Catering Waec Syllabus

Below is this years Waec Syllabus for Catering. Note that this syllabus is for both internal and external candidates.

Aims and Objectives

  • 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 the ability to produce a variety of dishes and drinks for various types of occasions, establishments and individuals
  • understanding of dietary adequacies and procedures for producing dishes
  • 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

Scheme of Examination

There will be three papers, Papers 1, 2, and 3. Papers 1 and 2 will be combined into 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 the 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 Catering Syllabus

THE CONCEPT OF CATERING

  1. Hospitality industry/catering
    • Definitions:
      • Hospitality
      • Catering
    •  Components of the hospitality industry
  2. Types of catering establishments
    • Types of catering establishments, e.g., hotel, restaurant, hospitality catering, outdoor catering, school, mobile catering, etc
    • Functions of catering establishments
  3. Culinary terms
    • Culinary terms commonly used in catering
    • Glossary of culinary terms
  4. Safety precautions in catering
    • Types and causes of accidents
    • Prevention/management.
    • First aid
    • Firefighting equipment
  5. Sanitation and Hygiene in catering

    Types of sanitation and hygiene such as:

    • Water sanitation
    • Environmental sanitation
    • Food safety practices
    • Kitchen hygiene
    • Personal hygiene

FOOD COMMODITIES AND METHODS OF FOOD PREPARATION

  1. Study of food commodities and principles of cooking methods
    • Food commodities e.g. poultry, game, meat, fish, vegetables, fruits, dairy products, pulses, cereals, herbs, flavorings etc
    • Methods of cooking:
      • Boiling e.g. stock, soups and sauces.
      • Roasting e.g. fish, beef and poultry.
      • Grilling e.g. fish, meat etc.
      • Baking e.g. pastry and confectionery
  2. Principles of cooking methods and practical demonstrations
    • Principles of cooking methods
    • Preparation of the various food commodities.
    • Standard/local measurements.

SERVICE OF FOOD AND DRINKS

  1. Food and beverage service personnel
    • Personnel in the food and beverage area.
    • Functions of food and beverage personnel.
  2. Types of food service and table laying/setting
    • Different types of food service e.g. Gueridon, silver service, waiter service, vending, buffet and banquet service.
    • Types of covers
    • Types of table laying/setting
  3. Types of alcoholic and nonalcoholic drinks
    • Bar
    • Alcoholic beverages
    • Nonalcoholic beverages
  4. Costing and control in catering
    • Cost/sales
    • Dish costing
    • Portion control

KITCHEN EQUIPMENT AND THEIR USES

  1. Types of kitchen equipment and their uses
    • Kitchen equipment
    • Uses of kitchen equipment
  2. Care and maintenance of kitchen equipment
    • Care of various kitchen equipment
    • Maintenance of kitchen equipment

MENU PLANNING

  1. Principles of menu planning
    • Meaning and scope of menu.
    • Factors that affect menu planning
  2. Types of menu and demonstrations
    • Types of menu e.g. table d’hote, a la carte, and special occasions.
    • Others: – breakfast, tea, dinner, supper, luncheon, carte du jour, plate du jour etc.
  3. Special menu and demonstrations
    • Meals plan for vegetarians
    • Meals plan for the vulnerable group.
    • Meals plan for manual, sedentary workers etc.
  4. Accompaniments
    • Food accompaniments.
    • Table accompaniments.

RECOMMENDED TEXTS

  1. Restaurant and catering operations by:  Doyin Akin-Bankole Pub. Diamond Publications Surulere, Lagos.  Nigeria.
  2. Basic Certificate Catering. A Handbook for basic schools: by Mrs. Jessie Osei Kofi  Pub. Rainbow Publications Limited, Kumasi – Ghana.
  3. The Theory of Catering by Cesrain & Kinton.
  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 Student's 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.

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