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Here you will find links to a variety of professional and curriculum aligned resources utilising digital content, multimedia such as text, videos, animation and interactive content.

The Federal Ministry of Education will continue to add resources to facilitate learning in different contexts.

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Accompaniments

Explain what is meant by accompaniments. Identify different accompaniments that can be served with various

Special menu and demonstrations

Plan and prepare dishes for vegetarians. Plan and cook for different physiological states. Plan and

Costing and control in catering

Explain the element of cost/sales. Estimate the cost of each dish. Exercise portion control.

Types of alcoholic and non alcoholic drinks

Explain the term ‘Bar’ and its uses. List the different types of alcoholic and non-alcoholic

Principles of Cooking Methods and Practical Demonstration

At the end of this lesson, the students should be able to understand the Principles

Types of menu and demonstration

Enumerate different types of menu. Explain the different types of menu and their uses. Demonstrate

Menu planning

Define menu. State the factors that affect menu planning.

Care and maintainance of kitchen equipment

Describe how to clean the various kitchen equipment. Clean the various equipment. Store the various

Types of kitchen equipments and their uses

Identify the three categories of kitchen equipment. Use the equipment in each category.

Types of service, table laying

Serve various dishes. Lay table for different types of covers.

Principles of cooking methods and practical demonstrations

Demonstrate the skills required to carry out each method of cooking. Prepare the various ingredients

Beverages

At the end of the lesson the student should be able to understand Beverages

Costing and Control in Catering

At the end of this lesson the student should be able to understand Costing and

Types of service and table laying

Explain five types of food service. Serve various dishes using different methods. Explain two types

Food and beverage service personnel

Mention the various personnel in the food and beverage area. Outline the duties of the

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Everything you need to know about eLearn

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