Entrepreneurship Curriculum for Secondary. Federal Catering Craft Scheme of Work for SS 1. Sanitation and Hygiene
CATERING CRAFT SS 1 FIRST TERM
| WEEK | TOPIC/CONTENT | ACTIVITIES | |
| HOSPITALITY INDUSTRY/CATERING | |||
| 1 | Introduction Definition of hospitality Industry Types of hospitality industry Definition of catering Definition of craft | Teacher: Explains the meaning of Hospitality Industry. Relates catering craft to hospitality industry. Discusses the components of hospitality industry Students: Participate in the discussion. Participate in the identification of the various Hospitality Industry. Copy board summary Teaching and Learning Materials: Charts on Hospitality segments. Pictures of several hospitality segment | |
| 2 | HOSPITALITY INDUSTRY Origin of catering Careers in catering craft | Teacher: Explains the meaning of Hospitality Industry. Relates catering craft to hospitality industry. Discusses the components of hospitality industry Students: Participate in the discussion. Participate in the identification of the various Hospitality Industry. Copy board summary Teaching and Learning Materials: Charts on Hospitality segments. Pictures of several hospitality segment | |
| 3 | HOSPITALITY INDUSTRY Components of hospitality industry Tourism Food and nutritionFood and beverage services Accommodation operations Food production Classification of Hospitality industry e.g. 5 star hotel, first class hotel, deluxe hotel Types of Hotels Commercial Transient hotel Resort hotel Residential hotelMotel or motor hotel | Teacher: Explains the meaning of Hospitality Industry. Relates catering craft to hospitality industry. Discusses the components of hospitality industry Students: Participate in the discussion. Participate in the identification of the various Hospitality Industry. Copy board summary Teaching and Learning Materials: Charts on Hospitality segments. Pictures of several hospitality segment | |
| TYPES OF CATERING ESTABLISHMENTS | |||
| 4 | Types of Catering Establishments e.g. hotel, restaurant, hospital catering, outdoor catering, indoor catering, school catering, mobile catering. | Teacher: Explains the various catering establishments. Guides discussions on the choice of establishment Students: Ask and answer questions. Participate in the discussions of the choice of establishment Teaching and learning materials: Charts of different types of establishments. Pictures of the various types of establishments. | |
| 5 | Types of Catering Establishments. Functions of catering establishments Visit to a speciality restaurant e.g. Indian restaurant Chinese restaurant African restaurant | Teacher: Explains the various catering establishments. Guides discussions on the choice of establishment Students: Ask and answer questions. Participate in the discussions of the choice of establishment Teaching and learning materials: Charts of different types of establishments. Pictures of the various types of establishments. | |
| 6 | CULINARY TERMS Definition of culinary terms Culinary terms commonly used in catering. Uses of culinary terms | Teacher: Explains various culinary terms and their meanings. Explains the meaning of culinary terms used in catering Students: Ask and answer questions. Copy chalk board summary Teaching and Learning Materials: Charts on culinary terms. | |
| 7 | CULINARY TERMS Glossary of culinary termsProject work on culinary terms | Teacher: Explains various culinary terms and their meanings. Explains the meaning of culinary terms used in catering Students: Ask and answer questions. Copy chalk board summary Teaching and Learning Materials: Charts on culinary terms. | |
| 8 | SAFETY PRECAUTIONS IN CATERING. Definition of safety Definition of precaution Types and causes of accidents | Teacher: Explain the various types of accidents and their causes; various preventive measures and management Students: Participate in discussions. Identify the different items in a First Aid Box Teaching and Learning Material: First Aid Box, bucket of fine sand. Fire extinguisher. | |
| 9 | SAFETY PRECAUTIONS IN CATERING. Prevention of accidents in catering establishmentManagement of accidents in catering establishmentBurns and scaldsElectric shockFalls, cuts | Teacher: Explain the various types of accidents and their causes; various preventive measures and management Students: Participate in discussions. Identify the different items in a First Aid Box Teaching and Learning Material: First Aid Box, bucket of fine sand. Fire extinguisher. | |
| 10 | SAFETY PRECAUTIONS IN CATERING. First Aid Box Definition of first aidContent of first aid boxUses of first aid box in catering establishment Importance of first aid box in the kitchen | Teacher: Explain the various types of accidents and their causes; various preventive measures and management Students: Participate in discussions. Identify the different items in a First Aid Box Teaching and Learning Material: First Aid Box, bucket of fine sand. Fire extinguisher. | |
| 11 | SAFETY PRECAUTION IN CATERING. Fire fighting equipment Types of fire Types of fire fighting equipment/material and their uses Fire fighting equipment/material e.g. fire extinguishers, foam cream extinguisher, hose, fire blanket, dry sand water | Teacher: Explain the various types of accidents and their causes; various preventive measures and management Students: Participate in discussions. Identify the different items in a First Aid Box Teaching and Learning Material: First Aid Box, bucket of fine sand. Fire extinguisher. | |
| 12 | Revision | Revision | |
| 13 | Examination | Examination | |
Entrepreneurship Curriculum for Secondary. Federal Catering Craft Scheme of Work for SS 1. Sanitation and Hygiene –Schemeofwork
CATERING CRAFT SS 1 SECOND TERM
| WEEK | TOPIC/CONTENT | ACTIVITIES | |
| SANITATION AND HYGIENE | |||
| 1 | Definition of sanitation Types of sanitation Water sanitation Environmental sanitation Importance of sanitation and hygiene in catering establishment | Teacher: Explains the types of sanitation and hygiene/environmental hygiene. Demonstrates sanitation(hand washing). Explains kitchen and personal hygiene. Students: Practice hand washing and cleaning of kitchen and the environment. Teaching and Learning Materials: Charts on sanitation and hygiene. Pictures of tools for personal and kitchen hygiene. | |
| 2 | SANITATION AND HYGIENE Food safety practices Rules to prevent food contamination. | Teacher: Explains the types of sanitation and hygiene/environmental hygiene. Demonstrates sanitation(hand washing). Explains kitchen and personal hygiene. Students: Practice hand washing and cleaning of kitchen and the environment. Teaching and Learning Materials: Charts on sanitation and hygiene. Pictures of tools for personal and kitchen hygiene. | |
| 3 | SANITATION AND HYGIENE Kitchen hygiene Food hygiene Personal hygiene Practical demonstration | Teacher: Explains the types of sanitation and hygiene/environmental hygiene. Demonstrates sanitation(hand washing). Explains kitchen and personal hygiene. Students: Practice hand washing and cleaning of kitchen and the environment. Teaching and Learning Materials: Charts on sanitation and hygiene. Pictures of tools for personal and kitchen hygiene. | |
| STUDY OF FOOD COMMODITIES | |||
| 4 | COMMODITIES AND PRINCIPLES OF COOKING METHODS. Food Commodities e.g. poultry, game, turkey Definition of poultryStructure of a poultry Types of poultry Cuts of poultry Food value of poultryFactors to consider when choosing poultry. | Teacher: Discusses the various food commodities and cooking methods. Demonstrates the cooking of the different food commodities using various cooking methods. Students: Participate in the discussions. Practice some cooking methods Teaching and learning Materials: Different food Commodities, Charts of Various food commodities, cooking equipment and utensils. | |
| 5 | STUDY OF FOOD COMMODITIES AND PRINCIPLES OF COOKING METHODS MeatDefinition of meatTypes of meat e.g. veal, pork, lamb, mutton etc Structure of meatFood value of meatCuts of meat Methods of cooking meat e.g. boiling, frying etc.Practical work | Teacher: Discusses the various food commodities and cooking methods. Demonstrates the cooking of the different food commodities using various cooking methods. Students: Participate in the discussions. Practice some cooking methods Teaching and learning Materials: Different food Commodities, Charts of Various food commodities, cooking equipment and utensils. | |
| 6 | STUDY OF FOOD COMMODITIES AND PRINCIPLES OF COOKING METHODS FISH Definition of fish Types of fish e.g. cat fish, stock fish etc Food value of fish Factors to consider when choosing fish for cookingMethods of cooking fish e.g. steaming, roasting etc | Teacher: Discusses the various food commodities and cooking methods. Demonstrates the cooking of the different food commodities using various cooking methods. Students: Participate in the discussions. Practice some cooking methods Teaching and learning Materials: Different food Commodities, Charts of Various food commodities, cooking equipment and utensils | |
| 7 | STUDY OF FOOD COMMODITIES AND PRINCIPLES OF COOKING METHODS. CEREALS. Types of cereals e.g. rice, wheat, maize etcFood value of cereals Methods of cooking cereals e.g. boiling, roasting etc Pulses. Types of pulses e.g. beans, groundnuts, soya beans etcFood value of pulses Method of cooking e.g. boiling, steaming etc | Teacher: Discusses the various food commodities and cooking methods. Demonstrates the cooking of the different food commodities using various cooking methods. Students: Participate in the discussions. Practice some cooking methods Teaching and learning Materials: Different food Commodities, Charts of Various food commodities, cooking equipment and utensils | |
| 8 | STUDY OF FOOD COMMODITIES AND PRINCIPLES OF COOKING METHODS. VEGETABLES Types of vegetables e.g. leafy vegetables, root vegetables etc Food value of vegetables Methods of cooking vegetables e.g. steaming, boiling, stewing etc Fruits: Types of fruits e.g. orange, paw-paw, mango etcFood value of fruits Herbs, Spices and Flavourings Types of herbs, spices and flavouringUses of herbs, spices and flavouring | Teacher: Discusses the various food commodities and cooking methods. Demonstrates the cooking of the different food commodities using various cooking methods. Students: Participate in the discussions. Practice some cooking methods Teaching and learning Materials: Different food Commodities, Charts of Various food commodities, cooking equipment and utensils | |
| 9 | STUDY OF FOOD COMMODITIES AND PRINCIPLES OF COOKING METHODS. Dairy Products: Types of dairy products e.g. milk, cheese, yoghurt etc Methods of preserving milk e.g. evaporation, dehydration etc Food value of milkUses of milk e.g. In pudding, In hot and cold drinks etc | Teacher: Discusses the various food commodities and cooking methods. Demonstrates the cooking of the different food commodities using various cooking methods. Students: Participate in the discussions. Practice some cooking methods Teaching and learning Materials: Different food Commodities, Charts of Various food commodities, cooking equipment and utensils | |
| 10 | STUDY OF FOOD COMMODITIES AND PRINCIPLES OF COOKING METHODS. EGGS: Types of eggs e.g. chicken egg, goose egg etcFactors to be considered when choosing eggsFood value of eggs Structure of an eggUses of egg in cookery Methods of cooking eggs e.g. boiling, scrambling etc | Teacher: Discusses the various food commodities and cooking methods. Demonstrates the cooking of the different food commodities using various cooking methods. Students: Participate in the discussions. Practice some cooking methods Teaching and learning Materials: Different food Commodities, Charts of Various food commodities, cooking equipment and utensils | |
| 11 | Revision | Revision | |
| 12 | Examination | Examination | |
Entrepreneurship Curriculum for Secondary. Federal Catering Craft Scheme of Work for SS 1. Sanitation and hygiene
CATERING CRAFT SS 1 THIRD TERM
| WEEK | TOPIC/CONTENT | ACTIVITIES |
| PRINCIPLES OF COOKING METHODS | ||
| 1 | COOKING METHODS Frying, poaching, microwaving, roasting, stewing, baking, steaming, boiling, grilling, Grouping Cooking Methods: Cooking in water e.g. poaching, boiling stewing, steaming, braising. Cooking in oil e.g. shallow frying, deep frying, sautéingCooking in dry heat e.g. roasting, baking, grilling. Reasons for Cooking Food | Teacher: Discusses the various cooking methods. Demonstrates the cooking of the different food commodities using various cooking methods. Demonstrates the uses of different measuring equipment Students: Participate in the discussion. Practice cooking of the various food commodities. Practice measurement with standard and local measurement Teaching and Learning Materials: Cooking equipment and utensils. Charts of various cooking equipment both local and standard. |
| 2 | PRINCIPLES OF COOKING METHODS: Method of cookingCooking in water e.g. boiling, stewing etc ii. Advantages and disadvantages of the cooking methods Practical | Teacher: Discusses the various cooking methods. Demonstrates the cooking of the different food commodities using various cooking methods. Demonstrates the uses of different measuring equipment Students: Participate in the discussion. Practice cooking of the various food commodities. Practice measurement with standard and local measurement Teaching and Learning Materials: Cooking equipment and utensils. Charts of various cooking equipment both local and standard. |
| 3 | PRINCIPLES OF COOKING METHODS: i. Cooking methods. Cooking in oil e.g. deep frying, shallow frying etc ii. Advantages and disadvantages of cooking methods. iii. Practical | Teacher: Discusses the various cooking methods. Demonstrates the cooking of the different food commodities using various cooking methods. Demonstrates the uses of different measuring equipment Students: Participate in the discussion. Practice cooking of the various food commodities. Practice measurement with standard and local measurement Teaching and Learning Materials: Cooking equipment and utensils. Charts of various cooking equipment both local and standard. |
| 4 | PRINCIPLES OF COOKING METHODS: i. Cooking methods. Cooking in dry heat e.g. baking, roasting etc ii. Advantages and disadvantages of the cooking methods iii. Practical | Teacher: Discusses the various cooking methods. Demonstrates the cooking of the different food commodities using various cooking methods. Demonstrates the uses of different measuring equipment Students: Participate in the discussion. Practice cooking of the various food commodities. Practice measurement with standard and local measurement Teaching and Learning Materials: Cooking equipment and utensils. Charts of various cooking equipment both local and standard. |
| 5 | PRINCIPLES OF COOKING METHODS: Preparation of food commodities Rice and stew with beefVegetable with salad Practical | Teacher: Discusses the various cooking methods. Demonstrates the cooking of the different food commodities using various cooking methods. Demonstrates the uses of different measuring equipment Students: Participate in the discussion. Practice cooking of the various food commodities. Practice measurement with standard and local measurement Teaching and Learning Materials: Cooking equipment and utensils. Charts of various cooking equipment both local and standard. |
| 6 | PRINCIPLES OF COOKING METHODS: Preparation of food commodities Vegetables soup with fish and semovitaFruit salad Practical | Teacher: Discusses the various cooking methods. Demonstrates the cooking of the different food commodities using various cooking methods. Demonstrates the uses of different measuring equipment Students: Participate in the discussion. Practice cooking of the various food commodities. Practice measurement with standard and local measurement Teaching and Learning Materials: Cooking equipment and utensils. Charts of various cooking equipment both local and standard. |
| 7 | TEST INTERPRETATIONS Food Production | Teacher: Discusses the various cooking methods. Demonstrates the cooking of the different food commodities using various cooking methods. Demonstrates the uses of different measuring equipment Students: Participate in the discussion. Practice cooking of the various food commodities. Practice measurement with standard and local measurement Teaching and Learning Materials: Cooking equipment and utensils. Charts of various cooking equipment both local and standard. |
| 8 | STANDARD AND LOCAL MEASUREMENTS Metric system measurement e.g. scales, measuring cups etcLocal measurement e.g. tins, cups Methods to use in converting metric measurement to local measurement e.g. cups, spoons, tins, large measuring cups.Uses of the different measuring equipment Practical | Teacher: Discusses the various cooking methods. Demonstrates the cooking of the different food commodities using various cooking methods. Demonstrates the uses of different measuring equipment Students: Participate in the discussion. Practice cooking of the various food commodities. Practice measurement with standard and local measurement Teaching and Learning Materials: Cooking equipment and utensils. Charts of various cooking equipment both local and standard. |
| 9 | FOOD AND BEVERAGE SERVICES PERSONNEL Definition of food and beverage service personnel Types of food and beverage personnel Functions/duties of various food and beverage services personnel Qualities of a good food and beverage personnel e.g./ waiter | Teacher: Enumerates the various types of personnel in food and beverage are. Discusses the functions of the food ad beverage personnel. Students: Participate in the discussion. Copy board summary Teaching and Learning Materials: Charts on the organization of small, medium and large catering organization |
| 10 | TYPES OF SERVICES AND TABLE LAYING/SETTING Types of food services Types of covers Table laying/setting | Teacher: Discusses types of food service, food covers and table laying/setting Students: Participate in the discussion. Copy board summary Teaching and Learning Material: Pictures of the various table laying, table covers and napkin folding. |
| 11 | Revision | Revision |
| 12 | Examination | Examination |
