Page 287 - Nutrition Counseling and Education Skills: A Guide for Professionals

is a blueprint that describes all aspects of instruction. It includes the following20:

• Preassessment of the participants or needs assessment
• The performance objectives identified
• The content outline (introduction, body, conclusions)
• How the content will be sequenced
• A description of the activities participants will engage in to reach the objectives
• Instructional procedures (techniques and methods)
• Educational materials, visual aids, media, handouts, and equipment
• Amount of time allotted or scheduled
• Facilities to be used
• Method of evaluating whether the learner reached the objectives, outcomes, or other results
• References

Once written, a lesson plan is a flexible guide to instruction that can be used with many different individuals
or groups. A series of lesson plans or activities may be grouped into a larger unit of instruction covering a
longer time frame, such as a whole day or several days. The term “program planning” is also used. A plan for a
longer program would include essentially the same components as a lesson plan, with the addition of the
names of speakers or others responsible, and cost considerations. Sample lesson plans are found in Boxes 12-2
and 12-3.

I. Target audience: New wait staff
II. Objective: When setting tables, wait staff will be able to handle dishes and utensils in a sanitary

manner.
III. Time allotted: 15 minutes
IV. Preassessment: Question new employees to determine what they already know about sanitary dish

and utensil handling.
V. Content and sequence:

1. Wash hands. Handling of flatware by the handles.
2. Handling of cups by the base or handle and glassware by the base.
3. Handling plates and bowls on the edge without touching the food.
4. Use a tray.
5. The hands and skin as major sources of disease-causing bacteria and their transmission to food

and utensils.
6. Proper bussing of dishes to avoid contamination of the hands.
7. Hand washing.
VI. Learning activities:
1. Demonstration and discussion of proper handling of dishes and utensils when setting tables,

serving food, and bussing tables.
2. Discussion of hand washing.
3. Actual practice by new wait staff.
VII. Materials: Dishes, utensils, tray, handout of important points to remember.
VIII. Evaluation: Whether or not dishes and utensils were handled properly during the actual practice;
continued observation of the employee’s performance on the job.

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