OBEROI HOTELS AND RESORTS

SYSTEMATIC TRAINING AND EDUCATION PROGRAMME

STANDARD LESSON PLAN

F&B PRODUCTION OPERATIONS

KOP CK 3.2
REMOVE STALKS AND PICKING SPRIGS: BASIL

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 Remove stalks and picking sprigs: Basil

TRAINING AIM Know how to remove stalks and pick sprigs from basil

TRAINING OBJECTIVES Pick sprigs and stalks from basil as per hotel standards

SPECIAL NOTES The trainee should know

 The various types of herbs used in the kitchen and basics on their handling.

ENVIRONMENT FACTORS Trainer and trainee to stand side-by-side with separate workstations for both to work
(check left or right handed)

MATERIALS AUDIO VISUAL AIDS

EQUIPMENT

2 Table top bins Basil HO: Fruit as vegetables

2 Containers
LESSON PLAN REMOVE STALKS AND PICKING SPRIGS: BASIL 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:
What can sprigs be used for?

Objective By the end of today’s session you will be able remove stalks and pick
sprigs of basil using the steps demonstrated.

Need To be able to pick sprigs and remove stalks from basil and other herbs so
that they can be used for a la minute garnishes.
TASK ANALYSIS NAME OF THE TASK REMOVE STALKS AND PICKING
WORKSHEET SPRIGS: BASIL
WHAT IS THE HOW IS THE B– WHY IS THE STEP WHEN DO YOU
STEP? STEP DONE? DONE THAT WAY? KNOW THE
BREAKDOWN STEP IS
CORRECT?
TRAINER
1. Select the bunch By checking: DEMONSTRATES  To check the  See that
of basil  Bright green freshness and specifications
colour How do we check for quality of sprigs. are followed
 Fresh good basil?  See freshness
 Clean, no
black
patches

TRAINER
2. Pick the sprigs By plucking smaller DEMONSTRATES  To obtain smaller  See that the
sprigs from the sprigs that can leaves are
main stem with be used for fresh and free
fore finger and TRAINEE PRACTICES garnishing of blemishes
thumb

TRAINER
3. Remove the By breaking away DEMONSTRATES  To enhance the  See neat sprig
extra stalk. the stalk from the appearance of of basil.
basil sprigs Why do we remove basil
the stalks?

WHAT IS THE HOW IS THE B– WHY IS THE STEP WHEN DO YOU

STEP? STEP DONE? DONE THAT WAY? KNOW THE
 BREAKDOWN STEP IS
CORRECT?
TRAINER
4. Store the sprigs By placing the DEMONSTRATES  To be able to use  See that basil
sprigs on a damp when required sprigs are
clean duster  To store for stored properly
placed at the base TRAINEE longer
of the container PRACTICES
STEPS 1-4
LESSON PLAN REMOVE STALKS AND PICKING SPRIGS: BASIL 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):
Why do we select and pick good basil sprig?
How do you store basil in containers?

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.