OBEROI HOTELS AND RESORTS

SYSTEMATIC TRAINING AND EDUCATION PROGRAMME

STANDARD LESSON PLAN

F&B PRODUCTION OPERATIONS

KOP CK 2.5
CUT VEGETABLES: RADISH BATONS

Certified Departmental Trainers are requested to return this document to OCLD if any amendments are made to the Lesson
Plan or PREP-sheet, either to improve its delivery or to reflect a particular unit-based operating procedure that may differ from
the overall standard.

Any such amendment will be evaluated and, if appropriate, incorporated into the original at OCLD. A revised version will then
be sent to each hotel so that it can update its library of lesson plans.

In some cases a second version of the lesson plan may be required in cases where major differences in approach occur
because of the application of a task in a particular brand.

Your co-operation is requested to ensure true standardisation of quality training across the company.

VERSION: 14 JUNE 2004

 PREPARATION, RESOURCES AND ENVIRONMENTAL PLANNING WORKSHEET

TASK TITLE Cut vegetables: radish batons

TRAINING AIM Know how to cut radish into batons as per the hotel standards

TRAINING OBJECTIVES Cut radish into batons as per the steps demonstrated and follow the same procedure to
cut batons with other vegetables.

SPECIAL NOTES Trainee should have completed training

 Identification of vegetables
 Working with knife
 Setting up the area
 Standard purchase specifications

ENVIRONMENT FACTORS Trainer and trainee to stand side-by-side (check left or right handed)

EQUIPMENT MATERIALS AUDIO VISUAL AIDS

2 chopping board Peeled radish None

2 knife
2 containers
2 duster
2 waste bins
LESSON PLAN CUT VEGETABLES: RADISH BATONS A - ATTENTION

Ice breaker Questions about what has been happening to the trainee since last time.
Check comfort level with the pace of learning.

Ask if the trainee has any questions or problems with the last session,
Link back even if that task is not a pre-requisite for the task in this session.

Test the trainee’s recall of the attitudes, skills and knowledge required for
any task that is an important pre-requisite for this particular task.

Attention
By asking the questions:
Do you know how to cut batons of vegetables?
Show the trainee a sample of vegetable batons.

Objective By the end of today’s session you will be able to cut batons of radish and
other similar vegetables as per standards specified.

Need To be able to cut radish and other vegetables into batons to use it as
required in any recipe.
 TASK NAME OF THE TASK CUT VEGETABLES: RADISH BATONS
ANALYSIS
WORKSHEET
WHAT IS THE HOW IS THE STEP B– WHY IS THE WHEN DO YOU
STEP? DONE? STEP DONE KNOW THE STEP IS
BREAKDOWN THAT WAY? CORRECT?

TRAINER
1. Take a peeled By checking DEMONSTRATES
radish.  Quality  To follow  See that
 Standard purchase What will we check standard specifications are
specifications for? purchase followed
specifications  See freshness
 To ensure  See vegetable is
quality of the properly peeled
final product

By TRAINER
2. Cut in to  Placing radish on DEMONSTRATES  To get batons  See even size.
batons chopping board. of uniform size,
 Cutting the 1*1*6 cm
radish across the
length at 6 cm
intervals
 Trim the sides to
form a rectangular
block.
 Slicing the block at
1 cm thickness.
 Cut each slice
further into 1 cm
thick strips.
 TRAINER
3. Store By placing the batons DEMONSTRATES  To keep for  See that radish is
in the tray later use. properly stored kept
TRAINEE in the walk-in.
PRACTICES
STEPS 1-3
(STAGE 1)
LESSON PLAN CUT VEGETABLES: RADISH BATONS C - CHECK
ANY QUESTIONS? Ask if trainee has any questions

VERBAL CHECK Have the trainee recite the steps verbally

INVESTIGATE Questions on any detail not mentioned during the Verbal Check (eg):
What is the size of a baton?

PRACTICAL CHECK Have the trainee perform the entire task without help and in silence.
Ensure only good habits are being practised. Coach if necessary.

PRAISE Recognise and appreciate his or her success.

Ask questions to direct trainee’s attention to either:

LINK FORWARD
 The task to be covered in the next session AND/OR
 A task later in the checklist for which today’s task is a pre-requisite

Reconfirm the venue, day and time of the next session.

Encourage and ensure practice on-the-job to develop skills.