Catering and Craft Practice
66 topics across JSS1–SS3. Sign up free to generate lesson notes, quizzes, worksheets and more for any of them.
SS1
Catering Establishments I
Catering Establishments
Catering Establishments II
Catering Establishments
Methods of Cooking II: Dry Heat Methods
Cooking Methods
Methods of Cooking I: Moist Heat Methods
Cooking Methods
Principles of Cooking Methods
Cooking Principles
Culinary Terms
Culinary Skills
Food Commodities V: Cereals and Pulses
Food Commodities
Food Commodities IV: Fruits and Vegetables
Food Commodities
Food Commodities V: Spices and Herbs
Food Commodities
Food Commodities I: Poultry
Food Commodities
Food Commodities I: Meat and Game
Food Commodities
Food Commodities II: Fish
Food Commodities
Food Commodities II: Dairy Products
Food Commodities
Food Commodities III: Eggs
Food Commodities
Importance and Characteristics of the Hospitality Industry
Hospitality Industry
The Hospitality Industry in Catering
Hospitality Industry
Introduction to Catering Craft
Introduction
F&B Service Personnel: Managerial Roles
Personnel & Roles
F&B Service Personnel: Service Staff
Personnel & Roles
Demonstration: Napkin Folds & Table Ware Placement
Practical Skills
Demonstration of Food Service Types
Practical Skills
First Aid and Fire Safety in Catering
Safety & Hygiene
Sanitation and Hygiene
Safety & Hygiene
Safety Precautions in the Kitchen
Safety & Hygiene
Types of Food Services I
Service Methods
Types of Food Services II
Service Methods
Napkin Folding Techniques
Table Setting
Table Cover & Setting
Table Setting
SS2
Methods of Cooking III: Baking
Baking and Pastry
Cake Decoration
Baking and Pastry
Bar Equipment and Functions
Bar Operations
Introduction to Bar
Bar Operations
Dispense Bar Equipment and Arrangement
Bar Operations
Introduction to Beverages
Beverage Studies
Midterm Break
Break
Methods of Cooking II: Dry Heat
Cooking Methods
Methods of Cooking I: Boiling
Cooking Methods
Adaptation of Basic Block for Costume Design
Costume and Fashion
Drafting, Construction, and Style Features
Costume and Fashion
Costume and Fashion Designing Meaning, Style Development, Sketching and Pattern Making
Costume and Fashion
Decorative Design: Traditional Design and Needlecraft
Craft Practice
Decorative Design: Embroidery Work II
Craft Practice
Decorative Design: Embroidery Work I
Craft Practice
Standing and Local Measuring Equipment
Kitchen Equipment
Introduction to Kitchen Equipment
Kitchen Equipment
Marketing (Continued): Branding, Pricing, and Packaging
Marketing
Basic Concepts of Marketing
Marketing
Preparation and Serving of Beverages
Practical Catering
Cleaning Agents
Sanitation and Hygiene
The Service Area and Ancillary Service Area
Service Areas
Beverages in Relation to Still Room
Service Areas
SS3
Front Office Operations
Front Office
Hotel Receptionist
Front Office
Housekeeping Department
Housekeeping
Bed Making
Housekeeping
Meaning and Importance of Meal Planning
Meal Planning
Practical and Project on Bed Making
Practical
Resumption Test and Revision
Revision
Special Menu for Invalids and Convalescents
Special Diets
Special Menu for the Aged and Elderly
Special Diets
Special Menu for Pregnant and Lactating Women
Special Diets
Special Menu for Diabetic and Hypertensive Patients
Special Diets
Special Menu for Manual and Sedentary Workers
Special Diets
Special Menu for Adolescents
Special Diets
Special Menu for Infants and Toddlers
Special Diets
Special Menu for Vegetarians
Special Diets