OBEROI HOTELS AND RESORTS

SYSTEMATIC TRAINING AND EDUCATION PROGRAMME

STANDARD LESSON PLAN

F&B PRODUCTION OPERATIONS

KOP WK 15.4
BROTHS: MINESTRONE

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 Broths: minestrone

TRAINING AIM Know how to prepare a minestrone soup as per standard recipe

TRAINING OBJECTIVES Cook a broth: Minestrone as per standards

SPECIAL NOTES Trainee should know

 To make a tomato concasse
 To cut vegetables in paysanne
 To boil beans

ENVIRONMENT FACTORS Trainer and trainee to stand side-by-side

EQUIPMENT MATERIALS AUDIO VISUAL AIDS

Tomato Cabbage Flip chart of the recipe
2 Gas burner concasse Celery
2 Stock pot French beans Olive oil
2 Ladle Potatoes Vegetable stock
1 Knife Pasta Salt
Chopping board Carrot Pepper
4 Dusters Garlic Grated parmesan
2Garbage Bins Onion cheese
Leek Haricot beans
Zucchini Basil
Pine nuts Parsley
LESSON PLAN BROTHS: MINESTRONE 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.

By asking questions:
Attention
Would you like to learn how to make a hearty broth from Italy?
Some consider it a meal in itself: Minestrone

By the end of today’s session you will be able to prepare minestrone as

Objective per the standard recipe

Need Minestrone is a broth that derives its flavours from long simmering of
many ingredients in one pot. Served with parmesan cheese and or basil
pesto and some quality bread it is an all time favourite.
The same principle can be applied in producing other broths.
TASK ANALYSIS NAME OF THE TASK
WORKSHEET BROTHS: MINESTRONE

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

STEP? STEP DONE? DONE THAT WAY? KNOW THE STEP IS
BREAKDOWN CORRECT?

1. Sauté onion and By sautéing TRAINER To ensure that the See that the
garlic chopped onion, DEMONSTRATES soup gets flavour ingredients become
garlic, leeks and and body. soft and translucent
celery in hot olive Why do first sauté
oil garlic and the
aromatic
vegetables?

2. Add all the By adding them in TRAINER To ensure that all See all the
vegetables and an order in which DEMONSTRATES vegetables are vegetables are added
sauté they get cooked cooked but offer soft as per the follow the
Why are the resilience and are order.
vegetables added crunchy
in order, which
they get cooked?

3.Add tomato By adding tomato TRAINER To enhance the See that tomato
concasse and concasse to the DEMONSTRATES flavour and impart concasse is cooked
cook further vegetable and colour thoroughly and there
cook TRAINEE is pleasant red colour
PRACTICES
STEPS 1 TO 3
(STAGE 1)
TASK ANALYSIS NAME OF THE TASK
 WORKSHEET BROTHS: MINESTRONE

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

STEP? STEP DONE? DONE THAT WAY? KNOW THE STEP IS
BREAKDOWN CORRECT?

4. Add vegetable By adding stock to TRAINER To give body and See enough stock is
stock the pan DEMONSTRATES consistency to the added to get a good
soup consistency of the
Why would you soup
add vegetable
stock?

5. Add pasta and By adding the TRAINER  To ensure that the See that the pasta is
when the soup is pasta to the soup DEMONSTRATES pasta is not enough for the soup.
almost done overcooked
Why is the pasta  The starch
added in the end? provides partial
thickening to the
soup
6.Season. By adding salt and TRAINER To season the broth. Taste the soup to get
crushed pepper DEMONSTRATES the correct seasoning

7. Serve with  By pouring the TRAINER To ensure that the See grated
parmesan cheese soup in the DEMONSTRATES soup gets the flavour Parmesan on top of
specified dish the soup.
 By adding the TRAINEE
grated parmesan PRACTISES
cheese on top of STEPS 4 TO 7
the served soup (STAGE 2)
LESSON PLAN BROTHS: MINESTRONE 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
What is pesto?
Which pasta do we add to minestrone and why?
Can you name two broths other than minestrone?

PRACTICAL CHECK Have the trainee perform the entire task with out help from you unless
there are errors

PRAISE Recognise and appreciate his 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.