Catering and Craft Practice Lesson Note for SS2 First Term
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SS2 Catering and Craft Practice Scheme of Work for First Term: This lesson note covers the following topics.
Week 1: Care and maintenance of kitchen equipment- storage of various kitchen equipment and foods
Week 2: Principles of cooking methods. (boiling)e.g., stocks, soups, and sauces.
Week 3: Principles of cooking methods (roasting and grilling frying) e.g. fish beef and poultry
Week 4: Principles of cooking methods –hors d’ oeuvers, sweets and farinaceous dishes. (demonstration practical: stocks, soups and sauces-steamed egg custard.)
Week 5: Practical: demonstration on roasting, frying and grilling, hors d’ oevuers and farinaceous dishes
Week 6: Principles of cooking methods (baking) e.g. pastry and confectionery.
WEEK SEVEN: Mid term test
Week 8: Principles of cooking methods (baking) e.g. pastry and confectionery
Week 9: Practical: demonstration on baking- yeast mixtures e.g. bread, doughnuts.
Week 10: Demonstration on baking cake mixtures and decorations.