TESTING DIVISION TRADE TESTING REGULATIONS AND
NATIONAL VOCATIONALTRAINING INSTITUTETESTING DIVISIONTRADE TESTING REGULATIONS AND SYLLABUSTRADE: COOKERYLEVEL : CERTIFICATE ONERevised – December, 2010.Copyright reserved NVTI Testing Division)
CERTIFICATE ONEA.INTRODUCTIONi.The review of this syllabus has been generally influenced by the demands of industries due to itscontinuous change as a result of technological advancement and the changing needs of society.It was also influenced by the TVET reforms under the directions of the new educational reformswith the view to opening up further education and training opportunities to TVET graduates.The certificate ONE syllabus is designed to respond to the following level descriptors:QUALIFICATIONCertificate 1KNOWLEDGE LEVEL1. To demonstrate a broadknowledgebase incorporating some technicalconcepts.2. To demonstrate knowledge of thetheoretical basis of practical skills.3. To demonstrate knowledge innumeracy, literally, IT andEntrepreneurial skillsii.SKILLS AND ATTITUDE:1. Require a wide range oftechnical skills2. Are applied in a variety offamiliar and complex contextswith minimum supervision.3. Require collaboration withothers in a teamDue to the global technological change and demand for quality personnel, the certificate one syllabushas been designed to enable trainees to be entrepreneurs and be marketable to the socio-economicenvironment.The course is also intended to provide requisite skills for progression to higher levels of education.Revised – December, 2010.Copyright reserved NVTI Testing Division)
B.GENERAL OBJECTIVESThe prime objectives of the programme are to: provide the knowledge, skills and attitudes that will best meet the needs of the hospitality industry.develop positive attitudes towards the application of practicals skills, safe use of tools, judicious useof materials and time in the kitchen and proper care and maintenance of tools and equipment.Understand and apply Kitchen French in the cookery industryUnderstand and apply Basic Bookkeeping techniquesUnderstand and apply the principles of cookery and trade ServicesUnderstand and apply skills for Food serviceUnderstand and apply skills for Menu planningUnderstand and apply skills in NutritionC. THE COURSE COMPONENTSThe components for the course is as follows:Trade TheoryTrade ServicesTrade Science and CalculationTrade PracticalEXAMINATION: The candidates would be examined in the FIVE components listed above.Practical work must be carefully planned to illustrate application of the theory and to providemaximum opportunity for workshop practice, laboratory work and demonstration.Revised – December, 2010.Copyright reserved NVTI Testing Division)
D.KNOWLEDGE AND SKILLS REQUIREMENTThe prime objective of the program is to provide knowledge and skills of the trade in manner that willbest meet the needs of the trade as well as the industries offering hospitality services.E.ELIGIBILITY FOR ENTRY TO EXAMINATIONCandidates may enter for examination only as internal candidate; that is those who at the time of entryto the examination are undertaking (or) have already completed the course at an approved establishment.F.EXTERNAL EXAMINERSThe practical work of candidates will be assessed by an external examiner appointed by theTrade Testing Commissioner.G.EXAMINATION RESULTS AND CERTIFICATESEach candidate will receive record of performance given the grade of performance for the componentsTaken. These v)Certificates would be issued to candidates who pass in all the components.NOTE:All Technical and Vocational trainees who aspire to take advantage of the opportunities opened to themin the educational reforms should NOTE that, for a trainee to progress to certificate Two (2) a pass inCertificate One (1) is compulsory.Revised – December, 2010.Copyright reserved NVTI Testing Division)
H.APPROVAL OF COURSEInstitutions or other establishments intending to prepare trainees for the Examination must apply to:THE COMMISSIONERTESTING DIVISIONNVTI HEAD OFFICEP. O. BOX MB 21, ACCRAH. ACKNOWLEDGEMENTNVTI wishes to acknowledge the preparatory material done by the team of Experts, which have beenincorporated into this syllabus. They are;Rosemond Anyobodeh ( B.ED & MAAdelaide Spio-Kwofie (MA HR Dept., B.ED)Yirenkyiwa Offei-Hesse Adv. Cert.EDPaulina Osam Cert. EDMatilda Asamoah Appiah MA & B.EDGovernment’s desire to improve the lot of Technical/Vocational training, which led to the preparationof this syllabus, is hereby acknowledged.Revised – December, 2010.Copyright reserved NVTI Testing Division)
REFERENCE BOOKS1.Fosket, D. Ceserani, V. Kinton, R (2003)Theory of Catering 10th EditionBookPower London2.Ceserani V. Kinton, R. Fosket, D. (2000)Practical Cookery 10th Edition. London,Publishers. Holder and Stoughter3.J. Davies 1997: Barbara Hammonds (1997)Cooking Explain – 4th Edition PublishersLongman. London4.Pappoe Rosemary Ago. Standardized Ghanaian Cookery Book (2007)5.Enid. O. Relly Wright. The Students Cookery Book (1980)Publishers, Oxford University6.Abbey, M. Macdonald, G.M.‘O’ Level Cookery. PublishersMeheun Educational7.Lillicrap, D. Cousins, J. Smith, R (2002)Food and Beverage Services: 6th EditionBook Power (ELST) London8.Fosket, D. Ceserani, V. Kinton, R. Fosket (2003)Food and Beverage Management4th Edition. Longman, London9.Adow, P.A; etal (1991) Food and NutritionPublishers, Hong-Kong, Wing Tong. LtdRevised – December, 2010.Copyright reserved NVTI Testing Division)
CERTIFICATE ONE – TRADE THEORYNOTASKCRITICAL POINTSSUB-POINTS1.0HOSPITALITYINDUSTRY1.1 Types of cateringestablishment1.2 Commercial catering,Welfare Catering etc.2.0TOOLS ANDEQUIPMENT2.1. Types of toolsand equipment2.2 Modern equipment2.3 Traditional equipment2.4 Use and cleaning of theequipment2.2Large equipment3.1 Reasons for cooking food3.2 Ways of cooking food Boiling Poaching Stewing Baking Roasting FryingMETHODS OFCOOKING4.0COMMODITIES 4.1 Types of meat:MEAT Lamb Mutton Beef Poultry2.2.2 Mechanical equipment3.2 Explain reasons for cookingfood.3.2.1 Definition3.2.2 Advantages anddisadvantages4.2 Types and sources :e.g.Lamb – lambMutton – sheepBeef – cow etc.4.2.1 Structure4.2.2 Food value4.2.3 Cuts, jointsUses and methodsRevised – December, 2010.Discuss with trainees the typesof catering Establishment.Organise a field trip to acatering establishment.Assignment.Using pictures, show thevarious types of equipment.2.2.1 Small equipment2.2.3 The use and cleaning ofthe equipment3.0.INSTRUCTIONALTECHNIQUESCopyright reserved NVTI Testing Division)Organise trip to a hotel kitchenfor trainees to observe theequipment, how they areoperated and cleaned.Assist trainees to practice.ASSIGNMENT.Discuss with trainees thereasons for cooking food.Guide the trainees to explainand define the methods. Assisttrainees to brainstorm andcome out with the advantagesand disadvantages of eachmethod.ASSIGNMENTUsing group work, assisttrainees to give types andsources of meat.Using charts assist trainees todraw and label the structure ofmeat and explain thecomposition of meat.Group trainees to discuss andcome out with the food value ofmeat.
CERTIFICATE ONE – TRADE THEORYNO5.0TASKFISHCRITICAL POINTS5.1 Structure of fishTypes or classification White fish Oily fish Shell fishRevised – December, 2010.SUB-POINTSINSTRUCTIONALTECHNIQUES4.2.4 Quality points for buying.Guide trainees to identify thedifferent cuts of meat and whateach cut is used for.Using real objects show qualitypoints for buying meat totrainees.4.2.5 StorageDiscuss the storage points ofmeat with trainees.5.2Structure of fishVisit to the abattoirAssist trainees to draw the fishwith the aid of a diagram.5.2.1 Classification of fishGuide trainees to classify fishand give examples of eachclass.5.2.2 Quality and purchasingpointsUsing real objects explain thequality points for buying fishand assists trainees identifygood and bad fish.5.2.3 Food valuesDiscuss with trainees thedifferent food values in fish5.2.4 Cuts and uses of fishDiscuss with trainees the cutsand uses of fish.5.2.5 storageBrainstorm with trainees tocome out with the storage offish. Assist them to store fish.ASSIGNMENTCopyright reserved NVTI Testing Division)
CERTIFICATE ONE – TRADE THEORYNO6.07.0TASKEGGSCRITICAL POINTSEGGSVEGETABLES, 7.1FRUITS AND VegetablesPULSES Fruits PulsesRevised – December, nAssist trainees to come outwith the meaning of egg.6.2.1StructureUsing diagrams assisttrainees to draw and label theegg.6.2.2Types and grades. E.g.duck, goose, turkey.Grades e.g. Size 1-70 etc.Using samples assist traineesto identify types and grades ofeggs.6.2.3Quality points forpurchasingAssist trainees to come outwith the quality points forbuying egg.6.2.4Uses and storage7.2DefinitionDiscuss with trainees theuses and storage of egg anddemonstrate how to storeeggs. AssignmentGuide trainees to come outwith definition of vegetables,fruits and pulses.ClassificationAssist trainees to classifyeach. Using real objects showtrainees the different types ofeach.7.2.1Quality and purchasingpointsUsing group work assisttrainees to give quality points.7.2.2Food valuesDiscuss with trainees the foodvalues of each.Copyright reserved NVTI Testing Division)
CERTIFICATE ONE – TRADE THEORYNOTASKCRITICAL POINTSSUB-POINTS7.2.3 Uses and storage8.0CEREALS8.1 Cereals Wheat Corn Oats Millet Barley riceRevised – December, 2010.8.2 Definition8.2.1 Structure8.2.2 TypesINSTRUCTIONALTECHNIQUESAssist trainees to come outwith the uses and storage ofeach.Brainstorm with trainees tocome out with the meaning ofcereal.With the aid of a diagram assisttrainees to draw and label thegrain.Using samples assist traineesto identify types of cereals.8.2.3 Food valuesExplain to trainees the foodvalues found in each cereal.8.2.4 UsesAssist trainees to state the usesof each cereal.8.2.5 StorageDemonstrate the storage ofeach cereal. ASSIGNMENT.Copyright reserved NVTI Testing Division)
CERTIFICATE ONE – TRADE THEORYNOTASK9.0OTHERCOMMODITIES:MILKFATS AND OILSRAISING AGENTSSUGARBEVERAGESHERBS AND SPICESCOLOURINGFLAVOURING ANDESSENCECRITICAL POINTS9.1 Other commoditiesSUB-POINTS9.2 DefinitionsDiscuss with trainees to comeout with the meaning of eachcommodity.9.2.1Using real samples and chartsshow trainees the types andvarieties of each product.Types and varieties9.2.2. Uses and food value9.2.3 Production and storage10.0STOCKSSOUPSSAUCES10.110.210.3Revised – December, efinitionDiscuss with trainees to comeout with uses and food value ofeach product.Plan a visit to a factory toobserve the production andstorage of the commodities.ASSIGNMENT.Guide trainees to brainstormand come out with thedefinition of stock, soup andsauce.10.2.1 Classification and types(Basic)Assist trainees to classifysoups, state types of stocksand sauces and give examples.10.2.2 Qualities and factors toconsiderDiscuss the factors to considerwhen preparing stocks andsoups and the qualities of agood sauce. AssignmentCopyright reserved NVTI Testing Division)
CERTIFICATE ONE – TRADE AKESCRITICAL POINTS11.1 Hors-d-oeuvres , 11.2salads11.3 Cakes11.4 Pastries Short pastry Sugar pastry11.5 Desserts and sweetsKITCHEN12.1 Kitchen planningORGANISATIONRevised – December, 2010.SUB-POINTSINSTRUCTIONALTECHNIQUES11.2 DefinitionExplain Horsd’eouvre, salad,pastries and cake.11.2.1 Classification orcategories and typesAssist trainees to classify,categorize and identify types.11.2.2 MethodsDiscuss methods forpreparing pastries, cakes,desserts and sweets.11.2.3 Possible faults andreasons in pastries andcakesLet trainees brainstorm tocome out with possible faultsand reasons for pastries andcake.11.2.4 Uses12.2 Purpose12.2.1 Role and functions ofpersonnel of traditionalkitchenCopyright reserved NVTI Testing Division)Group trainees to discussuses of each.Explain the purpose role andfunctions of personnel.
CERTIFICATE ONE – TRADE ENCH ORKITCHENFRENCHCRITICAL POINTS1.1. Menu2.1Meals3.1 Kitchen terminologiesRevised – December, on of Menu1.2.1 Types of MenuExplain the term MenuDiscuss with trainees thetypes of Menu.1.2.2Functions of menuGroup trainees to discuss thefunctions of a Menu.1.2.32.2.Points to consider whenplanning a MenuDefinition of MealGuide trainees and assistthem to plan a menu.Assist trainees to come outwith the meaning of meal.2.2.1TypesDiscuss with trainees thetypes of meals and examples.2.2.2Points to consider whenplanning Meals3.2French Terms and theirmeaningsGroup trainees to discusspoints to consider whenplanning meals. Guidetrainees to differentiatebetween a Menu and a Meal.AssignmentDiscuss with trainees thefrench terms and explain themeaning. Find a Frenchteacher to help with thepronunciation and grammar.3.2.1Writing menus in French3.2.2Garnishes in FrenchCopyright reserved NVTI Testing Division)Group trainees to brainstormand come out with Menu inFrench. Assist trainees toknow some terms on a Menusignifying a specific item offood to be served e.g.Dubbary, indicates that themeal contain cauliflower.
CERTIFICATE ONE – TRADE SERVICESNOTASKCRITICAL POINTSSUB-POINTS3.2.3 Traditional Meat and 1 Service of food4.2 Types of food service Table service Self service Single point service4.2.1 Methods of food service Waiter/waitress Cafeteria Snack bar es e.g.Thermostats, volts, stopcock,etc.5.2.1 Formulas and uses5.2.2 Factors to consider whenchoosing fuels.5.2.3 Transference of heatMethods:ConductionConvectionRadiation5.2.4 Comparism of fuel electricityand gasRevised – December, 2010.Copyright reserved NVTI Testing Division)INSTRUCTIONALTECHNIQUESDiscuss with the traineessome basic traditional meatand poultry garnishesExplain types of foodservice to trainees. Visit arestaurant and find out thecatering service theyprovideBriefly explain each methodto trainees. Group traineesand guide them to comeout with each servicemethod. Discuss withtrainees points to note infood service. ASSIGNMENTDiscuss the terms withtrainees and define eachterm. Invite an expert toexplain the terms anddemonstrate theirapplication. Brainstormwith trainees to come outwith factors.Discuss with trainees howeach method is carried out.Assist trainees to state theadvantages anddisadvantages of fuel andto compare the two.
CERTIFICATE ONE – TRADE SCIENCE AND CALCULATIONSNO1.02.0TASKCRITICAL POINTSNUTRITIONAND FOODSCIENCE1.1.FoodNutritionNutrientsDIGESTION2.1 DigestionSUB-POINTS1.21.2.1 Types of nutrients Protein Carbohydrates Vitamin Fats and oils Mineral elements 3.53.6ProteinCarbohydratesFats and oilsVitaminsMineralWaterDefinitions of terms3.2.Draw the digestive tracksystemSources3.2.1 Functions3.2.2 Effect of cooking onnutrients.3.2.3 Deficiencies of eachnutrientRevised – December, 2010.Copyright reserved NVTI Testing Division)INSTRUCTIONALTECHNIQUESDiscuss with trainees and comeout with definitions. Guidetrainees to state types ofnutrientsAssist trainees to come outwith the meaning of digestion.Using a diagram assist traineesto draw and label the digestivetract or system. Explain thedigestive process to trainees.Guide trainees to identifysources of all the nutrients.Discuss with trainees the mainfunction of each nutrient.Discuss with trainees the effectof cooking on each nutrient.Group trainees to go and findout more information onnutrients.Guide trainees to come outwith the deficiencies of eachnutrient.ASSIGNMENT
CERTIFICATE ONE – TRADE SCIENCE AND CALCULATIONSNO4.0TASKHYGIENECRITICAL POINTSHygieneSUB-POINTS4.24.2.1 DefinitionTypesPersonal hygieneKitchenFood4.2.2.Importance and reasons forpracticing hygiene5.06.0PERSONALHYGIENCEKITCHENHYGIENE5.1 Personal hygiene5.2 DefinitionINSTRUCTIONALTECHNIQUESGuide trainees to brainstorm andgive the meaning of hygiene.Discuss with trainees types andexplain.Using role play group trainees toshow the importance of hygieneand reasons for practicinghygiene.Guide trainees to come out withthe meaning of personal hygiene.5.2.1. Practice clean habits e.g.bathing washing of handetc.Group trainees and discuss withthem clean habits that should bepractice in the kitchen or whenhandling food.5.2.2. Observe general healthand fitnessExplain to trainees why theyshould observe general healthand fitness. AssignmentGroup trainees to discuss anddefine kitchen hygiene andexplain.6.1 Kitchen hygiene6.2 Definition6.2 Types of cleaningmaterials and equipment6.2.1 ImportanceExplain the importance ofkitchen hygiene.6.2.2 Categories and cleaningequipmentDiscuss with trainees thecategories of cleaning equipmentand materials.Assist trainees to survey themarket and find different types ofcleaning materials andequipment.Revised – December, 2010.Copyright reserved NVTI Testing Division)
CERTIFICATE ONE – TRADE SCIENCE AND CALCULATIONSNO7.0TASKFOODHYGIENECRITICAL POINTS6.3 Kitchen premisesVentilationPlumbingLightingFloorWall etc.7.1 Food hygieneFood poisoningBacteria or germCross contaminationSUB-POINTS6.3. Importance and usesGuide trainees to state theimportance of the followingin the kitchen premises.6.3.2 Types and quality pointsDiscuss with trainees thetypes and quality points.AssignmentGuide trainees to explainfood hygiene, food poisoninggerm or bacteria and crosscontamination.Discuss with trainees thecauses of food poisoning7.2 Definition7.2.1 Causes of food poisoningChemicalsGerms or Bacteria7.2.2 Types of chemical foodpoisoning and bacteria foodpoisoning7.2.3 Conditions for bacteriagrowth8.0HEALTH ANDSAFETY8.1 Basic firstAid treatment7.2.4 Foods that are easilycontaminated8.2Definition:8.2.1 Tools found in the First AidBox8.2.2 Need for safety.Responsibility of employerand employeeRevised – December, 2010.INSTRUCTIONALTECHNIQUESCopyright reserved NVTI Testing Division)Assist trainees to come outwith different types ofchemical and bacteria foodpoisoning and explain thetypes.Group trainees to discussthe conditions necessary forbacteria growth.Discuss with trainees andlist foods that are easilycontaminatedDiscuss with trainees tocome out with definition ofFirst Aid.List tools found in the FirstAid box.Discuss with trainees theneed for safety at the workplace. The responsibilitiesof the employer andemployee.
CERTIFICATE ONE – TRADE SCIENCE AND CALCULATIONSNOTASKCRITICAL POINTS8.1 AccidentsCutsBurnsScaldsShocks8.1.2 Fire9.0BOOKKEEPINGFOODPURCHASING9.1 PurchasingSUB-POINTS8.2.2. Causes of Accidents8.2.3 PreventionUsing group work assisttrainees to come out withcauses of Accidents and firebrainstorm with trainees tocome out with theprevention of accidents.8.2.4 Treatment of accidents8.2.5 Procedure to follow in theevent of fire.Invite a resource person toexplain and demonstratethe treatment of accidentsand the procedure to followin the event of fire.Assignment.8.2.5 The components andprincipal methods ofextinguishing fire.Using a chart assist traineesto draw the fire triangle andexplain the principalmethods of extinguishingfire.Assist trainees to come outwith the purchasingmethods and explain eachmethods.9.2 Purchasing methods Primary market Secondary Tertiary9.1.2 Buying methods Informal FormalRevised – December, 2010.INSTRUCTIONALTECHNIQUESCopyright reserved NVTI Testing Division)Guide trainees to come outwith buying methods.
CERTIFICATE ONE – TRADE SCIENCE AND CALCULATIONSNO10.0TASKSTORAGECRITICAL POINTS9.2 Storekeeping9.3. StorekeeperSUB-POINTS9.2.1 EssentialsGuide trainees to come outwith the essentials of storekeeping.9.2. 2 Features of a well plannedstoreExplain the features of a wellplanned store and assisttrainees to state the features.9.2.3 Storage accommodation forFoodsPerishable storage Dry storage Frozen storageInvite a store keeper toexplain storageaccommodation of food totrainees.Organize trainees to visit astore and report in class.9.3.1 Qualities of a goodstorekeeperGuide trainees to list thequalities of a goodstorekeeper and explain tothem.Assist trainees to state theduties of a storekeeper.AssignmentExplain to trainees therelevance of an efficientcosting system.9.3.2 Duties of a storekeeper11.0COSTING11.1 Cost control11.2 Advantages of an efficientcosting system.11.2.1 Elements of costing11.2.1 Formular andcalculations Gross profit Food cost SalesRevised – December, 2010.INSTRUCTIONALTECHNIQUESCopyright reserved NVTI Testing Division)Explain the 3 elements ofcosting and assist trainees tostate it. Assist trainees tocome out with the formulaand to calculate and expressprofit in percentages. Invitean Accounts teacher toexplain the terms.ASSIGNMENT.
CERTIFICATE ONE – TRADE SCIENCE AND CALCULATIONSNOTASK12.0CALCULATIONS13.0CRITICAL POINTS12.1 ConversionPRESERVATION 13.1 PreservationRevised – December, 2010.SUB-POINTSINSTRUCTIONALTECHNIQUES12.2. Simple addition,subtraction and multiplication.Converting ºF to ºC and viceversa.Invite a mathematics teacherto help trainees with thecalculations13.1 Preservation methods: Drying Salting Chilling Bottling FreezingAssist trainees to come outwith the various methods ofpreserving food and explaineach process13.2.1 Micro-organisms found infood and why food is preserved.Brainstorm with trainees tocome out with the microorganisms found in food andexplain why food is preserved.13.2.2 Food preserved by eachmethodsGuide trainees to come outwith foods preserved by eachmethod. With real object orsamples show trainees someof the foods preserved by eachmethod. Assignment.Copyright reserved NVTI Testing Division)
CERTIFICATE ONE – TRADE PRACTICALSNO1.0TASKSTOCK1.1.1. Types and factors toconsiderSOUPS1.1.2 Types or classificationSAUCES2.0CRITICAL STRUCTIONALTECHNIQUES1.2.1 Explain the various typesof stocks, points to considerwhen preparing stock.Demonstrate to trainees thepreparation of all the stocksand assist them to producethe same.1.2.2 Explain the various typesof soups, uses andaccompaniment.Demonstrate the variousbasic soups and assisttrainees to produce thesame.1.2.3. Explain the basic sauces,derivatives and uses.1.1.3 Basic saucesHorsd’eouvre2.2.1 Explain the categories ortypes of Horsd’eouvre,their uses.Demonstrate the variousbasic sauces and (Group)trainees to plan, prepare andcook stock and use it for thevarious sauces and soupsDemonstrate the variouscategories and assisttrainees to do same.Types or categories. Uses Cut of vegetables2.2.2 Explain and demonstratethe different cuts ofvegetables.Assist trainees to cutvegetables into differentshapes.2.2.3 Demonstrate thepreparation of salads anddressings, using thevarious cutsGuide trainees to preparesalad and salad dressingusing the various cuts.2.2.4 Demonstrate thepreparation of varioustypes of sandwiches,using different types ofbread with assortedfillingsAssist trainees to plan,prepare, cook and serve thefollowing. Assorted Horsd’oeuvres Puree soup Simple salad Toasted sandwiches2.1ii.Salads2.2.iii.SandwichesExplain the various types ofsandwiches, types of breadand assorted filling forsandwichesRevised – December, 2010.Explain the varioustypes of salads, saladdressings and when toserve.Copyright reserved NVTI Testing Division)
CERTIFICATE ONE – TRADE PRACTICALSNO3.04.0TASKPASTRIES5.0RICE ANDPASTADISHES ORFARINACEOU’SDISHESEGG DISHES6.0MEAT DISHESCRITICAL POINTS3.1 Explain the following:i.Types of pasteii.Choice ofingredientsiii.Usesiv.Faults andremedies4.1 Explain the varioustypes of pasta and ricedishesSUB-POINTS4.2. Demonstrate the preparationand accompaniments of rice andpasta dishesGuide trainees to list theingredients and recipe for thevarious pastries and to weighaccurately. Plan, prepare,cook and serve variouspastries. Organise trainees tovisit a bakery.Assist trainees to prepare thevarious pasta dishes with itsaccompaniments.5.1. Explain the cookingtime for the various eggdishes and the effect of overcooking eggs.6.1 Meat and meat products5.2 Demonstrate the preparationof egg dishes with itsaccompanimentGuide trainees to prepare,cook and serve eggs disheswith its accompaniment.6.2.1 Demonstrate the use ofvarious cuts of meat in cooking,its accompaniment and garnishes.i. Lambii. Muttoniii. BeefAssist trainees to identify thevarious cuts of meat, its uses,accompaniments andgarnishes. E.g. sirloin, usesfor grilling, roasting, frying,garnishes for grills.Watercress and vommespaillet.6.1.2 Poultry products6.2.2 Demonstrate the variouscuts and uses of poultry.Including guinea fowl and duckand how to dissect the full chickenfor sauteGuide trainees to joint ordissect the chicken for sauteand how to present or arrangethe final products with itsaccompaniment and uses.Assist trainees to plan,prepare and cook meat andpoultry dish.Revised – December, 2010.3.2. Demonstrate thepreparation of variouspastriesShort pastryYeast goodsSugar pastryINSTRUCTIONALTECHNIQUESCopyright reserved NVTI Testing Division)
CERTIFICATE ONE – TRADE PRACTICALSNOTASKCRITICAL POINTSSUB-POINTS7.0FISH DISHES7.1 Fish and fish products7.2 Demonstrate the cleaning ofthe various fish, cuts and uses offish.8.0VEGETABLES9.0POTATODISHES8.1 Explain the various cuts ofvegetables and the golden rulefor cooking vegetables8.1 Describe the ways ofcooking the various potatodishes and state which maindish they would be suitable.8.2 Demonstrate the basicpreparation of vegetables and theconservative cooking of vegetable8.2 Demonstrate the ways ofcooking potatoes. The basicpreparation of duchess mixtureand chips10.0SWEETS10.1 Puddings Cakes Milk and milk products11.0LOCAL DISHES11.1 Explain the uses of localingredient10.2 Demonstrate the differentsweets with their accompanyingsauces. Different methods ofpreparing cakes and how torecognize and correct fault.11.2 Demonstrate thepreparation of snacks, breakfast,lunch and drinks, using localingredients. Invite an Expert inthe various dishes todemonstrate.PRACTICAL TESTASSIGNMENT: A three (3) course meal1.Soup or Horsd’eouvre2.Main dish with a vegetable3.Sweet or dessertRevised – December, 2010.Copyright reserved NVTI Testing Division)INSTRUCTIONALTECHNIQUESGuide trainees to cut thedifferent cuts of fish and t hedifferent uses of fish. e.g.la darne, le tronçon. Traineesshould plan, prepare, cookand serve fish dishes.Assist trainees to cookvegetablesGuide trainees to preparedishes using the duchessmixture and the cutting ofchips. Trainees should plan,prepare, cook and serve apotato dish with itsaccompaniments.Assist trainees to prepare thedifferent sweets and theirsauces, use the creaming andwhisking method to preparecake.Invite experts in the variousdishes to assist trainees,prepare, cook and serve localdishes.
FORMAT FOR TIME PLAN – CERTIFICATE X NUMBER:1.TEXT/MENU2.TIME2a.MIS-EN-PLACE2b.Actual work/Assignment2.cServing DishesORDER OF WORKDURATIONNOTE: At the end of the course students would be examined on both theory and practical from thesyllabusRevised – December, 2010.Copyright reserved NVTI Testing Division)
CERTIFICATE ONESAMPLE OF TIME PLANTIME EX NUMBER:3HOURSTEST \ MENUSTUFFED EGGSBREAD ROLLSxxxxxxxxxxxxxBROWN BEEF STEWBRAAISED RICEBUTTERED FRENCH BEANSxxxxxxxxxxxxxxCREAM CARAMELRevised – December, 2010.Copyright reserved NVTI Testing Division)
TIME8.00 a.m. – 8.15 a.m.8.30 a. – 8.40 a.m.8.40 a.m. – 8.55 a.m.8.55 a.m. 9.20 a.m.9.20 a.m. – 9.35 a.m.9.35 a.m. – 9.40 a.m.9.40 a.m. – 10.00 a.m.10.00 a.m. – 10.10 a.m.10.00 a.m. – 10.30 a.m.10.30 a.m. – 10.35 a.m.10.35 a.m. – 10.5510.55 a.m. – 11.00 a.m.11.00 a.m. – 11.30 a.m.Revised – December, 2010.ORDER OF WORKMIS-EN-PLACE/PREPARATIONI. Weight and measure ingredients2. Wash, peel and scrape vegetables3. Top and tail french beans4. Open and empty canned foods5. Grease baking sheet and dariole moulds6. Tidy upACTUAL WORK OR ASSIGNMENTPrepare caramel and leave to setCut and chop vegetables for sauce.Tidy upPrepare bread dough, shape and leave toprove. Tidy upPrepare brown beef stew and leave on fire tocook. Tidy upPrepare cream caramel, leave in bain marieCheck on breadrolls, egg-wash and bake inthe ovenBoil eggs and prepare mayonnaise. Tidy upPrepare braised rice and leave to cookCheck on cream caramel and breadrolls. Cutand prepare buttered french beans. Tidy upCheck all foods and season to taste.Prepare stuffed eggs and serve with breadrolls. Tidy upDish out food and serveSculleryCopyright reserved NVTI Testing Division)DURATION30 Minutes10 Minutes15 Minutes25 Minutes15 Minutes5 Minutes20 Minutes10 Minutes20 Minutes5 Minutes20 Minutes5 Minutes30 Minutes
SERVING DISHES1 small oval flat plate1 lined bread basket1 Entrée dish1 vegetable dish (large size)1 vegetable dish (small size)1 Individual side plate with Table Napkin1 Drinking glass with hot water and a set of cutleryRevised – December, 2010.Copyright reserved NVTI Testing Division)
SUGGESTED CATEARING .18.19.20.21.22.23.24.25.26.27.28.29.30.Set Of SaucepanFrying PanOmelet PanPancake PanCutlery SetPlastic Serving Tray (Medium)Wooden Tray LargeWhiskSet Of Kitchen KnifePalette KnifeColanderStrainerSieveBaking SheetRoasting TrayPlastic Chopping Board Largepatty tinFlan Tin SetPlastic Storage BowlDariole MouldPudding BowlSwiss Roll TinPastry BrushIron PotPotato MasherSqueezerWooden Spoon (3)Tool ContainerBread KnifeGraterRevised – December, 2010.Copyright reserved NVTI Testing Division)
.48.49.50.51.52.53.54.55.56.57.Cooking RackFrying BasketGlass ClothKitchen NapkinsRolling PinPastry CutterTablecloth (White)Oil ClothPyrex Pie DishEntrée DishSoup TureenOva
Practical Cookery 10 th Edition. London, Publishers. Holder and Stoughter 3. J. Davies 1997: Barbara Hammonds (1997) Cooking Explain – 4th Edition Publishers Longman. London 4. Pappoe Rosemary Ago. Standardized Ghanaian Cookery Book (2007) 5. Enid. O. Relly Wright. The Students Cookery
2016 NHDOT Division 600 Construction Manual Link to: Division 100 Division 200 Division 300 Division 400 Division 500 Division 600 Division 700 Division 800 Division 900 Master Table of Contents 600-6 The following table list design requirements for 3750-D RCP pipe. Design Requirements For Reinforced Concrete Pipe (3) .
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2016 NHDOT Division 100 Construction Manual Link to: Division 100 Division 200 Division 300 Division 400 Division 500 Division 600 Division 700 Division 800 Division 900 Master Table of Contents 100-7 101.5 - INTRA- DEPARTMENTAL RELATIONS Harmonious working relations among all employees are essential to the efficient operation of the .
2016 NHDOT Division 700 Construction Manual Link to: Division 100 Division 200 Division 300 Division 400 Division 500 Division 600 Division 700 Division 800 Division 900 Master Table of Contents 700-5 Therefore, the inspector is obligated to know the following: Which materials must be sampled
2016 NHDOT Division 800 Construction Manual Link to: Division 100 Division 200 Division 300 Division 400 Division 500 Division 600 Division 700 Division 800 Division 900 Master Table of Contents 800-2 Speak with the right -of-way agent responsible for agreements made for the project.
2016 NHDOT Division 500 Construction Manual Link to: Division 100 Division 200 Division 300 Division 400 Division 500 Division 600 Division 700 Division 800 Division 900 Master Table of Contents 500-7 Care should be taken to drive the sheets well below the bottom elevation of the excavation (toe-in). The Contract Administrator can put a grade .
Division: Find the Total Number of Groups * Division: Find the Total Number of Objects * Division: Equal Groups (Part One) * Division: Equal Groups (Part Two) * Division: Factor Fun * Division: Repeated Subtraction (Part One) * Division: Repeated Subtraction (Part Two) * Division: Arrays for Division (Part One) * Di
The impact of trade, page 2 INTRODUCTION Approximately 80 percent of global trade relies on some version of trade finance. The financing options may vary between open accounts, interfirm trade credit, or bank-intermediated trade finance (Chauffour and Malouche, 2011). During the latest financial recession, short-term trade finance fell .
