WAEC Catering Syllabus

THE CONCEPT OF CATERING

Hospitality industry/catering

• Definitions:
  • Hospitality
  • Catering
•  Components of the hospitality industry

Types of catering establishments

• Types of catering establishments, e.g., hotel, restaurant, hospitality catering, outdoor catering, school, mobile catering, etc
• Functions of catering establishments

Culinary terms

• Culinary terms commonly used in catering
• Glossary of culinary terms

Safety precautions in catering

• Types and causes of accidents
• Prevention/management.
• First aid
• Firefighting equipment

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

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

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

Food and beverage service personnel

• Personnel in the food and beverage area.
• Functions of food and beverage personnel.

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

Types of alcoholic and nonalcoholic drinks

• Bar
• Alcoholic beverages
• Nonalcoholic beverages

Costing and control in catering

• Cost/sales
• Dish costing
• Portion control

KITCHEN EQUIPMENT AND THEIR USES

Types of kitchen equipment and their uses

• Kitchen equipment
• Uses of kitchen equipment

Care and maintenance of kitchen equipment

• Care of various kitchen equipment
• Maintenance of kitchen equipment

MENU PLANNING

Principles of menu planning

• Meaning and scope of menu.
• Factors that affect menu planning

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.

Special menu and demonstrations

• Meals plan for vegetarians
• Meals plan for the vulnerable group.
• Meals plan for manual, sedentary workers etc.

Accompaniments

• Food accompaniments.
• Table accompaniments.

RECOMMENDED TEXTS

Restaurant and catering operations by:  Doyin Akin-Bankole Pub. Diamond Publications Surulere, Lagos.  Nigeria.

Basic Certificate Catering. A Handbook for basic schools: by Mrs. Jessie Osei Kofi  Pub. Rainbow Publications Limited, Kumasi – Ghana.

The Theory of Catering by Cesrain & Kinton.

Practical Cookery by Foskett, Ceserani & Kinton.

Food and Beverage Service by:- Dennis Lillicrap and John Cousins

O - Level and CSE Cookery Angela Creese.

The Kingsway Book of Cookery – Dora Seton.

The Student's Cookery Book by: Ehid O’Reilly – Wright.

Catering – A guide to Teachers and students by Igboanbusi, J.N.

Essentials of Catering Management by: Omozuwa O.