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WAEC WASSCE [SSCE] SYLLABUS FOR CATERING CRAFT PRACTICE
GENERAL AIMS AND OBJECTIVES
The general objectives of the catering craft syllabus are to test candidates’
- level of development of professional attitude and skills;
- understanding of all food commodities in terms of cost, quality and use;
- understanding of the methods of cooking and ability to produce variety of dishes and drinks for various types of occasions, establishments and individuals;
- understanding of dietary adequacies and procedure for producingdishes;
- understanding and application of hygienic practices in handling food;
- acquisition of necessary skills required for the production of pastry and confectionery products;
- application of the methods of choosing, caring for and storing kitchen equipment;
- knowledge of safety precautions in catering;
- enterprise skills in menu costing and planning.
EXAMINATION SCHEME
There will be three papers, Papers 1, 2, and 3. Papers 1 and 2 will be combined in a 1½ – hour composite paper.
Paper 1: This will comprise forty multiple choice questions to be answered in 40 minutes for 40 marks.
Paper 2: This will comprise six short essay questions out of which candidates will answer five within 50 minutes for 40 marks.
Paper 3: This will be an alternative to practical test and will comprise five short structured questions. Candidates will be expected to answer all the questions in 40 minutes for 40 marks.
DETAILED SYLLABUS
TOPIC | CONTENTS |
I.THE CONCEPT OF CATERING (1) Hospitality industry/catering
(2)Types of catering establishments
(3) Culinary terms
(4) Safety precaution in catering
(5)Sanitationand Hygiene in catering.
II. FOOD COMMODITIES AND METHODS OF FOOD PREPARATION
III SERVICE OF FOODS AND DRINKS
IV. KITCHEN EQUIPMENT AND THEIR USES
V. MENU PLANNING
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(ii) Catering
Types of sanitation and hygiene such as:
(ii) Environmental sanitation (iii) Food safety practices (iv) Kitchen hygiene (v) Personal hygiene
(ii) Roasting e.g. fish, beef and poultry. (iii) Grilling e.g. fish, meat etc. (iv) Baking e.g. pastry and confectionery.
(a) Different types of food service e.g. Gueridon, silver service, waiter service, vending, buffet and banquet service. (b) Types of covers (c) Types of table laying/setting
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RECOMMENDED TEXTS
1. Restaurant and catering operations by:
Doyin Akin-Bankole
Pub. Diamond Publications Surulere, Lagos. Nigeria.
2. Basic Certificate Catering. A Hand book for basic schools: by Mrs. Jessie Osei Kofi
Pub. Rainbow Publications Limited, Kumasi – Ghana.
3. The Theory of catering by Cesrain&Kinton’s.
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 students 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.