Learning Plan Outline Session Number Time Learning outcomes: Training Content (topics) Delivery Application/ Resources & Title Learners will be able to… Assessment Welcome 1 Introduction 15 minutes Introduction Verbal LLN Learner resource classroom assessment and handouts Mobile phones 8.30 am Toilets ABC Hotels SOP’s – 8.45 am Class participation Coffee DVD LLN Whiteboard Program timeframes for the day Program learning outcomes and how they will be assessed Coffee is classified as a food so hygiene and OHS standards must be maintained Work area familiarisation and OHS inspection. Organise coffee workstation – 2 Preparation 30 minutes Organise and prepare work Verbal Workplace Espresso machine hazards, visual appeal and areas classroom observation 8.45 am Grinder organisation ABC Hotels work routines SOP’s Practical Oral Questions – Crockery and Mise-en-place items e.g. 9.15 am demonstration – Written glassware Crockery, glassware, cutlery, assessment serviettes, milk jugs, tea pots Condiments and condiments e.g. Milk, sugar, Other items coffee, chocolate, marshmallows, syrups, tea and Whiteboard cleaning materials e.g. Tea towels, sanitiser, cleaning cloths and sponges Preparation of espresso machine and grinder to ensure correct pressure, pump and grind turn – on both, run water through group
Learning Plan Outline Session Number & Title Time Learning outcomes: Learners will be able to… Training Content (topics) Delivery Application/ Assessment Resources 1 Introduction 15 minutes 8.30 am – 8.45 am Introduction Welcome Mobile phones Toilets Class participation LLN Program timeframes for the day Program learning outcomes and how they will be assessed Coffee is classified as a food so hygiene and OHS standards must be maintained Work area familiarisation and OHS inspection. Verbal classroom LLN assessment Learner resource and handouts ABC Hotels SOP’s Coffee DVD Whiteboard 2 Preparation and organisation 30 minutes 8.45 am – 9.15 am Organise and prepare work areas Organise coffee workstation – hazards, visual appeal ABC Hotels work routines SOP’s Mise-en-place – items e.g. Crockery, glassware, cutlery, serviettes, milk jugs, tea pots and condiments e.g. Milk, sugar, coffee, chocolate, marshmallows, syrups, tea and cleaning materials e.g. Tea towels, sanitiser, cleaning cloths and sponges Preparation of espresso machine and grinder to ensure correct pressure, pump and grind – turn on both, run water through group Verbal classroom Practical demonstration Workplace observation Oral Questions Written assessment Espresso machine Grinder Crockery and glassware Condiments Other items Whiteboard
TM_Prepare_&_deliver_training_sessions_refined.docx