COURSE TITLE: CATERING UNIT: CATERING PREMISE

YEAR: 2021 SEMESTER: FEB-APRIL

MODULE: 1 CLASS: 2&3

LEVEL: CERTIFICATE(CCA) LECTURER: FELISTER WANGUI

WEEK LESSON TOPIC SUB TOPIC OBJECTIVES LEARNING ASSESMENT REMARK

ACTIVITIE
S
2 1 Catering and  Different  Factors to Notes  Asking
premises and building consider questions when
equipment component when Text books progressing
selecting
location Lecturing
2 Catering  Classification Lecturing  Learner to
premises and of equipment  Different understand
equipment building Notes different
component building
components
3 1 Premises  Factors  Trends in Lecturing  Learner able to
location and influencing kitchen know the current
layout design designs Notes kitchen designs
 Industry trends  Legislation
in kitchen governing
2 Premises  catering Notes  learner able to
location and  Work space premises understand the
layout and sections Lecturing kitchen layouts
 legislation
4 1 Building  Components  Sources, Lecturing  Learner able to
fabrics of building absorption know the
 Functions of and Notes components of
building application building fabrics
components of acoustic Text books
sound

2 Building  Care and  Functions of Internet  Able to know

fabrics maintenan a given and see different
ce component Lecturing building fabric
of a building
fabric
5 1 Catering  Classification  Uses of Lecturing  At the end of the
equipment  Factors in catering lesson learner
selection equipment Notes different types of
catering
equipment
 2 Catering  Care and  Classificatio  Learner able to
equipment maintenance n of catering Discussions know the
 Trends in equipment currents trends
catering Notes in catering
equipment

CAT ONE

6 1 Main services  Classification  Types of Lecturing  Whether the

 Distribution of services learner has
different  Failures in Notes understood the
systems service
systems Text books
2 Main services  Common Notes  classification of
failures in  Remedies for services
service failures in Text books
systems services
 Remedies to systems
failures
7 1 Waste  Types of  Methods of Notes  Learner is able to
disposal wastes cleaning and ways of waste
 Cleaning and waste Lecturing disposal and how
methods of disposal to reuse, reduce
disposal public health Discussions and recycle
 Legal aspects rules on
drainage
8 1 Environmental  Terminologies  Public health Lecturing  Whether the
aspects  Pest and pest department learner has learnt
control and its Text books environmental
functions hazards
2 Environmental  Public health Notes  Learner able to
aspects regulations  Food and know ways to
 Environmental hygiene Lecturing minimize pest
hazards regulations control
9 1 Safety and  Importance of  Safety and Lecturing  Whether has
security safety and security learnt the safety
security precautions Notes measures in the
2 Safety and  Fire safety  Importance  catering premise
security precautions of safety and Discussions
 Fire safety security
 Legal aspects
CAT TWO
10 1 Maintenance  Scope and  Importance Notes  Learner able to
importance of and scope of understand the
maintenance maintaining Lecturing importance of
 Factors catering maintenance and
influencing premises and Text books its legal aspects
 maintenance equipment
 Planning and  Factors that
organization influence the
 Legal aspects maintenance
of catering
premise and
equipment
2 Tenancy  Definition of  Procedures Lecturing  Learner able to
premises terms on legal know the
 Factors implications Text books implications of
affecting on tenancy tenancy
tenancy
 Legal
implications

11 1 Emerging  Identification  Coping Lecturing  Learner

trends  Challenges mechanisms understands the
 Coping with of the Discussions trends that are
challenges challenges occurring in the
arising from Text books present time
emerging
trends
END OF SEMESTER EXAMS