Microorganisms, Types, Effects and Culturing for SS 1
Microorganisms include bacteria, fungi and protists too small to see unaided. Some help make foods or recycle waste,…
Revised curriculum library
STUDY TOPICSCurriculum topics
Find topic-based study resources for the revised Nigerian curriculum. Choose a class, then browse its subjects and themes.
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Agricultural Science→Beauty and Cosmetology→Biology→Catering Craft Practices→Chemistry→Christian Religious Studies→Citizenship and Heritage Studies→Commerce→Computer Hardware and GSM Repairs→Crop Production and Horticulture→Digital Technologies→Economics→English Language→Fashion Design and Garment Making→Financial Accounting→Food and Nutrition→Geography→Government→Home Management→Islamic Studies→Literature in English→Livestock Farming→Marketing→Mathematics→Nigerian History→Physics→Solar PV Installation and Maintenance→Visual Arts→
SS 1
543 lessonsExplore all lessons
ABiologyHealth and Diseases
2
Health and Diseases
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Common Diseases, Transmission, Symptoms and Control for SS 1
Diseases may spread through contaminated food, water, air or infected animals. Recognising symptoms, hygiene and appropriate treatment help…
BCatering Craft PracticesCatering for career prospects.
5
Catering for career prospects.
Meaning, Types and Characteristics of Catering and Hospitality for SS 1
Catering prepares and serves food, while hospitality also covers guest care and accommodation; both depend on service quality…
Career Opportunities, Roles and Responsibilities in Catering for SS 1
Catering careers range from chefs and bakers to service staff and managers; each role requires food safety, teamwork…
Food Commodities, Classification and Preparation Principles for SS 1
Food commodities such as grains, meat, vegetables and legumes require different storage and preparation methods to preserve quality…
Kitchen Equipment, Tools, Selection and Maintenance for SS 1
A well-equipped kitchen uses large appliances for cooking and storage, alongside utensils for preparation. Choose durable tools and…
Meaning, Importance and Principles of Menu Planning for SS 1
Menu planning balances nutrition, budget and diners' needs before cooking begins. It helps caterers organise purchases, control portions…
CCatering Craft PracticesCatering and Hospitality industry
1
Catering and Hospitality industry
Meaning, Classification and Use of Culinary Terms for SS 1
Culinary terms such as sauté, simmer, blanch and garnish describe specific cooking actions; knowing them helps recipes produce…
DCatering Craft PracticesSafety precautions
2
Safety precautions
Kitchen Safety, Common Accidents and First Aid for SS 1
Burns, cuts, slips and fires are common kitchen hazards. Safe tool handling, clear floors and appropriate first aid…
Sanitation, Hygiene and Safe Food Handling in Catering for SS 1
Food sanitation covers clean work surfaces, safe water and proper waste disposal; personal hygiene prevents germs from passing…
ECatering Craft PracticesEmerging catering trends and global best practices
2
Emerging catering trends and global best practices
Uses, Benefits and Limitations of ICT in Catering for SS 1
ICT helps caterers manage orders, stock, bookings and payments, but equipment costs, system failures and security risks can…
Types, Classification and Preparation of Dishes for SS 1
Dishes may be classified by their ingredients, cooking methods or place in a meal. Safe preparation and thoughtful…