equipment with examples 2. State the use of Kitchen equipment 3. Make appropriate use of Kitchen equipment 4. Demonstrate maintenance of various Kitchen equipment	– whole class discussion and: presentation of – Student in pairs work on care and maintenance of various Kitchen equipment – Role play on care and maintenance	-Citizenship -Leadership and Personal development -Digital literacy	-Real objects; different types of Kitchen equipment -Pictures of different types of Kitchen equipment https://www.more.comblog.busychef.co.uk
3	Standard and local measuring equipment	By the end of the lesson, Students should be able to: 1. Identify standard and local measuring equipment 2. Make use of standard and local measuring	– whole class discussion standard and local measuring	-Communication and collaboration -Digital literacy -Leadership and Personal development	Real objects: samples of different cleaning agents https://youtu.be/mZRGPkvtaQg
4	Cleaning Agents -Meaning of cleaning agents -Classification of cleaning agents -Importance of cleaning agents -Local cleaning agents	By the end of the lesson, students should be able: 1. Explain the meaning of cleaning agents 2. Classify cleaning agents with examples 3. State the importance of cleaning agents	-Group work and presentation on cleaning agent	-Communication and collaboration -Digital literacy -Leadership and personal development	Real objects; samples of different cleaning agents https://en.m.wikipedia.org

5	Method of cooking. -Boiling e.g stocks, soups, sauces. Means and demonstration	By the end of the lesson, student should be able to: 1. Differentiate between stocks, sauces and soups 2. Classify stocks 3. Describe the preparation of stocks, sauces and soups 4. Demonstrate the preparation of stocks, soups and sauces	Whole class demonstration on stocks, soups and sauces	-Creativity and imagination -Critical thinking and problem solving -Leadership and personal development	Real object:ingredients and materials for preparation of stocks, soup and sauce https://youtube/mZRGPkvtaQg
6	Method of cooking, -Roasting -Grilling -Barbecue , Demonstration practical	By the end of the lesson, students should be able to: 1. Explain ‘roasting’ 2. Differentiate between grilling and barbecue 3. Demonstrate the	-Group discussion and demonstration on roasting grilling and barbecue	-Leadership and personal development -Digital literacy -Communication and collaboration	https://youtu.be/vethhka8z8Cg https://youtu.be/niASYf8Gkz0

WKS	TOPICS	LEARNING OBJECTIVES	LEARNING ACTIVITIES	EMBEDDED CORE SKILLS	LEARNING RESOURCES
		preparation of roasting, grilling and barbecue
7	Mid-term Test Open day. Mid- term Holiday

8	Methods of cooking -Baking e.g Cake, meat pie, sausage roll, biscuits, cookies and scones	By the end of the lesson, students should be able to: 1. Describe the various methods of making cakes 2. Identify the ingredients for making pastries 3. Make different types of cakes and pastries	-Group demonstration and presentation on baking	-Communication and collaboration – Creativity and imagination – Critical thinking and problem solving	-Real object; ingredients and materials for baking. -Pictures of some baked product https://youtu.be/olp2i-i70E https://youtu.be/vGE-RfP6KRE https://m.joyofbaking.com https://en.m.wikipedia.org
9	Cakes Decoration -Royal icing, Fondant and butter icing	By the end of the lesson, students should be able to: 1. State different methods of decorating cakes 2. Decorate cakes using different cake decoration	-Group discussion and demonstration on cakes demonstration	-Leadership and personal development -Communication and collaboration – Creativity and imagination	Real objects; ingredients and materials for cakes decoration -Pictures of decorated cakes. https://youtu.be/1xdbUKNSGbQ https://youtu.be/KMTreQoFPr4 -Resource person on cakes decoration

(a) Basic concepts of entrepreneurship (b)Entrepreneurship education (c) Qualities of an entrepreneur (d). Importance of entrepreneurship

By the end of the lesson, students should be able to: 1. explain the term entrepreneurship; 2. examine the concept entrepreneurship education critically 3. Outline the importance of entrepreneurship; 4. analyse the qualities of an entrepreneur

Communication and collaboration -Digital literacy -Leadership and Personal development

11	Method of cooking. -Steaming: puddings, egg custard, moin-moin. -Stewing: soup. -Frying: smaill chops, fish, meat	Communication and collaboration -Digital literacy -Leadership and Personal development
12	Revision
13	Examination

Catering and Craft Scheme of Work SSS 2 Third Term

WKS	TOPICS	LEARNING OBJECTIVES	LEARNING ACTIVITIES	EMBEDDED CORE SKILLS	LEARNING RESOURCES
1	Welcome Test	By the end of the lesson, students should be able to: 1. recall their last term examination questions and topics 2. Review of last term topics	Student participate in the revision of last term work	Critical thinking and problem solving Communication and collaboration	1st term examination questions paper Student note Text book
2	Costume and fashion designing	By the ned of the lesson, students should be able to: 1. explain fashion designing and styles development and of several values into costume design. 2. select a style for which pattern is to be made 3. adapt block to make patter for different styles features	Whole class discussion on fashion designing and development on costume design. Demonstration on how to sketch a style for pattern	Critical thinking and problem solving Creativity Personal Development	Audio resources Catrilogs, magazines, Noel patterns, material, scissors tape, sewing machine, needled, pin e t c. Web Resources https://www.fibre2fashion.com https://www.pinterest.co.we
3	Adaptation of basic block for costume designing	By the end of the lesson student should be able to: 1. explain fashion designing and style development of several valves into costume design 2 sketch a style for which pattern is to be made 3. Adapt block to make pattern for different styles features	Individual practical work on pattern. Assist the student to brainstorm and discuss the construction of different features in garment Group discussion on different style of figure in garment construction.	Critical thinking and problem solving Personal development Communication and collaboration	Same as week 2 and 3 Web resources You Tube elewa You Tube km dove

4	Decorative designs: embroidery work Satin Stem Chain etc.	By the ned of the lesson, students should be able to: 1. Make a self-garment, draft patter for the different stylesfeatures 2. Discuss the construction of different features. 3. Use the different style feature to flatter the figure during construction.	student brainstorm on the general use of decorative stitches guide the student to discuss part to consider when planning embroidery work students, as an individual to make of the decorative stitches	Critical thinking and problem solving Students leadership demonstration on different types of stitches gallery work	Audio Resources Album showing Decorative stitches Sample of different embroidery threads student in mount specimens in a folder and label them. Web resources https://modellingsite https://creative.com
5	Decorative design Embroidery works continue	By the end of the lesson, students should be able to: 1. explain different decorative styles used in embroidery 2. Outline the parts to consider when planning embroidery works examine the type of design used for embroidery.	Display sample of the labelled for observation and discuss with the students teacher to demonstrate how to transfer embroidery work on fabrics students to make specimen of decorative design	Critical thinking and problem solving Students leadership demonstration on different types of stitches gallery work	Audio Resources Thread e.g. Raffene Lorex Needle Tracing paper Carbon Embroidery machine Web resources https://www.fibre2fashion.com

6	MID TERM BREAK

WKS	TOPICS	LEARNING OBJECTIVES	LEARNING ACTIVITIES	EMBEDDED CORE SKILLS	LEARNING RESOURCES
7	Decorative Design Traditional design	By the end of the lesson, students should be able to: 1. Discuss the traditional background of beads and sequin embroidering 2. List the different methods of designing beds and sequin 3. Work with beads designing personal clothes	students to make specimen of decorative design	Communication and collaboration -Digital literacy -Leadership and Personal development	Sample of beads, sequins, textbooks
8	Decoration design needle craft	Student should be able to: 1. List different types of needle craft 2. Make decorative articles using different types of needle craft 3. Apply the knowledge obtain in the study of decorative design making soft toys.	Group discussion on needle craft Demonstration on practical on embroidery design	Digital literacy Communication and collaboration	flash card showing types of beads work, Real materials e.g. Beads, Tatting tools kits, pair o scissors, knitting needle pins, tape measure, hooks, chart showing pictures different needle craft Video clip.
9	Basic concepts of marketing (a) Meaning of Marketing (b) Methods of marketing (c) Importance of Marketing (d) Marketing /distribution channel chart	Student should be able to: 1. describe the term marketing 2. examine the methods of marketing 3. analyse the importance of marketing 4. create a low chart of the marketing of channel distribution	1. Students, as class discussion on the term marketing. 2. Whole class discussion on the different methods of marketing. 3. Small group discussion on why marketing is important.	-Communication and collaboration – Creativity and imagination – Critical thinking and problem solving	https://marketbusinessnews.com/financialglossary./marketing/tools.emp/ https://newsresearchgae/figures/marketing/channels-and-distribution-channels-and-dstribution-for-plaintain-in-Abidan-cole-devoire-figi-72377027 Pictures Charts

Marketing continued (a) product branding (b) Product packaging (c) Costing (d) Pricing

Student should be able to: 1. highlight the factors to be considered in product price tag 2. Distinguish between the term packaging and branding 3. develop a feasibility study for selling the profitable business or a production unit 4. Creatively design a befitting package for these products.

1. Whole class discussion on the factors to be considered before fixing a product price. 2. distinguish between the term packaging and branding 3. develop a basically study for sitting a profitable business for a production unit. Creativity design a befitting package by the product.

-Communication and collaboration – Creativity and imagination – Critical thinking and problem solving

Branded product Packaged product Pictures Charts www.bradingmag.com www.resources.mojomedialbs.com www.ptpackaging.com>blog www.smallbusinesses.com/com www.regrouped/showline.org