Learn/NECO SSCE/Syllabus/CateringStudy this course in LearnPractice opens in your NECO SSCE workspace after you sign in. Questions and lecture notes stay there.Practice this courseOpen lecture notesOfficial rules, eligibility, and dates stay on the NECO SSCE guide.course outlineTHE CONCEPT OF CATERINGHospitality industry/cateringTypes of catering establishmentsCulinary termsSafety precaution in cateringSanitation and Hygiene in cateringFOOD COMMODITIES AND METHODS OF FOOD PREPARATIONStudy of food commodities and principles of cooking methods.Principles of cooking methods and practical demonstrationsSERVICE OF FOODS AND DRINKSFood 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 USESTypes of kitchen equipment and their uses.Care and maintenance of kitchen equipment.MENU PLANNINGPrinciples of menu planning.Types of menu and demonstrations.Special menu and demonstrations.Accompaniments
