Training Design

Rationale:

Training analysis identified the need for training to improve the knowledge and skill level of all Level 1,2, & 3 Cooks in three areas: Basic knife skills, Sauté techniques, and Sauce Making. Since knife skills are used across all areas of the kitchen this area was selected for focus. The Basic Knife skills course will provide training on basic knife skills. However, the course format is flexible so that it can be delivered in short chunks over several weeks.

Target Population:

• The target population consists of 16 current Cooks Level 1, 2, & 3 with varying experience and skill levels. 
• English is the second language for approximately 1/3 of the audience.
• Employees do not self-identify as needing training.

Participant Prerequisites:

• Minimum of 3 months Restaurant experience required
• Knowledge of Standard Kitchen Safety & Sanitation Requirements
• Recommendation by Supervisor
• Completion of Pre-test

Class Structure:

Class size should be limited to no more than 3 employees to allow coaching, hands on practice, and to avoid disruption of normal kitchen schedule.

Training needs to take place prior to the start of a regular shift.

Facility Prerequisites:

• Post Illustrated Job Aids:
• Categories/Types of Knives
• Parts of a Knife
• Culinary Cuts
• Chef knife and Paring Knife per participant
• Cutting board per participant
• Potatoes, Carrots, Turnips, or other vegetables 
• Counter Space for Cutting board for each participant and one facilitator
• Samples of at least four types and categories of knives

Facilitator Prerequisites:

• Successful completion of Company Instructor training course(s)
• Culinary degree or comparable work experience
• Supervisor recommendation
• Mastery of all basic knife techniques as demonstrated by performance on pre-test checklist

Assistant Facilitators may be identified during pre-test. These Assistant Facilitators will have passed the pre-test by successfully demonstrating that they have mastered the course objectives. These assistants should then be used to demonstrate techniques and should concentrate on improving their speed and accuracy, encouraging those who do not think they need training to participate and improve their skills.

Course Description:

This course will teach participants the basic knowledge and skills to safely and accurately use knives and knife techniques in a professional kitchen. It will also focus on increasing mastery level and speed. The course will take place prior to the start of the participants regular work shift and may be completed over several sessions depending on the needs of the facilitator and participant’s schedule. No less than 20 minutes should be scheduled for of each terminal objective. The amount of practice time necessary to successfully complete the course will depend on the skill of the participant when they begin the course.

Course Objectives:

Terminal Objectives: (Audience, Behavior, Condition, Degree)

Upon completion of the Basic Knife Skills course, given professional kitchen equipment, participants will be able to:

• Describe categories and types of knives and the parts of each knife,
• Describe and practice safe knife handling,
• Describe and demonstrate how to maintain a knife,
• Safely and accurately demonstrate basic knife techniques,
• Describe and produce examples of all culinary cuts;

with 90% accuracy.

Enabling Objectives:

Upon completion of this course and given a lecture, demonstration, and job aid on categories, types, and parts of each knife, a minimum of four types of knives (chef’s, utility, paring, tourne’), coaching, and time to practice participants will be able to:

• List and identify 4 – 6 categories of knives and 1 or more types of knives found in each
• Describe the parts of a knife;

with 90% accuracy.

Upon completion of this course and given a lecture, demonstration, on safe knife handling practices and how to maintain a knife, a Job Aid on how to sharpen a knife, and a minimum of two types of knives), coaching, and time to practice participants will be able to:

• Describe how to safely handle a knife
• Practice safe knife handling
• Describe how to maintain knives 
• Demonstrate how to use a knife steel to hone a knife
• Sharpen a knife using sharpening stones provided to demonstrate how to maintain and sharpen a knife, so that it will cut; 

with 90% accuracy.

Upon completion of this course and given a lecture, demonstration, and a Job Aid on Culinary cuts, a minimum of two types of knives), coaching, and time to practice participants will be able to:

• Describe characteristics of all culinary knife cuts, including dimensions
• Demonstrate all culinary knife cuts, and produce a minimum of five examples of each cut from one or more of the vegetables (including potatoes, carrots, turnips, radishes, etc.) provided, with a minimum of 10% improvement from their pre-test score:
• Dice - Large, medium, small dice 
• Brunoise, Fine Brunoise
• Julienne, Fine Julienne
• Rondelle – Round, Bias-round
• Lozenge, Paysanne
• Irregular Cuts - Peel, Shred, Chop, Mince, Chiffonade
• Increase accuracy of cuts, speed of cuts, and need to reference job aids, as time allows

Evaluation Strategy:

A pre-test consisting of a written test and a demonstration/performance test will determine initial mastery level prior to starting the course and establish a baseline for determining if the participant has improved his or her skill level. A check list measures participant’s progress thru skills and level of mastery.

Evaluation Level 1

A survey will be provided to gauge participates reaction to the course.

Evaluation Level 2

Hands on activities will provide the facilitator the opportunity to evaluate how much each participant’s has improved his/her mastery of each skill.

Post-tests will measure if participant is able to retain the information provided. Post-test should require participant to demonstrate they learned the content and can produce samples using the job aids provided.

Evaluation Level 3

On-the-job evaluation will determine if participant has transferred the knowledge learned in the course to their job.

Evaluation Level 4

Three months post course evaluation should be conducted to compare Guest Satisfaction Survey(GSS) results to see if improved skills have resulted in better results on the GSS.

Deliverables:

• Pre-course assessment/test
• Facilitator Guide including list of Demonstrations
• Scenario for Facilitator to follow
• Job Aids:
• Parts of a Knife/Types of Knives, Steps to Sharpen a Knife, Culinary Cuts
• Checklist of Skills with Criteria
• Post-Course performance assessment
• Recommend recording Video of each skill and posting to intranet or YouTube for future reference