The Bistro Culinary Training

Transcription

1 The Bistro Culinary Training Facilitator Guide How to Use the Facilitator s Guide This Facilitator s Guide is designed to aid you in guiding learners through The Bistro Culinary Training effectively and efficiently. The video lesson components and practical assessment components have been grouped into sessions Lesson Sessions and Practical Assessment Sessions making it easy to work through the content and to keep the relevant sections together. 1. Lesson Sessions a) Each session specifies desired outcomes. The desired outcomes are what the learner should understand or be able to do after they have completed the session. If the desired outcomes have not been achieved, the learner should repeat the lessons in the session until they are comfortable with the content. b) This part of the session consists of the video lessons that form part of the subject. The lessons to be watched are outlined in a table format including the subject name, lesson title and duration of the video lesson. Copyright Lobster International S.A All rights reserved. 1

2 c) Total time: The total time is a guideline of how long the session should take. Some lessons may take more or less time than specified and will also depend on group size. d) Assessments: Once the learners have watched all the lessons in a subject, they are ready to be assessed on that subject on their lobsterink.com profile. Entire subjects are sometimes covered within one session and some longer subjects are stretched over more than one session. Once all the content from a subject has been covered, the corresponding assessment is indicated under the session description. e) Attendance register The last page of this document is an attendance register, which will help you keep track of the learners attendance through the course. 2. Practical Assessment Sessions At the end of each level, there is a practical assessment session. These sessions outline the practical assessments that must be completed by each learner, individually, before they can progress to the next level. Learners are encouraged to download and practise these practical assessments in advance. These practical assessments can be downloaded from your profile on lobsterink.com. Copyright Lobster International S.A All rights reserved. 2

3 The Bistro Culinary Training TOTAL VIDEO LESSON TIME FOR THE BISTRO CULINARY TRAINING 02:51:39 Session 1 The learner can describe the Courtyard brand and the importance of delivering a memorable Bistro experience. The learner can recount the various elements that contribute towards creating the Bistro experience. The learner is able to complete the evening and morning station set-ups. 1. Introduction 1.1. Introducing The Bistro Culinary Training 02: The Bistro Experience 04: Morning Station Set-Up 05: Evening Station Set-Up 06:05 TOTAL LESSON TIME: 00:18:19 Total time: 25 minutes Assessment: Learners are now ready to write the assessment 1. Introduction on their learner profiles. Print out the practical assessment for subject 1. Introduction and hand it out to the learners in preparation. Copyright Lobster International S.A All rights reserved. 3

4 Session 2 The learner can demonstrate the appropriate procedures when preparing and serving hot and cold cereals. The learner is able to prepare the Granola Yogurt Parfait and all fruit cups. The learner is able to prepare the smoothie base before service and can prepare the Strawberry and Banana Smoothie for service. 2. Fast and Fresh 2.1 Hot and Cold Cereals 02: Granola Yogurt Parfait and Ripe Strawberries or Fresh Cut Fruit 04: Strawberry and Banana Smoothie 02:25 TOTAL LESSON TIME: 00:09:21 Total time: 15 minutes Assessment: Learners are now ready to write assessment 2. Fast and Fresh on their learner profiles. Copyright Lobster International S.A All rights reserved. 4

5 Session 3 The learner can confidently prepare the Morning Scramble and Daybreak Fried Eggs. The learner is able to prepare Thick Cut French Toast. The learner is able to make the Egg White Frittata. 3. Pan and Griddle 3.1 Morning Scramble or Daybreak Fried Eggs 04: Thick Cut French Toast 02: Egg White Frittata 05:00 TOTAL LESSON TIME: 00:12:18 Total time: 15 minutes Assessment: Learners are now ready to write assessment 3. Pan and Griddle on their learner profiles. Print out the practical assessment for subject 3. Pan and Griddle and hand it out to the learners in preparation. Copyright Lobster International S.A All rights reserved. 5

6 Session 4 The learner can demonstrate the steps to making the Sunrise Starter. The learner can make the Healthy Start sandwich. The learner is able to prepare the Ham, Egg and Cheddar Croissant Sandwich. 4. Sandwiches 4.1 Sunrise Starter 04: Healthy Start 03: Ham, Egg and Cheddar Croissant Sandwich 03:37 TOTAL LESSON TIME: 00:10:59 Total time: 15 minutes Assessment: Learners are now ready to write assessment 4. Sandwiches on their learner profiles. Copyright Lobster International S.A All rights reserved. 6

7 Session 5 The learner is able to prepare the Classic Buffalo, BBQ and Thai Sweet Chili Wings. The learner can confidently prepare the Tomato Mozzarella, BBQ Chicken and Spicy Chicken and Spinach Flatbread. The learner can identify which beverages pair well with the dishes covered. 5. Starters and Shares 5.1 Half Dozen Wings 05: Tomato Mozzarella Flatbread 04: BBQ Chicken Flatbread 04: Spicy Chicken and Spinach Flatbread 05:35 TOTAL LESSON TIME: 00:19:58 Total time: 25 minutes Copyright Lobster International S.A All rights reserved. 7

8 Session 6 The learner can prepare the Grilled Chicken Quesadilla. The learner can confidently prepare and serve Shrimp Potstickers. The learner is able to prepare hummus. 5. Starters and Shares 5.5 Grilled Chicken Quesadilla 04: Shrimp Potstickers 02: Hummus 03:34 TOTAL LESSON TIME: 00:11:09 Total time: 15 minutes Assessment: Learners are now ready to write assessment 5. Starters and Shares on their learner profiles. Copyright Lobster International S.A All rights reserved. 8

9 Session 7 The learner knows how to prepare the Black Pepper Flatbread Crackers. The learner is able to make the Citrus Spinach Salad. The learner is able to prepare the Perfect Caesar Salad. 6. Soups and Salads 6.1 Soups 08: Citrus Spinach Salad 04: Perfect Caesar Salad 03:41 TOTAL LESSON TIME: 00:15:56 Total time: 20 minutes Copyright Lobster International S.A All rights reserved. 9

10 Session 8 The learner knows how to make the Asian Chicken Salad. The learner can confidently prepare the Southwestern Cobb Salad. The learner can identify which beverages pair well with these dishes. 6. Soups and Salads 6.4 Asian Chicken Salad 04: Southwestern Cobb Salad 04:13 TOTAL LESSON TIME: 00:08:17 Total time: 15 minutes Assessment: Learners are now ready to write assessment 6. Soups and Salads on their learner profiles. Copyright Lobster International S.A All rights reserved. 10

11 Session 9 The learner can make the Turkey BLT. The learner can make the Albacore Tuna Salad Croissant. The learner can confidently and correctly prepare the Cheddar French Dip. 7. Something More 7.1 Turkey BLT 05: Albacore Tuna Salad Croissant 04: Cheddar French Dip 04:05 TOTAL LESSON TIME: 00:13:55 Total time: 20 minutes Copyright Lobster International S.A All rights reserved. 11

12 Session 10 The learner can correctly prepare the Chicken Ciabatta. The learner is able to make the Turkey Reuben on Marble Rye. The learner knows how to make both the Cheese and Pepperoni Pizzas. 7. Something More 7.4 Chicken Ciabatta 04: Turkey Reuben on Marble Rye 05: Cheese or Classic Pepperoni Pizza 03:03 TOTAL LESSON TIME: 00:12:48 Total time: 20 minutes Copyright Lobster International S.A All rights reserved. 12

13 Session 11 The learner is able to confidently prepare the Roast Beef, Havarti and Horseradish. The learner is able to make the Bistro burger using both a raw patty, and a pre-cooked patty. The learner is able to prepare the Herb Roasted Chicken. The learner can prepare both a half rack, and a full rack of Tender BBQ Ribs. 7. Something More 7.7 Roast Beef, Havarti and Horseradish 03: Bistro Burger 06: Herb Roasted Chicken 04: Tender BBQ Ribs 04:54 TOTAL LESSON TIME: 00:18:58 Total time: 25 minutes Assessment: Learners are now ready to write assessment 7. Something More on their learner profiles. Print out the practical assessment for subject 7. Something More and hand it out to the learners in preparation. Copyright Lobster International S.A All rights reserved. 13

14 Session 12 The learner can prepare and serve the Chocolate Chip Cookie Sundae, the Caramel Nut Brownie, the Green Apple Tart, the Apple Cranberry Cobbler, and the Molten Chocolate Cake. The learner knows how to prepare and serve the Iced Lemon Pound Cake, the New York cheesecake and the Key Lime Pie. 8. Something Sweet 8.1 Warm Desserts 05: Cold Desserts 03:22 TOTAL LESSON TIME: 00:09:06 Total time: 15 minutes Assessment: Learners are now ready to write assessment 8. Something Sweet on their learner profiles. Copyright Lobster International S.A All rights reserved. 14

15 Session 13 The learner is able to correctly prepare the Seasonal Breakfast. The learner can make the Seasonal Salad. The learner can identify and implement the important points covered in this course. 9. Seasonal Winter Items 9.1 Seasonal Breakfast Peanut Butter, Banana, Bacon and Honey Oats 9.2 Seasonal Salad Kale, Quinoa and Butternut Squash Salad 10. Conclusion 10.1 Concluding The Bistro Culinary Training 02:57 05:46 01:52 TOTAL LESSON TIME: 00:10:35 Total time: 15 minutes Assessment: Learners are now ready to write assessments 9. Seasonal Winter Items and 10. Conclusion on their learner profiles. Copyright Lobster International S.A All rights reserved. 15

16 THE BISTRO CULINARY TRAINING Practical Assessments Practical Assessments to be conducted: Practical 1 Introduction Practical 2 Pan and Griddle Practical 3 Something More All practical assessments can be downloaded from the lobsterink.com learner and manager profiles, and contain all the instructions necessary to conduct the assessments. TOTAL VIDEO LESSON TIME FOR THE BISTRO CULINARY TRAINING 02:51:39 Copyright Lobster International S.A All rights reserved. 16

17 Lesson Attendance Register Date Lesson Name Surname Time from Time to Sign Copyright Lobster International S.A All rights reserved. 17

18 Copyright Lobster International S.A All rights reserved. 18