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FIRST TERM
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1. Introduction to Catering Craft – Origin of Catering
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2 & 3. Catering and Hospitality Industry
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4. Types and Functions of Catering Establishment
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5. Culinary Terms
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6. Safety Precautions in Catering
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7. First Aid and Fire Fighting Equipment
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8 & 9. Sanitation and Hygiene in Catering – Types
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10. Demonstration Practical
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11 & 12. Revision and Examination
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1. Introduction to Catering Craft – Origin of Catering
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SECOND TERM
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1. Food Commodities- Meat and poultry
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2. Food Commodities- Eggs and Fish
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3. Food Commodities- Milk, Vegetables and Fruits
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4. Food Commodities- Cereals, Pulses, Herbs and Flavouring
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5. Food Commodities- Floor Cookery
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6. Principle of Cooking Methods
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7. Methods of Cooking- Boiling, Poaching and Steaming
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8. Methods of Cooking- Stewing and Frying
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9. Methods of Cooking- Baking, Roasting and Grilling
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10. Standard and Local Measuring Equipment
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11. Practical and Revision
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12. Examination
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1. Food Commodities- Meat and poultry
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THIRD TERM
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1. Personnel in Food and Beverage area and their functions- Restaurant
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2. Personnel in Food and Beverage area and their functions- Bar
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3. Personnel in Food and Beverage area and their functions- Kitchen
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4. House-keeping personnel and Receptionists
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5. Types of food service- Table service
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6. Types of food service- Self service
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7. Types of food service- Specialized service
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8. Table laying and table setting
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9. Types of table cover
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10. Demonstration of table laying and setting
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11-12. Revision and Examination
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1. Personnel in Food and Beverage area and their functions- Restaurant
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