Catering and Crafts in SSS1 is a subject that teaches culinary arts and practical craftsmanship. It covers food preparation, nutrition, menu planning, and cooking techniques in catering. In crafts, students learn artisanal skills like weaving, pottery, bead-making, and fabric design, fostering creativity and hands-on craftsmanship.
Studying Catering and Crafts in Senior Secondary School 1 (SSS1) under the Lagos State Unified Scheme of Work offers a comprehensive foundation in culinary arts and practical craftsmanship. The curriculum typically begins with an introduction to the basic principles of catering, emphasizing hygiene, nutrition, and food safety regulations. Simultaneously, the Crafts component of the curriculum focuses on developing students’ skills in various handicrafts and creative arts. Practical sessions allow students to experiment with different materials and tools, fostering creativity and craftsmanship.
The Lagos State Unified Scheme of Work ensures a balanced approach, integrating theoretical lessons with practical applications to provide a holistic learning experience.
At the end of the SSS1 session, students can;
Assessment in Catering and Crafts in SSS1 typically includes practical tasks such as preparing and presenting dishes or crafting handmade products. Students are evaluated on their skills in food preparation, creativity in crafts, adherence to safety and hygiene standards, and understanding of theoretical concepts like nutrition and design principles.
Assessments are designed to evaluate knowledge acquisition and practical skills, preparing students for further studies in catering, hospitality management, or entrepreneurship in the culinary and crafts industries.
| LAGOS STATE MINISTRY OF EDUCATION: UNIFIED SCHEMES OF WORK FOR SENIOR SECONDARY SCHOOLS | ||
| Catering and Craft Practice Scheme of Work for Senior Secondary Schools 1 | ||
| CLASS | S.S.S. 1 | |
| SUBJECT | Catering and Craft Practice | |
| TERM | First Term | |
| WEEK | TOPICS | Learning Objectives |
| 1 | Introduction to catering craft -Origin of catering craft -Career in catering craft | By the end of the lesson, students should be able to: 1. trace the origin and history of catering craft 2. highlight the careers in catering craft |
| 2 | Hospitality industry in catering -Definition of hospitality industry -Relationship between hospitality industry and catering trade -Classification of hospitality | By the end of the lesson, students should be able to 1. discuss hospitality industry 2.point out the relationship between hospitality and catering trade 3. classify hospitality |
| 3 | Components of hospitality Industry -Importance of hospitality industry -Characteristics of hospitality industry | By the end of the lesson, students should be able to 1. state the importance of hospitality industry 2. enumerate the characteristics of hospitality industry |
| 4 | Catering establishments -Classification of catering establishments -Types of catering establishments | By the end of the lesson, students should be able to 1. classify catering establishments 2. pin point and explain types of catering establishments |
| 5 | Catering Establishments -Functions of catering establishments -Hotel Rating | By the end of the lesson, students should be able to 1. identify the functions of catering establishments 2. highlight types of hotel rating |
| 6 | Culinary Terms -Culinary terms commonly used in catering -Glossary of culinary terms -Compilation of menu in French | By the end of the lesson, students should be able to 1. explain the term culinary 2. differentiate between culinary and cullination 3. indicate and explain some of the culinary terms 4. compile menu in French |
| 7 | MID TERM TEST/OPEN DAY/MID TERM HOLIDAY | |
| 8 | Safety precautions in the kitchen -Meaning of safety -Types and causes of accidents -Prevention and managements of accidents in the kitchen | By the end of the lesson, students should be able to: 1. discuss the meaning of safety 2. enumerate the types and causes of accidents in the kitchen 3. identify the prevention and management of accidents in the kitchen |
| 9 | First Aids -Meaning of first aid, first aider first aid box -Fire control. fire lighting equipment and their uses: A bucket of sand, water and soap fire extinguisher | By the end of the lesson, students should be able to 1. explain first aid, first aider and first aid box 2. highlight the content of a first aid box 3. discuss fire control 4. give example of fire fighting |
| 10 | Sanitation -Meaning of sanitation -Aims of sanitations -Types of sanitation | By the end of the lesson, students should be able to 1. explain the meaning of sanitation 2. state aims of sanitation 3. point out types of sanitation |
| 11 | Hygiene -Meaning of hygiene -Types of hygiene -Food contamination and food poisoning -Causes and examples of food contamination | By the end of the lesson, students should be able to 1. discuss hygiene in catering 2. practice personal hygiene 3. prepare, cook, hold and serve food properly 4. differentiate between food contamination and food poisoning |
| 12 | Revision | |
| 13 | Examination | |
| CLASS | S.S.S. 1 | |
| SUBJECT | Catering and Craft Practice | |
| TERM | second Term | |
| WEEK | TOPICS | Learning Objectives |
| 1 | Revision of last term’s work/ Pre-Resumption test -Food commodities | By the end of the lesson, students should be able to: 1. recall the memory of previously taught topics in first term 2. itemize food commodities |
| 2 | Study of food commodities -Poultry -Meat/Game(Bush Animals) | By the end of the lesson, students should be able to 1. explain the term poultry -state the nutritive value of poultry 2. prepare different types of poultry products 3. differentiate between meat and game 4. highlight cut of meat -pinpoint meat dishes |
| 3 | Study of food commodities -Fish -Dairy products(Milk and milk products) | By the end of the lesson, students should be able to 1. identify fish 2. classify fish with example 3. enumerate factors to consider when selecting fish 4. discuss milk 5. give samples of milk products |
| 4 | Study of food commodities -Egg | By the end of the lesson, students should be able to 1. explain the structure of an egg and its composition 2. itemize the nutritive value of eggs 3. state the uses of egg in cookery 4. discuss factors to consider when buying egg 5. plan and prepare dishes using egg |
| 5 | Study of food commodities -Fruits and vegetables | By the end of the lesson, students should be able to 1. distinguish between fruits and vegetables 2. classify fruits and vegetables with examples 3. enumerate factors to consider when cooking fruits and vegetables 4. state the importance of fruits and vegetables in our diets |
| 6 | Study of food commodities -Cereals and pulses -Spices and herbes | By the end of the lesson, students should be able to 1. differentiate between cereals and pulses 2. state factors to consider when buying cereals and pulses 3. store cereals and spices 4. explain herbs and spices 5. pinpoint factors to consider when using herbs and spices |
| 7 | Mid-Term Test/Open Day/Mid Term Holiday | |
| 8 | Principles of cooking methods -Types of heat transfer -The effect of heat of food nutrient -Classification of cooking methods | By the end of the lesson, students should be able to: 1. explain the principles of cooking methods 2. identify the types of heat transfer 3. state the effect of heat on food nutrient 4. classify cooking methods. |
| 9 | Methods of cooking -Boiling -Poaching -Steaming -Stewing | By the end of the lesson, students should be able to 1. discuss boiling, poaching, steaming and stewing 2. highlight the advantages of boiling, poaching, steaming and stewing |
| 10 | Methods of cooking -Frying -Baking -Roasting -Grilling | By the end of the lesson, students should be able to 1. explain frying, baking, roasting and grilling 2. enumerate the advantages and disadvantages of frying, baking, roasting and grilling |
| 11 | Practical on food commodities | By the end of the lesson, students should be able to 1. practice different dishes from food commodities 2. prepare cook and serve different dishes from food commodities |
| 12 | Revision | |
| 13 | Examination | |
| CLASS | S.S.S. 1 | |
| SUBJECT | Catering and Craft Practice | |
| TERM | Third Term | |
| WEEK | TOPICS | Learning Objectives |
| 1 | Welcome test/Revision of last term’s work | By the end of the lesson, students should be able to 1. answer test questions correctly 2. recall the memory of previous topics taught in last term |
| 2 | Food and beverage service -Food and beverage manager -Restaurant manager -Head waiter -Banquet hall waiter | By the end of the lesson, students should be able to 1. analyze the functions of food and beverages manager 2. enumerate the duty of the restaurant manager 3. identify the responsibilities of head waiter 4. state the functions of banquet hall waiter |
| 3 | Personnel in food and beverages area -Station water -Wine stewards -Junior water -Barman, bartender, mixologist, bar keeper, | By the end of the lesson, students should be able to 1. highlight personnel in food and beverage area 2. discuss the responsibilities of each personnel in food and beverages area |
| 4 | Types of food services -Plate service -Family service -Cafeteria service | By the end of the lesson, students should be able to 1. explain food service 2. analyze the difference between plate service, family service and cafeteria service |
| 5 | Types of food service -Self service -Guendon service -Silver service | By the end of the lesson, students should be able to 1. discuss self service 2. differentiate between guendon service and silver service |
| 6 | Demonstration on types of food service | By the end of the lesson, students should be able to 1. demonstrate different types of food service |
| 7 | Mid-Term Test/Open Day/Mid-Term Holiday | |
| 8 | Table Cover -Meaning of cover -Types of cover -Laying the table -Table wares | By the end of the lesson, students should be able to 1. explain the meaning of cover 2. enumerate types of cover 3. state the items needed for laying and setting a table 4. set a table |
| 9 | Napkin folding | By the end of the lesson, students should be able to 1. explain napkin folding 2. highlight types of napkin folds 3. analyze methods of folding napkin 4. fold a napkin |
| 10 | Demonstration of napkin folds and placement of table wares | By the end of the lesson, students should be able to 1. explain the different types of napkin folds 2. state the different steps in folding a napkin 3. fold a different napkin and place table wares |
| 11 | Revision | |
| 12 | Revision | |
| 13 | Examination | |
