Welcome to the SS 2 Catering Craft Practices Notes section, designed to cover the complete syllabus for the 1st, 2nd, and 3rd terms.
These notes are well-organized, detailed, and aligned with the WAEC and NECO standards, ensuring students grasp essential concepts in food preparation, catering management, kitchen safety, and customer service.
Whether you’re a student preparing for exams or a teacher looking for classroom resources, these notes offer clear guidance and practical insights to enhance your understanding of catering craft practices.
Access SS 2 Catering Craft Practices Notes for all terms. Detailed and WAEC/NECO-aligned notes to help students master catering concepts, food prep, and safety.
ENERGY Energy is defined as the ability to do work. It exists in different forms like: heat, light, sound, electrical, potentials (stored), kinetic etc. LAWS OF CONSERVATION OF ENERGY Energy… Read More »EXOTHERMIC AND ENDOTHERMIC REACTIONS
MEANING OF RATE OF REACTION The rate of a chemical reaction is the number of moles of reactants converted or products formed per unit time. Usually, rate of… Read More »RATE OF REACTION | MEANING, WAYS, RATE CURVE & COLLISION THEORY
Coffee is produced from the roasted beans of the coffee tree and is grown and exported from regions such as South America, India, the Middle East, and the West Indies… Read More »COFFEE MAKING SERVICE
This is also known as a specialty menu.It can be a set priced menu or individually priced menu or individually priced dish specializing in the food of a particular country,… Read More »PLAT DUJOUR | Hausa Dishes, Igbo Dishes, Yoruba Dishes
Carte du jour means menu of the day. It refers to a special menu offered to the guests that is different from those on the menu card. This menu combines… Read More »CARTE DUJOUR MENU
LUNCH This is the main meal of the day. It is taken in the afternoon as the midday meal. Lunch is wider in scope as it could include plate du… Read More »LUNCHEON AND DINNER
Breakfast is the first and most important meal of the day used to break the night fast.It must not be omitted. It should be light, but substantial oily and heavy… Read More »BREAKFAST SERVICE (CONTINENTAL & NIGERIAN)
A menu is a list of dishes served or available to be served at a meal. It can also be referred to as a selling aid. TYPES OF MENU A’LA… Read More »TYPES OF MENU | TYPES, EXAMPLES, ADVANTAGES & DISADVANTAGES
MENU PLANNING This is an act of deciding in advance the types of foods or dishes to be included in a meal. This is necessary when food has to be… Read More »FACTORS THAT AFFECT MENU PLANNING
ORIGIN OF MENU The menu is primarily a selling aid. Originally the bill of fare (English) or menu (French) was not presented at the table. Banquets generally consisted of two… Read More »MENU: MEANING, SCOPE, ORIGIN, FUNCTIONS