You must prepare for the exam by studying the WAEC Catering Craft Service syllabus. It includes notes, the framework, and the goals and objectives for the Catering Craft Service exam.
The Catering Craft Service syllabus must be studied in order to prepare for the exam. You can use it as a guide to help you decide which topics to read about. Additionally, there are notes on ideas that you ought to learn carefully.
It would be like to traveling to the farm without your agricultural tools to study for an exam without studying the Catering Craft Service Works syllabus. You won’t be effective in the end.
Make sure to use the syllabus when you start your exam preparations.
The West African Examination Council’s Catering Craft Service syllabus and suggested textbooks are included in this section (WAEC).
If you have any questions, please ask them in the comment area. I look forward to hearing from you.
The catering craft curriculum’ general goals are to assess candidates’
- level of development of professional attitude and skills;
- understanding of all food commodities in terms of cost, quality and use;
- understanding of the methods of cooking and the ability to produce a variety of dishes and drinks for various types of occasions, establishments and individuals;
- understanding of dietary adequacies and procedures for producing dishes;
- understanding and application of hygienic practices in handling food;
- acquisition of necessary skills required for the production of pastry and confectionery products;
- application of the methods of choosing, caring for and storing kitchen equipment;
- knowledge of safety precautions in catering;
- enterprise skills in menu costing and planning.
Three papers Papers 1, 2, and 3 will be given. A composite paper lasting 1½ hours will combine Papers 1 and 2.
Paper 1: will include forty multiple-choice questions that must be completed correctly to receive 40 points.
Paper 2: This has six quick essay questions, and applicants must respond to five of them in 50 minutes or less to receive 40 points.
Paper 3: will consist of five brief, structured questions and serve as an alternate to the practical test. Candidates will have 40 minutes to complete all of the questions for 40 points.
The Concept of Catering
- Hospitality industry/catering
- Types of catering establishments
- Culinary terms
- Safety precaution in catering
- Sanitationand Hygiene in catering.
Food Commodities and Methods of Food Preparation
- Study of food commodities and principles of cooking methods.
- Principles of cooking methods and practical demonstrations
Service of Foods and Drinks
- Food and beverage service personnel.
- Types of food service and table laying/setting.
- Types of alcoholic and non alcoholic drinks.
- Costing and control in catering.
Kitchen Equipment and their Uses
- Types of kitchen equipment and their uses.
- Care and maintenance of kitchen equipment.
- Principles of menu planning.
- Types of menu and demonstrations.
- Special menu and demonstrations.
WAEC Recommended Textbooks
- Restaurant and catering operations by: Doyin Akin-Bankole Pub. Diamond Publications Surulere, Lagos. Nigeria.
- Basic Certificate Catering. A Hand book for basic schools: by Mrs. Jessie Osei Kofi Pub. Rainbow Publications Limited, Kumasi – Ghana.
- The Theory of catering by Cesrain&Kinton’s.
- Practical Cookery by Foskett, Ceserani&Kinton.
- Food and Beverage Service by: Dennis Lillicrap and John Cousins
- O – Level and CSE Cookery Angela Creese.
- The Kingsway Book of Cookery – Dora Seton.
- The students Cookery Book by: Ehid O’Reilly – Wright.
- Catering – A guide to Teachers and students by Igboanbusi, J.N.
- Essentials of Catering Management by: Omozuwa O.