Catering Waec Syllabus

THE CONCEPT OF CATERING

1. Hospitality industry/catering
   • Definitions:
     • Hospitality
     • Catering
   •  Components of the hospitality industry
2. Types of catering establishments
   • Types of catering establishments, e.g., hotel, restaurant, hospitality catering, outdoor catering, school, mobile catering, etc
   • Functions of catering establishments
3. Culinary terms
   • Culinary terms commonly used in catering
   • Glossary of culinary terms
4. Safety precautions in catering
   • Types and causes of accidents
   • Prevention/management.
   • First aid
   • Firefighting equipment
5. Sanitation and Hygiene in catering

   Types of sanitation and hygiene such as:

   • Water sanitation
   • Environmental sanitation
   • Food safety practices
   • Kitchen hygiene
   • Personal hygiene

FOOD COMMODITIES AND METHODS OF FOOD PREPARATION

1. Study of food commodities and principles of cooking methods
   • Food commodities e.g. poultry, game, meat, fish, vegetables, fruits, dairy products, pulses, cereals, herbs, flavorings etc
   • Methods of cooking:
     • Boiling e.g. stock, soups and sauces.
     • Roasting e.g. fish, beef and poultry.
     • Grilling e.g. fish, meat etc.
     • Baking e.g. pastry and confectionery
2. Principles of cooking methods and practical demonstrations
   • Principles of cooking methods
   • Preparation of the various food commodities.
   • Standard/local measurements.

SERVICE OF FOOD AND DRINKS

1. Food and beverage service personnel
   • Personnel in the food and beverage area.
   • Functions of food and beverage personnel.
2. Types of food service and table laying/setting
   • Different types of food service e.g. Gueridon, silver service, waiter service, vending, buffet and banquet service.
   • Types of covers
   • Types of table laying/setting
3. Types of alcoholic and nonalcoholic drinks
   • Bar
   • Alcoholic beverages
   • Nonalcoholic beverages
4. Costing and control in catering
   • Cost/sales
   • Dish costing
   • Portion control

KITCHEN EQUIPMENT AND THEIR USES

1. Types of kitchen equipment and their uses
   • Kitchen equipment
   • Uses of kitchen equipment
2. Care and maintenance of kitchen equipment
   • Care of various kitchen equipment
   • Maintenance of kitchen equipment

MENU PLANNING

1. Principles of menu planning
   • Meaning and scope of menu.
   • Factors that affect menu planning
2. Types of menu and demonstrations
   • Types of menu e.g. table d’hote, a la carte, and special occasions.
   • Others: – breakfast, tea, dinner, supper, luncheon, carte du jour, plate du jour etc.
3. Special menu and demonstrations
   • Meals plan for vegetarians
   • Meals plan for the vulnerable group.
   • Meals plan for manual, sedentary workers etc.
4. Accompaniments
   • Food accompaniments.
   • Table accompaniments.

RECOMMENDED TEXTS

1. Restaurant and catering operations by:  Doyin Akin-Bankole Pub. Diamond Publications Surulere, Lagos.  Nigeria.
2. Basic Certificate Catering. A Handbook for basic schools: by Mrs. Jessie Osei Kofi  Pub. Rainbow Publications Limited, Kumasi – Ghana.
3. The Theory of Catering by Cesrain & Kinton.
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 Student's 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.