GENERAL AIMS AND OBJECTIVES
The general objectives of the catering craft syllabus are to test candidates’:
(a) Level of development of professional attitude and skills;
(b) Understanding of all food commodities in terms of cost, quality and use;
(c) Understanding of the methods of cooking and ability to produce variety of dishes and drinks for various types of occasions, establishments and individuals;
(d) Understanding of dietary adequacies and procedure for producing dishes;
(e) Understanding and application of hygienic practices in handling food;
(f) Acquisition of necessary skills required for the production of pastry and confectionery products;
(g) Application of the methods of choosing, caring for and storing kitchen equipment;
(h) Knowledge of safety precautions in catering;
(i) Enterprise skills in menu costing and planning.
SCHEME OF EXAMINATION
There will be three papers, Papers 1, 2, and 3. Papers 1 and 2 will be combined in a 1½ - hour composite paper.
Paper 1: This will comprise 40 multiple choice questions to be answered in 40minutes for 40 marks.
Paper 2: This will comprise six (6) short essay questions out of which candidates will answer five (5) questions, within 50 minutes for 40 marks.
Paper 3: This will be an alternative to practical test of 40 minutes. This will comprise of 5 short structured questions which candidates will answer all for 40 marks.
DETAILED DRAFT SYLLABUS
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TOPIC |
CONTENTS |
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I.THE CONCEPT OF CATERING |
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(1) Hospitality industry/catering |
(a) Definitions: |
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(i) |
Hospitality |
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(ii) |
Catering |
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(b) Components |
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hospitality |
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industry |
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(2)Types of catering establishments |
(a) Types of catering establishment |
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e.g. hotel, restaurant, |
hospitality |
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catering, outdoor |
catering, |
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school, mobile catering etc. |
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(b) Functions |
of |
catering |
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establishments. |
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(3) Culinary terms |
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(a) Culinary terms commonly used in |
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catering |
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(b) Glossary of culinary terms. |
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(4) Safety precaution in catering |
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(a) Types and causes of accidents. |
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(b) Prevention/management. |
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(c) |
First aid |
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(d) Fire fighting equipment |
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(5)Sanitation |
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Hygiene |
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Types of sanitation and hygiene such as: |
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catering. |
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(i) |
Water sanitation |
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(ii) |
Environmental sanitation |
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(iii) Food safety practices |
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(iv) Kitchen hygiene |
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(v) Personal hygiene |
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II.FOOD COMMODITIES AND METHODS OF FOOD PREPARATION
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(1) Study |
of |
food |
commodities |
(a) |
Food |
commodities |
e.g. |
poultry, |
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principles |
of cooking |
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game, |
meat, |
fish, |
vegetables, |
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methods. |
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fruits, |
dairy |
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products, |
pulses, |
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cereals, herbs, flavourings etc. |
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(b) Methods of cooking: |
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(i) |
Boiling e.g. stock, soups and |
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sauces. |
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(ii) |
Roasting e.g. fish, beef and |
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poultry. |
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(iii) Grilling e.g. fish, meat etc. |
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(iv) |
Baking |
e.g. pastry |
and |
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confectionery. |
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(2) Principles |
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cooking |
(a) Principles of cooking methods |
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methods |
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practical |
(b) Preparation of the various food |
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demonstrations |
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commodities. |
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III SERVICE OF FOODS AND DRINKS
(1) Food and beverage service personnel.
(2) Types of food service and table laying/setting.
(3) Types of alcoholic and non alcoholic drinks.
(4) Costing and control in catering.
IV. KITCHEN EQUIPMENT AND THEIR USES
(1) Types of kitchen equipment and their uses.
(2) Care and maintenance of kitchen equipment.
V. MENU PLANNING
(1) Principles of menu planning.
(2) Types of menu and demonstrations.
(a) Standard/local measurements.
(b) Personnel in the foods and beverage area.
(c) Functions of food and beverage personnel.
(d) Different types of food service e.g. Gueridon, silver service, waiter service, vending, buffet and banquet service.
(e) Types of covers
(f) Types of table laying/setting
(3) Bar
(a) Alcoholic beverages
(b) Non alcoholic beverages
(c) Cost/sales
(d) Dish costing
(e) Portion control
(4) Kitchen equipment
(a) Uses of kitchen equipment.
(b) Care of various kitchen equipment
(c) Maintenance of kitchen equipment
(5) Meaning and scope of menu.
(a) Factors that affect menu planning.
(b) Types of menu e.g. table d’hote, a la carte, and special occasions.
(c) Others: - breakfast, tea, dinner, supper, luncheon, carte du jour,
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plate du jour etc. |
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Special menu and |
(a) Meals plan for vegetarians |
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demonstrations. |
(b) Meals plan for the vulnerable |
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group. |
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(c) |
Meals plan for manual, sedentary |
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workers etc. |
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(7) |
Accompaniments |
(a) Food accompaniments. |
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(b) Table accompaniments. |
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RECOMMENDED TEXTS
- Restaurant and catering operations by: Doyin Akin-Bankole
Pub. Diamond Publications Surulere, Lagos. Nigeria.
2. Basic Certificate Catering. A Hand book for basic schools: by Mrs. Jessie Osei Kofi Pub. Rainbow Publications Limited, Kumasi – Ghana.
3. The Theory of catering by Cesrain & Kinton’s.
4. Practical Cookery by Foskett, Ceserani & Kinton.
5. Food and Beverage Service by:-Dennis Lillicrap and John Cousins
6. O - Level and CSE Cookery Angela Creese.
7. The Kingsway Book of Cookery – Dora Seton.
8. The students Cookery Book by: Ehid O’Reilly – Wright.
9. Catering – A guide to Teachers and students by Igboanbusi, J.N.
10. Essentials of Catering Management by: Omozuwa O.