Catering and Craft Practice SS 1 First Term Lesson Notes Week 5 Subject: Catering and Craft Practice Class: SS 1 Term: First Term Week: 5 Age (years): 15-16 Topic: Catering Establishments Sub-topic: Functions of Catering Establishments; Hotel Rating Duration: 1 hour Behavioural Objectives By the end of the lesson, students should be able to: Describe
Catering and Craft Practice SS 1 First Term Lesson Notes Week 4 Subject: Catering and Craft Practice Class: SS 1 Term: First Term Week: 4 Age (years): 15-16 Topic: Catering Establishments Sub-topic: Classification of Catering Establishments; Types of Catering Establishments Duration: 1 hour Behavioural Objectives By the end of the lesson, students should be able
Catering and Craft Practice SS 1 First Term Lesson Notes Week 3 Subject: Catering and Craft Practice Class: SS 1 Term: First Term Week: 3 Age (years): 15-16 Topic: Components of the Hospitality Industry Sub-topic: Importance of the Hospitality Industry; Characteristics of the Hospitality Industry Duration: 1 hour Behavioural Objectives By the end of the
Catering and Craft Practice SS 1 First Term Lesson Notes Week 2 Subject: Catering and Craft Practice Class: SS 1 Term: First Term Week: 2 Age (years): 15-16 Topic: Hospitality Industry in Catering Sub-topic: Definition of Hospitality Industry; Relationship Between Hospitality Industry and Catering Trade; Classification of Hospitality Duration: 1 hour Behavioural Objectives By the
Catering and Craft Practice SS 1 First Term Lesson Notes Week 1 Subject: Catering and Craft Practice Class: SS 1 Term: First Term Week: 1 Age (years): 15-16 Topic: Introduction to Catering Craft Sub-topic: Origin of Catering Craft; Career in Catering Craft Duration: 1 hour Behavioural Objectives By the end of the lesson, students should
LAGOS STATE MINISTRY OF EDUCATION: UNIFIED SCHEMES OF WORK FOR SENIOR SECONDARY SCHOOLS Catering and Craft Practice Scheme of Work for Senior Secondary Schools 1 CLASS S.S.S. 1 SUBJECT Catering and Craft Practice TERM First Term WEEK TOPICS Learning Objectives Here’s a weekly brief list of topics covered throughout the first term for the Catering
Week 12: Examination of Bookkeeping Topics Covered in the First Term Exam Instructions For Students: Read all questions carefully before answering. Write your answers clearly in the spaces provided. Do not talk to other students during the exam. Keep your eyes on your own paper to avoid cheating. If you have a question, raise your
Subject: Bookkeeping Class: SS1 Term: First Term Week: 11 Age: 14-16 years Topic: Revision of All Topics Covered Part A: Review and Revision 20 FAQs with Answers What is bookkeeping? Bookkeeping is the process of recording financial transactions systematically. Why is bookkeeping important? It helps businesses track income and expenses, ensuring financial accuracy and accountability.
Subject: Bookkeeping Class: SS1 Term: First Term Week: 10 Age: 14-16 years Topic: Content of Source Documents Sub-topic: Types of Source Documents Duration: 40 minutes Behavioural Objectives By the end of the lesson, students should be able to: Identify various types of source documents used in bookkeeping. Explain the purpose and importance of each type
Subject: Bookkeeping Class: SS1 Term: First Term Week: 9 Age: 14-16 years Topic: Source Documents Sub-topic: Definition and Uses of Source Documents Duration: 40 minutes Behavioural Objectives By the end of the lesson, students should be able to: Define source documents in the context of bookkeeping. Identify different types of source documents used in business
