Catering and Crafts in SS2 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 various artisanal skills like weaving, pottery, bead-making, and fabric design, fostering creativity and hands-on craftsmanship.
Studying Catering and Crafts in Senior Secondary 2 (SS2) 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 SSS2 session, students can;
Assessment in Catering and Crafts in SSS2 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 Scheme of Work for Senior Secondary Schools 2(SSS2) | ||
| CLASS | S.S.S.2 | |
| SUBJECT | Catering and Craft | |
| TERM | First Term | |
| WEEK | TOPICS | Learning Objectives |
| 1 | Welcome test/Revision | By the end of the lesson, students should be able to: 1. answer the following questions from last term’s questions 2. recall the memory of previous topics in last term’s work |
| 2 | Introduction to Bar -Meaning of bar -Types of bar -Functions of bar -Factors to consider when planning a bar | By the end of the lesson, students should be able to: 1. discuss the meaning of bar 2. enumerate types of bar 3. highlight factors to consider when planning a bar |
| 3 | Bar equipments and their functions | By the end of the lesson, students should be able to: 1. identify bar equipment 2. discuss the functions of bar equipment |
| 4 | Introduction to beverages -Meaning of beverages -types of beverages | By the end of the lesson, students should be able to: 1. explain the meaning of beverages 2. itemize types of beverages 3. differentiate between alcoholic and nonalcoholic type of beverages |
| 5 | Beverages in relation to still room serving of beverages -Meaning of stillroom -Equipments found in a stillroom -Food items found in a stillroom | By the end of the lesson, students should be able to: 1. discuss the meaning of stillroom 2. point out items found in a stillroom 3. outline the equipments and functions of the stillroom in food and beverages establishment |
| 6 | The service area of Ancillary service area | By the end of the lesson, students should be able to: 1. describe ancillary service 2. state rooms in ancillary area |
| 7 | Mid Term Test/Open Day/ Mid Term Holiday | |
| 8 | The dispense bar equipment and bar arrangement | By the end of the lesson, students should be able to: 1. name dispense bar equipment 2. make arrangement for bar equipment |
| 9 | Demonstration on preparation and serving of beverages | By the end of the lesson, students should be able to: 1.demonstrate, prepare and serve different beverages |
| 10 | Meaning of costing and control in catering establishment -Concept of cost -Element of cost -Dish costing bill preparation and presentation | By the end of the lesson, students should be able to: 1. discuss the meaning of costing 2. identify man element of cost 3. enumerate dish costing 4. prepare and present dish costing bill |
| 11 | Control System -Meaning and functions of control system -Portion control -Triplicate checking system -Duplicate checking system -Cancellation, wine and drink check | By the end of the lesson, students should be able to: 1. explain control system 2. discuss portion control with example 3. state the importance of portion control 4. analyse wine cancellation and drink check |
| 12 | Revision | |
| 13 | Examination | |
| CLASS | S.S.S.2 | |
| SUBJECT | Catering and Craft | |
| TERM | Second Term | |
| WEEK | TOPICS | Learning Objectives |
| 1 | Welcome test/Revision | By the end of the lesson, students should be able to: 1. attempt test questions correctly 2. recall memory of previously taught topics in last term work |
| 2 | Introduction to kitchen equipment -Classification -Uses -Care and maintenance of various kitchen equipment | By the end of the lesson, students should be able to: 1. classify kitchen equipments with example 2. state the uses of kitchen equipments 3. make appropriate use of kitchen equipments 4. demonstrate maintenance of various kitchen equipments |
| 3 | Standing and local measuring equipment | By the end of the lesson, students should be able to: 1. identify standing and local kitchen equipments 2. make use of standing and local kitchen equipments |
| 4 | Cleaning agents -Meaning of cleaning agents -Classification of cleaning agents -Importance of cleaning agents -Local cleaning agents | By the end of the lesson, students should be able to: 1. explain the meaning of cleaning agents 2. classify cleaning agents with example 3. state the importance of cleaning agents |
| 5 | Methods of cooking -Boiling e.g stocks, soup, sources -means and demonstration | By the end of the lesson, students should be able to: 1. differentiate between stock, sauce and soup 2. classify stock 3. describe the preparations of stock, sauce and soup 4. demonstrate the preparation of stock, sauce and soup |
| 6 | Methods of cooking -Roasting -Grilling Barbecue Demonstration practical | By the end of the lesson, students should be able to: 1. explain roasting 2. differentiate between grilling and barbecue 3. demonstrate the preparation of roasting, grilling and barbecue |
| 7 | Mid Term Test/Open Day/ Mid Term Holiday | |
| 8 | methods of cooking -baking e.g cake, meat pie,sausage roll, buscuit, cookies amd scones | By the end of the lesson, students should be able to: 1. describe the various methods of making cake 2. identify the ingredients for making pastries 3. make different types of cake and pastries |
| 9 | Cake decoration -Royal icing, fondant, and butter icing | By the end of the lesson, students should be able to: 1. state different methods of decorating cake 2. decorate cakes using different cakes decoration |
| 10 | a. Basic concepts of entrepreneurship b.Entrepreneurship education c. Qualities of an entrepreneur d. Importance of entrepreneurship | By the end of the lesson, students should be able to: 1. explain the term entrepreneurship; 2. examine the concept entrepreneurship education 3. outline the importance of entrepreneurship; 4. analyse frequalites of an entrepreneur |
| 11 | Methods of cooking -Steaming-pudding, egg, custard, moi moi -Stewing-soup -Frying-small chops, fish, meat | By the end of the lesson, students should be able to: 1. differentiate between steaming and frying 2. prepare, cook and serve different dishes from steaming and frying methods of cooking |
| 12 | Revision | |
| 13 | Examination | |
| CLASS | S.S.S. 2 | |
| SUBJECT | Catering and Craft | |
| TERM | Third Term | |
| WEEK | TOPICS | Learning Objectives |
| 1 | Welcome test | By the end of the lesson, students should be able to: 1. attempt test questions correctly 2. recall memory of previously taught topics in last term work |
| 2 | Costume and fashion designing | By the end of the lesson, students should be able to: 1. explain fashion designing and style development to several values into costume design 2. sketch a style for which pattern is to be made 3. adopt block to make a pattern for different style features |
| 3 | Adaptation of basic block for costume design | By the end of the lesson, students should be able to: 1. make a self-garment, draft pattern for the different style features 2. discuss the construction for different features 3. use the different style feature to flatter the features during garment construction |
| 4 | Decorative design, embroidery work -Satin -Stem -Chain etc | By the end of the lesson, students should be able to: 1. explain different decorative stitches used in embroidery 2. outline the part to consider when planning embroidery work 3. examine the types of design used for embroidery |
| 5 | Decorative design, embroidery work Contd | By the end of the lesson, students should be able to: 1. describe different types of embroidery work 2. transfer embroidery design into fabrics |
| 6 | Decorative design -Traditional design | By the end of the lesson, students should be able to: 1. discuss the traditional background of beads and sequins embroidery 2. list the different methods of designing personal cloths 3. work with beads in designing personal cloths |
| 7 | Mid Term Test/Open Day/ Mid Term Holiday | |
| 8 | Decorative design -Needlecraft | By the end of the lesson, students should be able to: 1. list differents types of needle craft 2. make decorative articles using different kinds of needle crafts 3. apply the knowledge obtained in the study of decorative design making soft toys |
| 9 | Basic concepts of marketing -Meaning of marketing -Methods of marketing -Importance of marketing -Marketing distribution of channel chart | By the end of the lesson, students should be able to: 1. describe the term marketing 2. examine the methods of marketing 3. analyze the importance of marketing 4. create a flowchart of the marketing of channel of distribution |
| 10 | Marketing continued a. product branding b. product packaging c. costing d. pricing | By the end of the lesson, students should be able to: 1. highlight the factors to be considered in product price tag 2. distinguish between the term packaging/ branding 3. develop a feasibility study of setting up a profitable business or a production unit 4. creatively design, a befitting package for their product |
| 11 | Revision | |
| 12 | Examination | |
