LESSON PLAN 2 for HOSPITALITY STUDIES GRADE _11_
Date: Topic: Kitchen brigade structure and restaurant brigade
Teacher: Learning Outcome: 3 Food production
Pre-knowledge: Commercial kitchens Assessment Standard: 1 Explain the kitchen brigade structure as it relates
to kitchen operations and teamwork.
Knowledge: - Understanding different roles and responsibilities of Learning Outcome: 4 Food and Beverage Service
different people in the kitchen – Chef De Cuisine; Sous Chef; Chef de Assessment Standards: 1 Demonstrate knowledge and understanding of
partie; Commis chef; Storeman; Kitchen assistant.. the restaurant brigade and the necessity of contributing to effective working
relationships and teamwork.
Skills: Developing an organogram for kitchen and restaurant brigade.
teaworking skills, organization skills, communication skills. Integration with other LOs in Hospitality Studies: 10.2.1( Hygiene) ,11.4.1
Values: Teamwork, self-respect, respect of others. Integration with other subjects:
Indigenous knowledge systems:
Content: Teacher activities: Learner activities Resources/LTSM Assessment Time
(Highlight teaching methods) (Indicate homework) strategies
Teacher asks learners to reflect Learners respond by
on the requirements and answering questions
standards of a commercial
Kitchen brigade structure ACTIVITY 1 ACTIVITY 1 8 Hrs
Teacher gives roles and Learners will choose LPG
responsibilities of various which area or Textbooks Roleplay/Simulation
departments in the kitchen:- department in the Guest speaker
Chef de cuisine kitchen brigade to from the
Sous chef work with. Hospitality
Chef de partie Learners then choose industry
Commis chef which role to play and Literature on the
Saucier role play. Hospitality
Refer to p45 LPG for more DVD on
Teacher lets learners role-play brigade
Drawing an organogram the roles and responsibilities.
ACTIVITY 2 ACTIVITY 2
Learners take notes
Teacher briefly introduces
and participate in the
an organogram of a
kitchen brigade to
Teacher designs an
example of an
Learners work in
organogram and asks groups and complete
learners to work in groups the organogram. Form: Completion of
and complete the template an organogram
by inserting roles and template
responsibilities of kitchen Tool: Memo
Give feedback or
ACTIVITY 3 report to the class
Identification and allocation of
roles for the restaurant brigade ACTIVITY 3
Restaurant brigade. considering the ff. Learners choose Form: Excursion- visit
Restaurant manager departments in the an industry
Matre d’ hotel/ Head restaurant brigade Tool: Observation
waiter and choose position to sheet/ flow chart
Chef de rang/ Station role play
Food service staff e.g
waiter/ commis de rang
Beverage service/ bar
staff e.g Sommelier.
Teacher designs an example of
an organogram and asks learners
to work in groups and complete Learners take notes
the template by inserting roles and participate in the
and responsibilities of restaurant discussion.
brigades. Learners work in
groups and complete
Give feedback or
Teacher invites Hospitality
report to the class
industry guest to demonstrate the
importance of each department in ACTIVITY 4
the restaurant and kitchen Learners observe,
brigade. take notes participate
Teacher also makes use of DVD in discussions.
on restaurant & kitchen brigade
Teacher explains the importance
of teamwork between restaurant
and kitchen staff (Principles of ACTIVITY 5
Team work-work effectively with teamwork -coordination of Learners take notes
other members of the kitchen activities between chefs and and participate in
brigade:-necessity / importance of waitrons i.e there should be a discussion.
teamwork. flow of activities). Learners implement
-Principles of teamwork: support, Teacher also assesses teamwork the principles of
anticipation of needs, responsibility when learners are conducting teamwork through the
and contribution of each member to practical. flow of work in the
the other ,’pull your weight’, kitchen and restaurant
tolerance of the team members. brigade.
-Planning and coordinating activities Learners draw a floor
as a team. plan/diagram of a
Expanded opportunities ( Include enrichment and special needs): Use of DVD and guest to demonstrate roles and responsibilities of Kitchen
and restaurant brigade.
Reflection: Learners demonstrated their understanding of roles and responsibilities of kitchen/restaurant brigade by completing the organogram template.