CATERING CRAFT PRACTICE WAEC SYLLABUS 2023: The general objectives of the catering craft syllabus are to test candidates’
(a) level of development of professional attitude and skills;
(b) understanding of all food commodities in terms of cost, quality and use;
(c) understanding of the methods of cooking and ability to produce variety of dishes and drinks for various types of occasions, establishments and individuals;
(d) understanding of dietary adequacies and procedure for producing dishes;
(e) understanding and application of hygienic practices in handling food;
(f) acquisition of necessary skills required for the production of pastry and confectionery products;
(g) application of the methods of choosing, caring for and storing kitchen equipment;
(h) knowledge of safety precautions in catering;
(i) enterprise skills in menu costing and planning.
EXAMINATION SCHEME
There will be three papers, Papers 1, 2, and 3. Papers 1 and 2 will be combined in a 1½ – hour composite paper.
Paper 1: This will comprise forty multiple choice questions to be answered in 40 minutes for 40 marks.
Paper 2: This will comprise six short essay questions out of which candidates will answer five within 50 minutes for 40 marks.
Paper 3: This will be an alternative to practical test and will comprise five short structured questions. Candidates will be expected to answer all the questions in 40 minutes for 40 marks.
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DETAILED SYLLABUS ( CATERING CRAFT PRACTICE WAEC SYLLABUS 2023 )
| TOPIC | CONTENTS |
| PART I: THE CONCEPT OF CATERING (CATERING CRAFT PRACTICE WAEC SYLLABUS 2023) | |
| (1) Hospitality industry/catering | (a) Definitions: (i) Hospitality (ii) Catering (b) Components of hospitality industry |
| (2)Types of catering establishments | (a) Types of catering establishment e.g. hotel, restaurant, hospitality catering, outdoor catering, school, mobile catering etc. (b) Functions of catering establishments. |
| (3) Culinary terms | (a) Culinary terms commonly used in catering (b) Glossary of culinary terms. |
| (4) Safety precaution in catering | (a) Types and causes of accidents. (b) Prevention/management. (c) First aid (d) Firefighting equipment |
| (5) Sanitation and Hygiene in catering. | Types of sanitation and hygiene such as: (i) Water sanitation (ii) Environmental sanitation (iii) Food safety practices (iv) Kitchen hygiene (v) Personal hygiene |
| PART II: FOOD COMMODITIES AND METHODS OF FOOD PREPARATION | |
| (1) Study of food commodities and principles of cooking methods. | (a) Food commodities e.g. poultry, game, meat, fish, vegetables, fruits, dairy products, pulses, cereals, herbs, flavourings etc. (b) Methods of cooking: (i) Boiling e.g. stock, soups and sauces. (ii) Roasting e.g. fish, beef and poultry. (iii) Grilling e.g. fish, meat etc. (iv) Baking e.g. pastry and confectionery. |
| (2) Principles of cooking methods and practical demonstrations | (a) Principles of cooking methods (b) Preparation of the various food commodities. (c) Standard/local measurements. |
| PART III: SERVICE OF FOODS AND DRINKS (CATERING CRAFT PRACTICE WAEC SYLLABUS 2023/2024) | |
| (1) Food and beverage service personnel. | (a) Personnel in the foods and beverage area. (b) Functions of food and beverage personnel. |
| (2) Types of food service and table laying/setting. | (a) Different types of food service e.g. Gueridon, silver service, waiter service, vending, buffet and banquet service. (b) Types of covers (c) Types of table laying/setting |
| (3) Types of alcoholic and non-alcoholic drinks. | (a) Bar (b) Alcoholic beverages (c) Non-alcoholic beverages |
| (4) Costing and control in catering. | (a) Cost/sales (b) Dish costing (c) Portion control |
| PART IV: KITCHEN EQUIPMENT AND THEIR USES | |
| (1) Types of kitchen equipment and their uses. | (a) Kitchen equipment (b) Uses of kitchen equipment. |
| (2) Care and maintenance of kitchen equipment. | (a) Care of various kitchen equipment (b) Maintenance of kitchen equipment |
| PART V: MENU PLANNING (CATERING CRAFT PRACTICE WAEC SYLLABUS 2023) | |
| (1) Principles of menu planning. | (a) Meaning and scope of menu. (b) Factors that affect menu planning. |
| (2) Types of menu and demonstrations. | (a) Types of menu e.g. table d’hote, a la carte, and special occasions. (b) Others: – breakfast, tea, dinner, supper, luncheon, carte du jour, plate du jour etc. |
| (3) Special menu and demonstrations. | (a) Meals plan for vegetarians (b) Meals plan for the vulnerable group. (c) Meals plan for manual, sedentary workers etc. |
| (4) Accompaniments | (a) Food accompaniments. (b) Table accompaniments. |
RECOMMENDED TEXTS (CATERING CRAFT PRACTICE WAEC SYLLABUS 2023/2024)
1. Restaurant and catering operations by: Doyin Akin-Bankole
Pub. Diamond Publications Surulere, Lagos. Nigeria.
2. Basic Certificate Catering. A Hand book for basic schools: by Mrs. Jessie Osei Kofi Pub. Rainbow Publications Limited, Kumasi – Ghana.
3. The Theory of catering by Cesrain&Kinton’s.
4. Practical Cookery by Foskett, Ceserani&Kinton.
5. Food and Beverage Service by:- Dennis Lillicrap and John Cousins
6. O – Level and CSE Cookery Angela Creese.
7. The Kingsway Book of Cookery – Dora Seton.
8. The students Cookery Book by: Ehid O’Reilly – Wright.
9. Catering – A guide to Teachers and students by Igboanbusi, J.N.
10. Essentials of Catering Management by: Omozuwa O.
Recommended Link:
click the link below WAEC questions https://waeconline.org.ng/e-learning/index.htm
