Entrepreneurship Curriculum for Secondary School. SS 3 Catering Craft Scheme of Work Federal. –Schemeofwork.com
CATERING CRAFT SS 3 FIRST TERM SCHEME
| WEEK | TOPIC/CONTENT | ACTIVITIES |
| 1 | ACCOMPANIMENTS Definition of Accompaniments Types of accompaniments Food accompaniments Soup accompaniments Table accompaniments Functions of accompaniments to various covers | Teacher: Explain the meaning of accompaniments. Enumerate the different types of accompaniments. State the uses and importance of accompaniments. Explain the various functions of accompaniments to food cover. Students: Participate in the discussion and answer questions. Materials: Samples of different types of accompaniments. A chart showing different accompaniments. |
| 2 | FOOD ACCOMPANIMENTS Types of Food Accompaniments Garlic sauces Salad dressing Vinegar dressing Ketchup etc Advantages and disadvantages of food accompaniments. | Teacher: Explain food accompaniments. Enumerate the various types of food accompaniments. Explain the advantages and disadvantages of food accompaniments Students: Participate in the discussion Material: picture showing food accompaniments |
| 3 | SOUP ACCOMPANIMENTS Types of Soup Accompaniments Bread roll Croutons etc Advantages and disadvantages of soup accompaniments | Teacher: Explain soup accompaniments. Enumerate the various types of soup accompaniments. Explain the advantages and disadvantages of soup accompaniments Students: participate in the discussion and ask questions. |
| 4 | TABLE ACCOMPANIMENTS Types of table accompaniments Cruet set Table numberFlower vaseNapkin padTooth pick | Teacher: List table accompaniments Students: Participate in the discussion and ask questions Materials: Soup Accompaniments |
| 5 | BEVERAGES Types Of Beverages Alcoholic beveragesNon-alcoholic beverages Bar Services Bar service/origin of barTypes of barFunctions of bar Bar service personnel Bar service equipment | Teacher: Explain the meaning of Alcoholic and non-alcoholic beverages. Explain bar services. Discuss the origin. Enumerate the functions of bar service personnel and equipment. Students: participate in the discussion, ask and answer questions. Materials: Charts of different types of drinks. Alcoholic and non-alcoholic drinks. |
| 6 | NON-ALCOHOLIC BEVERAGES Definition of Non-Alcoholic Classes of Non-Alcoholic Drinks Aerated Natural spring waterMineral waterSquashesJuicesSyrups Tea/coffee and cocoa drinks etc | Teacher: Explain the meaning of non-alcoholic drinks. Enumerate the various types of non-alcoholic drink. (practical demonstration) Students: Participate in the discussion, ask and answer questions. Practice in the production of non-alcoholic drinks/beverages Materials: display of different types of non-alcoholic beverages |
| 7 | ALCOHOLIC BEVERAGES Definition of alcoholic drinks Classes of alcoholic drinks BeerSpirit etc | Teacher: Explain the meaning of alcoholic drinks. Enumerate the various types of alcoholic drink. (practical demonstration) Students: Participate in the discussion, ask and answer questions. Materials: Display of different types of alcoholic drinks |
| 8 | ALCOHOLIC BEVERAGES Definition of alcoholic drinks Classes of alcoholic drinks BeerSpirit etc | Teacher: Explain the meaning of alcoholic drinks. Enumerate the various types of alcoholic drink. (practical demonstration) Students: Participate in the discussion, ask and answer questions. Materials: Display of different types of alcoholic drinks |
| 9 | TEST INTERPRETATION OF FOOD AND BEVERAGES (SERVICE) | Teacher: Explain the processes and methods of various services in food and beverage area. Table of orderWriting of docketServing of waterServing of foodClearing away of dishes (used plates) Students: participate in the test interpretation Material: samples of questions |
| 10 | FLOWER AND CONFECTIONARIES Dough product: Chin-chinEgg roll | Teacher: Explain the process of dough preparation. Demonstrate the preparation of chin-chin and egg-roll Students: participate in the preparation and frying of flour products Material: Ingredients for pastry |
| 11 | Revision | Revision |
| 12 | Examination | Examination |
Entrepreneurship Curriculum for Secondary School. SS 3 Catering Craft Scheme of Work Federal. –Schemeofwork.com
CATERING CRAFT SS 3 SECOND TERM SCHEME
| WEEK | TOPIC/CONTENT | ACTIVITIES |
| 1 | SPECIAL MEAL Cookery for invalids and convalescents Factors to consider when planning invalid and convalescent diets. Recipe for invalid and convalescent Practical | Teacher: Explain the meaning of invalid and convalescent. Enumerate the factors to consider when planning a meal for invalid and convalescent. Suggest meals for invalid and convalescent (practical demonstration) Students: Participate in the discussion, ask and answer questions. Participate in the preparation of meals Material: A chart showing different groups. Ingredients for types of dishes |
| 2 | SPECIAL MEAL Meals for: InfantsAdolescents Pregnant mothersLactating mothers | Teacher: Explain the different groups in relation to food cookery. Students: Participate in class discussion. Copy board summary Material: Charts and pictures showing types of meals. |
| 3 | SPECIAL MEAL Vegetarian Meals Types of vegetarian meals Practical | Practical demonstration Students: Participate in the practical demonstration Materials: Ingredients for the cooking of vegetarian meals. |
| 4-5 | MOCK EXAMINATION | |
| 6-10 | REVISION | |
| 11-12 | WASSCE EXAMINATION |
Entrepreneurship Curriculum for Secondary School. SS 3 Catering Craft Scheme of Work Federal. –Schemeofwork.com
