Catering
G3N tutors you through the full CTVET Catering syllabus offline — from Introduction to Hospitality Industry, Hospitality Operational Areas, Nutrition and Food Science and more — with adaptive lessons, instant quizzes and exam-ready summaries.
Syllabus
What you’ll cover in Catering.
The complete topic outline G3N teaches, mapped to the CTVET curriculum.
Form 1 (Grade 10)
13 topicsIntroduction to Hospitality Industry
- Demonstrate knowledge of Hospitality Industry
- Explain hospitality industry
- State importance of hospitality industry
- State career opportunities in hospitality industry
- State attributes of personnel in hospitality industry
- Demonstrate knowledge in accommodation service
- Explain accommodation service
- State types of accommodation service
- Explain various grades of accommodation service
- State complimentary service in accommodation sector
- State job opportunities in accommodation sector
- Demonstrate knowledge of catering services
- Explain catering services
- State types of catering services
- Explain various grades of catering services
- State job opportunities in catering sector
- Demonstrate knowledge of event services
- Explain event service
- State types of event service
- State aspects of event service
- Explain various grades of event service
- State job opportunities in event services
Hospitality Operational Areas
- Demonstrate knowledge of front office operations
- Explain front office operation
- State functions of front office operation
- State personnel of front office operation
- State attributes of front office personnel
- Demonstrate knowledge of back office operations
- Explain back office operation
- State functions of back office operation
- State personnel of back office operation
- State attributes of back office personnel
- Demonstrate knowledge of housekeeping operations
- Explain housekeeping operations
- State functions of housekeeping operation
- State personnel of housekeeping operation
- State attributes of housekeeping personnel
- Demonstrate knowledge of marketing operations
- Explain marketing operations
- State functions of marketing operation
- State personnel of marketing operation
- State attributes of marketing personnel
Nutrition and Food Science
- Demonstrate knowledge of food nutrition
- Explain nutrition and nutrients
- State types of nutrients
- Explain functions of nutrients
- State sources of nutrients
- State deficiencies of nutrients and their effects
- Explain effects of heat on nutrients
- Demonstrate knowledge of balanced diet
- Explain balanced diet
- State importance of balanced diet
- Explain guidelines for healthy eating
- Plan balanced diet for various categories of people
- Demonstrate knowledge of digestion
- Explain digestion
- Identify various parts of digestive tract
- Explain digestion process
- Explain absorption of nutrients
- State importance of absorption of nutrients
- Demonstrate skills in nutrition
- Select tools and equipment
- Select ingredients for preparation of a balanced meal that addresses a nutrient deficiency
- Prepare a balanced meal that addresses a specific nutrient deficiency
- Observe safety practices, hygiene and proper disposal of waste
Food Commodity IV – (Miscellaneous)
- Demonstrate knowledge of herbs in cooking
- Explain herbs in cooking
- State types of herbs in cooking
- State nutritional values of herbs in cooking
- Outline quality points for purchasing herbs in cooking
- State storage points for herbs in cooking
- State uses of herbs in cooking
- Demonstrate knowledge of spices
- Explain spices
- State types of spices
- State uses of spices
- State nutritional values of spices
- Outline quality points for purchasing spices
- State storage points for spices
- Demonstrate knowledge of raising agents
- Explain raising agents
- State types of raising agents
- State uses of raising agents
- State nutritional value of raising agents
- Outline points to consider when buying raising agents
- Outline storage points for raising agents
- Demonstrate knowledge of colouring agents and essences
- Explain colouring agents and essences
- State types of colouring agents and essences
- State uses of colouring agents and essences
- State points to consider when buying colouring agents and essences
- State nutritional value of colouring agents and essences
- State storage points for colouring agents and essences
- Demonstrate knowledge of sugar
- Explain sugar
- State types of sugar
- State uses of sugar
- Outline points to consider when buying sugar
- State storage points for sugar
- Outline effect of heat on sugar
Stocks, Sauces and Soups
- Demonstrate knowledge of stocks
- Explain stocks
- Categorize stocks
- State uses of stocks
- State nutritional value of stocks
- State factors to consider when making stocks
- State qualities of a good stock
- Demonstrate knowledge of sauces
- Explain sauces
- Categorize sauces
- State uses of sauces
- State nutritional value of sauces
- State factors to consider when making sauces
- state types of thickening agents for sauces.
- Demonstrate knowledge of soups
- Explain soups
- Categorize soups
- State examples of each category of soup
- State uses of soups
- State qualities of a good soup
- State accompaniments of soup
- Demonstrate skill in the preparation of stocks, sauces and soups
- Select Tools and Equipment
- Make Stocks
- Make sauces
- Make Soups
- Serve stocks, sauces and soups in the appropriate serving dishes
- Observe safety practices and proper disposal of waste
Hors-D'oeurve, Salads, Sandwiches
- Demonstrate knowledge of Hors-D'oeuvre
- Explain Hors-D'oeuvre
- State types of Hors-D'oeuvre
- State uses of Hors-D'oeuvre
- State nutritional value of Hors-D'oeuvre
- Demonstrate knowledge of salad
- Explain salad
- State types of salad
- State parts of a salad
- State uses of salad
- State nutritional value of salad
- Demonstrate knowledge of Salad dressing
- Explain salad dressing
- State types of salad dressing
- State uses of salad dressing
- State nutritional value of salad dressing
- State steps in preparing salad dressings
- Demonstrate knowledge of sandwiches
- Explain sandwiches
- State types of sandwiches
- State types of bread for sandwiches
- State types of filling for sandwiches
- State types of spread for sandwiches
- Outline steps in making sandwiches
- Demonstrate skill in the preparation of Hors-D'oeuvre, Salads and Sandwiches
- Select Tools and Equipment
- Make Hors-D'oeuvre
- Make salads and salad dressings
- Make sandwiches
- Serve salads, salad dressing and sandwiches in appropriate serving dishes
- Observe safety practices, hygiene and proper disposal of waste
Menu Planning and Food Costing
Menu Planning and food Costing
- Demonstrate knowledge of menu planning
- Explain menu planning
- State structure of menu
- State factors to consider when planning menu
- State steps in planning menu
- Demonstrate knowledge of food costing
- Explain food costing
- State importance of food costing
- State elements of food costing
- Explain elements of food costing
- State formulas for food costing
- Demonstrate skills in menu planning and food costing
- Plan different types of menu
- Calculate food costing
- Calculate overheads
- Calculate total cost
- Calculate gross profit
- Calculate net profit
Principles of Cookery I
- Demonstrate skills in the Kitchen
- Explain kitchen
- Identify kitchen layout
- Describe kitchen layout
- State sections in the kitchen
- Sketch kitchen layout
- State roles of personnel in the kitchen
- Demonstrate knowledge of kitchen equipment
- Explain kitchen equipment
- Classify kitchen equipment
- State materials used to manufacture kitchen equipment
- State factors that influence the selection of kitchen equipment
- Explain uses of kitchen equipment
- State care and maintenance of kitchen equipment
- Demonstrate knowledge of kitchen fuel
- Explain kitchen fuel
- Name types of kitchen fuel
- State advantages of each type of kitchen fuel
- State disadvantages of each type of kitchen fuel
- State factors to consider in choosing kitchen fuel
- Outline safety measures in the use of kitchen fuel
Principles of Cookery II
- Demonstrate knowledge of kitchen labour saving equipment
- Explain kitchen labour saving equipment
- Identify kitchen labour saving equipment
- Describe uses of kitchen labour saving equipment
- Outline importance of kitchen labour saving equipment
- Outline purchasing points for kitchen labour saving equipment
- Outline steps in care and maintenance of kitchen labour saving equipment
- Demonstrate knowledge of cooking methods
- Explain techniques for cooking methods
- State general rules for cooking methods
- Outline principles of heat transfer in cooking methods
- State cooking methods associated with each principle
- Demonstrate skills in cooking methods
- Select tools and equipment for cooking
- Apply principles of heat transfer in cooking
- Undertake cooking using selected methods
- Observe safety practices, hygiene and proper disposal of waste
Food commodity I
- Demonstrate knowledge of food commodities
- Explain food commodities
- Identify food commodities
- Classify food commodities
- State nutritional values of food commodities
- Demonstrate knowledge in handling food commodities
- State quality points for buying food commodities
- Outline storage points for food commodities
- State ways of preserving food commodities
- Demonstrate skills in the preparation of food commodities
- Select tools and equipment
- Select food commodities
- Prepare dishes using food commodities
- Observe safety practices, hygiene and proper disposal of waste
Food Commodity II - (Plant Source)
- Demonstrate knowledge of plant sources of food commodities
- Explain plant sources of food commodities
- Identify plant sources of food commodities
- State types of plant sources of food commodities
- State nutritional values of plant sources of food commodities
- State uses of plant sources of food commodities
- Demonstrate knowledge in handling food commodities (plant source)
- State quality points for buying plant sources of food commodities
- Outline storage points for plant sources of food commodities
- State ways of preserving plant sources of food commodities
- State rules in using plant sources of food commodities
- Demonstrate skill in food commodities (plant source)
- Select tools and equipment
- Select plant sources of food commodities
- Undertake cooking using plant sources of food commodities
- Apply rules of handling plant sources of food commodities
- Serve dishes prepared from plant sources of food commodities
- Observe safety practices, hygiene and proper disposal of waste
Food Commodity III - (Animal Source)
- Demonstrate knowledge of animal sources of food commodities
- Explain animal sources of food commodities
- Identify animal sources of food commodities
- State types of animal sources of food commodities
- State nutritional values of animal sources of food commodities
- State uses of animal sources of food commodities
- Demonstrate knowledge in handling food commodities (animal source)
- State quality points for buying animal sources of food commodities
- Outline storage points for animal sources of food commodities
- State ways of preserving animal sources of food commodities
- State rules in using animal sources of food commodities
- Demonstrate skill in food commodities (animal source)
- Select tools and equipment
- Select animal sources of food commodities
- Undertake cooking using animal sources of food commodities
- Apply rules of handling animal sources of food commodities
- Serve dishes prepared from animal sources of food commodities
- Observe safety practices, hygiene and proper disposal of waste
Form 2 (Grade 11)
11 topicsPastries
- Demonstrate knowledge of pastries
- Explain Pastries
- State types of Pastries
- State tools and equipment used in pastry making
- State types of pastry products
- Demonstrate knowledge of rules and faults in pastry products
- State rules for pastry making
- State techniques in making pastries
- Explain techniques in making pastries
- Identify faults in pastry products
- Explain reasons for faults in pastry products
- Demonstrate skills in pastry products
- Select tools and equipment
- Prepare short pastry products
- Serve short pastry products
- Prepare sugar pastry products
- Serve sugar pastry products
- Observe safety rules, hygiene and proper disposal of waste
Doughs and batter
- Demonstrate knowledge of doughs and batters
- Explain Doughs
- State types of Doughs
- Explain batter
- State types of batter
- State tools and equipment used in making dough and batter products
- State dough and batter products
- Demonstrate knowledge of rules and faults in dough products
- State rules in dough making
- State techniques in dough making
- State faults in dough products
- Explain reasons for faults in dough products
- Demonstrate knowledge of rules and faults in batter products
- State rules in batter making
- State techniques in batter making
- State faults in batter products
- Explain reasons for faults in batter products
- Demonstrate skill of doughs and batter products
- Select tools and equipment
- Prepare dough products
- Serve dough products
- Prepare batter products
- Serve batter products
- Observe safety rules, hygiene and proper disposal of waste
Cakes, Biscuits and Desserts
- Demonstrate knowledge of Cakes
- Explain Cakes
- State types of Cakes
- Identify basic ingredients for cake
- State basic methods in cake making
- State rules for cake making
- Explain faults in cakes
- Demonstrate knowledge of biscuits
- Explain biscuits
- State types of biscuits
- Identify basic ingredients for biscuits
- State basic methods in biscuits making
- State rules for biscuits making
- Explain faults in biscuits
- Demonstrate knowledge of desserts
- Explain desserts
- State types of desserts
- Identify basic ingredients for desserts
- State basic methods in desserts making
- Explain faults in desserts
- Demonstrate skills in Cakes and Biscuits
- Select tools and equipment
- Select ingredients for cakes and biscuits
- Prepare cakes
- Prepare biscuits
- Serve cakes and biscuits
- Observe safety rules, hygiene and proper disposal of waste
- Demonstrate skill in desserts
- Select tools and equipment
- Select ingredients for desserts
- Prepare hot desserts
- Prepare cold desserts
- Serve hot and cold desserts
- Observe safety rules, hygiene and proper disposal of waste
Buying and purchasing of food commodities
- Demonstrate knowledge of buying food commodities
- Explain buying of food commodities
- State methods for buying food commodities
- Outline factors to consider when buying food commodities
- State principles for buying food commodities
- Explain process for buying food commodities
- Demonstrate knowledge of purchasing food commodities
- Explain purchasing of food commodities
- State methods for purchasing food commodities
- Outline factors to consider when purchasing food commodities
- State principles for purchasing food commodities
- Explain process for purchasing food commodities
- Demonstrate knowledge of purchase specification
- Explain purchase specification
- Outline dimensions of purchase specification
- Explain dimensions of purchase specification
- Outline benefits of purchase specification
Storekeeping and control
- Demonstrate knowledge of storekeeping
- Explain storekeeping
- State types of storage
- State reasons for storekeeping
- Outline features of a well-planned store
- State duties of a storekeeper
- State attributes of a storekeeper
- Demonstrate knowledge of store control documents
- Explain store control
- State store control documents
- State uses of store control documents
- State importance of store control documents
- Outline features of store control documents
- Demonstrate knowledge of portion control
- Explain portion control
- Explain importance of portion control
- State factors to consider when estimating portion control
- Select portion control equipment
- Demonstrate knowledge of storekeeping
- Explain storekeeping
- State types of storage
- State reasons for storekeeping
- Outline features of a well-planned store
- State duties of a storekeeper
- State attributes of a storekeeper
- Demonstrate knowledge of store control documents
- Explain store control
- State store control documents
- State uses of store control documents
- State importance of store control documents
- Outline features of store control documents
- Demonstrate knowledge of portion control
- Explain portion control
- Explain importance of portion control
- State factors to consider when estimating portion control
- Select portion control equipment
Front office operations
- Demonstrate knowledge of Front Office Operations
- Explain front office operation
- State organizational structure of front office
- State functions of front office
- State attributes of front office personnel
- State roles of front office personnel
- Demonstrate knowledge of the Guest Cycle
- Explain guest cycle
- Explain activities and basic record keeping at reservations
- Explain activities and basic record keeping at reception
- Explain activities and basic record keeping at cashiering
- Demonstrate knowledge of security and key control procedures
- Explain security role of front desk
- Identify different types of keys
- State security and key control procedures
Food and beverage service
- Demonstrate knowledge of Food and Beverage Service Areas
- Classify food and beverage service areas
- State functions of food and beverage service area
- Explain elements of food and beverage service areas
- State food and beverage service personnel
- State role of food and beverage service personnel
- Demonstrate knowledge of food service
- Explain food service
- State food service styles
- State food service wares
- Outline food service sequence
- Explain meal experience
- Outline the sequence of clearing food
- Demonstrate knowledge of beverage service methods
- Explain beverage service
- State beverage service methods
- State beverage service wares
- Outline beverage service sequence
- Explain beverage experience
- Outline the sequence of clearing beverage
- Demonstrate skills in table linen
- Explain table linen
- State types of table linen
- Outline measurement of table napkin
- State napkin folding styles
- Lay table and fold napkin into different styles
- Observe safety rules, hygiene and proper disposal of waste
- Demonstrate skill in food and beverage service
- Select table wares for table setting
- Lay table for different meals and menus
- Perform beverage service sequence
- Perform food service sequence
- Perform clearing for food and beverage service
- Observe safety rules, hygiene and proper disposal of waste
Event service planning
- Demonstrate knowledge of event service planning
- Explain event service planning
- State types of event service planning
- State importance of event service planning
- Outline steps of event service planning
- Outline factors to consider when planning event
- State principles of event service planning
- Demonstrate knowledge of event service planner
- Explain event service planner
- State attributes of an event service planner
- State roles of an event service planner
- State importance of an event service planner
- Demonstrate skills in event service planning
- Plan a Christmas party
- Plan a conference meeting
- Plan a traditional marriage
- Plan birthday party
Hot kitchen operations
- Demonstrate knowledge of hot kitchen operations
- Explain hot kitchen operations
- State hot kitchen operation sections
- State hot kitchen operation personnel
- Outline the roles of hot kitchen personnel
- State attributes of hot kitchen personnel
- Identify hot kitchen tools and equipment
- Demonstrate skills in hot kitchen operations (sauces)
- State derivatives of basic sauces
- Identify tools and equipment for sauces
- Assemble ingredients for sauces
- Prepare sauces
- Serve sauces appropriately
- Observe safety rules, hygiene and proper disposal of waste.
- Demonstrate skills in hot kitchen operations (soups)
- State types of soups for each category
- Identify tools and equipment for soups
- Assemble ingredients for soups
- Prepare soups
- Serve soups appropriately with accompaniments
- Observe safety rules, hygiene and proper disposal of waste.
- Demonstrate skills in hot kitchen operations ( Main Dish)
- Explain main dish
- Identify tools and equipment for main dishes
- Assemble ingredients for main dishes
- Prepare main dishes
- Serve main dishes
- Demonstrate skills in hot kitchen operations (Accompaniments)
- Explain accompaniments
- Identify tools and equipment for accompaniments
- Assemble ingredients for accompaniments
- Prepare accompaniments
- Serve accompaniments appropriately
- Observe safety rules, hygiene and proper disposal of waste
Flour cookery
- Demonstrate skills in pastries
- State types of pastries
- Select tools and equipment used in pastry making
- Prepare short pastry products
- Prepare sugar pastry products
- Prepare rough puff pastry products
- Observe safety rules, hygiene and proper disposal of waste
- Demonstrate skill in dough and batter products
- State types of dough and batter products
- Select tools and equipment used in dough and batter making
- Prepare sweet dough products
- Prepare savory dough products
- Prepare batter products
- Observe safety rules, hygiene and proper disposal of waste
- Demonstrate skill in biscuits
- State types of biscuits
- Select tools and equipment used in biscuits and batter making
- Select ingredients for biscuits
- Prepare biscuits using rubbing –in method
- Prepare biscuits using creaming method
- Observe safety rules, hygiene and proper disposal of waste
Farinaceous dishes
- Demonstrate knowledge of farinaceous dishes
- Explain farinaceous dishes
- State types of farinaceous dishes
- State nutritional value of farinaceous dishes
- State uses of farinaceous dishes
- Demonstrate knowledge of farinaceous dishes ( Rice)
- State types of rice
- State uses of rice
- State rice dishes
- Outline factors to consider when cooking rice
- State accompaniments for rice dishes
- Demonstrate knowledge of farinaceous dishes ( Pasta)
- State types of pasta
- State uses of pasta
- State pasta dishes
- Outline factors to consider when cooking pasta
- State accompaniments for pasta dishes
- Demonstrate skills in rice dishes
- Select tools and equipment for rice dishes
- Select ingredients for rice dishes
- Cook rice dishes
- Serve rice dishes
- Observe safety rules, hygiene and proper disposal of waste
- Demonstrate skill in pasta dishes
- Select tools and equipment for pasta dishes
- Select ingredients for pasta dishes
- Cook pasta dishes
- Serve pasta dishes
- Observe safety rules, hygiene and proper disposal of waste
Form 3 (Grade 12)
21 topicsHospitality Industry II
- Demonstrate knowledge of Hospitality Industry
- Outline aspects of hospitality industry
- Explain the role of hospitality industry in the Ghanaian economy
- State challenges facing the hospitality industry
- Outline possible solutions to challenges facing the hospitality industry
- Demonstrate knowledge of tourism operations
- Explain tourism
- Explain tourism in relation to hospitality
- State types of tourism
- State tourist sites identified in local communities
- State tourist attraction sites
- Access information on tourist sites in Ghana
- Demonstrate knowledge of tourist and tour guide
- Explain tourist
- State types of tourists
- Explain tour guide
- Outline roles of a tour guide
- State attributes of a tour guide
- Demonstrate skills in tourism operations
- Visit recreational sites
- Visit wildlife attraction sites
- Visit heritage attraction sites
- Visit museums
- Evaluate the visit to tourist sites
- Observe safety practices, hygiene and proper disposal of waste
International Dishes
- Demonstrate knowledge of international dishes
- Explain international dishes
- State types of international dishes
- State reasons for studying international dishes.
- State benefits for studying international dishes
- Explain food delicacies
- State food delicacies and their country of origin
- Demonstrate skill in Chinese dishes
- State Chinese dishes
- Select ingredients for Chinese dishes
- Select tools and equipment for cooking Chinese dishes
- Cook Chinese Dishes
- Serve Chinese Dishes
- Observe safety rules, hygiene and proper disposal of waste
- Demonstrate skill in Italian dishes
- State Italian dishes
- Select ingredients for Italian dishes
- Select tools and equipment for cooking Italian dishes
- Cook Italian Dishes
- Serve Italian Dishes
- Observe safety rules, hygiene and proper disposal of waste
- Demonstrate skill in French dishes
- State French dishes
- Select ingredients for French dishes
- Select tools and equipment for cooking French dishes
- Cook French Dishes
- Serve French Dishes
- Observe safety rules, hygiene and proper disposal of waste
- Demonstrate skill in Nigerian dishes
- State Nigerian dishes
- Select ingredients for Nigerian dishes
- Select tools and equipment for cooking Nigerian dishes
- Cook Nigerian Dishes
- Serve Nigerian Dishes
- Observe safety rules, hygiene and proper disposal of waste
Ghanaian indigenous cookery
- Demonstrate knowledge of Ghanaian indigenous cookery
- Explain Ghanaian indigenous cookery
- Outline socio-cultural benefits of Ghanaian indigenous cookery
- State typical Ghanaian indigenous dishes from the three zones of Ghana
- State indigenous dishes from neighboring African countries
- Demonstrate skills in cooking Ghanaian Indigenous dishes (Northern Sector)
- State indigenous dishes from the Northern Sector of Ghana
- Select tools and equipment for cooking dishes from the Northern Sector of Ghana
- Select ingredients for cooking dishes from Northern Sector of Ghana
- Cook dishes from Northern Sector of Ghana
- Serve dishes from Northern Sector of Ghana
- Observe safety rules, hygiene and proper disposal of waste
- Demonstrate skills in cooking Ghanaian Indigenous dishes (Middle Sector)
- State indigenous dishes from the Middle Sector of Ghana
- Select tools and equipment for cooking dishes from the Middle Sector of Ghana
- Select ingredients for cooking dishes from Middle Sector of Ghana
- Cook dishes from Middle Sector of Ghana
- Serve dishes from Middle Sector of Ghana
- Observe safety rules, hygiene and proper disposal of waste
- Demonstrate skills in cooking Ghanaian Indigenous dishes (Southern Sector)
- State indigenous dishes from the Southern Sector of Ghana
- Select tools and equipment for cooking dishes from the Southern Sector of Ghana
- Select ingredients for cooking dishes from Southern Sector of Ghana
- Cook dishes from Southern Sector of Ghana
- Serve dishes from Southern Sector of Ghana
- Observe safety rules, hygiene and proper disposal of waste
Principles Of Cookery III
- Demonstrate knowledge of Kitchen systems
- Explain kitchen system
- Identify sections under kitchen systems
- Outline sequence of operation in the kitchen
- State kitchen staff
- Outline attributes of kitchen staff
- State roles of kitchen staff
- Demonstrate knowledge of culinary terms
- State culinary terms
- State dishes in French
- Outline French terms used in the kitchen during sequence of service
- Plan menu in French
- Demonstrate knowledge of kitchen equipment (Miscellaneous)
- Explain kitchen miscellaneous materials
- Classify kitchen miscellaneous materials
- State types of each classification of kitchen miscellaneous materials
- State uses of kitchen miscellaneous materials
- Outline steps in cleaning kitchen miscellaneous materials
- Outline care and maintenance of kitchen miscellaneous materials
- Demonstrate skills in using kitchen miscellaneous materials
- Select kitchen miscellaneous materials
- Cook dishes using kitchen miscellaneous materials
- Clean miscellaneous kitchen equipment using recommended cleaning methods
- Observe safety rules, hygiene and proper disposal of waste
Glazes, Sauces and Soup I
- Demonstrate knowledge of glazes
- Explain glaze
- State types of glaze
- State uses of glaze
- Outline characteristics of glaze
- Demonstrate knowledge of derivative sauces
- Explain derivative sauces
- State types of derivative sauces
- State uses of derivative sauces
- State accompaniments for derivative sauces
- Demonstrate knowledge of miscellaneous soups
- Explain miscellaneous soups
- State types of miscellaneous soups
- State uses of miscellaneous soups
- State accompaniments for miscellaneous soups
- Demonstrate skills in derivative sauces and miscellaneous soups
- Select tools and equipment
- Select ingredients for derivative sauces and miscellaneous soups
- Prepare derivative sauces
- Prepare miscellaneous soups
- Serve derivative sauces and miscellaneous soups
- Observe safety rules, hygiene and proper disposal of waste
Cold Preparations
- Demonstrate knowledge of cold preparations
- Explain cold Preparations
- State types of cold preparations
- State purpose of cold preparations .
- State characteristics of cold preparations
- State uses of cold preparations
- Demonstrate knowledge of handling cold preparations
- State Importance of cold preparation in a meal
- Select techniques of cold preparations
- Outline rules of cold preparations
- State points to consider when preparing cold dishes
- Demonstrate skills in cold preparations
- Select tools and equipment
- Select ingredients for cold preparations
- Apply techniques for cold preparations
- Serve cold preparations
- Observe safety rules, hygiene and proper disposal of waste
Large Scale Catering ( food and drinks)
- Demonstrate knowledge of large scale catering
- Explain large scale catering
- State reasons for large scale catering
- State factors to consider for large scale catering.
- Outline importance of large-scale catering
- Outline risks involved in large scale catering
- Demonstrate knowledge of regulations in catering services
- Explain regulation of catering services
- State regulatory bodies of catering services
- Outline importance of regulatory bodies for catering services
- Explain functions of regulatory bodies for catering services
- Outline risks involved in catering services
- Demonstrate skill in large scale catering services (food)
- Select tools and equipment for large scale catering services
- Select ingredients for dishes for large scale catering services
- Prepare dishes in large scale
- Serve prepared dishes
- Observe safety rules, hygiene and proper disposal of waste
- Demonstrate skills in large scale catering (beverages)
- Select tools and equipment for large scale beverages
- Select ingredients for large scale beverages
- Prepare beverages in large scale
- Serve prepare beverages
- Observe safety rules, hygiene and proper disposal of waste
Front Office Operations II
- Demonstrate knowledge of guest check-out
- Explain guest check-out
- State types of guest check-out
- Outline steps in guest check-out
- Outline guest check-out challenges
- Outline solution for guest check-out challenges
- Demonstrate knowledge of customer care
- Explain customer care
- State importance of customer care
- Outline characteristics of difficult customers
- Outline steps for dealing with difficult customers
- Outline importance of feedback in customer care
- Demonstrate skills in front office operation
- Role play reservation
- Role play check-in procedure
- Role play check-out procedure
- Role play customer care
Food and Beverage Service (Waiting)
- Demonstrate knowledge of Reservations
- Explain reservations
- State types of reservations
- Outline steps for each type of reservation.
- Outline reservation challenges
- Outline solution for reservation challenges
- Demonstrate knowledge of Guest check-in procedure
- Explain guest check-in
- State types of guest check-in
- Outline steps in guest check-in
- Outline guest check-in challenges
- Outline solution for guest check-in challenges
- Demonstrate knowledge of waiting
- Explain a waiter
- State attributes of a waiter
- State roles of a waiter
- State importance of waiting
- Outline techniques of waiting
- Demonstrate skills in restaurant service
- Explain restaurant service
- State types of restaurant service
- State importance of restaurant service
- Outline steps in restaurant service operations
- Outline the duties of a restaurant server
- Provide services at a restaurant
Housekeeping operations
- Demonstrate knowledge of housekeeping operations
- Explain sections of laundry set up
- State functions of laundry sections
- Outline sorting procedure of linen .
- State cleaning agents for laundry services
- Demonstrate skills in linen room
- Describe linen room
- Identify types of linen
- Outline storage points for linen
- Organize linen room equipment and accessories
- Take inventory and stock of linen room accessories
- Demonstrate skills in the use of laundry equipment
- Identify laundry equipment
- Operate laundry equipment
- Compile and store away processed laundry appropriately
- Perform laundry using the laundry process
- Demonstrate skills in packaging and storing laundry items
- Complete pressing and finishing processes
- Complete records of linen
- Pack and arrange linen
- Observe safety rules, hygiene and proper disposal of waste
Floral arts
- Demonstrate knowledge of floral art
- Explain floral art
- Explain florist .
- Categorize flowers
- State factors to consider when selecting flowers for decoration
- State uses of flowers
- Demonstrate knowledge of floral arrangement
- Explain floral arrangement
- State materials for floral arrangement .
- State basic principles of design
- State importance of floral arrangement
- Categorize flower arrangement
- Outline points to consider when arranging flowers
- Demonstrate skills in floral arrangement
- Select materials and tools for floral arrangement
- Undertake floral arrangement in different shapes
- Undertake floral arrangement for different occasions
- Observe safety rules, hygiene and proper disposal of waste
Food and Beverage Service(Waiting)
- Demonstrate skills in bartending
- Explain bartending
- State types of bartending
- State uses of bartending equipment
- Outline steps in bartending
- Outline the duties of a bartender
- Provide services at a bar
- Demonstrate skills in room service
- Explain room service
- State types of room service
- State importance of room service
- State equipment for room service
- Outline steps in room service operations
- Carry out activities for room service
- Demonstrate skills in banquet service
- Explain banquet service
- State types of banquet service
- State importance of banquet service
- Outline steps in banquet service operations
- Outline the duties of a banquet server
- Provide services at a banquet
Pastries II
- Demonstrate skills in short pastry
- Select Tools and Equipment
- Select ingredients for short pastry products
- Prepare short pastry products
- Serve short pastry product
- Observe safety rules, hygiene and proper disposal of waste
- Demonstrate skills in sugar pastry
- Select Tools and Equipment
- Select ingredients for sugar pastry products
- Prepare sugar pastry products
- Serve sugar pastry product
- Observe safety rules, hygiene and proper disposal of waste
- Demonstrate skills in puff pastry
- Select Tools and Equipment
- Select ingredients for puff pastry products
- Prepare puff pastry products
- Serve puff pastry product
- Observe safety rules, hygiene and proper disposal of waste
- Demonstrate skills in choux pastry
- Select Tools and Equipment
- Select ingredients for choux paste products
- Prepare choux paste products
- Serve choux paste product
- Observe safety rules, hygiene and proper disposal of waste
Flour Dough II
- Demonstrate skills in sweet dough
- Select tools and equipment
- Select ingredients for sweet dough products .
- Prepare sweet dough products
- Serve sweet dough products
- Observe safety rules, hygiene and proper disposal of waste
- Demonstrate skills in savory dough
- Select tools and equipment
- Select ingredients for savory dough products .
- Prepare savory dough products
- Serve savory dough products
- Observe safety rules, hygiene and proper disposal of waste
- Demonstrate skills in Rich dough
- Select tools and equipment
- Select ingredients for rich dough products
- Prepare rich dough products
- Serve rich dough products
- Observe safety rules, hygiene and proper disposal of waste
Cakes II
- Demonstrate skills in sponge cakes
- Select tools and equipment
- Select ingredients for sponge cakes .
- Prepare sponge cakes
- Serve sponge cakes
- Observe safety rules, hygiene and proper disposal of waste
- Demonstrate skills in Fruit cakes
- Select tools and equipment
- Select ingredients for Fruit cakes .
- Prepare Fruit cakes
- Serve Fruit cakes
- Observe safety rules, hygiene and proper disposal of waste
- Demonstrate skills in cake decoration
- Select tools and equipment
- Select ingredients for cake decorating
- Prepare butter icing
- Prepare royal icing
- Decorate cakes
- Observe safety rules, hygiene and proper disposal of waste
Desserts II
- Demonstrate knowledge of desserts
- Explain desserts
- State types of desserts
- Outline factors to consider when preparing desserts
- Outline ways of serving desserts
- State serving dishes for desserts
- Demonstrate skills in egg based desserts
- Select Tools and Equipment
- Select ingredients for egg based desserts
- Prepare egg based desserts
- Serve egg based desserts
- Observe safety rules, hygiene and proper disposal of waste
- Demonstrate skills in pastry based desserts
- Select Tools and Equipment
- Select ingredients pastry based desserts
- Prepare pastry based desserts
- Serve pastry based desserts
- Observe safety rules, hygiene and proper disposal of waste
- Demonstrate knowledge of ice-cream
- Explain ice-cream
- State types of ice-cream
- Outline factors to consider when preparing ice-cream
- Outline ways of serving ice-cream
- State serving dishes for ice-cream
- Demonstrate skills in ice-cream preparation
- Select Tools and Equipment
- Select ingredients for ice cream preparation
- Prepare ice cream
- Serve ice cream
- Observe safety rules, hygiene and proper disposal of waste
Poultry cookery
- Demonstrate knowledge of poultry cookery
- Explain poultry cookery
- Outline types of poultry
- State sources of poultry .
- State nutritional value of poultry
- State poultry dishes
- Demonstrate knowledge of chicken
- State types of chicken
- Outline purchasing points of chicken
- State cuts of chicken
- State methods for cooking chicken
- State chicken dishes
- Outline steps in dressing chicken
- Demonstrate skills in poultry (chicken)
- Select tools and equipment
- Select ingredients for cooking chicken dishes
- Undertake chicken cutting
- Prepare chicken dishes
- Serve chicken dishes
- Observe safety rules, hygiene and proper disposal of waste
Meat cookery
- Demonstrate knowledge of meat cookery
- Explain meat cookery
- Outline types of meat
- State sources of meat .
- State nutritional value of meat
- Explain rigor mortis
- Outline reason for hanging meat
- Demonstrate knowledge of handling meat
- Outline purchasing points of meat
- State cuts of meat
- Outline ways of making meat tender
- State methods for cooking cuts of meat
- State meat dishes
- Demonstrate skills in meat cookery
- Select tools and equipment
- Select ingredients for cooking meat dishes
- Undertake meat cutting
- Prepare meat dishes
- Serve meat dishes
- Observe safety rules, hygiene and proper disposal of waste
Savories
- Demonstrate knowledge of savories
- Explain savories
- State types of savories .
- State characteristics of savories
- State components of savories
- State uses of savories
- Demonstrate knowledge of handling savories
- State Importance of savories in menus
- State ingredients for savories
- State techniques in handling savories
- Outline rules of handling savories
- State points to consider when handling savories
- Demonstrate skills in savory dishes
- Select tools and equipment
- Select ingredients for savories
- Prepare savory dishes
- Serve savory dishes
- Observe safety rules, hygiene and proper disposal of waste
Egg cookery
- Demonstrate knowledge of egg cookery
- Explain egg cookery
- Outline parts of egg
- State sources of eggs .
- State nutritional value of egg
- State egg dishes
- State uses of egg
- Demonstrate knowledge of handling eggs
- Outline ways of testing egg quality
- Outline purchasing points of egg
- State ways of storing egg
- State ways of preserving egg
- State methods for cooking egg
- Demonstrate skills in egg cookery
- Select tools and equipment
- Select ingredients for egg cookery
- Prepare egg dishes
- Bind and coat dishes using eggs
- Serve egg cookery
- Observe safety rules, hygiene and proper disposal of waste
Fish cookery
- Demonstrate knowledge of fish cookery
- Explain fish cookery
- Outline parts of fish
- State sources of fish .
- State nutritional value of fish
- State fish dishes
- State uses of fish
- Demonstrate knowledge of handling fish
- State cuts of fish
- State methods for cooking fish
- Outline purchasing points of fish
- State ways of storing fish
- State ways of preserving fish
- Demonstrate skills in fish cookery
- Select tools and equipment
- Select ingredients for fish cookery
- Undertake fish cutting
- Prepare fish dishes
- Serve fish dishes
- Observe safety rules, hygiene and proper disposal of waste
How G3N helps
Turn this syllabus into a pass.
Generic subjects, covered
Guided lessons and quizzes for the mandated generic subjects every CTVET student takes.
Trade-aware support
Tutoring mapped to trade unit specifications, not generic web answers.
Practice that builds skill
Topic quizzes with explanations help competency-based learning stick.
Master Catering, offline.
No sign-up wall, no data plan required. Open G3N and go.