Syllabus content and objectives
Official WAEC Catering Craft Practice outline · Detailed Syllabus
Content
Principles of menu planning, menu types, special menus, and accompaniments
Objective
Understand menu scope and factors affecting menu planning; differentiate menu types (table d'hôte, à la carte, special occasion, breakfast, luncheon, dinner); plan meal plans for vegetarians, vulnerable groups, manual/sedentary workers; select appropriate food and table accompaniments.
Practice Past Questions on this Topic
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