Trade Subject Curriculum for Secondary School. Federal Catering Craft Scheme of Work for SS 2. –Schemeofwork.com
CATERING CRAFT SS 2 TEACHING SCHEME FIRST TERM
| WEEK | TOPIC/CONTENT | ACTIVITIES |
| 1 | FOOD SERVICE Silver Service Definition of silver service Mis-en-place of silver service Procedure for silver service Advantage and disadvantage of silver servicePractical demonstration | Teacher: Explains the meaning of silver service. Discusses of mis-en-place in silver service. Explain the procedure in silver service. Enumerate the various advantages and disadvantages of silver service Students: Participate in the discussion, ask and answer questions. Practice the different types of food services Teaching and Learning Materials: Silver serving equipment, charts on Mis-en-place. |
| 2 | TABLE LAYING/SETTING Laying of Table Cloth: Steps for laying the table clothSetting of the table for coverPractical demonstration of table laying/setting | Teacher: Explain the laying of table cloth. Discuss the steps in laying the table with the correct covers. Demonstrate the laying of table cloth. Students: Participate in the discussion, ask and answer questions. Observe and practice the table laying/setting Teaching and Learning Materials: Table accompaniments, table cloth |
| 3 | TYPES OF KITCHEN EQUIPMENT AND THEIR USES Definition of kitchen equipment Categories of kitchen equipmentUses and maintenance of kitchen equipment | Teacher: Explain the types of kitchen equipment. Students: Participate in the discussion, ask and answer questions . Teaching and Learning Materials: Kitchen equipment e.g. Pots, steamers, refrigerator etc |
| 4 | CARE AND MAINTENANCE OF KITCHEN EQUIPMENT Large equipment Small equipment Labour saving equipment Practical | Teacher: Explains the process and maintenance of the equipment. Demonstrate the process in care and maintenance of various equipment. Students: Practice the cleaning of various equipment. Practice the storage of maintenance of various equipment. Teaching and Learning Materials: Cleaning materials e.g. detergents |
| 5 | PRINCIPLES OF COOKING METHOD Boiling: stock making, soups sauces Types of soupClear soup Vegetable soupEffects of heat on the food values Practical | Teacher: Explains the process, care and maintenance of equipment. Demonstrate the processes in care of maintenance of various equipment Student: Practice boiling method e.g. soups, sauces. Teaching and Learning Materials: Ingredients for soups and sauces. |
| 6 | PRINCIPLES OF COOKING METHOD Roasting fish, beef and poultryEffects of heat on food values Advantages and disadvantages of roasting Practical | Teacher: Explains the methods of making stock soup and sauces. Demonstrate the method involved in preparing soup, stock an sauce. Students: Participate in the discussion. Practice roasting e.g. fish Teaching and Learning Materials: Ingredients for roasting fish |
| 7 | PRINCIPLES OF COOKING METHOD Grilling fish, meat and poultryEffects of heat on food values Advantages and disadvantages of roasting Practical | Teacher: Explains The Meaning Of Roasting And Mention Types Of Food Items Students: Explains Grilling And In Relation To Cooking Fish. Explain The Effect Of Heat On The Food Value. Practical Demonstration Teaching And Learning Materials: A picture of a Griller. Ingredients for grilling poultry |
| 8 | COOKING METHOD Baking: pastry and confectionary Cake Cake decoration Royal Icing Fondant Icing Butter Icing Practical | Teacher: Explain baking and mention types of products to bake cake, bread etc. demonstrate practical cake decoration. Royal icing, fondant icing (sugar craft) Students: Participate in the discussion. Practice the preparation of cake decoration using different methods. Teaching and Learning Materials: ingredients for baking bread. Ingredients for fondant, butter and royal icing. |
| 9 | SPECIAL MENU Vegetarian Definition of vegetarian Types of vegetariansMenu for different vegetarians Practical | Teacher: Explains the meaning of vegetarian. Enumerates the various types of vegetarian. Demonstrates the dishes for various types of vegetarians. Students: Participate in the discussion. Practice the preparation and cooking of vegetarian meals. Teaching and Learning Materials: Ingredients for cooking vegetarian meals. |
| 10 | MEAL FOR VUNERABLE Definition of vulnerable Types of vulnerable Manual workerSedentary worker | Teacher: Explain the meaning of vulnerable. Explain the various types of vulnerable. Demonstrate the preparation of some dishes for different venerable. Students: Participate in the preparation of special meals Teaching and Learning Materials: Ingredients for preparing vulnerable meals. |
| 11 | Revision | Revision |
| 12 | Examination | Examination |
Trade Subject Curriculum for Secondary School. Federal Catering Craft Scheme of Work for SS 2. –Schemeofwork.com
CATERING CRAFT SS 2 TEACHING SCHEME SECOND TERM
| WEEK | TOPIC/CONTENT | ACTIVITIES |
| 1 | PRINCIPLES OF MENU PLANNING Definition of menu Scope of menuFactors that affect menu planning Guide for menu planning | Teacher: Explain the meaning and scope of menu. Explain the factors affecting menu planning Students participate in the discussion. Copy chalkboard summary. Materials: Charts and pictures showing types of menu |
| 2 | PRINCIPLES OF MENU PLANNING Types of menu Table d’hôte/set price menu Cyclical Menu Advantages and disadvantages of cyclical menu Characteristics of table d’hole menu | Teacher: Enumerate the various types of menu. Explain the various types of menu. Explain the disadvantages and advantages of various types of menu. Students participate in the discussion. Copy chalkboard summary. Materials: Charts and pictures showing types of menu |
| 3 | PRINCIPLES OF MENU PLANNING Ala carte (from the card) Advantages and disadvantages of Al carte menu | Explain the meaning of Ala carte menu. Explain the advantages and disadvantages of Ala carte menu Students participate in the discussion. Copy chalkboard summary. Materials: Charts and pictures showing types of menu |
| 4 | SPECIAL MENU Breakfast Menu Tea serviceDinner Supper Luncheon Carte de jour Plate du jour | Teacher: Demonstrate the processes of types of Breakfast Menu Students participate in the discussion. Copy chalkboard summary. Materials: Charts and pictures showing types of menu |
| 5 | TYPES OF FOOD SERVICE II Types of food service: Guerdon Silver serviceWater serviceVending, buffet and banquet | Teacher: Demonstrate the various types of food services Students participate in the discussion. Copy chalkboard summary. Materials: Charts and pictures showing types of menu |
| 6 | TEST INTERPRETATION II Food and beverage services in a restaurant | Teacher: Discuss test interpretation on food and beverages service Students participate in the discussion. Copy chalkboard summary. Materials: Charts and pictures showing types of menu |
| 7 | SPECIALIZED SERVICES specialized (or in situ) Tray serviceTrolleyRoom serviceLounge serviceHome delivery Drive in Visitation to a speciality restaurant | Teacher: Discuss different specialized service Students participate in the discussion. Copy chalkboard summary. Materials: Charts and pictures showing types of menu |
| 8 | SPECIALIZED SERVICE Banquet service MerchandiserHot beverage vendor In cup system Cold beverage vendor Visit a speciality restaurant | Explain the meaning of banquet service. Discuss the various functions of the merchandiser, beverage vendor. Students participate in the discussion. Participate in the visit of a specialty workshop. Materials: Charts showing different specialized service. |
| 9 | TEST INTERPRETATION III Food Production | Teacher: Explains test interpretation Students: Practice test interpretation on food production. Materials: Samples of questions |
| 10 | COOKING METHOD Micro-waving e.g. poultry, left-over foodEffect of heat on food value Advantages and disadvantages of micro-waving food | Teacher: Explains micro-waving of poultry, left-over food. Explains the effect of heat on food value Students: Participate in the discussion ask and answer questions Materials: A picture showing a micro-wave oven |
| 11 | PASTRY AND CONFECTIONARIES Dough and Dough Product: Bread making Doughnut makingBuns (puff-puff) | Teacher: Explains the principles of cooking method, baking and frying in pastry and confectionaries. Demonstrate the baking of bread, doughnut, chin-chin, puff-puff. Students: Practice of baking of bread and frying doughnut, puff-puff and chin-chin Materials: Ingredients for bread, doughnut, puff-puff and chin-chin. |
| 12 | Revision | Revision |
| 13 | Examination | Examination |
Trade Subject Curriculum for Secondary School. Federal Catering Craft Scheme of Work for SS 2. –Schemeofwork.com
CATERING CRAFT SS 2 TEACHING SCHEME THIRD TERM
| WEEK | TOPIC/CONTENT | ACTIVITIES |
| 1 | SPECIAL MEAL (Other Groups) Types of groupsInfantsPregnant womenLactating womenAdolescent Adult or aged InvalidConvalescent Practical | Teacher: Explain the meaning of different groups Demonstrate menu for the various groups. Students: Participate in the discussion, ask and answer questions. Practice menu for the various groups Materials: A chart showing the different groups. A picture of pregnant women |
| 2 | FOOD COMMODITIES i. Egg and Egg Dishes Custard making ii. Uses of egg in cookery, binding, thickening and raising agent iii. Practical | Teacher: Explain the process of making custard and its uses. Demonstrate the preparation of custard Students: Practice the making of custards Materials: Ingredients for making custards. A picture showing different types of dishes. |
| 3 | FOOD COMMODITIES Egg and Egg Dishes: Poached eggFried eggScrambled egg Omelette | Teacher: Practical demonstration of egg dishes Students: Practice the making of egg dishes Materials: picture showing different types of egg dishes (textbook, catering book) |
| 4 | FOOD COMMODITIES Traditional dishes Tuwo/soup, amala, masa etc Vegetable soup Practical | Demonstrate the production of dishes using local food stuff Participate in the practical, ask and answer questions. Materials: A chart showing different dishes. Ingredients for the traditional dishes. |
| 5 | FOOD COMMODITIES International Dishes American DishesChinese dishes Indian and other African countries. Practical | Teacher: Demonstrate the production of international dishes Students: Participate in the practical Materials: Ingredients for international dishes |
| 6 | FOOD COSTING/CONTROL Definition of food costing and controlObjective of food costing and controlAdvantages and disadvantages of food costing. | Teacher: Explain the meaning of food costing and control. Enumerate the various objective of food costing and control. Students: Participate in the discussion, ask and answer questions Materials: dish costing sheet |
| 7 | FOOD COSTING /CONTROL Dish Costing Definition Purpose of food costing and controlFactors to consider when costing Practical | Teacher: Explain the meaning of dish costing. Explain the purpose of food costing and control. Explain dish costing sheet and factors to consider in costing Students: Participate in the discussion, ask and answer questions Materials: Dish costing sheet. Portion control equipment |
| 8 | FOOD COSTING AND CONTROL Portion cost per a coverProfit margin on various dishesPortion control | Teacher: Explain the meaning of portion cost per cover. Explain the various profit margins in each dish produce Students: Participate in the discussion, ask and answer questions. Copy board summary. Do assignment Materials: Dish costing sheet. Portion control equipment |
| 9 | PRICING POLICY Food control in the kitchen Essential kitchen records Kitchen sales and analysis | Teacher: Explain pricing policy. Explain different elements of food costing and control. Students: participate in the discussion. Copy board summary. Material: Food control sheet |
| 10 | FOOD COSTING/CONTROL Kitchen section performance Control of food production Volume forecasting Standard yield Main objective of standard recipe. | Teacher: Explain the role of control cost in food production establishment Students: participate in the discussion. Copy board summary Material: Food control sheet |
| 11 | Revision | Revision |
| 12 | Examination | Examination |
