The training materials developed for the 4 training models in Benin include a trainer manual, a trainer guide and a learner manual. The document structure type is always the same, ie manuals learners are all structured in the same way in all models. The training was delivered by TVET providers trained by HITT, in 6 days combining 10% theoretical and 90% practical training.
In the case of assistant cooks, model 3 was developed to train casual waiters on key F&B service tasks and competencies, the 4 modules of this model (Module 1: The application of hygiene, Module 2: The “mise en place”, Module 3: The presentation of “la carte” at the restaurant, Module 4: Organizing the delivery of banquet) cover topics on how to : realise the “mise en place” of a banquet and buffet; present the menu at the restaurant; perform a service for a banquet; use adequately materials and work equipment.
Trainer Manual, Trainer Guide and Learner Manual
- Trainer Manual : Additional to the technical content as in learner manual, it includes a table indicating a presentation of content, animation conditions of each topic and the Evaluation criteria of learner performance. It proposes also active learning activities that the trainer can do with learners.
- Trainer Guide : It contains presentation of the programme, a lesson plan for each module, a memento with elements of andragogy, a presentation on HIT learning approach and tools.
- Learner Manual : It contains technical description and procedures for each topic, illustrations, tests to help trainer to make auto-evaluation at the end of each topic.