Education resource centre

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  Introduction
  
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  Definition of hospitality Industry
  
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  Types of hospitality industry
  
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  Definition of catering
  
• 
  Definition of craft
  

Students: Participate in the discussion. Participate in the identification of the various Hospitality Industry. Copy board summary

Teaching and Learning Materials: Charts on Hospitality segments. Pictures of several hospitality segment

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  Origin of catering
  
• 
  Careers in catering craft
  

Students: Participate in the discussion. Participate in the identification of the various Hospitality Industry. Copy board summary

Teaching and Learning Materials: Charts on Hospitality segments. Pictures of several hospitality segment

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  Components of hospitality industry
  
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  Tourism
  
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  Food and nutrition
  
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  Food and beverage services
  
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  Accommodation operations
  
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  Food production
  
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  Classification of Hospitality industry e.g. 5 star hotel, first class hotel, deluxe hotel
  
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  Types of Hotels
  

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  Commercial Transient hotel
  
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  Resort hotel
  
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  Residential hotel
  
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  Motel or motor hotel
  

Students: Participate in the discussion. Participate in the identification of the various Hospitality Industry. Copy board summary

Teaching and Learning Materials: Charts on Hospitality segments. Pictures of several hospitality segment

Students: Ask and answer questions. Participate in the discussions of the choice of establishment

Teaching and learning materials: Charts of different types of establishments. Pictures of the various types of establishments.

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  Functions of catering establishments
  
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  Visit to a speciality restaurant e.g.
  

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  Indian restaurant
  
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  Chinese restaurant
  
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  African restaurant
  

Students: Ask and answer questions. Participate in the discussions of the choice of establishment

Teaching and learning materials: Charts of different types of establishments. Pictures of the various types of establishments.

1. 
   Definition of culinary terms
   
2. 
   Culinary terms commonly used in catering.
   
3. 
   Uses of culinary terms
   

Students: Ask and answer questions. Copy chalk board summary

Teaching and Learning Materials: Charts on culinary terms.

3. 
   Glossary of culinary terms
   
4. 
   Project work on culinary terms
   

Students: Ask and answer questions. Copy chalk board summary

Teaching and Learning Materials: Charts on culinary terms.

3. 
   Definition of safety
   
4. 
   Definition of precaution
   
5. 
   Types and causes of accidents
   

Students: Participate in discussions. Identify the different items in a First Aid Box

Teaching and Learning Material: First Aid Box, bucket of fine sand. Fire extinguisher.

4. 
   Prevention of accidents in catering establishment
   
5. 
   Management of accidents in catering establishment
   

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  Burns and scalds
  
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  Electric shock
  
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  Falls, cuts
  

Students: Participate in discussions. Identify the different items in a First Aid Box

Teaching and Learning Material: First Aid Box, bucket of fine sand. Fire extinguisher.

First Aid Box

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  Definition of first aid
  
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  Content of first aid box
  
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  Uses of first aid box in catering establishment
  
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  Importance of first aid box in the kitchen
  

Students: Participate in discussions. Identify the different items in a First Aid Box

Teaching and Learning Material: First Aid Box, bucket of fine sand. Fire extinguisher.

Fire fighting equipment

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  Types of fire
  
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  Types of fire fighting equipment/material and their uses
  

Students: Participate in discussions. Identify the different items in a First Aid Box

Teaching and Learning Material: First Aid Box, bucket of fine sand. Fire extinguisher.

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  Definition of sanitation
  
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  Types of sanitation
  

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  Water sanitation
  
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  Environmental sanitation
  

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  Importance of sanitation and hygiene in catering establishment
  

Students: Practice hand washing and cleaning of kitchen and the environment.

Teaching and Learning Materials: Charts on sanitation and hygiene. Pictures of tools for personal and kitchen hygiene.

1. 
   Food safety practices
   
2. 
   Rules to prevent food contamination.
   

Students: Practice hand washing and cleaning of kitchen and the environment.

Teaching and Learning Materials: Charts on sanitation and hygiene. Pictures of tools for personal and kitchen hygiene.

1. 
   Kitchen hygiene
   
2. 
   Food hygiene
   
3. 
   Personal hygiene
   
4. 
   Practical demonstration
   

Students: Practice hand washing and cleaning of kitchen and the environment.

Teaching and Learning Materials: Charts on sanitation and hygiene. Pictures of tools for personal and kitchen hygiene.

1. 
   Food Commodities e.g. poultry, game, turkey
   
2. 
   Definition of poultry
   
3. 
   Structure of a poultry
   
4. 
   Types of poultry
   
5. 
   Cuts of poultry
   
6. 
   Food value of poultry
   
7. 
   Factors to consider when choosing poultry.
   

Students: Participate in the discussions. Practice some cooking methods

Teaching and learning Materials: Different food Commodities, Charts of Various food commodities, cooking equipment and utensils.

1. 
   Meat
   

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  Definition of meat
  
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  Types of meat e.g. veal, pork, lamb, mutton etc
  
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  Structure of meat
  
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  Food value of meat
  
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  Cuts of meat
  
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  Methods of cooking meat e.g. boiling, frying etc.
  
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  Practical work
  

Students: Participate in the discussions. Practice some cooking methods

Teaching and learning Materials: Different food Commodities, Charts of Various food commodities, cooking equipment and utensils.

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  Definition of fish
  
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  Types of fish e.g. cat fish, stock fish etc
  
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  Food value of fish
  
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  Factors to consider when choosing fish for cooking
  
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  Methods of cooking fish e.g. steaming, roasting etc
  

Students: Participate in the discussions. Practice some cooking methods

Teaching and learning Materials: Different food Commodities, Charts of Various food commodities, cooking equipment and utensils

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  Types of cereals e.g. rice, wheat, maize etc
  
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  Food value of cereals
  
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  Methods of cooking cereals e.g. boiling, roasting etc
  

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  Types of pulses e.g. beans, groundnuts, soya beans etc
  
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  Food value of pulses
  
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  Method of cooking e.g. boiling, steaming etc
  

Students: Participate in the discussions. Practice some cooking methods

Teaching and learning Materials: Different food Commodities, Charts of Various food commodities, cooking equipment and utensils

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  Types of vegetables e.g. leafy vegetables, root vegetables etc
  
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  Food value of vegetables
  
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  Methods of cooking vegetables e.g. steaming, boiling, stewing etc
  

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  Types of fruits e.g. orange, paw-paw, mango etc
  
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  Food value of fruits
  

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  Types of herbs, spices and flavouring
  
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  Uses of herbs, spices and flavouring
  

Students: Participate in the discussions. Practice some cooking methods

Teaching and learning Materials: Different food Commodities, Charts of Various food commodities, cooking equipment and utensils

Dairy Products:

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  Types of dairy products e.g. milk, cheese, yoghurt etc
  
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  Methods of preserving milk e.g. evaporation, dehydration etc
  
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  Food value of milk
  
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  Uses of milk e.g. In pudding, In hot and cold drinks etc
  

Students: Participate in the discussions. Practice some cooking methods

Teaching and learning Materials: Different food Commodities, Charts of Various food commodities, cooking equipment and utensils

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  Types of eggs e.g. chicken egg, goose egg etc
  
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  Factors to be considered when choosing eggs
  
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  Food value of eggs
  
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  Structure of an egg
  
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  Uses of egg in cookery
  
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  Methods of cooking eggs e.g. boiling, scrambling etc
  

Students: Participate in the discussions. Practice some cooking methods

Teaching and learning Materials: Different food Commodities, Charts of Various food commodities, cooking equipment and utensils