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CATERING CRAFT

SS 1 THIRD TERM

WEEK

TOPIC/CONTENT

ACTIVITIES

PRINCIPLES OF COOKING METHODS

1

COOKING METHODS

  • Frying, poaching, microwaving, roasting, stewing, baking, steaming, boiling, grilling,

Grouping Cooking Methods:

  1. Cooking in water e.g. poaching, boiling stewing, steaming, braising.

  2. Cooking in oil e.g. shallow frying, deep frying, sautéing

  3. Cooking in dry heat e.g. roasting, baking, grilling.

Reasons for Cooking Food

Teacher: Discusses the various cooking methods. Demonstrates the cooking of the different food commodities using various cooking methods. Demonstrates the uses of different measuring equipment

Students: Participate in the discussion. Practice cooking of the various food commodities. Practice measurement with standard and local measurement

Teaching and Learning Materials: Cooking equipment and utensils. Charts of various cooking equipment both local and standard.


2

PRINCIPLES OF COOKING METHODS:

  1. Method of cooking

  • Cooking in water e.g. boiling, stewing etc

ii. Advantages and disadvantages of the cooking methods

  1. Practical

Teacher: Discusses the various cooking methods. Demonstrates the cooking of the different food commodities using various cooking methods. Demonstrates the uses of different measuring equipment

Students: Participate in the discussion. Practice cooking of the various food commodities. Practice measurement with standard and local measurement

Teaching and Learning Materials: Cooking equipment and utensils. Charts of various cooking equipment both local and standard.


3

PRINCIPLES OF COOKING METHODS:

i. Cooking methods.



  • Cooking in oil e.g. deep frying, shallow frying etc

ii. Advantages and disadvantages of cooking methods.

iii. Practical



Teacher: Discusses the various cooking methods. Demonstrates the cooking of the different food commodities using various cooking methods. Demonstrates the uses of different measuring equipment

Students: Participate in the discussion. Practice cooking of the various food commodities. Practice measurement with standard and local measurement

Teaching and Learning Materials: Cooking equipment and utensils. Charts of various cooking equipment both local and standard.


4

PRINCIPLES OF COOKING METHODS:

i. Cooking methods.



  • Cooking in dry heat e.g. baking, roasting etc

ii. Advantages and disadvantages of the cooking methods

iii. Practical





Teacher: Discusses the various cooking methods. Demonstrates the cooking of the different food commodities using various cooking methods. Demonstrates the uses of different measuring equipment

Students: Participate in the discussion. Practice cooking of the various food commodities. Practice measurement with standard and local measurement

Teaching and Learning Materials: Cooking equipment and utensils. Charts of various cooking equipment both local and standard.


5

PRINCIPLES OF COOKING METHODS:

Preparation of food commodities



  • Rice and stew with beef

  • Vegetable with salad

  • Practical



Teacher: Discusses the various cooking methods. Demonstrates the cooking of the different food commodities using various cooking methods. Demonstrates the uses of different measuring equipment

Students: Participate in the discussion. Practice cooking of the various food commodities. Practice measurement with standard and local measurement

Teaching and Learning Materials: Cooking equipment and utensils. Charts of various cooking equipment both local and standard.


6

PRINCIPLES OF COOKING METHODS:

Preparation of food commodities



  • Vegetables soup with fish and semovita

  • Fruit salad

  • Practical

Teacher: Discusses the various cooking methods. Demonstrates the cooking of the different food commodities using various cooking methods. Demonstrates the uses of different measuring equipment

Students: Participate in the discussion. Practice cooking of the various food commodities. Practice measurement with standard and local measurement

Teaching and Learning Materials: Cooking equipment and utensils. Charts of various cooking equipment both local and standard.


7

TEST INTERPRETATIONS

  • Food Production

Teacher: Discusses the various cooking methods. Demonstrates the cooking of the different food commodities using various cooking methods. Demonstrates the uses of different measuring equipment

Students: Participate in the discussion. Practice cooking of the various food commodities. Practice measurement with standard and local measurement

Teaching and Learning Materials: Cooking equipment and utensils. Charts of various cooking equipment both local and standard.


8

STANDARD AND LOCAL MEASUREMENTS

  1. Metric system measurement e.g. scales, measuring cups etc

  2. Local measurement e.g. tins, cups

  3. Methods to use in converting metric measurement to local measurement e.g. cups, spoons, tins, large measuring cups.

  4. Uses of the different measuring equipment

  5. Practical

Teacher: Discusses the various cooking methods. Demonstrates the cooking of the different food commodities using various cooking methods. Demonstrates the uses of different measuring equipment

Students: Participate in the discussion. Practice cooking of the various food commodities. Practice measurement with standard and local measurement

Teaching and Learning Materials: Cooking equipment and utensils. Charts of various cooking equipment both local and standard.


9

FOOD AND BEVERAGE SERVICES PERSONNEL

  1. Definition of food and beverage service personnel

  2. Types of food and beverage personnel

  3. Functions/duties of various food and beverage services personnel

  4. Qualities of a good food and beverage personnel e.g./ waiter

Teacher: Enumerates the various types of personnel in food and beverage are. Discusses the functions of the food ad beverage personnel.

Students: Participate in the discussion. Copy board summary

Teaching and Learning Materials: Charts on the organization of small, medium and large catering organization


10

TYPES OF SERVICES AND TABLE LAYING/SETTING

  • Types of food services

  • Types of covers

  • Table laying/setting




Teacher: Discusses types of food service, food covers and table laying/setting

Students: Participate in the discussion. Copy board summary

Teaching and Learning Material: Pictures of the various table laying, table covers and napkin folding.


11

Revision

Revision

12

Examination

Examination

COSMETOLOGY

SS I FIRST TERM

WEEK

TOPIC/CONTENT

ACTIVITIES

1.


COSMOTOLOGY

Define Cosmetology

Introduction to Cosmetology


TEACHER

1. Defines:

(i) Cosmetology

(ii) Cosmetics

(iii) Cosmetician


2.

COSMETOLOGY

Cosmetics



2. Gives a brief introduction to cosmetology

3.

COSMETOLOGY

Cosmetician



3. States the difference between a cosmetologist and cosmetician

4.

COSMETOLOGY

Aspects of cosmetology



4. Write the different aspects of cosmetology.

5.

COSMETOLOGY

Identification of aspects of cosmetology



STUDENTS:

1. Define the three terms and explain the difference between them.

2. List cosmetic items.

3. Write the different aspects of cosmetology.



6.

COSMETOLOGY

Identification of aspects of cosmetology



4. Identify aspects of cosmetology

5. Identify samples of cosmetic items.




7.

COSMETOLOGY

Practical identification of samples of cosmetic items



INSTRUCTIONAL RESOURCES:

1. Samples of cosmetic items.

2. Charts of showing the different aspects of cosmetology.


8.

PROFESSIONAL ETHICS

Professional ethics in cosmetology



1. Explains the term professional ethics.

2. States the professional ethics of cosmetologist





9.

PROFESSIONAL ETHICS

Good and poor ethics of cosmetology



3.Demonstrates some of the professional ethics of a cosmetologist

4. State the qualities of a cosmetologist.




10.

PROFESSIONAL ETHICS

Qualities of a cosmetologist



5. Demonstrates the qualities of a cosmetologist

11.

PROFESSIONAL ETHICS

Practice


STUDENTS:

1. Explain the term professional ethics

2. Practice professional ethics of cosmetology.

3. State desirable qualities of a good cosmetologist.

4. Play qualities of a cosmetologist.


12.

PROFESSIONAL ETHICS

Demonstrate qualities of a cosmetologist



INSTRUCTIONAL RESOURCES:

1. Chart


2. Posters

3. Video clips



13.

Revision

Revision

14.

Examination.

Examination.

COSMOTOLOGY

SS 1 SECOND TERM


WEEK

TOPIC

ACTIVITIES

1

PERSONAL/CLIENT SAFETY

Personal safety



TEACHER:

1. Defines

2. Explains safety in cosmetology


2

PERSONAL/CLIENT SAFETY

Personal safety



3. Discusses some personal/client safety measures.

4. Demonstrates some of the safety measures



3

PERSONAL/CLIENT SAFETY

Client safety



STUDENTS:

1. Listen to the explanations

2. Give additional examples.

3. Participate in the demonstration.



4

PERSONAL/CIENT SAFETY

Practice


4. Copy notes on board

5. Visit a salon.

6. Write a report on a visit to the salon.

INSTRUCTIONAL RESOURCES:

1. Charts, Posters, Video clips.

2. Safety materials

3. First aid box and its contents.



5

PERSONAL HYGIENE

Define personal hygiene

Rules for personal hygiene


TEACHER:

1. Defines hygiene

2. List some personal hygiene rules.

3. List some materials that are used in maintaining personal hygiene.



6

PERSONAL HYGIENE

Practice


STUDENTS:

1. Participate in the discussions

2. Demonstrate some personal hygiene.

3. Ask questions

4. Write reports on a visit to a beauty salon.

5. Copy teachers note on board.



INSRUCTURAL RESOURCES:

Charts, Posters, Towels, Deodorants etc.



7


COSMETIC TOOLS, EQUIPMENT AND MATERIALS

General tools, equipment and materials in cosmetology.

Description of cosmetic tools, equipment and materials.


TEACHER:

1. Lists cosmetic tools, equipment and materials.

2. Explains cosmetic tools, equipment and materials.

3. Demonstrates the use of tools, equipment and materials.

4. Arranges an excursion to a beauty salon, cosmetic shop/supermarket for students.

STUDENTS

1. Identify cosmetic tools, equipment and materials.

2. Practice the use of cosmetic tools, equipment and materials.


8


COSMETIC TOOLS, EQUIPMENT AND MATERIALS

Classification of cosmetic tools, equipment and material.



INSTRUCTIONAL RESOURCES:

TOOLS:


Cutting scissors, razor blade, tinting brush, bowl, rollers and pins, ear shields, tweezers, brushes, basket, Nail files, emery boards, face cover, neck strip, dummy, pedicure and manicure basin.

9

10


COSMETIC TOOLS, EQUIPMENT AND MATERIALS.

Uses of cosmetic tools, equipment and materials



COSMETIC TOOLS, EQUIPMENT AND MATERIALS.

Uses of cosmetic tools, equipment and materials.

(Practical)


EQUIPMENTS:

Hair dryers, steamer, clippers, styling iron, foot massager, bonging machine, mirror, styling chairs, shampoo bowls, trolley, chairs, stool, generator, stabilizer, hand dryer etc.



MATERIALS:

Combs, gloves, styling capes, Neutralizing shampoo, scalp and hair deconditioners, setting lotion, needles, thread, weave-on, hair piece, wigs, artificial nail, pomade, colour tints, cotton wool, buffer, wrapping lotion, moisturizers, hair spray.



11

Revision

Revision

12

Examination.

Examination.

COSMOTOLOGY

SS 1 THIRD TERM

WEEK

TOPICS

ACTIVITIES

1


TYPES OF HAIR

Types of hair(Dry, normal, etc)



TEACHER:

1. Lists the types of hair.

2. Discusses care o f hair.

3. Demonstrates the correct procedure for care of the hair.




2

TYPES OF HAIR

Care of the hair

Practice


STUDENTS:

1. Name types of hair.

2. Practice proper way of caring for hair.

3. Visit cosmetic store to check samples of hair care products.

4. Collect posters and magazines cutting to produce album.

5. Copy teachers note on board.



INSTRUCTIONAL RESOURCES:

Combs, brushes, relaxer etc.



3

GENERAL HAIR TREATMENT

Types of hair treatment

(Shampooing, conditioning, steaming etc)


TEACHER:

1. Lists types of hair treatment

2. States hair treatment for different type of hair.

3. States stages of hair treatment.

4. Selects the right types of shampoo, conditioners and pomade for different hair texture.

5. Demonstrates the stages of hair treatment.




4

GENERAL HAIR TREATMENT.

Hair treatment

-Dandruff

-Dry hair

-Oily hair

-Normal hair





STUDENT:

1. Identify types of hair treatment.

2. Identify and name products of hair treatment.

3. Practice the correct procedure of hair treatment.

4. Copy teachers note on board.

INSRUCTIONAL RESOURCES:

Water, comb, scissors mirror, etc.



5

GENERAL HAIR TREATMENT

Stages of hair treatment

(Shampooing, conditioning, steaming, trimming, drying and styling).


  • (Practical)




6

SCALP TREATMENT

Scalp problem.

(Hair loss alopecia, dandruff, lichen simplex).


TEACHER:

1. List types of scalp problem.

2. States how to prevent them.

3. List materials for scalp treatment.

4. Demonstrate the procedures for scalp treatment.

Discusses the types of prevention of scalp problems.



STUDENTS:

1. Mention different types of scalp problem.

2. Identify different types of scalp treatment.

3. List materials for scalp treatment (good shampoo, foods containing vit. B)

4. Copy notes on board.

5. Practice correct treatment on a volunteer scalp.

6. State tips on prevention of scalp problem. 7. Visit a beauty salon and make a list of products for scalp treatment.

INSTRUCTIONAL RESOURCES

Anti-dandruff creams, shampoos, conditioners, charts, food supplements etc.



7

SCALP TREATMENT

Scalp problem (tick bites and ringworm etc).



8

SCALP TREATMENT

Scalp treatment



  • Nutritional

  • Chemical

9

SCALP TREATMENT

Materials for scalp treatment.

( good shampoo, vitamin B)

-Practical scalp treatment.



10

SCALP TREATMENT

Prevention of scalp problems



11

Revision

Revision

12

Examination.

Examination.

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