NABTEB Catering Craft study plan

Classify the moist-heat methods (boiling, poaching, steaming, stewing, braising) and state for each one the temperature range, the cooking medium and two menu items it suits.

Classify the dry-heat methods (grilling, roasting, baking, frying by shallow, deep and stir-fry) and record the correct oil temperature band for each frying style.

Match 15 common food commodities to their culinary function (thickener, raising agent, flavouring, garnish, binding agent) in a written table.

Demonstrate three cooking methods in your own kitchen and note the observable doneness cues for each.

Explain in writing how heat transfer (conduction, convection, radiation) explains the difference between roasting and braising.

Explain the effect of cooking on the main nutrient groups and on the colour, texture and flavour of vegetables, meat and pulses.

Describe the structure, cuts and appropriate cooking methods for beef, goat, chicken and fish, and justify each pairing.

Distinguish between the main commodity groups (cereals, pulses, vegetables, fruits, dairy, fats and oils, meat, fish, sugars) and give three Nigerian examples of each.

Compare fresh, chilled, frozen and canned forms of the same commodity for cost, shelf life and nutrient retention.

Identify the signs of spoilage in cereals, oils, meat and canned goods and state the correct storage condition for each group.

Distinguish table d'hote, a la carte, buffet and function service and state which cover count and staffing level suits each.

Sequence the stages of service from greeting through mise en place, order taking, food delivery, clearing and billing, and identify the points where errors most often occur.

Lay a basic three-course cover correctly and photograph it as evidence.

List the five food groups and the function of each nutrient class in the body, then build a balanced one-day menu for an adult.

Adapt the same menu for a child, a pregnant woman and an elderly person, stating the nutrient change and the reason for it.

Explain the difference between food infection and food intoxication and give two causative organisms or toxins for each.

Apply the temperature danger zone and state safe holding, cooling and reheating rules with the figures you would quote in an exam answer.

Write a cleaning schedule for a small kitchen covering surfaces, equipment, bins and hand-wash stations, with frequency and chemical used.

Describe personal hygiene and safe food-handling practice for a food handler, including hand-washing steps and rules on illness and dress.

Identify three physical, three chemical and three biological hazards in a catering kitchen and state one control for each.

Outline the roles and responsibilities of kitchen brigade positions and explain how the workflow passes between them.

Explain the function of flour, fat, sugar, eggs, liquid and raising agents in bakery products and state what happens when one is omitted or mis-measured.

Distinguish yeast doughs, batters, laminated pastry, shortcrust and choux by their method and their handling rules.

Bake two products from different families (for example bread and shortcrust) and record weights, temperatures, times and results.

Classify kitchen equipment as large, mechanical or small, and state the correct use, cleaning method and safety rule for ten items.

Explain the care and sharpening of knives and the safe use of gas, electricity and steam equipment in a kitchen.

Cost a three-course menu by calculating portion cost from purchase price and yield, then applying a target food-cost percentage to set selling price.

Distinguish fixed, variable and semi-variable costs and calculate break-even covers for a small food outlet.

Prepare a simple purchase, stock and wastage record and explain how each one protects profit.

Describe the structure of the hospitality industry and the relationship between catering, accommodation and tourism, with Nigerian examples.

Compare the main types of catering establishment (restaurant, hotel, fast food, institutional, outdoor catering) by market, service style and staffing.

Outline the qualities of a successful caterer and the first steps in registering and starting a small catering business.

Revise the lighter domains by writing 30 short-answer recall questions across industry structure, equipment and commodities, then answer them from memory.

Correct every wrong answer and write the correct fact beside it in your own words.

Draw and label a simple kitchen layout showing work flow from delivery to service.

Recite the key figures you must know (danger-zone temperatures, food-cost formula, raising-agent ratios) from memory in under five minutes.

Sit two full timed mock papers covering all nine domains and mark them strictly against a marking scheme you write yourself.

Rank your weakest three domains by score and re-study each one for at least one hour.

Rehearse written answers that require a method, a reason and an example, since these carry the most marks.

Confirm practical readiness by listing the dishes and techniques you can now perform unaided.