Week 11 – SS3 Second Term Catering Craft Practice (CCP) Notes
WEEK 11 FRENCH TERM USED FOR STAFF IN CATERING ESTABLIHMENTS S/NO ENGLISH FRENCH 1 Head...
Week 10 – SS3 Second Term Catering Craft Practice (CCP) Notes
WEEK 10 COMMON WORD USED IN CATERING AND HOPITALITY INDUSTRIES SAND THEIR MEANING. 1. Advanced...
Week 9 – SS3 Second Term Catering Craft Practice (CCP) Notes
WEEK 9 PORTION CONTROL Portion control is referred to as the means of controlling the...
Week 8 – SS3 Second Term Catering Craft Practice (CCP) Notes
WEEK 8 CONTROL SYSTEM IN CATERING ESTABLISHMENTS Control in catering establishment is used to enable...
Week 7 – SS3 Second Term Catering Craft Practice (CCP) Notes
WEEK 7 BILL PREPRATION AND PRESENTATION Bill is a paper containing the amount of the...
Week 6 – SS3 Second Term Catering Craft Practice (CCP) Notes
WEEK: 6 COSTING Costing is ascertaining the amount suitable for an item or thing. It...
Week 5 – SS3 Second Term Catering Craft Practice (CCP) Notes
WEEK 5 COCKTAILS Cocktails are normally drinks of about 10cl which is made from a...
Week 4 – SS3 Second Term Catering Craft Practice (CCP) Notes
WEEK 4 TOPIC: BEVERAGE IN RELATION TO STILL ROOM The still room provides food items...
Week 3 – SS3 Second Term Catering Craft Practice (CCP) Notes
WEEK 3 NON ALCOHOLIC BEVERAGES These are beverages that do not contain alcohol. e.g, tea,...
Week 1 and 2 – SS3 Second Term Catering Craft Practice (CCP) Notes
SECOND TERM E-LEARNING NOTE SUBJECT: CATERING CRAFT PRACTICE CLASS: SS3 Week 1 and 2 Introduction...