340: CATERING CRAFT PRACTICE

Examination Structure

The trade related for Catering Craft Practice are Basic Electricity (194) and Biology (006).

The General Education subjects are: English, Mathematics, Economics, Physics, Chemistry,
English Literature and Information Communication Technology.

341 This trade is made up of the following modules:

Basic Catering, CCP 11 )

Food/Preparation CCP12 ) PART I
Bakery and Confectioneries CCP 13 )

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Food/Drinks Services CCP14 )
) PART II

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Food Science and Hygiene CCP 15 )

Examination Scheme
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This Trade shall examined as PAPERS I and II.
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341-1 Part I will have FOUR questions, from which candidates will answer THREE questions.

Part II will have THREE questions and candidates will answer TWO question. In all, candidates
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will ANSWER FIVE ESSAY QUESTIONS IN TWO HOURS.

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341-2 : PAPER II PRACTICAL

This is a practical paper which will cover Food, Beverage, Bakery and Confectioneries. It is a
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practical test of SEVEN (7) HOURS duration.

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There will be a 4-hour session for Food, Beverage, Bakery and Confectioneries and an hour (1hr)
break before a TWO hour session for Food/Drink Service.
 BASIC CATERING AND FOOD PREPARATION (CCP 11 & 12)

S/No. Topic/Objectives Contents Activities/Remarks

1.0 1. Identify the 1. Tools, utensils and 1. Show heavy
various tools, equipment used in food equipment in
utensils and preparation and services photograph and
equipment used Kitchen knives, spoons, film since most
in food ranges, ladles, ovens, students do not
preparation and servers, grills, whisks, know these
explain their griddles, scissors equipment. Make
uses. salamander, graters, tongs excursions to hotels
2. Explain the deep fat fryers, cans, and relevant food
routine cleaning openers, fryers, slices, brat- industries.
and maintenance pans, fans, pots, 2. A very thorough
of the tools and microwaves, oven boilers, explanation of

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equipment used weighing machines, mixing types of equipment,
in food machine, bowl choppers, manufacture (i.e.

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preparation and chopping boards, sauce what material it is
service and the pans, oven towels, st made of), properties
criteria for their refrigerators, deep freezers. of materials used in
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selection and 2. Classification of tools and the manufacture of
purchase. equipment as: the equipment.
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- Utensils 3. Extensive
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- Light duty demonstration of

- Heavy duty with respect correct use of
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to mechanical, electrical and equipment and

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functions. tools is required so

3. Uses of the tools, utensil as to show the
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and equipment listed above. proper use to

4. Basic cleaning and students.
maintenance of tools and
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This is essential for

equipment mentioned the development of
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above. manipulative skills

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5. Routine cleaning and in the use of

maintenance of tools and equipment.
equipment mentioned 4. Oven temperature
above. and chart should be
6. Criteria for the selection and provided.
purchase of tools, 5. Group discussion
equipment. on maintenance and
care of equipment.
Display pictures
and magazines in
the classrooms to
acquaint students
with them.
S/No. Topic/Objectives Contents Activities/Remarks
6. Somebody with the
Technical know
how i.e. teacher,
coordinator,
sectional head,
should be involved
in the purchase of
tools and
equipment.
2.0 Food Commodities 1. Types of Nigerian food 1. Trainees to identify
1. Compile a list of commodities such as fresh various food
Nigerian food and corresponding commodities and
commodities convenience products e.g. make comparison
with reference to Fresh - Convenience between the fresh

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fresh and products and convenience
corresponding Fruits - Frozen juice, jam, products.

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convenience segments, jellies Aim is to highlight
products. Meat - Frozen, dried,
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salted, smoked et. from different states
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Fish - Frozen, dried, of the federation and
salted, smoked etc. to standardize them
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Poultry/game - salted, in such a way that

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smoked, dried they can be

Dairy - Frozen, dried practiced in the
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salted etc. homes, hotels and

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Cassava - Gari, tapioca, other catering

flakes etc. establishments.
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Plantain - dodo, elubo, Note: Dishes used

chips as: Snacks:
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Nuts - Palmoil, Groundnut yamballs, Dodo,

oil, coconut oil, etc. Oniyeri, Dundun,
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Cereals - flour, semolina, Akara balls, Ekuru,

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ogi etc. Sapata, Ukwa loaf,

Tubers - yam, cocoyam. Ukang, etc.
2. Use of common Nigerian Recommend the use
food commodities e.g. of Nigeria dishes for
Vegetable, fruits, cocoa etc. exam practicals.
Comparison of Nigerian fresh 2. Trainees to list
food with their convenience different uses of
products taking into common Nigerian
consideration:- food commodities.
- Identification - Cost 3. Trainee to compare
- Selection - Preservation Nigerian fresh
- Quality - Storage foods with their
- Use - Nutritional value convenience
S/No. Topic/Objectives Contents Activities/Remarks
products in a
tabular form.
Students from
various parts of the
country should be
made to
demonstrate on
their local staple
food e.g. snacks
and main dishes.
4. The students should
be allowed to do
the selection and
buying of food

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commodities
themselves.

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Dishes used as
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1. Meki – plantain
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pudding,
2. Ekpoma surprise,
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3. Place surprise,
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4. Kunun Tsamiya,
5. Kunu gyada
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3.0 Food Nutrients 1. Types of food nutrient i.e. 1. Trainee to compile

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1. Classify the protein, carbohydrate, fat a time-table of all

sources of food and oils, vitamins, mineral the food they use in
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nutrient, list the salts and water. one week and

functions and 2. Sources of food nutrient: classify them.
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associated Protein-from meat, fish etc. 2. Trainees should

deficiency Carbohydrate – from yam, differentiate groups
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diseases. rice etc. of people i.e.

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2. Plan menu for Fats and oils – groundnuts, - School children,

different groups palmoil, coconut, lard etc. Industrial
of people taking Vitamins – Fruits, eggs, workers, Manual
intoconsideration carrots etc. workers,
the nutritional Mineral salts – bones, Pregnant/Nursing
requirement of vegetables, fruits etc. mothers.
the Water, fruits, vegetables, etc. - Sedentary
various groups. 3. Functions of Food nutrients. workers,
4. Dietary Deficiencies. convalescents etc.
5. Planning menu for different 3. Discuss balanced
groups of people e.g diet.
children, sedentary and 4. Carry out food tests
manual workers, old people 5. Display of food
S/No. Topic/Objectives Contents Activities/Remarks
and the convalescent. types and menu
- Expectant and Nursing chart.
mothers taking into 6. Collect pictures of
consideration the people in different
nutritional requirement states of health e.g.
of the various groups. a picture showing a
starved child,
healthy child etc.
(i) Identify the
nutrient(s) that
is/are deficient.
(ii) Make up a nutrition
story around each
picture.

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6. Mineral and
Vitamin content of

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food should be
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7. Trainee to
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demonstrate that
starch is changed
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into reducing sugar

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through the action

of saliva (amylase).
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8. Explain common
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nutrition terms such

as nutrition, mal-
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nutrition, under
nutrition, starvation,
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kwashiorkor,
marasmus,
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nutrients,
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metabolism,
anabolism,
oxidation etc.
4.0 Health, Hygiene 1. Importance of personal 1. Clean a kitchen –
and Safety hygiene in the prevention of prepare a checklist
1. Outline the the spread of germs by: for observing the
importance of a. Care of skin, hairs, rules of:-
personal and kit- hands, feet and teeth. a. Personal hygiene
chen hygiene in b. Cleanliness, correct b. Kitchen hygiene
the prevention uniform, footwear and c. Food hygiene
and spread of their up-keep. 2. Explain how
germs. Also 2. Reasons for the hygienic cleanliness and
food poisoning. handling of food during ventilation are
S/No. Topic/Objectives Contents Activities/Remarks
2. Describe the storage, preparation, essential in kitchen
causes and types cooking and serving. efficiency – point
of accident 3. Dangers associated with out that cleanliness
which can occur reheating food, e.g. food is of vital
in the kitchen poisoning. importance to both
and their the cook and the
prevention. 4. Reasons for hygienic consumer.
3. Explain the storage and disposal of Make a food hygiene
examples of wastes and for hygienic chart showing food –
ignition sources, drainage. borne diseases,
correct use of 5. Importance of kitchen micro-organism
fire regulations hygiene and the cleanliness involved, nature of
and simple first of the kitchen, stores, the disease
aid for minor serving equipment and unhygienic practices

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hurts, burns and utensils. involved and
electric shock. 6. Causes and presentation of treatment.

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food poisoning and the - Enlighten the
importance of complying students about
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with prevailing food relevant food
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hygiene regulations. sanitation laws and
7. Types of accidents which enforcement.
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can occur in the kitchen. - The inculcation of

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8. High risk areas and the safety habits in

dangers arising from the students is a long
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incorrect use of kitchen process which

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equipment, fuel and energy. should be on going

9. Need for protective clothing during each
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and suitable footwear in the laboratory session.

kitchen and service area. It is also essential for
10. Ignition sources of different
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the development of
classes of fire and the manipulative skills
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correct use of fire in nutrition.

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extinguisher. 3. Prepare a
11. Procedure to following in chart of safety
case of fire and importance rules to be
of fire regulations. used in the
12. Simple first aid for minor kitchen.
burns and electric shocks. 4. Prepare a list and
chart showing
different kitchen
accidents.
5. Practice how to
treat a minor burn
caused by handling
a hot cooking pot.
S/No. Topic/Objectives Contents Activities/Remarks
i. careless
handling of a hot
cooking pot.
ii. Careless
handling of a lit
match stick in
lighting a stove
should be
emphasized.
Lay emphasis on the
use of gas cooker.
An Instructor must
be present. Each of
the trainees should

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be taught how to use
the gas i.e.

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orientation/induction
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prevent accidents.
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6. Teacher to
Demonstrate
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the use of fire

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extinguisher
and other simple
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methods to put
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out kitchen fire

e.g. use of fire
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blankets.
7. Fire drill from
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the fire services is

necessary.
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8. Students to
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Demonstrate
how to revive
fellow students in
case of accidents.
Emphasis on the use
of first Aid box and
the need for the
school to have one.
5.0 Catering French 1. French terms commonly 1. Trainee to translate
1. Explain French used for commodities. basic culinary
terms commonly Groceries French terms French terms into
used for food Baking powder la poudre’a lever English and English
commodities and Bread - le pain into French.
S/No. Topic/Objectives Contents Activities/Remarks
catering staff. Butter - le beurre 2. Compile menus in
2. Explain French Cocoa - le cocoa French so that the
terms commonly Flour - la farine menu terms agree.
used for kitchen Milk - le lait A French Teacher
and service Rice - le riz etc. should be
equipment, recommended to
dishes and Fish - French terms teach this course and
menus. Cod - le cabillaud possibly include
Eel - I’anguille French as a
Haddock- l’aigrefin preliminary course
Skate - la raie etc. for catering
Meat - French terms students.
Mutton - le mouton 3. Trainee to list
Pork - le porc correct spelling of

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Beef - le boeuf French words used
Chicken - le poulet and include the

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Turkey - la dinde etc. accents where
st applicable and
Game - French terms match it with the
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Rabbit - le lapin English version.
Partidge - la laitue etc.
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Herb - French terms

Cinnamon - La cannelle
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Curry - Le kari
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Pepper - Le poivre etc.

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Fruits & Nuts - French

terms
Almond - l’amande
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Apple - a pomme
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Apricot - l’abricot
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Banana - la banana etc

2. French terms commonly

used for catering staff.
Catering Staff French Terms
Headchef - le chef de cuisine
or sous chef
Assistant chef - Le Commis
Party chef le Chef departie
Kitchen maid lafille decuisine etc
3. French terms commonly
used for kitchen and service
equipment.
S/No. Topic/Objectives Contents Activities/Remarks
Kitchen equipment French
terms
The oven - le four
The grill - le gril
Sauce pan - la risse
Rolling pin - le rouleau
Ladle - la louche
etc.

Service equipment French

terms
Knife - le couteau
Fork - le fourchette

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4. French term commonly used
for dishes and menus

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Dishes & menus st
French
Terms
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Lobster - salade de homan
Sole - sole meuniere
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Etc
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6.0 Catering electrical 1. Electrical appliances and 1. Visit an

Appliances and equipment used in the Institutional &
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equipment catering trade, e.g. Technical kitchens

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1. Describe the Refrigerators, Freezers, and identify the

functions and Cookers, oven (electric), electrical
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operations of the ranges, boilers, toaster, appliances that are

various electrical blenders. used.
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appliances and 2. Functions and operation of 2. List the safety

equipment used electrical appliances and precautions in
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in the catering equipment used in the handling each

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trade. catering trade. electrical

2. Calculate 3. Safety precautions involved appliances.
current, voltage in handling electrical 3. Remind students to
and resistance, equipment in the catering unplug all electrical
associated with trade, e.g. avoid using wet appliances after
electrical fingers in switching on and usage.
appliances used off. 4. Remind students to
in food service 4. Ohm’s law. read the manual.
applying Ohm’s Calculation of current, Don’t operate
law. Voltage and resistance electrical
associated with electrical appliances with wet
appliances used in food hands. Always
service applying Ohm’s wear the right foot
S/No. Topic/Objectives Contents Activities/Remarks
law. wear and use fused
5. Simple electrical terms e.g. plugs.
walts, volts, amperes, 5. Demonstrate
resistance etc. practically the
connection of
6. Uses of electrical materials circuit and what
i.e. meters, fuses, main each colour
switch, plugs, circuits signifies:
sockets, etc. - Red
7. Simple wiring system and - Yellow
electrical faults in - Brown
appliances.

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S/No. Topic/Objectives Contents Activities/Remarks
1.0 Methods of food 1. Culinary Terms used in food 1. Trainee to state
preparation preparation:- different food
1. Distinguish preparation methods
between the basic English terms French terms different of food items.
preparation To boil - bouillir 2. Trainee to compare
methods and To cook - cuire and contrast different
identify foods that To brise - etuver methods of cooking.
may be prepared To skim - e’cumer 3. Trainee to observe
by each of the To chop - hatcher rules in conserving the
methods. To garnish - garner nutritive content,
2. Identify the 2. Measurement of raw cooked appearance, test and
changes in the food items using standard quality of food during
structure and measures. preparation.
texture of food Measuring scale – For flour, 4. Trainee to practicalise

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exposed to beef, etc. converting imperial
various methods Measuring jug – for liquid units to metric units

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in the preparation, i.e. water, milk etc. for measurement of
cooking and Measuring spoon – For
st food items.
presentation of condiments i.e. spices, salt, 5. Trainee to list reasons
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fresh and etc. for cooking food i.e.
convenience 3. Basic preparation methods of a. To facilitate
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foods. food items:- digestion

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Cooking methods b. To make food

- Boiling, Frying, Stewing, appetizing or tasty.
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poaching, Roasting, c. To sterilize food

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Baking, Braising, etc.

Steaming, Grilling etc. Students should
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- Advantages and practicalise the use of left

disadvantages of each over foods to avoid
cooking method.
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contamination and food

4. Food prepared by various poisoning.
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cooking methods Trainee to acquire

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Cooking - Food knowledge and skills in

Methods Items food selections and
Boiling - Plantain, preparation, for the
Vegtables, maximum retention of
cereals flavour and food nutrients.
Frying - Pancakes, Liver, It is compulsory for every
Fish, Meat etc. student to have a
Stewing - Meat, fish, fruits measuring jug and scale.
vegetables etc. Students to note the effect
Roasting - Fish, meat, yam, of cooking on different
chicken types of food i.e. texture,
plantain potatoes colour etc.
Steaming - Fish, meat,
S/No. Topic/Objectives Contents Activities/Remarks
African
bean pudding
(moin-moin) etc
Grilling - Meat, fish etc.
Baking - Pastries, e.g. Cake,
meat pie, fish pie,
apple pie
5. Changes in structure and
texture of food exposed
to various methods food
preparation – Example –
Boiling – Food is boiled
for following reasons.
a. To soften food

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b. To extract nutrient from
food

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c. To preserve the nutrient
in food st
d. To render it easier to
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keep or preserve etc.
1. Composition of basic 1. Trainee to prepare
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2.0 Stocks, Soups,

Gravies and Sauces ingredients used for soups soups, stocks,
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1. Select and stocks, sauces and gravies. sauces and gravies

describe the Soups: Classification noting the
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composition of a. Thickened soup e.g. ingredients used,

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basic ingredients Gbegiri soup, properties and time

used for soups, groundnut soup used to prepare each
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stocks, sauces and miyar kuka, egusi, dish.

gravies and ogbono soup, okro 2. Collect items of
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various ways of soup, palm-nut soup ingredients to prepare

preparation. (banga) etc. soups, stocks sauces
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b. Thin soup e.g. peper and gravies.

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2. Identify the soup, omoyo soup, 3. Trainee to estimate the

changes in the etc, Soups may also cost of preparing
structure and be classified as soups, stocks, sauces
consistency of follows: and gravies, for a
ingredients during Broth, Purees, particular number of
preparation and Pulses, Roux- people.
analyse the cost based soup and 4. Trainee should be able
factors involved. cream – peas, to list the basic sauce
beans, carrot, recipe e.g. bechamel,
potato, tomato veloute, espagrole
etc. demi-glance, etc.
c. Properties of Sauces 5. In catering trade unless
and gravies e.g. otherwise stated, you
S/No. Topic/Objectives Contents Activities/Remarks
sauces (liquid), prepare for four (for
gravies (roasted from exam purpose)
meals) etc. 6. Students should be
2. Preparation of basic stock, able to know the basic
soup, sauces and gravies, recipe for the
e.g. White Beef stock, thin preparation of stocks,
soup, white sauce, chicken soup, sauces, gravies
gravy etc. etc.
3. Changes in structure and
consistency of ingredients
used in the preparation of
stock, soups, sauces and
gravies.
. Analyse the cost factor

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involved in the preparation
and presentation of tocks,

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soup, sauces and gravies.
3.0 Hot and Cold Snacks 1. Basic salad preparation st 1. Trainee to list the
Savories and - Items needed various types of
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Breakfast Dishes - Types:- (a) Green salad, salad and the
1. Identify the items (b) Cooked Vegetable ingredients used for
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needed in various salad (c) French salad each type.

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basic salad and (d) Fruit salad etc. 2. Trainee to prepare a

bread preparations, - Points of quality type of salad taking
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their points of - Storage and handling into consideration

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quality, correct 2. Preparation of salad items for the quality, handing

storage and preliminary dish, main course and storage
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handling. or accompaniment. (hygiene).

2. Outline the 3. Bread and bakery products: 3. Salads play an
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importance of - Storage important part in the

attractive display of - Handling diet, as they are
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items, speed of - Shelf lives. excellent sources of

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service for cold 4. Preparation of hot and cold the protective food.
buffet, cafeteria, bar snacks. Care should be
and counter - Savouries taken, to avoid
presentations in - Breakfast dishes nutrient loss during
order to sell the 5. Importance of attractive preparation.
product. display of items for cold 4. Importance of
buffet, cafeteria, bar and neatness and speed
counter presentations in should be
order to sell the produce. emphasized in
6. Importance of speed and service.
service in the preparation, 5. Students should as
presentation and service of much as possible
some dishes, e.g. substitute with the
S/No. Topic/Objectives Contents Activities/Remarks
- Simple salad – Simple local ingredients.
cold. 6. Trainee to list the
- Salad dishes – Sauces different bread and
and dressing bakery products.
- Simple hors d’oeuvre – - Steps in bread
Sand wiches etc. making should be
learnt i.e.
(a) creaming the yeast.
(b) Setting the sponge
(c) Mixing the dough
(d) Kneading
(e) Rising
(f) Shaping
(g) Proving

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(h) Baking
7. Trainee to practice

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display of items for
st cold buffet, cafeteria,
bar and counter
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presentation.
Any hot food should
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be displayed inside a
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hot plate and vice-

versa for the cold
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food.
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Include, English,
continental and Nigerian
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breakfast and Nigerian

breakfast dishes.
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4.0 Larder Work 1. Types and varieties of 1. Trainee to identify the

1. Identify fish types fish commodity and
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describe and apply - White fish, oily fish, recognize the points of
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the methods of shell fish etc. quality.

cleaning, cutting, - Seasons 2. Trainee to state sources
filleting and - Sources and origin, list suitable
portioning of the - Quality point for buying uses in cooking,
fish. - Buying point specify when in season
2. Identify animals - Food value and explain how the
and classify meat - Storage/preservation items should be stored.
derived from them, 2. Methods of cleaning, 3. Trainee to cut into
types of offal and cutting, filleting and joints different meat
their uses in meal portioning of the different types.
preparation. fish types. 4. Trainee to prepare
3. Explain the process 3. Animals and meat derived offal from chicken and
of jointing with from them. meat into different
S/No. Topic/Objectives Contents Activities/Remarks
reference to poultry. - Methods of cutting meals.
- methods of portioning 5. Trainees to draw and
- methods of mincing label different types of
main supply of meat:- meat joints, i.e. beef,
Lamb and mutton – Sheep meat, pork, etc and
Chicken – poultry and games their uses.
Beef – cow 6. Trainee to prepare
Veal – calves menus from these
Bacon/pork/ham: Pig offals e.g. pepper
4. Types of offal and their soup.
uses in meal preparations:- Proper care should be
5. (a) ‘jointing’ with reference taken in the
to poultry. preparation of the
(b) Process of jointing in food.

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poultry.
5.0 Sweets 1. Sweets usage in menu 1. Trainee to list

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1. Prepare and - Types examples of sweets.
produce a variety of - Importance st 2. Trainee to summarize
sweet from raw - Preparation the preparation of
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materials and ready 2. Hygienic and Temperature different types of
mix. requirements in the sweets.
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2. Explain the preparation and presentation 3. Trainee to state the

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hygienic and of hot and cold sweets. hygienic requirements

temperature, 3. Importance of attractiveness in the preparation of
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requirements, the in the preparation, hot and cold sweets.

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importance of production and presentation 4. It is important to know

attractiveness in the of sweets using the the basic recipe for
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preparation, following examples: each pastries.

production and - Basic pastes
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presentation of - Basic sponge items

sweets. - Cold sweets from
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convenience products
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including mixes.
- Ice cream sweets (using
brought-in ice cream)
and freshly made one.
- Gateaux (cake), pastries,
and fresh fruit.
6.0 Meal Planning 1. Principles of meal planning: 1. Trainee to plan simple
1. Explain the 2. Preparation of mid- morning table D’horte, A la
principles of meal tea and afternoon tea. carte menus for
planning and plan 3. Planning menu for small and breakfast, lunch and
simple table large numbers and allocating dinner.
D’horte, Alacarte number of portions under 2. Trainee to prepare
menus for courses. mid-morning tea and
S/No. Topic/Objectives Contents Activities/Remarks
breakfast, lunch and 4. Planning and preparation of afternoon tea
dinner. special meals for various following the
2. Identify various groups, e.g. old people, the necessary procedures.
groups of people sick, children manual and 3. Trainee to choose
and plan special sedentary workers etc. meals adequate for
meals for them i.e. various of people
old people, requiring special
pregnant and diet, i.e.
lactating women, - Old people
manual workers, - Pregnant and
sedentary workers, lactating mothers
sick, convalescent, - Over weight adults
infants etc. - Under weight adult
- The sick

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- Convalescent
- Infants and

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children
- Sedentary )
st - Manual) workers
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4. Trainee to know the
difference between
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table D’horte, and A la

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carte and to be able to

lay the table for both.
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 BAKERY AND CONFECTIONERIES, FOOD SERVICES, FOOD SCIENCE AND
HYGIENE (CCP 13, 14 & 15)

S/No. Topic/Objectives Contents Activities/Remarks

1.0 Baking Ingredients 1. Baking Ingredients 1. Trainee to list the
- Identification of flour, different
1. Identify baking
sugar, salt, yeast, fat, milk, ingredients used
ingredients and
egg, baking powder, in baking.
state their
bicarbonate of soda, 2. Trainee to state
composition.
vanilla essence, etc. the composition
2. Explain the
- Composition of each of each baking
functions of the
baking ingredients e.g. ingredients.
different
self-raising flour. 3. Trainee to
ingredients used
- Storage of ingredients measure with a
in baking and
used in baking. weighing scale

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their storage.
- Measurement and the different
proportion of ingredients ingredients used

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used in baking. in baking; recipe
- Functions of the different
st i.e. bread, sponge
ingredients used in baking cake, biscuit,
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Madeira cake,
queen cakes,
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scones etc.
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4. Do not
economise
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ingredients in
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cake making to
allow for long
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shelf life.
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2.0 Baking of Bread, 1. Breads 1. Trainee to list the

Biscuits and i. Types of bread, i.e. Dinner different types of
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Cookies Rolls, French bread, croissants, bread and types

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1. Describe types of whole meal bread, fruit bread of flour for

bread and the and whole wheat bread, etc. baking.
different ii. Methods of bread making i.e. 2. Trainee to state
methods of bread continuous method, Batch the different
baking and method, etc. methods of bread
storage. iii. Types of flour for making making.
2. Identify types of bread: 3. Identify different
biscuit and a. white, brown types of biscuits
cookies and b. strong, soft and cookies.
different c. whole mean 4. List the
methods of iv. Procedure for making bread procedure for
making them Storage of finished bread making biscuits
products in appropriate storage and cookies and
S/No. Topic/Objectives Contents Activities/Remarks
containers i.e. bread bins, bread appropriate
racks, freezer etc. storage.
Preparation of different dishes 5. Show picture of
using bread e.g. different types of
- sandwiches and sweets bread and
- bread pudding biscuits from
- queen of puddings textbook and
bread and butter pudding, club magazine
sandwiches, pizza, etc. cuttings.
3.0 Cake Making 1. Cakes Trainee to:
i. Types of cakes i.e. small 1. List the different
1. Identify different
plain cakes, rich cake with fruits, types of cake and
types of cakes,
Swiss rolls, queen cakes, ingredients used
baking methods
gateaux, Victoria sandwiches, to bake each

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and decoration.
sponge cakes etc. type.
ii. Ingredients used for cake 2. Practice methods

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making: flour, sugar, eggs, salt, of cake making
milk, baking powder, currants,
st using different
vanilla essence etc. recipe.
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iii. Methods of cake making. 3. Practice
iv. Baking and decoration of decoration of
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cakes for different occasions i.e. cakes for

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wedding, birthday, Easter, different

Christmas etc. occasions.
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4. List the
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procedures for
storage of cakes.
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5. Students to list
the raising agents
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in the baking of
cakes.
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6. Students to bake
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a cake each and

decorate it as a
project.
4.0 Pastry Preparation 1. Pastries Practice general
i. Types of pastries i.e. short procedure:
1. Explain the
crust pastry, hot water pastry, 1. For pastry
different types of
sugar pastry, choux paste, rough making.
Pastries,
puff, suet pastry, puff pastry, 2. List the different
ingredients
flaky pastry, etc. types of pastry.
required and
ii. Ingredients required for 3. Trainee to list the
general
making of pastry. recipes for these
procedures for
iii. General procedure for pastry pastries.
pastry making. 4. Trainee to
making.
S/No. Topic/Objectives Contents Activities/Remarks
iv. Making different products prepare different
using different types of pastries:- types of snacks
- Short pastry: fruitpies, from each of the
Cornish pastries. pastries.
- Puff pastry: meat pies,
sausage rolls, jam puffs.
Rough puff pastry.
- Suet pastry – steamed jam
rolls, steamed meat puddings
and dumplings.
- Sugar pastry – flans, fruit
tartlets, fruit pies
- Hot water paste-veal and ham
pie, raised pork pies.

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Choux paste – éclairs
creambuns, profiterolles, etc.

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5.0 Ice Cream Identify types of ice-cream e.g. 1. Trainee to visit
Vanilla, Coffee, chocolate,
st supermarkets to
Strawberry etc. enable them
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(ii) Ingredients used in ice- identify the
cream production e.g. milk various types of
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sugar, essence, egg yolk, cream ice-cream.

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etc. 2. Trainee to
(iii) Production method: practice the basic
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- boiling the milk method of

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- mixing all the ingredients production using

- cooking without over basic ingredients.
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heating 3. Serve with

- straining and cooling. appropriate tools
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(iv) Accompaniments, portion and utensils.

control, service utensils and
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storage temperature
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6.0 Yoghourt 1. Identify types e.g. semi- 1. Trainees to visit

solid liqud (drinking) a local yoghurt
(ii) know the ingredients depot to see the
e.g. milk (skimmed, different types of
evaporated or dried yoghurts.
- pasteurised 2. Make a sample
- homogenised yoghurt using:
- yoghurt culture (a) Commercial
(iii) production of yoghurt starter
- commercial (b) Portion of
- home production using the existing
above ingredients yoghurt
(iv) Uses – eating, drinking,
S/No. Topic/Objectives Contents Activities/Remarks
as a dressing for salad, a
sauce or flanfilling etc.

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S/No. Topic/Objectives Contents Activities/Remarks
1.0 Bar Service 1. Types of Drinks 1. Trainee to list the
1. Identify the various - Alcoholic and non- various types of
types of drinks, alcoholic drinks alcoholic and non-
sequence of service - Wines: White, red, rose, alcoholic drinks.
and common bar sweet, or dry Champagne 2. Trainee to serve
equipment used in and sparkling wine different types of
the service of drinks. appetizer (sherry and drinks in the
aperitifs), liqueurs conventional way,
(branch, spirits) soft e.g. table wine.
drinks (minerals, 3. Trainee to practice
squashes, juices) serving simple
cocktails – (Chapman, cocktail and mixes.
punches) mixes – gin 4. Trainee to identify
and lime, bloody Mary the types of wine to

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etc. accompany certain
Aerated waters – tonic water, types of food.

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bitter lemon etc. 5. Trainee to be taught
2. Sequence of service of
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alcoholic and non- temperature for the
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alcoholic drinks. service and storage
3. Common bar equipment of different wines.
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used in the service of Types of storage

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drinks. should be noted.

- glasses, soda siphon, etc. 6. Trainee to know
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- ice buckets and stand practically, the

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refrigerators, etc. different types of

- bar mixing spoons, lemon glasses for the
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squeezers, etc. different drinks.

- wine baskets, services
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salvers, etc.
4. Drinks service involving
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the use of common bar

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equipment.
5. Selection and stocking of
assorted alcoholic and
non- alcoholic drinks for
a bar.
6. Service of different
types of drinks in the
conventional way e.g.
(a) White and rose wine
should be served from
ice bucket.
(b) Red wine from wine
baskets, etc.
S/No. Topic/Objectives Contents Activities/Remarks
7. Preparation and service
of simple cocktails and
equipment.
2.0 Duties of Waiter in the 1. Restaurant presentation 1. Trainee to prepare
Catering Industry and equipment. restaurant for
1. Prepare the restaurant - Types – furniture eg. service.
for service, receive Sideboard, tables, chairs, 2. Trainee to practice
guests and taking trolleys etc. taking orders.
orders from guests. - Maintenance of 3. Trainee to practice
2. Outline the personal equipment different types of
qualities and functions Linen: e.g. table cloths, Napkin fold and
of a waiter and the napkins, etc. knowing their uses.
control system. - Table Ware: Silver 4. Emphasis should be
cutlery e.g. table knives, laid on human

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forks and spoons, etc. relations.
- Glassware e.g. tumbler, 5. Emphasis should be

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glasses of different placed on order of
makes, etc. st service during menu
- Cookery e.g. plates of planning.
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various kind i.e. China, 6. Emphasis should be
porcelain etc. laid on the food and
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2. a. Functions of a beverage service

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waiter in the personnel.

catering industry.
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b. Personal qualities of
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waiter e.g. sense of

urgency,
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cleanliness,
punctuality, menu
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knowledge,
courtesy,
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co-operation,
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honesty,
salesmanship, etc.
3. Preparation of
Restaurant for service.
- Linen handling, folding
of napkins, equipping
the sideboard etc.
4. Reception of guests and
taking order i.e.
- Reception by head waiter
- Choice of table
- Taking order, attending to
order etc.
S/No. Topic/Objectives Contents Activities/Remarks
5. Types of waiter service
e.g.
(A) Table service – (silver,
family, gueridon,
plated etc.)
(B) Assisted Service –
(combination of table
service and self service)
(C) Self Service –
Cafeteria, Counter,
supermarket)
(D) Single Point Service
(Take away, vending,
kiosks, bar, etc).

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6. Sequence of Service

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(a) Hors d’oeuvres
(b) soup
(c) fish
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(d) entrée (main course)
(e) vegetables
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(f) salads
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(g) savouries
(h) fruits
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7. Bill presentation
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8. Service Breakfast
- Mis-en-place and menus
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(previous evenings
preparation)
- breakfast service
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- continental and English

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breakfasts
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- Nigerian breakfast
Tea making and service
9. Control system in
catering industry
- Control and the bill
- A la carte and table
d’hotes
Checking system Triplicate,
duplicate service with order
and pre-ordered
- Making “return’ –
emplace check etc.
No charge, cancellation, wine
S/No. Topic/Objectives Contents Activities/Remarks
and drink checks.

3.0 Snacks Bar 1. Snacks 1. Assemble the

1. Identify types of a. Types various types of
snacks and explain b. Display and care of snacks snacks and tobacco
handling, storage in the bar. and classify them.
and display of c. Handling, storage and 2. Operation of cash
snacks. display of snacks. register and change.
2. Preparation and cleaning of
crockery and equipment.
- arrange
- stack
- remove service supplies

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- orders etc.
3. Operation of cash

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register
and change. st
4. Serving of:
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- Drinks
- Sandwiches
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- Beverages
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- Ices etc.
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4.0 Tobacco-Cigar & 1. Types of tobacco. 1. Trainees to identify

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Cigarettes 2. display and care of tobacco. various colours and

1. Identify types of 3. handling and storage of sizes of cigars.
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tobacco and explain tobacco.

the handling and 4. classification of tobacco
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storage. wrapper leaves

a. Clareo (CCC) – light
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coloured cigar
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b. Colorado claro – medium

coloured cigar
c. Colorado (c) – dark
coloured cigar
d. Colordo Maduro (Cm) –
very dark coloured cigar.
e. Maduro (m) – extremely
dark coloured cigar etc.
S/No Topic/Objectives Contents Activities/Remarks
1.0 Basic Food Science 1. Food and nutrients 1. Trainee to list
1. Identify sources of a. Sources and uses of raw the sources of
raw food and food meat and fish
explain their i. Sources of meat – cattle, and their uses.
various uses and poultry, pig, sheep etc. 2. Trainee to list
functions in food ii. Uses of meant source of the functions of
preparation. protein in food etc each of the
2. Outline the types, sources of fish oily fish, nutrient in the
uses and properties white fish, shell fish etc. body.
of carbohydrates, b. Sources and types of 3. Trainee to list
proteins and fats Carbohydrates and their the end product
characteristics of each nutrient
i. Starches: found in i.e. after
bread, yam, cassava, assimilation.

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plantain, wheat, etc. 4. Trainee to
ii. Sugar: found in fruits differentiate

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and vegetables, etc. animal protein
iii. Cellulose: found in
st form plant
fruits, vegetables and protein.
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husks of cereals, etc.
iv. Pectin: found in fruits,
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c. Types, uses and

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properties of Protein
i. Types – Animal protein:
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found in meat, poultry,

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fish, eggs, milk, cheese

etc.
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- vegetables protein: found

in pulses i.e. beans, peas,
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nuts and unpolished

cereals, etc.
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ii. uses of protein:-

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- Building up, replacing

and repairing of the
body tissue.
- When in excess, it is
reserved for the supply
of heat and energy, etc.
iii. Properties of Protein:
- Coagulation in salt and
water of various
strength.
- Protein can be denatured
on heating and usually
becomes hardened and
S/No Topic/Objectives Contents Activities/Remarks
shrunk etc.
d. Types, uses and
properties of fat
Types:- Animal fats i.e. butter,
lard, fish fat etc.
- vegetable fat i.e. nut oil,
margarine, shea, butter,
etc.
Uses of fat:-
- Provides the body with
heat and energy
- Properties of fat used
for emulsification
- Not easily digested

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because of their high
carbon content, etc.

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e. Classification of fats:-
Fats and oils are made up
st
of fatty acids and
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glycerol. Fatty acids are
divided into two i.e.
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- Saturated fatty acids

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which are non-essential

fatty acids.
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- Unsaturated fatty acids

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which are essential

fatty acids.
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2. (i) Properties, uses and

choice of gels.
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(ii) Conditions affecting

setting of gels:- as
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applied to gums, pectin,

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carbohydrates, proteins
etc.
(iii) Strength and
temperature
characteristics of gels.
3. Raising agents
- Types
- Factors affecting
choice
- Use and control of
raising agents in food
products.
S/No Topic/Objectives Contents Activities/Remarks
4. Digestion and
assimilation of food
nutrients.
2.0 Food Preservation 1. Properties of food 1. Trainee to list
1. Apply the commodities in relation to the different
knowledge of the storage. methods of
properties of food 2. Regulation of moisture storing food
commodities in content of foods. with examples
storing them. 3. Storage of food needing under each
2. Regulate moisture special care:- e.g. meat or method
content of foods. fish products, eggs, milk mentioned
and milk products, canned above.
foods, high fat foods, etc.

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3.0 Food Hygiene 1. Food Borne Diseases – 1. The food
1. Explain the factors e.g. dysentery, typhoid, hygiene

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affecting growth of paratyphoid, scarlet fever, regulations
micro-organisms tuberculosis etc.
st should be
and apply this 2. Factors affecting growth known and
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knowledge in of micro-organisms compiled with,
maintaining the - Suitable temperature by all people
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quality of food. - Time involved in the

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2. Explain food - Suitable food etc. handling of

poisoning and 3. Food poisoning food.
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infections i. Food commonly 2. In-service

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associated with causing food training/inducti

food spoilage. poisoning include on course
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3. Explain food sauces, custards, should be

hygiene trifles, synthetic recommended
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Regulations and cream, left-over for all food and

laws. food, made-up meat drink handlers.
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dishes, etc. 3. Food hygiene

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ii. Infections education law

associated with should be given
food spoilage. to every
iii. Chemical food catering
poisoning. institution.
iv. Prevention of food
poisoning
v. First Aid measures
for food poisoning
vi. Procedures for
investigating food
poisoning
4. Food Hygiene
S/No Topic/Objectives Contents Activities/Remarks
Regulations/Laws.
4.0 Hotel Receptionist 1. Types of hotels – small, 1. Students to
medium, large. visit various
2. Duties of the receptionist hotels for
in the above hotels e.g. practical
general, defined and more experience.
specific. 2. Trainees to
3. Social skills: attentive practice this
manner, eye contact, tone during class
of voice, personalization periods using
of conversion by using their teachers
guests’ names and not by as guests.
room nos.
- clothing and

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appearance e.g.
cleaned, neatly clothed

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and groomed, smart
uniforms. st
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5.0 Housekeeping 1. Identify types of 1. Trainees to
housekeeping e.g. visit hotels,
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hotels, clubs, hospitals, homes and

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hostel or university halls hospitals for

of residence, homes for comparisons.
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old people and chicken. 2. Trainees to list

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2. Reasons for the different

housekeeping. materials.
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- hotels, clubs and hostels 3. Trainees to

(for greater and full identify and
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occupancy state the

- hospitals/homes procedure for
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(wellbeing of inmates) etc. bed making.

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3. Cleaning equipts/agents
e.g. mops, vacuum
cleaners, dust pans, maids
trolly, water, soap, toiler
cleansers, disinfectants
polishes etc.
4. Bed making - Identify the
various bed clothings and
techniques for bed making
e.g. blacker, sheets,
pillows etc.