Law Of Definite Proportion Constant Composition
At the end of this lesson, the students should be able to understand the Law Of Definite Proportion Constant Composition
Acids
At the end of this lesson, the students should be able to understand Acids
Atomic Structure 1
At the end of this lesson, the students should be able to understand Atomic Structure
Scientific Method 1
At the end of this lesson, the students should be able to understand Scientific Method
Symbol Formulae And Equation 5
At the end of this lesson, the students should be able to understand Symbol Formulae And Equation
Particulate Nature Of Matter 3
At the end of this lesson, the students should be able to understand the Particulate Nature Of Matter
Particulate Nature Of Matter 4
At the end of this lesson, the students should be able to understand Particulate Nature Of Matter
Particulate Nature Of Matter 5
At the end of this lesson, the students should be able to understand the Particulate Nature Of Matter
Factors Affecting Solubility
At the end of this lesson, the students should be able to understand the Factors Affecting Solubility
Solutions & Solubility
At the end of this lesson, the students should be able to understand Solutions & Solubility
Bases
At the end of the lesson, the student should be able to understand Bases
Micro Organisms
At the end of the lesson, the student should be able to understand Micro Organisms
Chemical Industries
Identify chemical industries in their Locality;
Explain how these chemical industries have influenced their lives and national economies especially in Nigeria
Describe the Environmental problems created by the chemical industries
Suggest solutions to solving some of these problems
Accompaniments
Explain what is meant by accompaniments.
Identify different accompaniments that can be served with various foods.
Special menu and demonstrations
Plan and prepare dishes for vegetarians.
Plan and cook for different physiological states.
Plan and prepare meals for different occupational groups.
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 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.