Types of alcoholic and non alcoholic drinks
Explain the term ‘Bar’ and its uses.
List the different types of alcoholic and non-alcoholic beverages.
Prepare alcoholic and non-alcoholic beverages.
Principles of Cooking Methods and Practical Demonstration
At the end of this lesson, the students should be able to understand the Principles of Cooking Methods and Practical Demonstration
Types of menu and demonstration
Enumerate different types of menu.
Explain the different types of menu and their uses.
Demonstrate their skills in the preparation of the meals for the menu.
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 kitchen equipment appropriately.
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 according to the methods of cooking.
Use appropriate method of cooking as required by each recipe.
Demonstrate safe and hygienic practices for each method of cooking.
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 Control in Catering
Types of service and table laying
Explain five types of food service.
Serve various dishes using different methods.
Explain two types of covers.
Lay tables for different menus.
Food and beverage service personnel
Mention the various personnel in the food and beverage area.
Outline the duties of the food and beverage personnel
Study of food methods and principles of cooking methods
Identify nineteen food commodities and their uses in the catering industry.
Explain various methods of cooking foods.
Prepare the various food commodities by applying the different methods of cooking.
Measure using local and standard equipment.
Types Of Service And Table Laying ii
At the end of this lesson, the students should be able to understand Types Of Service And Table Laying
Concept of Catering
At the end of this lesson, the students should be able to understand the Concept of Catering
Housekeeping: Hospitality industry/Catering
Define hospitality industry.
State the relationship between the hospitality industry and catering trade.
State the reasons for housekeeping department.
Explain the duties and responsibilities of a receptionist.
An Overview of Hotel: Hospitality industry/Catering
The concept of hospitality refers to the cordial and generous reception and entertainment of guests or strangers. The hospitality industry is earning substantial foreign exchange and generating employment for lots of people across the country
Safety procedures in catering
Stating types and causes of accidents in the kitchen.
Explaining accidents prevention and remedy of accidents in the kitchen.
Listing contents of fist aid box and their uses.
Stating the importance of fire fighting equipments.
Culinary terms
Define culinary terms.
Translate basic culinary terms to English and vice versa.
Types of catering establishment
List and explain the various types of catering establishments.
Differentiate between the various types of catering establishments.
List functions of the various catering establishments.