Study this course in Learn
Practice opens in your NECO SSCE workspace after you sign in. Questions and lecture notes stay there.
This course has 22 topics. Open practice to work through them in the NECO SSCE workspace.
course outline
- THE CONCEPT OF CATERING
- Hospitality industry/catering
- Types of catering establishments
- Culinary terms
- Safety precaution in catering
- Sanitation and Hygiene in catering
- FOOD COMMODITIES AND METHODS OF FOOD PREPARATION
- Study of food commodities and principles of cooking methods.
- Principles of cooking methods and practical demonstrations
- SERVICE OF FOODS AND DRINKS
- Food and beverage service personnel.
- Types of food service and table laying/setting.
- Types of alcoholic and non alcoholic drinks.
- Costing and control in catering.
- KITCHEN EQUIPMENT AND THEIR USES
- Types of kitchen equipment and their uses.
- Care and maintenance of kitchen equipment.
- MENU PLANNING
- Principles of menu planning.
- Types of menu and demonstrations.
- Special menu and demonstrations.