Catering Craft Practice

course outline

Topics

• BASIC CATERING AND FOOD PREPARATION

  This module introduces the fundamental aspects of catering and food preparation, covering tools, commodities, nutrients, and safety practices. It also includes an introduction to catering French terms and electrical appliances used in the trade for aspiring catering professionals and students alike, ensuring a solid foundation in the field through both theoretical knowledge and practical application, emphasizing hygiene and safety standards, as well as the importance of efficient and effective use of modern kitchen technology for successful food production and service operations today. Additionally, candidates explore the basics of menu planning, considering nutritional requirements for diverse groups, to create well-balanced and appealing meals. This comprehensive approach ensures that students are well-prepared for various roles within the hospitality and food service industries, equipped with essential skills for successful career advancement and professional growth in this dynamic and fast-paced sector. Ultimately, this module prepares candidates to confidently handle all aspects of basic catering and food preparation tasks while maintaining high standards of quality and service excellence throughout their professional journey, setting them up for a fulfilling and rewarding career path ahead. It provides a solid foundation for further specialization in advanced culinary arts techniques and practices within the broader food industry landscape. Moreover, participants gain insight into the importance of sustainable practices in food sourcing and preparation processes, contributing to a more environmentally conscious approach to catering operations going forward. Finally, the module encourages creativity and innovation in recipe development and presentation to meet evolving customer demands and preferences, fostering a dynamic and adaptable mindset among future culinary professionals. By integrating these diverse elements into its curriculum, the module equips students with a holistic understanding of the catering profession, enabling them to excel in various culinary environments and contribute positively to the industry at large. Through hands-on experience and theoretical instruction, students develop a comprehensive skill set essential for navigating the complexities of modern catering operations and achieving professional success. It emphasizes a strong focus on practical application and industry best practices to ensure readiness for real-world challenges in culinary environments, promoting continuous learning and professional development throughout their careers. Therefore, this module serves as an invaluable stepping stone for individuals passionate about pursuing a career in the dynamic and ever-evolving world of culinary arts and hospitality management, offering them a robust foundation for future growth and specialization within the field while adapting to emerging industry trends. By emphasizing hands-on learning and practical skills development, students are empowered to translate theoretical knowledge into tangible culinary expertise, preparing them effectively for the demands of the modern kitchen environment and beyond. Additionally, the curriculum integrates essential business principles and management strategies relevant to catering operations, equipping students with a holistic understanding of both the culinary and entrepreneurial aspects of the industry, fostering a well-rounded and versatile skill set for diverse professional opportunities within the hospitality sector, and ensuring that graduates are not only adept at cooking but also capable of managing and innovating within the broader food service landscape. The module also places strong emphasis on personal accountability and professional ethics in all aspects of catering work, promoting integrity and a commitment to excellence among future culinary leaders. Through interactive workshops and real-world case studies, students gain practical insights into the complexities of kitchen management, team leadership, and quality control, preparing them for leadership roles in various culinary settings. This holistic approach ensures that graduates are not only skilled chefs but also effective managers and ethical professionals, capable of contributing positively to the culinary industry and driving innovation in food service practices globally, thereby enhancing their career prospects significantly. The program aims to cultivate a deep appreciation for the artistry and science behind food preparation, encouraging students to explore diverse culinary traditions and develop their unique culinary voice, fostering creativity and a passion for lifelong learning in the dynamic and ever-evolving world of gastronomy. Furthermore, the curriculum emphasizes food safety and hygiene protocols, ensuring that graduates are well-versed in industry best practices for maintaining a safe and healthy kitchen environment, thereby promoting responsible and ethical culinary practices in their future careers. Ultimately, this comprehensive module prepares students to excel in various culinary roles, from restaurant kitchens to catering businesses, equipping them with the knowledge and skills necessary to thrive in the competitive food service industry and make meaningful contributions to the culinary landscape as a whole. Its focus on practical application and real-world scenarios ensures that graduates are job-ready and capable of adapting to the demands of diverse kitchen environments while upholding the highest standards of culinary excellence and professionalism throughout their careers in this rapidly evolving industry segment, ensuring continued relevance and growth opportunities in a dynamic market. This curriculum offers an immersive learning experience that combines traditional cooking techniques with innovative culinary trends, preparing students to be versatile and adaptable professionals in the ever-evolving culinary world, thereby fostering a strong foundation for lifelong learning and career advancement in the global food service industry. By integrating sustainability and ethical sourcing practices into its core teachings, the module also cultivates a sense of responsibility and environmental consciousness among aspiring chefs and catering professionals, enabling them to contribute positively to both the industry and society at large through thoughtful and sustainable food choices and practices in all aspects of their work. This holistic approach not only enhances their culinary skills but also instills a deeper understanding of the broader impact of their profession on local and global communities alike, promoting a more conscious and mindful approach to culinary arts and catering operations in today's increasingly interconnected world. The program fosters critical thinking and problem-solving abilities, enabling students to adapt to diverse culinary challenges and innovate within the ever-evolving food industry landscape, preparing them for a dynamic and rewarding career path in gastronomy. Additionally, the curriculum emphasizes strong communication and teamwork skills, essential for effective collaboration in fast-paced kitchen environments and for successful client interactions in catering services, ensuring that graduates are well-rounded professionals capable of leading and inspiring others in the culinary field. By integrating these soft skills with technical expertise, the module empowers students to become not only master chefs but also influential leaders and innovators within the global food service industry, making lasting contributions to culinary excellence and driving positive change in food systems worldwide. It also encourages students to develop a personal culinary philosophy, blending traditional techniques with contemporary influences to create unique and memorable dining experiences that reflect their individual creativity and passion for food artistry. Furthermore, the program provides extensive opportunities for networking with industry professionals and participating in culinary competitions, allowing students to gain valuable real-world experience and establish connections that can further their career aspirations in the dynamic and competitive world of gastronomy. This comprehensive approach ensures that graduates are not only technically proficient but also well-connected and culturally aware, ready to embark on a fulfilling and impactful journey in the global culinary landscape. Moreover, the curriculum incorporates advanced food science principles, enabling students to understand the chemical and physical transformations that occur during cooking processes, thereby empowering them to innovate and optimize recipes for enhanced flavor, texture, and nutritional value, positioning them as pioneers in modern culinary arts and food technology alike. By bridging the gap between scientific understanding and practical application, the module cultivates a deeper appreciation for the intricacies of gastronomy and fosters a scientific approach to culinary experimentation and development, preparing students to push the boundaries of traditional cooking and create truly groundbreaking dishes that captivate and inspire. This interdisciplinary perspective ensures that graduates are not only skilled chefs but also visionary food scientists, capable of shaping the future of the culinary industry through their innovative insights and scientifically informed practices. The program also emphasizes the importance of sensory evaluation techniques, enabling students to critically assess and refine their culinary creations for optimal taste, aroma, and visual appeal, thereby honing their palate and developing a discerning eye for culinary excellence, making them true connoisseurs in the world of fine dining. Through guided tastings and comparative analyses, students learn to articulate their perceptions of flavor and texture, empowering them to communicate effectively about food and refine their culinary skills with precision and artistry. This sensory training cultivates a nuanced understanding of gastronomy and equips graduates with the ability to create dishes that tantalize the senses and leave a lasting impression on diners, positioning them as highly sought-after professionals in the competitive culinary landscape. Additionally, the curriculum explores the cultural and historical significance of various food traditions, broadening students' perspectives and fostering an appreciation for the rich tapestry of global cuisine, enabling them to draw inspiration from diverse culinary heritage and infuse their own creations with depth and authenticity. By delving into the origins and evolution of different culinary practices, students gain a profound understanding of the role of food in society, culture, and identity, empowering them to craft dishes that tell compelling stories and evoke a sense of place and heritage. This cultural immersion cultivates a holistic approach to culinary arts, positioning graduates as not only skilled chefs but also thoughtful cultural ambassadors, capable of celebrating and preserving culinary traditions while simultaneously innovating and evolving the gastronomic landscape. Furthermore, the program integrates principles of food photography and styling, enabling students to visually present their culinary creations in an appealing and professional manner, essential for marketing and showcasing their talents in the digital age, thereby enhancing their personal brand and expanding their career opportunities in the competitive food industry. By combining culinary artistry with visual communication skills, the module prepares graduates to effectively captivate audiences and leave a lasting impression through their culinary work, positioning them as versatile and influential figures in the modern gastronomic landscape. This interdisciplinary approach ensures that students are not only adept at cooking but also skilled in presenting and promoting their culinary creations, equipping them with a comprehensive skill set for success in the multifaceted world of food media and beyond. The curriculum also delves into the psychology of dining and customer experience, enabling students to understand the factors that influence diner satisfaction and loyalty, thereby empowering them to design and deliver exceptional dining experiences that create lasting memories and foster strong customer relationships, positioning them as leaders in hospitality innovation. By exploring the nuances of human behavior and perception in a dining context, students learn to anticipate and respond to customer needs with empathy and professionalism, crafting personalized experiences that exceed expectations and build enduring connections. This customer-centric approach cultivates a profound understanding of the art of hospitality and equips graduates with the ability to create truly immersive and memorable dining journeys, making them highly sought-after professionals in the competitive culinary and hospitality industries alike. The program also provides practical training in cost control and inventory management, enabling students to develop essential business acumen for efficient kitchen operations and profitable catering ventures, thereby empowering them to make informed financial decisions and optimize resource allocation in their culinary careers. By mastering these financial management skills, students learn to effectively balance creativity with profitability, ensuring the long-term success and sustainability of their culinary endeavors in a competitive market environment. This business-oriented approach cultivates a strategic mindset and equips graduates with the tools to navigate the financial complexities of the food service industry, positioning them as not only skilled chefs but also astute entrepreneurs and culinary leaders capable of driving innovation and growth in the dynamic gastronomic landscape. The curriculum also emphasizes adaptability and resilience, preparing students to thrive in dynamic and fast-paced kitchen environments, and to overcome challenges with creativity and determination, fostering a mindset of continuous improvement and professional growth throughout their careers in the culinary arts. Through rigorous training and real-world simulations, students develop the mental fortitude and problem-solving skills necessary to excel under pressure and to innovate in the face of evolving industry trends, positioning them as agile and resourceful leaders in the competitive food service sector. This focus on personal development and professional resilience ensures that graduates are not only technically proficient but also emotionally intelligent and highly adaptable, capable of navigating the complexities of modern culinary operations with grace and confidence. The program also cultivates a deep respect for culinary traditions and cultural diversity, encouraging students to explore and embrace a wide array of global cuisines, thereby broadening their culinary horizons and fostering a more inclusive and appreciative approach to food artistry. By immersing themselves in different gastronomic heritage, students gain a profound understanding of the historical, social, and geographical factors that shape culinary practices, empowering them to create dishes that are not only delicious but also culturally resonant and meaningful. This cultural sensitivity and global perspective ensure that graduates are not only skilled chefs but also thoughtful cultural ambassadors, capable of celebrating and preserving culinary traditions while simultaneously innovating and evolving the gastronomic landscape in a harmonious and respectful manner. The curriculum also integrates principles of sustainable food systems and ethical sourcing practices, empowering students to make environmentally conscious choices in ingredient selection and culinary operations, thereby contributing to a more sustainable and responsible food industry. By understanding the environmental impact of food production and consumption, students learn to identify and support eco-friendly suppliers, reduce food waste, and implement sustainable kitchen practices, positioning them as leaders in the movement towards a more sustainable and equitable food system. This commitment to sustainability cultivates a sense of environmental stewardship and equips graduates with the knowledge and skills to drive positive change in the culinary world, making them not only skilled chefs but also responsible global citizens. Additionally, the program offers specialized workshops in advanced culinary techniques, such as molecular gastronomy, sous vide cooking, and artisanal bread making, enabling students to expand their repertoire and master cutting-edge culinary innovations, thereby positioning them as pioneers in modern gastronomy and food technology. By engaging in hands-on experimentation and theoretical exploration of these advanced techniques, students gain a deeper understanding of the scientific principles behind culinary transformations, empowering them to push the boundaries of traditional cooking and create truly innovative and groundbreaking dishes. This blend of traditional craftsmanship and scientific innovation ensures that graduates are not only skilled chefs but also visionary food artists, capable of shaping the future of the culinary industry through their creativity, technical prowess, and commitment to continuous learning and exploration.

• BASIC CATERING AND FOOD PREPARATION (CCP 11 & 12)

  This module covers the identification, use, cleaning, and maintenance of food preparation tools and equipment, along with selection and purchase criteria.

• Tools, Utensils and Equipment for Food Preparation and Services

  Includes kitchen knives, spoons, ranges, ladles, ovens, servers, grills, whisks, griddles, scissors, salamander, graters, tongs, deep fat fryers, cans, openers, fryers, slices, brat-pans, fans, pots, microwaves, oven boilers, weighing machines, mixing machine, bowl choppers, chopping boards, sauce pans, oven towels, refrigerators, deep freezers.

• Food Commodities

  This module focuses on Nigerian food commodities, comparing fresh and convenience products.

• Types of Nigerian Food Commodities

  Fresh and corresponding convenience products like fruits (frozen juice, jam), meat (frozen, dried, salted), fish, poultry/game, dairy, cassava (gari, tapioca), plantain, nuts, cereals (flour, semolina), tubers.

• Comparison of Nigerian Fresh and Convenience Foods

  Considering identification, cost, selection, preservation, quality, storage, use, and nutritional value.

• Food Nutrients

  This module covers food nutrient classification, sources, functions, deficiency diseases, and menu planning for diverse groups.

• Sources of Food Nutrients

  Protein (meat, fish), Carbohydrate (yam, rice), Fats and oils (groundnuts, palmoil), Vitamins (Fruits, eggs, carrots), Mineral salts (bones, vegetables), Water (fruits, vegetables).

• Planning Menus for Different Groups of People

  Children, sedentary and manual workers, old people, expectant and nursing mothers.

• Health, Hygiene and Safety

  This module covers personal and kitchen hygiene, food poisoning prevention, kitchen accident types, fire safety, and basic first aid.

• Importance of Personal Hygiene in Preventing Germ Spread

  Care of skin, hairs, hands, feet, teeth; cleanliness, correct uniform, footwear and their up-keep.

• Catering French

  This module focuses on French terminology commonly used in catering for food commodities, staff, equipment, dishes, and menus.

• French Terms for Food Commodities

  Groceries (e.g., Baking powder, Bread, Butter, Cocoa, Flour, Milk, Rice), Fish (e.g., Cod, Eel, Haddock, Skate), Meat (e.g., Mutton, Pork, Beef, Chicken, Turkey), Game (e.g., Rabbit, Partridge), Herbs (e.g., Cinnamon, Curry, Pepper), Fruits & Nuts (e.g., Almond, Apple, Apricot, Banana).

• French Terms for Catering Staff

  Headchef (le chef de cuisine), Assistant chef (Le Commis), Party chef (le Chef departie), Kitchen maid (lafille decuisine).

• French Terms for Kitchen and Service Equipment

  Kitchen equipment (e.g., The oven, The grill, Sauce pan, Rolling pin, Ladle), Service equipment (e.g., Knife, Fork).

• Catering Electrical Appliances and Equipment

  This module covers the functions, operations, and electrical principles of appliances and equipment in the catering trade, including Ohm's law.

• Electrical Appliances and Equipment in Catering

  e.g., Refrigerators, Freezers, Cookers, oven (electric), ranges, boilers, toaster, blenders.

• Ohm's Law and Calculations

  Calculation of current, voltage and resistance associated with electrical appliances used in food service applying Ohm's law.

• Methods of Food Preparation

  This module explores basic food preparation methods, suitable foods for each, and structural changes during cooking.

• Culinary Terms Used in Food Preparation

  English terms (e.g., To boil, To cook, To brise, To skim, To chop, To garnish) and French equivalents (e.g., bouillir, cuire, etuver, e'cumer, hatcher, garner).

• Measurement of Raw and Cooked Food Items

  Using standard measures like measuring scale (for flour, beef), measuring jug (for liquid), and measuring spoon (for condiments).

• Basic Preparation Methods of Food Items

  Cooking methods include Boiling, Frying, Stewing, Poaching, Roasting, Baking, Braising, Steaming, Grilling, with their advantages and disadvantages.

• Foods Prepared by Various Cooking Methods

  Boiling (Plantain, Vegetables, cereals), Frying (Pancakes, Liver, Fish, Meat), Stewing (Meat, fish, fruits vegetables), Roasting (Fish, meat, yam, chicken), Steaming (Fish, meat, African bean pudding), Grilling (Meat, fish), Baking (Pastries, Cake, meat pie).

• Changes in Structure and Texture of Food

  Exposed to various methods of food preparation, e.g., Boiling softens food, extracts nutrients, preserves nutrients, renders easier to keep.

• Stocks, Soups, Gravies and Sauces

  This module focuses on the composition, preparation, structural changes, and cost factors of stocks, soups, gravies, and sauces.

• Soups: Classification

  Thickened soups (e.g., Gbegiri, groundnut, miyar kuka, egusi, ogbono, okro, palm-nut soup), Thin soups (e.g., peper soup, omoyo soup), Broth, Purees, Pulses, Roux-based soup, and cream (peas, beans, carrot, potato, tomato).

• Hot and Cold Snacks, Savouries, and Breakfast Dishes

  This module covers the preparation, storage, handling, and display of salads, bread products, snacks, savouries, and breakfast dishes.

• Basic Salad Preparation

  Items needed, types (Green, Cooked Vegetable, French, Fruit salad), points of quality, storage and handling.

• Importance of Speed and Service

  In the preparation, presentation and service of some dishes, e.g., Simple salad, simple cold, salad dishes, sauces and dressing, simple hors d'oeuvre, sandwiches etc.

• Larder Work

  This module covers fish processing, meat classification, offal uses, and poultry jointing techniques.

• Types and Varieties of Fish

  White fish, oily fish, shell fish, seasons, sources, quality points for buying, buying points, food value, storage/preservation.

• Animals and Meat Derived from Them

  Lamb and mutton (Sheep), Chicken (poultry and games), Beef (cow), Veal (calves), Bacon/pork/ham (Pig).

• Jointing with Reference to Poultry

  Process of jointing, methods of cutting, methods of portioning, methods of mincing.

• Sweets

  This module focuses on the preparation, production, hygienic, temperature, and presentation requirements for a variety of sweets.

• Importance of Attractiveness in Preparation, Production and Presentation of Sweets

  Using examples like basic pastes, basic sponge items, cold sweets from convenience products including mixes, ice cream sweets (using brought-in ice cream and freshly made), gateaux (cake), pastries, and fresh fruit.

• Meal Planning

  This module covers meal planning principles, menu creation, and special dietary needs for various demographic groups.

• Baking Ingredients

  Identification of flour, sugar, salt, yeast, fat, milk, egg, baking powder, bicarbonate of soda, vanilla essence, etc. Composition of each baking ingredient e.g., self-raising flour. Storage of ingredients used in baking. Measurement and proportion of ingredients used in baking. Functions of the different ingredients used in baking.

• Baking Ingredients

  This module covers identification, composition, functions, and storage of various baking ingredients.

• Identification of Baking Ingredients

  Flour, sugar, salt, yeast, fat, milk, egg, baking powder, bicarbonate of soda, vanilla essence, etc.

• Baking of Bread, Biscuits, and Cookies

  This module covers types, methods, and storage for baking bread, biscuits, and cookies.

• Breads

  Types of bread (Dinner Rolls, French bread, croissants, whole meal bread, fruit bread, whole wheat bread), Methods of bread making (continuous method, Batch method), Types of flour for making bread (white, brown, strong, soft, whole mean), Procedure for making bread.

• Preparation of Different Dishes Using Bread

  e.g., sandwiches and sweets, bread pudding, queen of puddings, bread and butter pudding, club sandwiches, pizza, etc.

• Cake Making

  This module explores different types of cakes, baking methods, and decorative techniques.

• Cakes

  Types of cakes (small plain cakes, rich cake with fruits, Swiss rolls, queen cakes, gateaux, Victoria sandwiches, sponge cakes), Ingredients used for cake making (flour, sugar, eggs, salt, milk, baking powder, currants, vanilla essence etc.), Methods of cake making.

• Pastry Preparation

  This module covers various pastry types, necessary ingredients, and general procedures for pastry making.

• Pastries

  Types of pastries (short crust pastry, hot water pastry, sugar pastry, choux paste, rough puff, suet pastry, puff pastry, flaky pastry), Ingredients required for making of pastry, General procedure for pastry making.

• Making Different Products Using Different Types of Pastries

  Short pastry (fruitpies, Cornish 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), Choux paste (éclairs creambuns, profiterolles).

• Ice Cream

  This module covers ice cream types, ingredients, production methods, accompaniments, portion control, service, and storage.

• Production Method

  Boiling the milk, mixing all the ingredients, cooking without over heating, straining and cooling.

• Ingredients for Yoghurt

  e.g., milk (skimmed, evaporated or dried, pasteurised, homogenised), yoghurt culture.

• Bar Service

  This module covers drink types, service sequence, bar equipment, and stocking practices.

• Types of Drinks

  Alcoholic and non-alcoholic drinks, wines (white, red, rose, sweet, or dry Champagne and sparkling wine), appetizer (sherry and aperitifs), liqueurs (branch, spirits), soft drinks (minerals, squashes, juices), cocktails (Chapman, punches), mixes (gin and lime, bloody Mary etc.), aerated waters (tonic water, bitter lemon etc.).

• Common Bar Equipment Used in Drinks Service

  glasses, soda siphon, ice buckets and stand, refrigerators, bar mixing spoons, lemon squeezers, wine baskets, services, salvers etc.

• Duties of a Waiter

  This module details a waiter's duties, including restaurant preparation, guest reception, order taking, personal qualities, and control systems.

• Restaurant Presentation and Equipment

  Types of furniture (e.g., sideboard, tables, chairs, trolleys), maintenance of equipment, linen (e.g., table cloths, napkins), table ware (silver cutlery, glassware), cookery (plates of various kind i.e., China, porcelain).

• Functions and Personal Qualities of a Waiter

  Personal qualities include sense of urgency, cleanliness, punctuality, menu knowledge, courtesy, co-operation, honesty, salesmanship etc.

• Reception of Guests and Taking Orders

  Reception by head waiter, choice of table, taking order, attending to order etc.

• Types of Waiter Service

  Table service (silver, family, gueridon, plated), Assisted Service (combination of table service and self service), Self Service (Cafeteria, Counter, supermarket), Single Point Service (Take away, vending, kiosks, bar).

• Service Breakfast

  Mis-en-place and menus (previous evenings preparation), breakfast service, continental and English breakfasts, Nigerian breakfast, Tea making and service.

• 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 and drink checks.

• Snacks Bar

  This module covers snack types, handling, storage, display, and associated bar operations.

• Snacks

  Types, display and care of snacks in the bar, handling, storage and display of snacks.

• Classification of Tobacco Wrapper Leaves

  Clareo (CCC) – light coloured cigar, Colorado claro – medium coloured cigar, Colorado (c) – dark coloured cigar, Colordo Maduro (Cm) – very dark coloured cigar, Maduro (m) – extremely dark coloured cigar etc.

• Basic Food Science

  This module covers sources of raw food, their uses, and the types, uses, and properties of carbohydrates, proteins, and fats.

• Sources and Uses of Raw Food

  Sources of meat (cattle, poultry, pig, sheep etc.) and fish (oily fish, white fish, shell fish etc.). Uses of meat as a source of protein in food etc.

• Sources and Types of Carbohydrates and Their Characteristics

  Starches (found in bread, yam, cassava, plantain, wheat), Sugar (found in fruits and vegetables), Cellulose (found in fruits, vegetables and husks of cereals), Pectin (found in fruits).

• Types, Uses and Properties of Protein

  Animal protein (meat, poultry, fish, eggs, milk, cheese etc.), Vegetable protein (pulses, nuts, unpolished cereals). Uses (building, replacing, repairing body tissue; energy when in excess). Properties (coagulation in salt and water, denaturation on heating, becomes hardened and shrunk).

• Types, Uses and Properties of Fat

  Animal fats (butter, lard, fish fat), Vegetable fat (nut oil, margarine, shea, butter). Uses (provides heat and energy, properties for emulsification). Properties (not easily digested due to high carbon content).

• Classification of Fats

  Fats and oils made up of fatty acids and glycerol. Fatty acids divided into saturated (non-essential) and unsaturated (essential).

• Raising Agents

  Types, factors affecting choice, use and control of raising agents in food products.

• Food Preservation

  This module covers applying food commodity properties for storage and regulating food moisture content.

• Storage of Food Needing Special Care

  e.g., meat or fish products, eggs, milk and milk products, canned foods, high fat foods etc.

• Food Hygiene

  This module covers factors affecting micro-organism growth, food poisoning, food spoilage, and hygiene regulations.

• Food Poisoning

  Food commonly causing food poisoning (sauces, custards, trifles, synthetic cream, left-over food, made-up meat dishes), infections, chemical food poisoning, prevention, first aid measures, procedures for investigating food poisoning.

• Hotel Receptionist

  This module covers types of hotels, receptionist duties, and essential social and professional skills.

• Social Skills for Receptionists

  Attentive manner, eye contact, tone of voice, personalization of conversation by using guests' names and not by room numbers.

• Housekeeping

  This module identifies types and reasons for housekeeping, covering cleaning equipment and bed-making techniques.

• Types of Housekeeping

  e.g., hotels, clubs, hospitals, hostel or university halls of residence, homes for old people and children.

• Reasons for Housekeeping

  Hotels, clubs and hostels (for greater and full occupancy), hospitals/homes (wellbeing of inmates).

• Cleaning Equipment/Agents

  e.g., mops, vacuum cleaners, dust pans, maids trolley, water, soap, toilet cleansers, disinfectants polishes etc.

• Bed Making

  Identify the various bed clothings and techniques for bed making e.g., blanket, sheets, pillows etc.