LESSON PLAN 2 for HOSPITALITY STUDIES GRADE _11_
Date:
Teacher:
Pre-knowledge: Commercial kitchens
Knowledge: - Understanding different roles and responsibilities of
different people in the kitchen Chef De Cuisine; Sous Chef; Chef de
partie; Commis chef; Storeman; Kitchen assistant..
Skills: Developing an organogram for kitchen and restaurant brigade.
teaworking skills, organization skills, communication skills.
Values: Teamwork, self-respect, respect of others.
Indigenous knowledge systems:
Topic: Kitchen brigade structure and restaurant brigade
Learning Outcome: 3 Food production
Assessment Standard: 1 Explain the kitchen brigade structure as it relates
to kitchen operations and teamwork.
Learning Outcome: 4 Food and Beverage Service
Assessment Standards: 1 Demonstrate knowledge and understanding of
the restaurant brigade and the necessity of contributing to effective working
relationships and teamwork.
Integration with other LOs in Hospitality Studies: 10.2.1( Hygiene) ,11.4.1
and 12.4.1
Integration with other subjects:
1
Content: Teacher activities: Learner activities Resources/LTSM Assessment Time
(Highlight teaching methods) (Indicate homework) strategies
What: (SKVs)
Who:

INTRODUCTION
Teacher asks learners to reflect Learners respond by
on the requirements and answering questions
standards of a commercial
kitchen.

Kitchen brigade structure ACTIVITY 1 ACTIVITY 1 Demonstration/ 8 Hrs

Teacher gives roles and Learners will choose LPG
Roleplay/Simulation
responsibilities of various which area or Textbooks
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
industry.
Possonier
DVD on
Refer to p45 LPG for more
kitchen/restaurant
examples brigade
Teacher lets learners role-play the
Drawing an organogram
roles and responsibilities.
structure.
ACTIVITY 2
ACTIVITY 2 Learners take notes
Teacher briefly introduces and participate in the
an organogram of a discussion.
kitchen brigade to
learners.
Teacher designs an
example of an Learners work in

2
 organogram and asks
learners to work in groups the organogram.
and complete the template
by inserting roles and
responsibilities of kitchen
brigades.
Teacher consolidates
learners responses.
ACTIVITY 3
Identification and allocation of
roles for the restaurant brigade
Restaurant brigade. considering the ff.
Restaurant manager
Matre d hotel/ Head
waiter
Chef de rang/ Station
head waiter
Food service staff e.g
waiter/ commis de rang
Trainee commis
Beverage service/ bar
staff e.g Sommelier.
Teacher designs an example of
an organogram and asks learners Learners take notes
to work in groups and complete
the template by inserting roles
and responsibilities of restaurant
brigades.
Teacher consolidates
learners responses.
ACTIVITY 4
Teacher invites Hospitality
groups and complete
Form: Completion of
an organogram
template
Tool: Memo
Method: Peers
Give feedback or
report to the class
ACTIVITY 3
Learners choose Form: Excursion- visit
departments in the an industry
restaurant brigade Tool: Observation
and choose position to sheet/ flow chart
role play
and participate in the
discussion.
Learners work in
groups and complete
the organogram.
Give feedback or
report to the class
3
 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
as enrichment.

ACTIVITY 5
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
kitchen/restaurant
brigade.

Expanded opportunities ( Include enrichment and special needs): Use of DVD and guest to demonstrate roles and responsibilities of Kitchen
and restaurant brigade.

4
Reflection: Learners demonstrated their understanding of roles and responsibilities of kitchen/restaurant brigade by completing the organogram template.