OBEROI HOTELS AND RESORTS

SYSTEMATIC TRAINING AND EDUCATION PROGRAMME

STANDARD LESSON PLAN

F&B PRODUCTION OPERATIONS

KOP CK 1.3
PREPARE WITH KNIFE: LETTUCE

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 Prepare with a knife: lettuce

TRAINING AIM Know how to prepare lettuce with a knife

TRAINING OBJECTIVES Use a knife for preparing lettuce for making any dish

SPECIAL NOTES
The trainee should be able to identify various types of lettuces used in the hotel

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

EQUIPMENT MATERIALS AUDIO VISUAL AIDS

2 Chopping board Lettuce None

2 Paring knife Ice water
2 Chef’s knife
2 trays
4 dusters

LESSON PLAN PREPARING WITH A KNIFE: LETTUCE A - ATTENTION

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

Link back Ask if the trainee has any questions or problems with the last session,
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:
Name some varieties of lettuce that you know of?

Objective By the end of today’s session you will be able to prepare lettuce using the
standard procedure and as specified in a particular recipe

Need To be able to prepare lettuce as specified in a particular recipe

TASK ANALYSIS NAME OF THE TASK PREPARE WITH A KNIFE: LETTUCE

WORKSHEET
WHAT IS THE STEP? HOW IS THE STEP B– WHY IS THE STEP WHEN DO YOU KNOW
DONE? DONE THAT WAY? THE STEP IS
BREAKDOWN CORRECT?
 TRAINER  To ensure
1. Select lettuce. By checking DEMONSTRATES quality of the
 Freshness final product  See that leaves are
 Colour What will we check  To ensure crisp, undamaged
 Texture of leaves for? standard
specifications
are followed

TRAINER
2. Remove the  By holding the DEMONSTRATES  To remove the  See core/stem is
core head, cut inedible core removed
around the core Why is the core
and pulling cut?  To loosen the
away with hand leave

3.Wash and By Why should we  To remove all dirt  See leaves are free
separate leaves  Holding the hold the leaves  To refresh the of damage, clean
leaves under under cold water? leaves and fresh
cold running  To sort the leaves
water TRAINEE
 Checking for PRACTICES STEPS
worms, bruises 1-3
4. Refresh the By placing in an ice Why should the  To ensure that  See that leaves are
leaves bath for half an leaves be placed in ice leaves remain placed in ice cold
hour cold water? crisp water
 To store for
longer
 To ensure quality
of the final
product
5.Store the leaves By Why should a  To ensure that  See that leaves
 Straining damp duster be leaves don’t wilt are stored
excess used? properly
moisture
 Place in a Why should the  To ensure that
tray with a excess moisture be leaves do not
damp clean removed? get spoilt
duster
LESSON PLAN PREPARE WITH A KNIFE: LETTUCE C - CHECK
ANY QUESTIONS? Ask if trainee has any questions

VERBAL CHECK Have the trainee recite the steps verbally

Questions on any detail not mentioned during the Verbal Check (eg):
INVESTIGATE Why should the leaves be washed under running water?
Why should we use ice water?
How should lettuce be stored?

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.