CATERPLAN产品知识应用培训培训教材.ppt

Use Flip Chart Ask the group these questions and challenge them how they could have done better. Draw discussion towards the Convenience vs Fresh and I make my own arguments. Use this as a lead in to the menu analysis exercise Consider using the Chef to do this section. Encourage the participants to look further then the dish its self but also to what accompanies the dish. Split Group into Pairs Allow 30 minutes to complete the exercise Stress to make notes then write up form after as this is designed to be used as working reference document after the course Stress Again and use live example to show where the information goes Show Episode 1 Proper and challenge is Kevin ready to meet chef Bill? What is he going to do with all this information? Use a live example of a proposition sheet Lead a short discussion on objective setting Show Part 2 Not Proper of the Project Ice berg Video before this section Explain that they need to use their common sense when doing this so as not to upset any one. Do not just look for storage shelves but for products lying around under tables, by stoves etc What equipment can you see in this kitchen? Preparation Time 30 min Cooking Steps 5 Cooking Time min 1hr 30 min Draw Back Of Making Fresh Benefit of using Knorr Applications of Product Preparation Time 30 mins Cooking Steps 7 Cooking Time 30/40 mins Draw Back Of Making Fresh Benefit of using Knorr Applications of Product Break Back to Soups section of the video (23 minutes and 30 seconds on the counter). Let the course watch encourage them to take notes as this time they will have to develop and present their own ideas. This section contains information on knife cuts and garnishes. Encourage participants to think about what Caterplan products could be used (ALTERNATIVE SELL) Explain the soup tree Break the group into 3 groups (try to put people with a catering background with those who do not). Give each group one slide and give them 10 minutes to com