JAMB CBT PRACTICE TEST

Timer : 10:00

BIOLOGY LESSON NOTE ON HUMAN KIDNEY

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Lesson Note on the Human Kidney Topic: The Human Kidney Duration: 40 minutes Specific Objectives: By the end of the lesson, students should be able to: Define the kidney and state its location in the human body. Identify and describe the structure and functions of the kidney. Explain the processes involved in urine formation (filtration, reabsorption, and secretion). Describe how the kidney contributes to homeostasis. Identify common kidney-related diseases and how to prevent them. Evaluate the importance of maintaining kidney health. Lesson Content: 1. Introduction to the Human Kidney The kidneys are vital organs in the human body responsible for filtering waste from the blood and regulating water and electrolyte balance. They are part of the excretory system and play a crucial role in homeostasis. Location: The kidneys are located in the abdominal cavity, on either side of the spine, just below the rib cage. Each kidney is bean-shaped and about the size of a fi...
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JSS1–JSS3 Catering Craft Scheme of Work (First, Second & Third Term) Based on Revised NERDC Curriculum Nigeria

Introduction

Catering Craft Practice is one of the important trade subjects in the revised Nigerian Junior Secondary School curriculum. It equips students with practical skills in food preparation, kitchen management, nutrition, hygiene, and hospitality services.

This complete JSS1–JSS3 Catering Craft Scheme of Work is based on the revised NERDC curriculum, designed to prepare students for careers in catering, hotel management, food services, and entrepreneurship.

This guide covers First Term, Second Term, and Third Term schemes of work for JSS1, JSS2, and JSS3, making it a complete teaching resource for schools and vocational training.

Table of Contents

  1. JSS1 Catering Craft Scheme of Work (First–Third Term)
  2. JSS2 Catering Craft Scheme of Work (First–Third Term)
  3. JSS3 Catering Craft Scheme of Work (First–Third Term)
  4. Key Areas in the Revised Catering Curriculum
  5. Importance of Catering Craft Education
  6. Teaching Tips for Teachers
  7. Conclusion

JSS1 Catering Craft Practice Scheme of Work

First Term

Week Topic
Week 1 Introduction to Catering Craft Practice
Week 2 Meaning of Food and Nutrition
Week 3 Importance of Food
Week 4 Kitchen Safety Rules
Week 5 Kitchen Tools and Equipment
Week 6 Personal Hygiene in Food Preparation
Week 7 Revision / Test
Week 8 Food Groups
Week 9 Balanced Diet
Week 10 Food Hygiene
Week 11 Basic Cooking Methods
Week 12 Simple Meal Preparation
Week 13 Examination

Second Term

Week Topic
Week 1 Types of Ingredients
Week 2 Food Storage Methods
Week 3 Kitchen Cleaning and Sanitation
Week 4 Basic Baking Introduction
Week 5 Boiling and Frying Methods
Week 6 Vegetable Preparation
Week 7 Revision / Test
Week 8 Menu Planning Basics
Week 9 Beverage Preparation
Week 10 Waste Disposal in Kitchen
Week 11 Kitchen Equipment Maintenance
Week 12 Simple Catering Practice
Week 13 Examination

Third Term

Week Topic
Week 1 Revision of Food Hygiene
Week 2 Revision of Cooking Methods
Week 3 Kitchen Practical Work
Week 4 Simple Meal Preparation Project
Week 5 Baking Practice
Week 6 Catering Demonstration
Week 7 Test
Week 8 Food Service Practice
Week 9 Exam Practice
Week 10 Revision
Week 11 Revision
Week 12 Revision
Week 13 Final Examination

JSS2 Catering Craft Practice Scheme of Work

First Term

Week Topic
Week 1 Revision of JSS1 Catering Craft
Week 2 Advanced Cooking Methods
Week 3 Meat and Fish Preparation
Week 4 Food Preservation Methods
Week 5 Kitchen Management
Week 6 Menu Planning Advanced
Week 7 Revision / Test
Week 8 Baking Techniques
Week 9 Pastry Making Introduction
Week 10 Nutrition in Meal Planning
Week 11 Kitchen Hygiene Standards
Week 12 Food Costing Basics
Week 13 Examination

Second Term

Week Topic
Week 1 Soups and Sauces Preparation
Week 2 Food Presentation Techniques
Week 3 Hospitality Introduction
Week 4 Customer Service in Catering
Week 5 Beverage Preparation Advanced
Week 6 Catering Equipment Use
Week 7 Revision / Test
Week 8 Food Safety Regulations
Week 9 Restaurant Management Basics
Week 10 Kitchen Organization
Week 11 Food Packaging and Storage
Week 12 Revision
Week 13 Examination

Third Term

Week Topic
Week 1 Revision of JSS2 Topics
Week 2 Baking and Cooking Practice
Week 3 Menu Planning Revision
Week 4 Hospitality Practice
Week 5 Catering Project Work
Week 6 Food Service Practice
Week 7 Test
Week 8 Past Questions Practice
Week 9 Exam Practice
Week 10 Revision
Week 11 Revision
Week 12 Revision
Week 13 Final Examination

JSS3 Catering Craft Practice Scheme of Work

First Term

Week Topic
Week 1 Revision of JSS2 Catering Craft
Week 2 Advanced Culinary Skills
Week 3 International Cuisine Introduction
Week 4 Large Scale Food Production
Week 5 Catering Business Setup
Week 6 Food Hygiene Standards Advanced
Week 7 Revision / Test
Week 8 Event Catering Planning
Week 9 Cost Control in Catering
Week 10 Kitchen Supervision
Week 11 Food Quality Control
Week 12 Hospitality Management
Week 13 Examination

Second Term

Week Topic
Week 1 Bakery Production Advanced
Week 2 Pastry and Dessert Making
Week 3 Restaurant Management
Week 4 Food Marketing
Week 5 Entrepreneurship in Catering
Week 6 Customer Relations
Week 7 Revision / Test
Week 8 Catering Equipment Maintenance
Week 9 Food Safety Laws
Week 10 Business Planning in Catering
Week 11 Past Questions Practice
Week 12 Revision
Week 13 Examination

Third Term

Week Topic
Week 1 Full Revision of Catering Craft
Week 2 Cooking Practical Revision
Week 3 Baking Revision
Week 4 Hospitality Revision
Week 5 Catering Project Work
Week 6 Restaurant Simulation Practice
Week 7 Test
Week 8 Past Questions Practice
Week 9 Exam Preparation
Week 10 Revision
Week 11 Revision
Week 12 Revision
Week 13 Final Examination

Key Areas in the Revised Catering Curriculum

  • Food preparation and cooking
  • Nutrition and meal planning
  • Hospitality and customer service
  • Food safety and hygiene
  • Catering entrepreneurship

Importance of Catering Craft Education

  • Builds practical food preparation skills
  • Encourages self-employment
  • Supports hospitality industry growth
  • Promotes hygiene and nutrition awareness
  • Develops entrepreneurship skills

Teaching Tips for Teachers

  • Use practical cooking sessions
  • Demonstrate recipes step-by-step
  • Encourage group catering projects
  • Teach hygiene strictly
  • Organize mini restaurant simulations

Conclusion

This JSS1–JSS3 Catering Craft Practice Scheme of Work (Based on the Revised NERDC Trade Curriculum) provides a structured guide for teaching food and hospitality skills in Nigerian junior secondary schools. It prepares students for careers in catering, hotels, restaurants, and entrepreneurship.

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