WAEC Catering Craft Syllabus 2027/2028 Questions PDF Download

Download the WAEC Catering Craft Syllabus 2027/2028 PDF and see the complete topics, examination structure, food preparation, menu planning, service and kitchen equipment.

The WAEC Catering Craft Syllabus 2027/2028 contains the topics, food-preparation knowledge and catering skills you need to study while preparing for the WASSCE Catering Craft examination.

The syllabus covers the concept of catering, hospitality, catering establishments, culinary terms, safety, sanitation and hygiene, food commodities, cooking methods, food and beverage service, costing, kitchen equipment, menu planning and accompaniments.

READ: Access 2027 WAEC Questions and Answers in all Subjects – Free Study Guide

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It is designed to assess your professional attitude and skills, understanding of food commodities, ability to apply different cooking methods, knowledge of hygiene and safety, pastry and confectionery skills, equipment management and your ability to plan and cost menus.

If Catering Craft is one of your registered WAEC subjects, use this syllabus as a checklist throughout your preparation. Do not concentrate only on cooking procedures; the examination also covers hospitality, service, hygiene, kitchen equipment, costing and menu planning.

READ ALSO: WAEC Syllabus 2027/2028 PDF Download for All Subjects

Download WAEC Catering Craft Syllabus 2027/2028 PDF

You can download the complete WAEC Catering Craft Syllabus 2027/2028 PDF and keep it on your phone, tablet or computer for easy reference.

The PDF covers:

• General aims and objectives
• Examination scheme
• Concept of Catering
• Hospitality Industry
• Types of Catering Establishments
• Culinary Terms
• Safety Precautions
• Sanitation and Hygiene
• Food Commodities
• Cooking Methods
• Food and Beverage Service
• Table Setting
• Alcoholic and Non-Alcoholic Drinks
• Costing and Control
• Kitchen Equipment
• Care and Maintenance of Equipment
• Menu Planning
• Special Menus
• Food and Table Accompaniments
• Recommended Catering Textbooks

After downloading the syllabus, go through each section and mark the topics you have completed.

WAEC Catering Craft Examination Structure

The examination scheme contains three papers: Paper 1, Paper 2 and Paper 3.

Papers 1 and 2 are combined into a 1½-hour composite paper.

WAEC Catering Craft Paper 1

Paper 1 consists of 40 multiple-choice questions.

You are expected to answer all the questions in 40 minutes.

The paper carries 40 marks.

Because objective questions can be drawn from different areas of the syllabus, you should study the complete subject instead of concentrating only on cooking.

WAEC Catering Craft Paper 2

Paper 2 contains six short essay questions.

You are required to answer five questions within 50 minutes.

The paper carries 40 marks.

For Paper 2, you should be able to explain catering concepts, state procedures, identify equipment, describe cooking methods, answer questions on food service and solve basic costing questions where required.

WAEC Catering Craft Paper 3

Paper 3 is the alternative-to-practical component.

It contains five short structured questions, and you are required to answer all of them.

The paper lasts 40 minutes and carries 40 marks.

Even though this component is presented as an alternative to practical work, you still need a strong understanding of practical catering procedures, equipment, food preparation, service and safety.

Complete WAEC Catering Craft Syllabus 2027/2028

The detailed syllabus is organised into five major sections:

1. The Concept of Catering
2. Food Commodities and Methods of Food Preparation
3. Service of Foods and Drinks
4. Kitchen Equipment and Their Uses
5. Menu Planning

The Concept of Catering

This section introduces you to Catering and the Hospitality Industry.

Meaning of Hospitality and Catering

You should understand the definitions of:

• Hospitality
• Catering

You should also understand the relationship between catering and the wider hospitality industry.

Hospitality involves providing services such as food, drinks and accommodation to guests, customers or clients.

Catering focuses mainly on the provision and service of food and beverages for individuals, groups, institutions and events.

Components of the Hospitality Industry

Study the different components of the Hospitality Industry.

You should understand how businesses and services such as hotels, restaurants and other catering establishments contribute to hospitality.

The syllabus expects you to know both the meaning of hospitality and its major components.

Types of Catering Establishments

You should understand the different places in which catering services can be provided.

Examples in the syllabus include:

• Hotels
• Restaurants
• Hospitality Catering
• Outdoor Catering
• School Catering
• Mobile Catering

Hotels

Understand the catering services provided within hotels.

Hotels may provide food and beverage services to residents, visitors and guests attending events.

Restaurants

Know the basic functions of restaurants and how they provide food and beverage services to customers.

Outdoor Catering

Outdoor Catering involves providing food and beverage services away from the caterer’s normal business premises.

Examples may include:

• Weddings
• Parties
• Conferences
• Ceremonies
• Social events

School Catering

Understand how meals and refreshments may be planned and provided within educational institutions.

Mobile Catering

Study the idea of providing catering services using mobile facilities.

For each type of catering establishment, understand its purpose and functions.

Culinary Terms

Culinary terms are words and expressions commonly used in food preparation and professional kitchens.

You should learn the important terms taught in your Catering Craft lessons and understand what each one means.

The syllabus specifically includes:

• Common culinary terms
• Glossary of culinary terms

Do not memorise a culinary term without understanding the procedure or technique it describes.

Safety Precautions in Catering

Safety is an important part of catering because kitchens contain:

• Heat
• Fire
• Electrical equipment
• Sharp objects
• Hot liquids
• Slippery surfaces

The syllabus covers accidents, accident prevention, first aid and fire-fighting equipment.

Types and Causes of Kitchen Accidents

Study common kitchen accidents and their causes.

Examples may include:

• Cuts
• Burns
• Scalds
• Falls
• Electrical accidents
• Fire

You should understand how careless handling of equipment or poor working conditions can cause accidents.

Prevention of Accidents

Know how accidents can be prevented through:

• Proper handling of knives
• Keeping floors dry
• Safe use of electrical equipment
• Proper storage of equipment
• Careful handling of hot liquids
• Good kitchen organisation

First Aid

Understand the importance of first aid in catering.

You should know the immediate action required for common kitchen accidents covered in your lessons.

Fire-Fighting Equipment

Become familiar with common fire-fighting equipment used in catering establishments.

You should know:

• Name
• Use
• Appropriate situation for use
• Safety precautions

Sanitation and Hygiene in Catering

Food hygiene is one of the most important aspects of Catering Craft.

The syllabus covers different types of sanitation and hygiene.

Water Sanitation

Understand the importance of using safe and clean water during:

• Food preparation
• Cooking
• Washing
• Cleaning
• Drinking

Contaminated water can make food unsafe.

Environmental Sanitation

Study the importance of maintaining a clean catering environment.

This includes:

• Proper waste disposal
• Pest control
• Clean surroundings
• Proper drainage
• Clean food-preparation areas

Food Safety Practices

Food should be handled in a way that reduces contamination and spoilage.

Study good practices involving:

• Storage
• Preparation
• Cooking
• Serving
• Handling leftovers

Kitchen Hygiene

Understand how to maintain:

• Clean work surfaces
• Clean utensils
• Clean equipment
• Clean floors
• Proper waste disposal

Personal Hygiene

A food handler should maintain good personal hygiene.

This includes:

• Clean hands
• Clean clothing
• Proper grooming
• Clean fingernails
• Appropriate protective clothing
• Good health practices

Poor personal hygiene can contaminate food.

Food Commodities and Methods of Food Preparation

This is one of the largest sections of the syllabus.

You should understand different food commodities and the cooking methods appropriate for them.

Food Commodities

The syllabus includes food commodities such as:

• Poultry
• Game
• Meat
• Fish
• Vegetables
• Fruits
• Dairy products
• Pulses
• Cereals
• Herbs
• Flavourings

For every major food commodity, understand:

• Types
• Selection
• Quality
• Uses
• Storage
• Preparation
• Suitable cooking methods

Poultry

Become familiar with commonly used poultry products.

Understand their selection, preparation, storage and appropriate cooking methods.

Meat

Study different types of meat and the appropriate ways of preparing and cooking them.

You should understand that different cuts may require different cooking methods.

Fish

Study:

• Types
• Selection
• Preparation
• Cooking
• Storage

Know the signs that can help you identify fresh fish.

Vegetables

Understand how vegetables should be selected, prepared and cooked.

You should also understand the importance of avoiding unnecessary nutrient loss during preparation and cooking.

Fruits

Study the selection, preparation and uses of different fruits.

Dairy Products

Become familiar with common dairy products and their culinary uses.

Pulses

Study examples of pulses and how they are prepared and cooked.

Cereals

Understand common cereals and their uses in Catering.

Herbs and Flavourings

Know how herbs and flavourings are used to improve the flavour and aroma of food.

Methods of Cooking

The syllabus specifically mentions important cooking methods such as boiling, roasting, grilling and baking.

For every method of cooking, you should understand:

• Meaning
• Principle
• Suitable foods
• Advantages
• Disadvantages
• Equipment required

Boiling

Boiling uses water or another suitable liquid to cook food.

The syllabus gives examples such as:

• Stocks
• Soups
• Sauces

You should understand how boiling is carried out and the foods for which it is suitable.

Roasting

Roasting can be used for foods such as:

• Fish
• Beef
• Poultry

Study the procedure and appropriate equipment.

Grilling

The syllabus gives examples such as:

• Fish
• Meat

Understand the source of heat and the type of food suitable for grilling.

Baking

Baking is particularly important in:

• Pastry
• Confectionery

You should understand the basic principles involved in baking.

Principles of Cooking Methods

Do not study cooking methods by memorising their names alone.

Understand:

• How heat reaches the food
• Appropriate temperatures
• Suitable cooking equipment
• Effect of cooking on food
• Effect on texture
• Effect on flavour
• Effect on nutrients

The syllabus requires knowledge of the principles of cooking methods as well as practical preparation of food commodities.

Standard and Local Measurements

You should understand measurements used in food preparation.

Correct measurement is particularly important in:

• Baking
• Pastry
• Confectionery
• Portioning
• Recipe preparation
• Cost control

Become comfortable with the standard and local measurements covered in your lessons.

Service of Foods and Drinks

Food service is another major section of Catering Craft.

It covers service personnel, different forms of food service, table setting, beverages, costing and control.

Food and Beverage Service Personnel

Study the personnel working in food and beverage service.

You should know:

• Different positions
• Duties
• Responsibilities

The syllabus requires candidates to understand both the personnel in food and beverage areas and their functions.

A good food-service worker should demonstrate:

• Cleanliness
• Courtesy
• Good communication
• Professional appearance
• Efficiency
• Knowledge of food and beverages

Types of Food Service

The syllabus includes several forms of food service.

These include:

• Gueridon Service
• Silver Service
• Waiter Service
• Vending
• Buffet Service
• Banquet Service

Gueridon Service

Understand the basic characteristics of Gueridon Service and how it differs from other service methods.

Silver Service

Study the principles and procedures associated with Silver Service.

Waiter Service

Understand the role of the waiter and the correct way to serve customers.

Vending

Know how vending differs from conventional waiter-based service.

Buffet Service

Understand how food is displayed and served in a buffet arrangement.

Banquet Service

Study the organisation of food and beverage service for large formal functions.

Types of Covers

The syllabus includes different types of covers.

A cover refers to the arrangement of tableware required for a particular meal or customer.

You should understand the items required and how they should be placed.

Table Laying and Setting

Study:

• Types of table setting
• Placement of cutlery
• Crockery
• Glassware
• Napkins
• Other table items

You should be able to recognise and explain appropriate table arrangements for different types of meals.

Alcoholic and Non-Alcoholic Drinks

The syllabus covers:

• Bar
• Alcoholic beverages
• Non-alcoholic beverages

You should understand the major categories and their use within food and beverage service.

Costing and Control in Catering

Costing is an important business aspect of Catering Craft.

The syllabus covers:

• Cost and sales
• Dish costing
• Portion control

Cost and Sales

Understand the relationship between the cost of producing food and the amount received from selling it.

Dish Costing

You should understand how the cost of ingredients used to prepare a dish can be calculated.

When practising dish costing:

1. Identify every ingredient.
2. Determine the quantity used.
3. Determine the cost.
4. Add the relevant costs.
5. Calculate the total dish cost.

Portion Control

Portion control helps a catering establishment maintain consistency and control costs.

Understand why portions should be:

• Standard
• Consistent
• Appropriate

Poor portion control can increase food costs and reduce profitability.

Kitchen Equipment and Their Uses

You should become familiar with different kitchen equipment.

The syllabus expects you to know both the types of kitchen equipment and their uses.

For every piece of equipment you study, know:

• Name
• Uses
• Method of operation
• Care
• Maintenance
• Safety precautions

Small Kitchen Equipment

Become familiar with utensils and small equipment commonly used during food preparation and service.

Large Kitchen Equipment

Study larger equipment used for cooking, storage, preparation and food service.

Practical familiarity will make identification questions easier.

Care and Maintenance of Kitchen Equipment

Proper maintenance helps kitchen equipment:

• Last longer
• Work efficiently
• Remain safe
• Stay hygienic

The syllabus specifically requires knowledge of both care and maintenance.

Study how different materials and equipment should be:

• Washed
• Dried
• Stored
• Serviced
• Protected from damage

Do not assume that every piece of equipment is cleaned in exactly the same way.

Menu Planning

Menu Planning is a major part of the syllabus and combines nutrition, food knowledge, costing and catering management.

Meaning and Scope of a Menu

You should understand what a menu is and the role it plays in a catering establishment.

A menu tells customers the food and beverages available for a meal or service.

The syllabus covers both the meaning and scope of menu planning.

Factors Affecting Menu Planning

Several factors may influence the dishes included in a menu.

These can include:

• Type of customer
• Occasion
• Available ingredients
• Cost
• Equipment
• Staff
• Time
• Nutritional needs
• Season
• Type of establishment

You should be able to explain how these factors affect menu decisions.

Types of Menu

The syllabus includes different menu types.

Important examples include:

• Table d’hôte
• À la carte
• Special occasion menus
• Breakfast
• Tea
• Dinner
• Supper
• Luncheon
• Carte du jour
• Plat du jour

Table d’Hôte Menu

Understand the main features of a Table d’Hôte menu and how it differs from an À la Carte menu.

À la Carte Menu

Study its characteristics and how individual items are presented and priced.

Special Occasion Menus

Understand how menus may be planned for occasions such as:

• Weddings
• Birthdays
• Banquets
• Ceremonies
• Formal events

Special Menu Planning

Some people have different dietary needs.

The syllabus includes meal planning for specific groups.

Meals for Vegetarians

Understand how to plan balanced meals that meet the needs of people who do not consume certain animal foods.

Meals for Vulnerable Groups

You should understand that some groups require particular attention when planning meals.

Consider:

• Nutritional adequacy
• Digestibility
• Food safety
• Appropriate portions

Meals for Manual Workers

Manual workers generally perform physically demanding activities.

Menu planning should take their nutritional needs into account.

Meals for Sedentary Workers

Sedentary workers usually have lower physical activity levels than manual workers.

You should understand how this can affect meal planning.

Food and Table Accompaniments

The syllabus covers:

• Food accompaniments
• Table accompaniments

You should understand which accompaniments are traditionally served with particular dishes and how table accompaniments contribute to proper food service.

Professional Skills Required in Catering Craft

The aims of the syllabus show that Catering Craft is designed to assess more than theoretical knowledge.

You should develop skills relating to:

• Professional attitude
• Food selection
• Food preparation
• Cooking
• Hygiene
• Safety
• Pastry and confectionery
• Equipment management
• Menu planning
• Menu costing

This means your preparation should combine theory with practical understanding.

How to Use the WAEC Catering Craft Syllabus to Prepare

Download the Complete Syllabus

Save the PDF on your phone or computer and use it as your main checklist.

Do not wait until the examination is close before checking what you are expected to study.

Divide the Syllabus Into Five Major Sections

Organise your preparation into:

1. Concept of Catering
2. Food Commodities and Food Preparation
3. Food and Beverage Service
4. Kitchen Equipment
5. Menu Planning

This makes the subject easier to revise.

Practise Cooking Methods

For every cooking method, know:

• Definition
• Principle
• Equipment
• Suitable foods
• Procedure
• Advantages
• Disadvantages

Whenever possible, connect your theoretical knowledge with actual food preparation.

Learn Food Commodities Properly

Do not simply learn the names of foods.

For each commodity, understand:

• Selection
• Quality
• Storage
• Preparation
• Appropriate cooking methods
• Uses

Learn Kitchen Equipment With Their Uses

A good revision method is:

Equipment → Use → Care → Maintenance → Safety

This makes identification questions easier.

Practise Table Setting

Learn how different items are placed correctly on a table.

Practise with actual:

• Plates
• Cutlery
• Glassware
• Napkins
• Serving items

Practise Costing Questions

Do not ignore costing because Catering Craft is also a business subject.

Practise:

• Ingredient costing
• Dish costing
• Portion control
• Cost and sales questions

Practise Menu Planning

Create your own menus for different situations.

For example:

• Breakfast
• Lunch
• Dinner
• Wedding
• Vegetarian meal
• Manual worker
• Sedentary worker

Then check whether the menu is appropriate and balanced.

Study Hygiene and Safety Regularly

Food safety, personal hygiene, kitchen sanitation, accident prevention and first aid are fundamental parts of Catering Craft.

Understand the reason behind every hygiene or safety rule you study.

Use Past Questions

After studying a syllabus section, answer previous questions from that topic.

For example:

After Cooking Methods → answer cooking-method questions.

After Menu Planning → practise menu questions.

After Costing → solve costing questions.

After Equipment → practise equipment-identification questions.

This is more effective than using past questions without first understanding the topic.

What Should You Focus on Most for WAEC Catering Craft

You should cover the complete syllabus, but make sure you are particularly comfortable with:

• Meaning of Catering and Hospitality
• Types of Catering Establishments
• Culinary Terms
• Kitchen Safety
• First Aid
• Sanitation and Hygiene
• Food Commodities
• Cooking Methods
• Food and Beverage Service
• Types of Food Service
• Table Setting
• Beverages
• Dish Costing
• Portion Control
• Kitchen Equipment
• Equipment Maintenance
• Menu Planning
• Types of Menu
• Special Menus
• Food Accompaniments

For a more focused revision guide, see the WAEC Catering Craft Areas of Concentration 2027/2028.

You can also use the WAEC Areas of Concentration 2027/2028 for All Subjects to access other subject guides.

Is Catering Craft Compulsory in WAEC

Catering Craft is not compulsory for every WAEC candidate.

You will take the subject if it is among the subjects selected during your registration.

If you registered Catering Craft, make sure your preparation covers all three papers and the full syllabus.

For registration information, see WAEC Registration 2027 Form Fee Deadline and Guidelines.

Frequently Asked Questions

What Is the WAEC Catering Craft Syllabus 2027/2028?

The WAEC Catering Craft syllabus contains the topics and examination requirements you need to prepare for Catering Craft in WASSCE.

Where Can I Download the WAEC Catering Craft Syllabus PDF?

Use the download button near the beginning of this article to save the complete syllabus PDF to your device.

How Many Papers Are in WAEC Catering Craft?

There are three papers:

• Paper 1
• Paper 2
• Paper 3

How Many Questions Are in WAEC Catering Craft Paper 1?

Paper 1 contains 40 multiple-choice questions.

How Long Is WAEC Catering Craft Paper 1?

Paper 1 lasts 40 minutes.

How Many Questions Are in WAEC Catering Craft Paper 2?

Paper 2 contains six short essay questions, and you are required to answer five.

How Long Is WAEC Catering Craft Paper 2?

Paper 2 lasts 50 minutes.

What Is in WAEC Catering Craft Paper 3?

Paper 3 contains five short structured questions, and all the questions are compulsory.

How Long Is WAEC Catering Craft Paper 3?

Paper 3 lasts 40 minutes.

What Topics Should I Study for WAEC Catering Craft?

You should study the Concept of Catering, Food Commodities, Cooking Methods, Food and Beverage Service, Costing, Kitchen Equipment, Menu Planning, Hygiene and Safety.

Does WAEC Catering Craft Include Cooking?

Yes.

The syllabus covers food commodities, principles of cooking and methods such as boiling, roasting, grilling and baking.

Does Catering Craft Include Menu Planning?

Yes.

You should understand menu planning, types of menus, factors affecting menu planning and menus for different groups.

Does WAEC Catering Craft Include Costing?

Yes.

The syllabus includes cost and sales, dish costing and portion control.

Do I Need to Study Kitchen Equipment?

Yes.

You should know different types of kitchen equipment, their uses, care and maintenance.

Is Hygiene Important in Catering Craft?

Yes.

The syllabus covers water sanitation, environmental sanitation, food safety, kitchen hygiene and personal hygiene.

Should I Study Food and Beverage Service?

Yes.

You should understand service personnel, service methods, table setting, beverages and costing.

Where Can I Find the WAEC Catering Craft Areas of Concentration?

Use the WAEC Catering Craft Areas of Concentration 2027/2028 guide to organise your revision around the important Catering Craft topics.

Conclusion

The WAEC Catering Craft Syllabus 2027/2028 gives you a clear guide to what you need to prepare for the examination.

Your preparation should cover the concept of Catering, Hospitality, catering establishments, culinary terminology, safety, sanitation and hygiene, food commodities, cooking methods, food and beverage service, beverages, costing, kitchen equipment and menu planning.

Do not prepare for Catering Craft by concentrating on cooking alone.

You should understand how food is selected, prepared, cooked and served; how equipment is used and maintained; how menus are planned and costed; and how hygiene and safety standards are maintained in a catering establishment.

Use the syllabus as your main checklist, combine your theory lessons with practical experience and answer WAEC past questions after completing each major topic.

READ ALSO: WAEC Catering Craft Areas of Concentration 2027/2028

READ ALSO: WAEC Syllabus 2027/2028 PDF Download for All Subjects

READ ALSO: WAEC Areas of Concentration 2027/2028 for All Subjects

READ ALSO: WAEC Timetable 2027