As with Sample Session Plan Template 2, this example has been partially completed to shows the sorts of information that we can include.
| Title | Follow Workplace Hygiene Procedures | ||
| Relationship to the Training Program | Training Program Session 1 Session 5 | ||
| Session Aim | To enable kitchen hands to be proactive in identifying and preventing hygiene risks in the kitchen and store rooms. | ||
| Learning Outcomes | 1 Recall rules set out in our procedures handbook and apply the rules correctly when working in the kitchen. 2 Tell the difference between acceptable and unacceptable dress and grooming, and state the disciplinary rules for failing to comply with personal hygiene standards. 3 Carry out an inspection of the kitchen and storage areas and record observations on the report form. | ||
| Assessment Criteria | 1 Will be able to state the legislation covering hygiene and list at least five factors that contribute to hygiene problems. 2 Will have no contravention of dress/personal hygiene rules during each inspection. 3 Will present a cleaned kitchen for inspection and will have no high serious hygiene risks and no more than one medium serious hygiene risk. 4 Given a number of kitchen scenarios with known hygiene risks, will identify all high serious risks and no less than 90% of medium serious risks. 5 Given a number of identified hygiene risks, will correctly apply the risk rating to each risk, or justify the rating 6 Carry out three inspections and submit report forms with all sections completed. 7 Given a number of hygiene situations, correctly describe immediate action to address the situation. | ||
| Training Methods and Learning Activities | 1. Facilitator-led presentation - using participant workbook designed for the training session. Participants will view photographs and illustrations showing examples of the hygiene factors. Participants will read and discuss extracts from legislation and policy. A list of hygiene factors specific to the hotel will be presented and activities designed to recall as knowledge. 2. Facilitator-led presentation and on-the-job experience - facilitator will present dress standards using an illustrated model. Participants will inspect each other in the group and comment on dress standards. Standards will be reinforced over time on the job. Kitchen staff will act as role models and comment on dress/grooming. 3. Kitchen standards will be presented verbally and supported by a checklist. Kitchen cleaning procedures will be demonstrated and participants will complete each procedure under training conditions and then work with kitchen staff. | ||
| Practice Opportunities | See Training Methods and Learning Activities. | ||
| Assessment Activities | See separate assessment activities and checklists based on assessment criteria. | ||
| Sequence | Time | Topic | Notes |
| 30 min 30 min 1hr | Introduction to program. 1. Factors which contribute to hygiene problems and legislation. 2. Dress and cleaning standards. | · Learner's workbook p 4 - 8 · Photograph of pack A · Issue copies of legislation · OHP's 1, 2, 3 · Learner's workbook p 10 - 14 · Photograph pack B · Model dress items · OHP's 4, 5 |
|
| Training, Assessment and Learning Resources | See learner workbook. |
