HITT Benin Cooks for Small-Run Restaurants Training Materials

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 4 was developed to train Cooks of small run restaurants on key cooking tasks and competencies, the 4 modules of this model (Introductory Module: Overview of small family restaurants, Module 1: The health and safety at work, Module 2: Making dishes, Module 3: The organization of food service) cover topics on how to: apply personal hygiene and clothing; apply the hygiene of premises and surrounding; apply the rules of safety; realise cold dishes, hot dishes in family restaurants; perform food and beverage services

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.