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Editable CRE Lesson Plans

Specific Objectives 1. By the end of this sub-module unit, the trainee should be able to: 2. explain terms in kitchen organisation 3. explain the layout of a given production area in different establishments 4. state the importance of motion economy in catering processes 5. explain the staff structure of a given catering outlet of different sectors of the industry 6. identify the qualities of kitchen personnel 7. highlight the duties of the kitchen personnel

Specific Objectives By the end of this sub-module unit, the trainee should be able to: classify kitchen equipment outline factors to consider when selecting kitchen equipment Explain the use, care and maintenance of kitchen equipment.

Specific Objectives By the end of this sub-module unit, the trainee should be able to: define terms Name types of herbs, spices and condiments explain uses of herbs, spices and condiments explain appropriate storage of herbs, spices and condiments

Specific Objectives By the end of this sub-module unit, the trainee should be able to: define terms Classify salads Explain standard rules in salads preparation identify types of salads and salad dressing describe the preparation and production of salads and salad dressings

INTRODUCTION TO ACCOMMODATION Definition of terms Accommodation means housing; residence; lodging; arrangement; adjustment Scope of accommodation department Front Office Department-Is headed by the Front Office Manager and is in charge of the reception where guests may check in and out. Reservation is part of this section and handles individuals’ reservations and also fields inquires about room rates, room availability, and service Sales and Marketing Department-Headed by the Sales Director, who analyzes the property’s market base, devises a marketing plan for reaching the potential customers, and sells to and books reservations and functions for group business and key cooperate clients. Accounting Department-Headed by the controller or the Chief Financial officer. He tracks all incoming revenue and outgoing cash. In large hotels, accounting may be a division that incorporates the purchasing department.

What is a dessert? A dessert is generally a sweet course served at the end of a meal. It is a type of food that is eaten after lunch or dinner, and sometimes after a light meal or snack. It is usually a sweet food, like ice cream, cookies, and cakes. In some countries, cheeses such as Brie cheese and fruit are served as dessert. Some desserts are made from natural resources like fruit juice used in sorbet. Others are simple, like pudding and birthday cake. Many desserts are baked (cooked in an oven). Some desserts are served with whipped cream as a topping. Therefore, dessert applies to many confections, such as biscuits, cakes, cookies, custards, gelatin's, ice creams, pastries, pies, puddings and tarts. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savoury to create desserts. A dessert or pudding should contrast with earlier courses and should also complement the meal. A dessert plays an important role in determining the customer’s overall impression of the meal.

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French Guide notes on Les Temps & les modes

French Grade 10 guide notes

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GRADE 10 BUSINESS STUDIES

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Grade 7 Rationalized Creative Arts and sports complete notes for term 1,2,3

SARUFI YA KISWAHILI GREDI 7-9