Cosmetology - The Human Hair

Hair is a protein filament biomaterial that grows from follicles found in the dermis.
It can also be said to be a thread like structure which is a living matter that grows from a sac found on the outer skin.

Hair is one of the defining characteristics of mammals. Each strand of hair is made up of the medulla, cortex, and cuticle.
Medulla which is the innermost is not always present and often situated in an open unstructured region.

The cortex which is highly structured and organized is the primary source of mechanical strength and water uptake. The cortex contains melanin, which colors the fiber based on the number of distribution and types of melanin granules. The shape of the follicle determines the shape of the cortex while the shape of the fiber is related to how straight and curly the hair is.

The cuticle is the out covering layer, it's complex structure slides as the hair swells and is covered with a single molecular layer of lipid that makes the hair repel water.

The glands at the opening of a hair produce a fatty secretion that lubricates the hair and prevents it from dying. The secretion is known as the sebum which is a natural oil that smooths the scales on the hair shaft and makes the hair nice and soft.

(Diagram of the human hair)

Types Of Hair

Hair is basically classified into four types

Normal, Oily, Dry and Combination.

It is important to dictate the type of hair one has so as to easily maintain and care for the hair in a proper way, usually a person's skin type is found to have a felling effect on his/her hair type.

A close look at the hair can tell a lot about the hair types.

1.Normal Hair

This type of hair looks naturally healthy and shiny. Containing a balanced amount of sebum, it appears shiny but does not feel greasy.

It can stay nice between washes and it is very easy to care for and maintain. To maintain, shampoo, conditioner and oil are used at regular intervals.

2. Dry Hair

This type is usually lifeless, dull and fragile and it has split ends. It may at times feel itchy and will break down easily.

It is particularly common with curly hair and it's uneven surface makes it difficult to distribute natural oil.

If the hair is straightened a lot or lacks sebum, it becomes dry. It should be washed with a mild shampoo and olive oil and massage the dry scalp.

3. Oily Hair

This type of hair feels heavy on the head and is unpleasantly clamp to touch. It can be caused by perspiration, much sebum on the hair, excessive reproduction of hormones or not washing the hair as often as it should be washed.

It usually looks greasy and will often have dandruff problems. It should be washed frequently, preferably every alternate day so that the dirt can not accumulate.

4. Combination Hair

This type of hair will display characteristics of both dry and oily hair, this could be when the hair is oily at the roots and dry at other ends or vice versa.

Combination type of hair requires a separate attention to be given to the scalp and hair ends.The hair should be washed and conditioner should also be applied.

Care Of The Hair

For the healthiness of a hair, it is very important to give it an extensive care. There are several ways the hair can be cared for,  they include ;

1. Washing the hair regularly to avoid build-up of debris which can lead to infections, shampoo should always be used while washing.

2. Application of conditioner.

3. Application of oil and other necessary hair food.

4. Ensure that your diet consists of every necessary nutrient that aids in hair growth.

5. Dry your hair as natural as possible, that is to air dry it or you can use equipment when necessary.

6. Avoid application of too many chemicals on the hair, only apply when necessary and should always be within three to four months interval.

7. Style your hair regularly, but be careful enough when, how and where you style it.

8. Brush and comb your hair often but avoid doing so when wet.

Exercises

1. What are the characteristics of the dry hair?
2. List five basic ways to care for the human hair

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CCP - Food Preparation Methods

Food can rightly be said to be any unharmful substance a human consumes for satisfaction.


While cooking can be defined as the transfer of energy directly or indirectly from heat source to a food.

The processes a raw food goes through before it becomes fit for consumption is called food preparation.

Food preparation is a skill everyone would need at some point, so here are some basic methods you should practice.

Methods Of Food Preparation

1. Boiling

This is a method where heat is applied indirectly to the food following the help of a pot.
In a lay man's understanding can be said to be when food is covered in water in stock and when heated, the liquid starts to bubble vigorously.
The source of heat can be from boiling unit of gas, electric cooker, braziers etc.

Foods that can be boiled include; Rice, Beans, Yam, Fish, Meat, Egg etc.

Advantages Of Boiling

• It's a quick method of cooking.
• It is convenient.
• It adds flavor to food.
• Its a healthy method of cooking.
• It is labor saving.

2. Frying

A method of cooking where food is initially cut into pieces and are immersed in hot oil or fat, the oil or fat penetrates the food and makes it edible.

Foods that can be fried include; Fish, Meat, Egg, Yam, Plantain, Potato etc.

Here are some forms of frying ;

Deep frying
This is a process whereby food is wholly immersed in hot oil to cover the food. Some foods of this type include; meat, fish, chin-chin, plantain, doughnut.

Shallow frying
This is a method of frying food in a small quantity of preheated oil in a shallow pan. This is done to brown food and give it an attractive flavor.

Dry frying
This a method used for foods that contain fat already, foods such as pork, bacon, sausage, herrings.

 Advantages Of Frying

• It's a quick method of cooking.
• It makes food tasty.
• It prevents logs of solute nutrient.

3.Baking

This is a method of cooking food with dry heat in an enclosed space (often oven).
The air with the enclosed space is heated up to the required temperature (150°C - 250°C). The heated air does the cooking.

Foods that can be baked include; Bread, Cakes, Biscuits, Pastries, pudding.

Advantages Of Baking

• It develops flavor already in the food.
• Many food items can be baked at a time.
• It saves kerosene and time.
• No nutrient is lost.

Oven Chart For Baking

Very hot: 230 - 260°C
Hot: 200 - 230°C
Moderately hot:150 - 200°C
Slow : 120 - 150°C

4. Grilling

This is a method of cooking food either over, under or in front of a smokeless fire. It can also be done beneath the glowing reflection of a gas or electric grill.
This method requires constant attention or monitoring.

Foods that can be grilled include; Meat, Fish, Chicken parts, Plantain, sausage etc.

Advantages Of Grilling

• It is a quick method of cooking.
• Grilled foods are easily digested.
• It is a healthy method of cooking.

5. Roasting

This is a cooking done in dry heat over a glowing fire or in heated sand or in an oven. Foods that can be roasted include; Plantain, Yam, Potato, Fish.

Advantages Of Roasting

• It develops good flavor in food.
• It's a quick and easy method of cooking.

6. Steaming

This is a method of cooking through moist steam from boiling liquid. This method can be carried out above 100°C.

During the process, water does not touch the food being steamed. The steam's heat is enough to do the cooking.Food can be wrapped and placed aloft the water or using a bowl.

Foods that can be steamed include; Meat, Fish, Pudding, Egg, Custard etc.

Advantages Of Steaming

• Steamed foods are light and can be easily digested.
• Food nutrients are conserved.
• Saves time.
• Suitable for young children.

7. Stewing

This is a slow and long method of cooking with an appropriate quantity of liquid in a covered saucepan below the point of 90 - 80°C.

Foods under this method should be cut into pieces in order for nutrients to be absorbed.

Advantages Of Stewing

• It's easily digested.
• The flavors are retained.
• Saves time and makes food tender.

FOOD PREPARATION METHODS EXERCISE

• Try out all the methods of cooking in a kitchen.

Also Read: CCP - CULINARY TERMS

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Personal Hygiene Practice In Cosmetology

Personal hygiene can be defined as the science of health
, it's promotion and preservation.
It deals with the practices a person takes in order to promote a healthy life.
   
Personal hygiene practice in cosmetology entails all of a cosmetologist's effort to keep his workplace, him/herself or clients free from microbes and safe from disease.

Personal hygiene practices are employed as preventive measures to reduce the incidence and spread of disease in a cosmetologist's workplace.

In the manufacture of cosmetics and other related products, good hygiene is also a key part of quality assurance.

Motivation for personal hygiene practices include healing from personal illness, optimal health and sense of well being, social acceptance and preventing transmission of diseases.

Some practises that are generally considered proper hygiene include bathing regularly, washing of hands often, hair care, clean clothing, keeping nails short besides other practice.

The personal hygiene of a cosmetologist involves cleanliness of work place and materials. A cosmetologist ensures that him and his work tools are rid of pathogenic microbes to avoid infection of the clients.

Basic Rules For Personal Hygiene Practice In Cosmetology

Here are five basic personal hygiene rule for cosmetologists

1.Appearance
It is expected that a good cosmetologist should always be decent and modest in his outlook, this is one of the key factors that proves him good and an expert.

A well groomed hair is a must for every cosmetologist.

2.Bathing
A cosmetologist should always take a shower before moving down to workplace. 
This is advised to be done at least twice a day. Before and after the day's work.


3.Neat Nails
A cosmetologist's nail should be kept short and clean.
Long nails tend to harbor dirt and also may lead to an injury to a client or even the cosmetologist.

4.Sneeze and Cough
It's important to learn the proper way to sneeze and cough so as to avoid irritating clients.
It's best to use a tissue as it can be disposed immediately.

5.Hand Washing
This should be a regular routine.
Hand washing is done before and after meals, after each use of toilet, before and after attending to a client and anytime a cosmetologist handles any chemical product.

For best results, hand washing must be done with soap and running water.

Note that this is an ideal way to prevent germs spread.

Conclusion

Personal hygiene practice and careful implementation of basic safety rules can eventually bring you more clients and help you stay on top, even in a competitive work environment.

Exercises - Personal Hygiene Practice In Cosmetology

1.Why is personal hygiene practice important?

2.What is the best procedure for hand washing?

Also See - Professional Ethics In Cosmetology

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CCP - Safety Measures In Catering

Safety in catering refers to the precautional measures
applied in a catering establishment to totally avoid or in some cases reduce the occurrence of accidents and ensure that food and beverages served to clients are safe for consumption.

Accident is an unexpected circumstantial happening resulting into pains and discomfort.Accidents though can be avoided if necessary precautions are taken.

Safety Measures In Catering

• Observe personal safety measures while in the kitchen
• Clean up the floor immediately if there's any spillage.
• All utensils especially sharp ones should be kept in the right place.
• Keen observance of the gas cylinders to ensure there are no leaks.
• Cleaning equipments such as broom, dust pan must be kept in the right place.
• Broken glasses or ceramics must be disposed properly.
• Worn out loosed edge carpets should be changed to avoid fall.

Note that a huge percentage of accidents in the catering industry occurs in the kitchen.

Common Accidents In The Catering Industry

1.Electricity Induced Accident

This is caused as a result of carefree attitude with electric appliances such as cooker,water heater,microwave oven etc.

A careless use of electrical appliances could result in electric shock or damage of the appliances. These appliances must also be turned off and unplugged immediately after use.


2. Mechanical Equipment Induced Accident

This is a type of accident caused as a result of mishandling mechanical equipments such as a knife which results in a knife cut.

Caterers should learn the proper use of each tool and be careful not to get distracted..

3.Human Errors

Accidents can occur as a result of common mistakes made by a chef,cook or waiter.

4.Fall

This type of accident might be caused by a number of factors. such as spilled ingredient or shoes with a high heel.
At the event of a fall, severe injuries may result.

5. Fire Accident

This sometimes appears as the most devastating accident that can occur in a catering establishment.
This is the combustion of flammable items and can lead to injuries like burn, cuts and scars.
In extreme cases, it could result to fire outbreak in the catering building which can claim a lot of lives.

Fire Fighting Equipments and Uses

1.Fire Extinguisher
This is a cylindrical metal equipment which contains a substance that stops fire.

2.Red Bucket  & Sand
A bucket filled with dry sand. This sand can be used to put off the initial source of fire before other fire fighting equipments are provided.

3.Fire Alarm Detector
This device is installed on a wall and rings an alarm at the detection of smoke in a room.

Importance Of Fire Fighting Equipments

1. To protect lives.
2. To ensure security and serve as an insurance in times of fire accident.
3. To prevent avoidable fire.
4. To guarantee clients safety and security.
5. To assist fire service officials.

Safety Signs In Catering

The image below depicts common safety signs in the catering industry.

First aid equipments must be made readily available to care for victims of unavoidable accidents which may still occur in a catering firm.

We are done!

      

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Sterilization Of Cosmetology Tools And Equipments

Sterilization is a term referring to any process taken to remove or kill any of microbial life present on a surface, contained in a fluid or in a compound.


Sterilization in cosmetology can be reasonably said to be any process that removes or kills microbes present in materials, tools or equipments used by a cosmetologist.

This practice ensures that these microbial lives are not transferred from one client to another.

Microbes are pathogens responsible for many infectious diseases.

Methods Of Sterilization

Sterilization can be achieved by applying heat, chemical, radiation, high pressure and filtration or combinations.

Sterilization is done with the aim of removing or reducing the micro organisms or other pathogens present in the equipments used by a cosmetologist.

1. Heat Sterilization

This is achieved by applying heat to the work tools to remove microbial lives.

Heat sterilization methods include

• Steam sterilization
• Incineration
• Thermal treatment
• Boiling
• Tyndalization
• Dry heating
• Flaming.

2. Chemical Sterilization

This involves the use of chemicals to eliminate microbes present on the surface of a tool or equipment.

Examples of sterilization chemicals include Ethylene oxide, Nitrogen dioxide, Ozone, Bleach, Hydrogen peroxide, etc.

3. Radiation Sterilization

This involves the use of radiation such as Element beams, X-rays, Gamma rays or sub-atomic particles to eliminate microbes

4. Combinations

This involves the mixing of two or more elements or compounds to disseminate microbes from work tools.
This method of sterilization is mostly used in cases where the microbes.

Some distinct types of sterilization include ;

• Steam sterilization
• Dry heat sterilization
• Ethylene Sterilization
• Hydrogen Peroxide Sterilization
• Gamma rays Sterilization.

Note that these types of sterilization are categorized under a primary method of sterilization. For instance steam sterilization comes is a form of heat sterilization.

Materials And Tools For Sterilization

• Auto claws
• Hot air oven
• Bunsen burner
• Ethanol
• Incubator
• Dry heat sterilization
• Ethylene oxide.

Processes Of Sterilization

1.Decontamination

This is the physical or chemical process that renders an inanimate object that may be contaminated with microbial life safe for further handling.

This could include wiping of surfaces or washing with alcohol.

2.Assembly and Packaging

After the instruments have been cleaned and inspected, they are typically assembled into sets of trays according to recipe cards that detail instructions for assembling each set of tray.

Instrument and other items that are prepared for sterilization must be packaged so that their sterility can be maintained until the point of use.

3.Sterilization and Storage Process

As noted earlier, sterilization involves the removal of microbial life present on a surface.

Hence, reliable sterilization depends on the contact of the sterilization agent with surfaces of the item to be sterilized to ensure the instruments and supplies are sterile when used,

Monitoring the sterilization process is essential for accurate sterilization.

After sterilization, the materials or items are stored properly to avoid re-infection or exposure to new microbes.

Exercise On Sterilization Of Cosmetology Tools And Equipments

• Explain Sterilization of cosmetology tools.
• List five sterilization materials and tools.

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CCP - Culinary Terms

Culinary terms refers to the frequently used words or phrases in the catering and hospitality world.


These terms are relatively unknown to strangers or visitors to the industry but are frequently used by workers in the industry.

27 Culinary Terms

1.Ablanc
A French word usually used to describe cream sauces or meat that are prepared without browing them.

2.Acetic Acid
This is formed when air borne bacterial materials comes in contact with fermented bodies or product, e.g beer and wine. This makes vinegar sour to taste.

3.Acidulate
This is to make a food or beverage slightly acidic by adding vinegar or lemon bolt.

4.Aerate
This term has the same meaning as sift. Dry ingredients are passed through a sifter or fine mesh strainer to break up clumped pieces .
It also incorporates air into ingredients and make them lighter.

5.Affricanders
A French word for a stylish and appetizing presentation of food.

6.Affroiler
A French word for enticing guests to the table with hors d' oeuvres or small samplings.

7.Ageing
The change that takes place when freshly slaughtered meat is allowed to rest and reach the state at which it is suitable for consumption.

Dry ageing is to store in temperature controlled environment, in order to develop flavour and texture.

8.Ala
A French term for time or manner.

9.Ala Carte
A French term referring to items poured individually.


10.Al Dente
An Italian word literally referring to the tooth. Used in describing the degree of how done a pasta and other foods are.

11.Alfrono
An Italian word used to describe baked or roasted food.

12.Alkali
Baking soda used in cooking. Alkalis neutralise acid.

13.Amuse Bouche
This refers to the small sampling of food served before a meal to arouse the appetite and stimulate the palate.

14.Anti-pasto
An Italian word for hot or cold appetizers.

15.Apperlit
A French term for a light alcoholic beverages served before a meal, usually Sherry or champagne to stimulate the appetite

16.Aponit
A French word used to describe food cooked just to the point of perfect doneness.

17.Appelation
The designated growing areas of wineries governed by local or federal rules and regulations.
         
The rules may vary from country to country but the principle of producing quality wine remains the same.

18.Aromatic
This refers to herbs, spice or plant that gives food and drink a distinct flavoured aroma.

19.Assation
A French term for cooking foods in their natural juice without adding extra liquids.

20. A.Q
This means "An Quoted" , listed in menus denoting items that are generally seasonal or whose market price tend to fluctuate.

21. Au Bleu

A French term meant for the method of preparing fish, the instant after it has been killed.
The fish is plunged into boiling court bouillon which turns the skin to a metallic blue colour.

22. Au Jus
A French term used for meats served in their natural juice.

23.Au Gratin
A French term for a dish topped with a layer of either cheese or bread crumbs mixed with butter, it is then boiled or baked.

24.Au Poivre
A French term meaning "with pepper" typically describing meat either prepared by watering in coarse ground pepper corn before cooking or accompanied by pepper corn sauce.


25.Back House
A phrase in hospitality industry referring to the kitchen dish washing and preparation areas as well as its employees.

26. Bain-mane
A kitchen utensil used to keep prepared food at a constant temperature.

27.Bake Blind
A baking technique which sees a pie or tart shell cooked prior to filling it, this is done to keep the shell bottom from soaking through and producing a sorgy crust.

Exercise On Culinary Terms

• Visit a catering firm and make a list of 10 culinary terms not listed above

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First Aid In Cosmetology

First aid is the provision of initial care to an illness or injury until proper medical treatment can be rendered.


It is a general series of simple and in some cases, life saving techniques that an individual can be trained to perform with few basic equipments.

First aid in cosmetology refers to what must be done to ensure that any injuries which occur in the office of a cosmetologist is properly managed.

Aims Of First Aid

• To preserve life
• To prevent further harm/injuries.
• To promote quick recovery

Contents Of An Equipped First Aid Box

Bandages
This is used to secure dressings made to the wound.

Soap
Used in cleaning wounds and washing out foreign bodies.

Antiseptic wipes or sprays
This is used for reducing the risk of infection in abrasions or other wounds.

Scissors
This is used in cutting materials for dressing or flesh itself.

Alcohol Pads
This is used for sanitizing equipments or broken skin.

Thermometer
This is used in measuring the body temperature of the affected individual.

Cotton wool
This is used In applying medications and cleanqing of wounds.



Aspirin
Primarily used for pains and also serves as an anti-platelet.

Pain killers
This is used to reduce pains and some include paracetamol, panadol.

Iodine.

Hydrogen peroxide

Basic First Aid Treatment Procedures For Cosmetologists

Treatment for Burns

Burns could result when the cosmetologist or their clients mishandles a hot equipment such as the blow dryer.
The seriousness of the burn depends on the amount of burnt surface area, body part burnt and age of the victim.

Applying First Aid Treatment To Burns

• Use a wet soft cloth to cool the area.
• Continue with cooling the affected area to relieve the burning sensation.
• Remove any tightening material, most importantly those around the burnt area.
• Once the burning sensation is relieved, clean up the burnt area with cotton wool soaked with aspirin.
• Then continue with dressing up the burnt area.

Treatment For Cuts

A cut is an injury involving opening in the skin and is usually caused by sharp objects such as scissors or blade. While this is usually unintentional, loss of blood results at the event of a cut.

Applying First Aid Treatment To Cuts

• Clean up wound with clean water.
• Remove dirts in the wound using cotton soaked in aspirin or hydrogen peroxide.
• Apply an anti-biotic ointment, e.g iodine.
• Dress and bandage the wound.
• If bleeding persists, then apply gentle pressure till bleeding seizes.

It is also recommended that a cosmetologist have access to hospital emergency units at all times. This can be really helpful at the incident of a serious mishap.

Conclusion

A good cosmetologist should be able to administer basic first aid procedures promptly. Hence, we advice you learn these procedures as soon as you can. It could save a life someday!

Exercises On First Aid In Cosmetology

1.List five other items found in a first aid box

2.Try to administer first aid treatment at the next sight of a minor accident.

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CCP - Hospitality Industry

Hospitality can be defined as the generous and cordial reception of guests.


It can be defined also as the reception and entertainment of guests, visiotors or strangers with liberty or goodwill.


Hospitality Management

This is the planning, organising, directing, and controling of human affairs, material resource within the lodging restaurants, institutional and recreational managements and Conventional planning industries.
     
OBJECTIVES OF HOSPITALITY MANAGEMENT

• To help guests feel welcomed and relaxed.
• To provide adequate products and services for the guest.
• Provides services in view of profit making.
• To provide comfort, suitable accommodation and safe catering services in a pleasing and satisfying manner to the guests.

Hospitality Industry

This industry is the basic unit of hospitality management and appears to be one of the rapidly growing sectors of the economy, it is productive enough that it creates job opportunities in different areas of interest.

This industry came to life when the missionaries were engaged in the trans-sahara desert trade.

Their missionary work compelled them to to build rest houses and provide catering services after their evangelical work of the day.

FUNCTIONS OF THE INDUSTRY

1. The industry makes the service to people both far and near possible.
2. It provides job opportunities and entertains guests.
3. Provides relaxation to the guests and transports edibles to people.
4. It also makes provision for car hire services, telephone services and other electronic mail services

       

Notable Segments Of Hospitality Industry

The hospitality is arguably divided into three segments which are 

1.Food And Beverage Industry 

This segment is known as the food service industry, it consists of activities which prepares or provides its patronizers with food.

Their main objective is to provide and serve their customers food and beverages.

This industry has proven expertise on the various ways of processing, preparing and serving food and beverages.

They process raw food material, package it and distributes to desired targets. 

Examples of firms under this industry are Nigerian Bottling Company, Nestle foods, Nigerian Breweries Limited.

Importance Of Food And Beverage Industry

• Most foods are canned, bottled or packaged under this industry. This is to preserve to them for future purposes.
• Provides adequate knowledge in food and beverages which educates masses on the nutritional benefits of foods.

2.Lodging Industry

Lodging is also known as accommodation. It's a place one can sleep over for one or more nights.

A lodging industry is a business which provides a suitable place for people to sleep the night over. Places such as; Fancy hotels, Youth hostels, Campgrounds, Motels.
 
The hotels and motels are hospitality environment built either by an individual or or group of persons or by the state or the federal government, having the aim of receiving guests in a friendly manner.

They at times also sell food and beverages to any guest who complys with the necessary documentation and institution of the hotel and pays for the service itself.

Lodging also consists of public areas such as conference rooms which are being rented for events.

Examples of firms under this industry are; Premier Hotel Ibadan, Nellon Nolga Hilton Hotel Abuja.

3.Recreation

This is the activity which people do for relaxation, rest and enjoyment. It's sole aim is refreshing people's mind and body.
     
This segment of hospitality Industry creates avenue for lots of revenue, e.gs are; Apapa Amusement park Port-Hacourt, Onne seaport Port-Hacourt.

Relationship Between The Hospitality Industry And The Catering Trade

Hospitality industry and catering services works hand in glove, they are interwoven. The hospitality industry cannot record a total success without catering trade.

Catering trade covers the feeding and provision of catering services while hospitality industry provides a total package of service to guest which includes cordial reception and serving of food and beverages to guest.

The hospitality industry can be reasonably said to be under the catering trade.......

Exercise

1.Mention any other segment of Hospitality Industry
2.Outline two functions of the following segments :

• Lodging industry
• Recreation industry

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