OBEROI HOTELS AND RESORTS

T-ASK
TRAINING in ATTITUDES, SKILLS and KNOWLEDGE
STANDARD LESSON PLAN

KITCHEN OPERATIONS
KOP BP 40
PREPARE DECO PASTE
IMPORTANT
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. CDTs are requested to send brand-specific amendments to OCLD for publication throughout
that brand.

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

VERSION: 1 JUNE, 2006

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 PREPARATION, RESOURCES AND ENVIRONMENTAL PLANNING WORKSHEET (PREP-sheet)

TASK TITLE Prepare deco paste

TRAINING AIM Know to prepare deco paste

TRAINING OBJECTIVES Trainee will be able to prepare deco paste using the standard recipe and use it to prepare a
variety of elaborate designs with deco sponge for desserts
Trainee should know how to whisk egg whites
PRE-REQUISITES

SPECIAL NOTES

ENVIRONMENT FACTORS

EQUIPMENT MATERIALS AUDIO-VISUAL AIDS

2 palette knives 120 grams flour
2 mixing bowls 160 grams butter
2 baking trays 160 grams icing sugar
2 silpat sheets 4 nos. egg whites
1 refrigerator 2 piping bags of butter paper

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LESSON PLAN PREPARE DECO PASTE 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 Draw the trainee’s attention to a dessert finished with
deco sponge
Objective
By the end of today’s session you will be able to prepare deco paste which is
the first step towards preparing a good deco sponge.

Need
You may have seen many desserts in a pastry shop lined with deco sponge.
Based on a person’s creativity deco sponge can be made in with a variety of
colours and designs, giving a very attractive appearance to the final dessert

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TASK ANALYSIS PREPARE DECO PASTE
WORKSHEET NAME OF THE TASK
WHAT IS HOW IS B - BREAKDOWN WHY IS THE STEP WHEN DO YOU
THE STEP? THE STEP DONE? DONE THAT WAY? KNOW THE STEP
IS CORRECT?
By using a weighing TRAINER  To ensure See that all
scale DEMONSTRATES smooth work flow ingredients have
1 Collect  To ensure the been weighed and
ingredients Why should the final product is of kept in one place
ingredients be weighed the desired
and collected in one texture
place?
2 Cream butter By
and icing sugar Using a palette knife Why should this be See that the
pressing the palette knife done? To be able to cream mixture being
against butter placed on TRAINEE PRACTICES the butter and sugar formed is smooth
a marble table and STAGE 1 and creamy
incorporating sugar in STEPS 1-2
butter
TRAINER
3 Mix in the flour By DEMONSTRATES To be able to See that the sieved
Taking the creamed incorporate the flour flour is added
butter in a bowl in the butter while slowly to the
adding in the flour Why should the flour be retaining aeration mixture
gradually added slowly?

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 WHAT IS HOW IS B - BREAKDOWN WHY IS THE STEP WHEN DO YOU
THE STEP? THE STEP DONE? DONE THAT WAY? KNOW THE STEP
IS CORRECT?

4 Fold in eggs By adding in the eggs What care should be To see that a See that eggs are
taken while adding homogeneous mix is added
eggs? formed with the
eggs

5 Colour the By
mixture  Dividing mixture in Why should colours be To enable the See that a colour
separate bowls added to the deco sponge to have an scheme suiting the
 Adding food colours paste? attractive dessert has been
according to design TRAINEE PRACTICES appearance decided
STAGE 2
STEPS 3-5
6 Use deco paste By TRAINER
 Using a piping bag to DEMONSTRATES To make it easier to See that a silpat
draw lines or other remove the sponge sheet is used for
designs Why should the deco on baking the deco paste
 Using fingers to paste be spread only on
smudge the deco a silpat sheet?
paste on the silpat
sheet
 Using ready stencils
and spreading mix
with a palette knife

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 WHAT IS HOW IS B - BREAKDOWN WHY IS THE STEP WHEN DO YOU
THE STEP? THE STEP DONE? DONE THAT WAY? KNOW THE STEP
IS CORRECT?
7 Chill paste By Why should the deco To make it easier to See that the tray is
Placing the sil pat sheet paste be chilled? spread the deco placed for chilling in
with the paste inside the TRAINEE PRACTICES sponge mixture over the deep or walk in
deep STAGE 3 the paste
STEPS 6-7

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LESSON PLAN PREPARE DECO PASTE C - CHECK
Any questions? Ask if the trainee has any questions
Verbal check Have the trainee recite the steps and stages verbally
Investigate
What are the various designs that can be made with deco paste?
Why should the deco paste be chilled?

Practical check Have the trainee perform the entire task unaided and in silence.
Observe the standards, but only interrupt if there are errors.
Ensure only good habits are being practised.
Coach if necessary.
Praise Congratulate and recognise his success
Link forward Ask questions to direct trainee’s attention to either: GIVE HANDOUT
o The task to be covered in the next session AND/OR
o A task later in the checklist for which this 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.

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