Preparing for an examination without a clear roadmap is like heading to the farm without your agricultural tools – it’s a recipe for low productivity.
In order to effectively prepare for the WAEC Catering Craft Service examination, it is essential to study the provided syllabus.
This syllabus serves as a comprehensive guide, outlining the aims and objectives, important concepts, and examination format for the Catering Craft Service exam.
By following the syllabus, you can ensure that you cover all the necessary topics and maximize your chances of success.
In this blog post, we will explore the key components of the syllabus and provide recommendations for textbooks that can further enhance your preparation.
The Objectives of the Catering Craft Service Syllabus:
The general objectives of the Catering Craft Service syllabus are designed to assess candidates’ development in the following areas:
- Professional Attitude and Skills: The syllabus evaluates candidates’ level of professionalism and skills development in the field of catering craft service.
- Understanding of Food Commodities: Candidates are expected to demonstrate a comprehensive understanding of various food commodities, including their cost, quality, and uses.
- Proficiency in Cooking Methods: Candidates should have a sound understanding of different cooking methods and the ability to produce a variety of dishes and drinks suitable for different occasions, establishments, and individuals.
- Knowledge of Dietary Adequacies: An understanding of dietary requirements and the ability to produce dishes that meet these requirements is an important aspect of the syllabus.
- Application of Hygienic Practices: Candidates should be familiar with and capable of applying hygienic practices when handling food to ensure safety and prevent foodborne illnesses.
- Pastry and Confectionery Skills: The acquisition of necessary skills for the production of pastry and confectionery products is another key focus of the syllabus.
- Kitchen Equipment Selection and Maintenance: Candidates should be knowledgeable about selecting, caring for, and storing kitchen equipment, ensuring their longevity and efficient use.
- Understanding Safety Precautions: Knowledge of safety precautions specific to the catering industry is crucial to ensure a safe working environment for both the staff and customers.
- The Concept of Catering:
- Overview of the hospitality industry and its connection to catering.
- Types of catering establishments.
- Understanding culinary terms.
- Safety precautions in catering and maintaining sanitation and hygiene.
- Food Commodities and Methods of Food Preparation:
- In-depth study of various food commodities and the principles of cooking methods.
- Practical demonstrations of cooking methods.
