Petersfield Vocational Training Centre

Petersfield P.O.
Westmoreland
STUDY TOPICS GUIDE

Program: Commercial Food Preparation (Sous Chef) Level 4

Date: July 6, 2021
Facilitator: Mauvalee Barnett

Units:
BSBFLM0024A Show leadership in the workplace
THHCFP0734A Promote and participate in team work
BSBFLM0044A Manage work teams

Cluster 4: Leadership

a. Types of leadership styles

b. Characteristics of an effective team
c. functions of a Sous Chef in kitchen operations
d. upholding an organization’s image
e. Jamaican legislation for the Kitchen
f. strategies to ensure the team achieve the organization’s goals
g. Bruce Tuckerman’s Team Development Model

Practical Task
Task: Conduct research and plan and implement an Orientation Session for a group of Tour
Guides newly employed to your hotel. The following areas should be covered:
 Impact of Covid 19 on the Hospitality Industry
 Three (3) ways in which Jamaica’s hospitality industry have responded.
 Information on THREE (3) trending attractions in Jamaica.

You may use any available resource to conduct research.
 Present your source(s) to your assessor.
 Describe the research technique you used to gather information.
Cluster 5: Menu Planning & Buffet
 THHCFP0673A: Perform Menu Planning
 THHCFP0683A: Plan and Setup Buffet Service
 THHPAT0633A: Plan, Prepare and Display Sweet Buffet Show Pieces

Topics:
1. recipe conversions
2. Calculate the selling price and menu price
3. types of menus
4. selective and semi-selective menus
5. importance of menu planning before setting up the business
6. factors that affect menu planning
7. factors that are responsible for menu balancing
8. safety factors influencing the preparation of buffet service
9. factors to consider when planning buffet service
10. guidelines to follow to protect yourself and others when using this tool
11. technique required to prepare marzipan, croquant, chocolate

Practical Task
Scenario
The International Restaurant of the Versair Hotel is assigned to plan, set up and display a buffet
for a special event on property for fifty (50) guest. The executive chef asked you to lead a team
of Sous Chefs to complete the assigned task below:
1. Plan a 4-course menu
2. Include THREE (3) elaborate displays of sweet buffet show pieces
3. Plan, set up and display a buffet for service