Appendix C: Coaching Session Plan Template – SITXMGT001

Coaching Session Plan

Trainee: Cook

Coach: Grill Chef

Location: Training Room Date: 15 June 2022

Topic: How to cook lamb

Coaching needs of trainee:

How to cook lamb in different ways?
How to present lamb dishes?
How to make sure to be on scheudule?

Description of task(s) to be coached and coaching process:

The task is about the ways to cook different types of lamb (Including roasted lamb, lamb
stew and braised lamb with vegetables) and how to present them will different dishing
styles and to make sure all the dishes are served on time
The coaching process used is presentation of all the methods.

Knowledge requirements (including WHS) of tasks:

Must know:

What to look for when buying lamb? Slow methods of cooking lamb quick methods of
cooking lamb what goes with the lamb.
Wear gloves all the times during handling and cooking of lamb ways to reduce the risk of
contamination.

Session structure and timing:

Presentation for 45 minutes . Hygiene guidelines for 15 Minutes.

Resource/ equipment requirements:

Culinary books cooking videos

Hand hyiene guidelines

Follow up actions:

A pratical activity will be given that will indlude all the aspects of buying, washing, cooking
and serving lamb along with the assessment of hand hygiene practices.

Date of follow up: 25 June 2022

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