Teacher/Assessor Guide - Velg Training



Teacher’s Guide

(Certificate II in Hospitality SIT20207)

CONTENTS

Purpose of the guide 3

Units of Competency 3

Roles and responsibilities 4

What to consider when assessing competence 5

Assessment decisions 7

ATTACHMENTS

Workplace orientation checklist 8

Work data sheet for students 9

Participant Matrix 10

Assessment summary and feedback form 30

PURPOSE OF THIS GUIDE

This guide is for teachers/assessors of students undertaking the Certificate II in Hospitality SIT20207. It has been developed to:

– Ensure consistency in gathering evidence

– Provide assistance to complete the documentation

It is important that the documentation is completed thoroughly as it will be part of the assessment validation process.

This Guide is to be read in conjunction with the following documents:

– Workplace Record

– Student Question Guide

– Question Answer Guide

UNITS OF COMPETENCY

To obtain the Certificate II in Hospitality SIT20207 the student must be deemed competent in 12 units - 6 core and 6 electives. You will need to choose electives from the list below and use the relevant documentation.

SITHIND002A Apply Hospitality Skills in the Workplace (*core unit)

SITHIND001A Develop and update hospitality industry knowledge (core unit)

SITXCOM001A Work with colleagues and customers (core unit)

SITXCOM002A Work in a socially diverse environment (core unit)

SITXOHS001A Follow health, safety and security procedures (core unit)

SITXOHS002A Follow workplace hygiene procedures (core unit)

SITHFAB003A Serve food and beverage to customers (elective)

SITHFAB010A Prepare and serve non alcoholic beverages (elective)

SITHFAB012A Prepare and serve espresso coffee (elective)

SITHACS006A Clean Premises and equipment (elective)

SITHCCC001A Organise and prepare food (elective)

SITHCCC002A Present food (elective)

SITHCCC003A Receive and store kitchen supplies (elective)

SITHCCC004A Clean and maintain kitchen premises (elective)

SITHCCC006A Prepare appetisers and salads (elective)

SITHCCC007A Prepare sandwiches (elective)

SITXENV001A Participate in environmentally sustainable work practices (elective)

SITXFSA001A Implement food safety procedures (elective)

SITXINV001A Receive and store stock (elective)

SIRXCCS001A Apply point of sale handling procedures (elective)

HINTS FOR USING THE DOCUMENTS

– You may use some of the units in the Workplace Record in a classroom environment to save you reinventing the same type of information

– If used effectively the assessment documents will ultimately save you time

ROLES AND RESPONSIBILITIES

THE TEACHER/ASSESSOR

– Support the student in their learning

– Inform the student of procedures such as the appeal process

– Provide the workplace supervisor with the Workplace Orientation Checklist and ensure it is completed

– Liaise with workplace supervisor

– Ensure the student has completed and provided at least two example of tasks undertaken to meet the competencies in the Workplace Record

– Ensure the Workplace Record is signed by the workplace supervisor

– Sign and date the Workplace Record to show that the workplace supervisor endorses the diary entries made by the student for each unit of competency

– Provide students with the Student Question Guide

– Complete the Work Data Sheet

– Review the students answers to the questions and complete the relevant Participant Question Matrix

– Review evidence and make assessment decision

– If the Workplace Record does not provide sufficient examples from the student identify and gather additional evidence for those units such as using scenarios, simulated activities and additional questioning.

– Complete the Assessment Summary and Feedback Form to record final results

THE WORKPLACE SUPERVISOR

– Support learning in relation to competencies listed

– Induct the student into the workplace by ticking off and signing the Workplace Orientation Checklist

– Tick off, sign and date each activity as it is demonstrated by the student (on a minimum of two separate occasions)

– Complete the details at the bottom of each activity page.

THE STUDENT

– Participate in the learning process

– Record relevant on-the-job learning tasks in the place provided for each unit of competency

– Provide a brief description of the activity undertaken on at least two occasions along with the date

– Maintain an up to date Workplace Record

– Complete questions as per the assessor’s instructions

WHAT TO CONSIDER WHEN ASSESSING COMPETENCE

Assessment in competency based training and assessment is all about:

– Using a process

– Collecting evidence

– Reviewing this evidence against the criteria (training package units of competency)

– Making a decision-based on the evidence of application in the workplace

COMPETENCE

– It is what the workplace requires as defined by the industry, not what individual trainers, assessors or institutions decide is competent.

– The context is important. If you are saying that someone is competent for the workplace you must base the claim on some evidence of actual performances in a real workplace.

– It is important to assess both knowledge and skills and these should be assessed together through real work performance wherever possible.

– You need to ensure the whole unit is covered by reviewing all forms of evidence as a ‘whole’.

RULES OF EVIDENCE

– Currency in assessment – is one of the rules of evidence and relates to the age of collected evidence. Competency requires demonstration of current performance – therefore the evidence collected must be current/very recent. From TAA04 Training Package

– Authentic – is one of the rules of evidence and relates to ensuring the evidence is from the candidate and not another person eg the assessor needs to be satisfied that the evidence gathered is the candidates’ own work. From TAA04 Training Package

– Validity – is one of the principles and rules of assessment; assessment is valid when the process assesses what it claims to assess and the evidence is relevant to the stated competency standard. Validity requires that:

a. Assessment against the units of competency must cover the broad range of skills and knowledge that are essential to competent performance

b. Assessment of knowledge and skills must be integrated with their practical application

c. Judgement of competence must be based on sufficient evidence. Evidence should be gathered on a number of occasions and in a range of contexts, using different assessment methods. The specific evidence requirements of the units provide advice relating to sufficiency (this statement relevant to TAA04). Adapted from TAA04 Training and Assessment, Assessment Guidelines

– Sufficiency – is one of the rules of evidence and relates to the amount of evidence collected. The collection of sufficient evidence is necessary to ensure all aspects of the competency have been captured and to satisfy the need for repeatable performance. A variety of sources of evidence may be necessary. There is no hard and fast rule as to ‘how many’. Adapted From TAA04 Training Package

DIMENSIONS OR COMPONENTS OF COMPETENCE

Dimensions are sometimes called the components of competency. Each competency is made up of four dimensions or components:

– Task skills are the discrete tasks contained within the unit of competency

– Task management skills are the skills to manage, organise, plan and schedule the discrete tasks within the unit of competency

– Contingency management skills involve handling routine problems and unexpected events during the performance of the competency

– Job or role environment skills are the skills required to work within the policies and procedures of a particular organisation – the context for the performance of the competency

EXAMPLE

Consider staff working in a Commercial Cookery environment:

|Component/Dimension |Examples |

|Task skills |Identify food items |

| |Prepare food |

| |Cook food |

| |Prepare food for serving |

|Task management skills |Doing all the tasks in the right order |

|Contingency management skills |Equipment breakdown |

| |Items of food run out |

|Job or role environment skills |Completes tasks using specific equipment of employing organisation |

| |Completes tasks following organisation policies and procedures |

| |use Safe work practices |

| |Follow hygiene requirements |

EMPLOYABILITY SKILLS

Employability skills are referred to as generic capabilities, enabling skills, generic skills or even key skills.

They

– are imbedded in the units and specifically expressed in the context of the work outcomes described in the units

– should be met if your assessment gathers quality evidence that meets the rules of evidence and

– will form part of the evidence if you have analysed the unit of competency ‘correctly’.

ASSESSMENT DECISIONS

When making the final assessment decision you must have as a minimum the completed signed Workplace Record and answers to the questions from the students. It may be useful to use the following checklist to assist in ensuring you have collected quality evidence. You may in some instances need to collect additional evidence.

|Characteristics of Quality Evidence |Does Evidence Meet this Characteristic? Yes/No |

|Sufficiency of evidence |

|Demonstrates task skills | |

|Demonstrates task management skills | |

|Demonstrates contingency management skills | |

|Demonstrates job or role environment skills | |

|Provides a picture of consistent performance over time | |

|Demonstrates employability skills | |

|Validity of evidence |

|Relevant and comprehensive coverage of unit of competency | |

|Appropriate for AQF level | |

|Currency |

|Satisfactorily ensures competency now | |

|Authenticity |

|Documents are originals, and have eg, letterhead, signatures, dates | |

|Candidate’s identity is verified | |

|3rd parties are contactable | |

WORKPLACE ORIENTATION CHECKLIST

This form is to be completed by the workplace supervisor at the beginning of the program to ensure that the student has been inducted into the workplace.

Please ensure that the student participating in the workplace while undertaking Hospitality VET studies has the following:

(This document can also been found in the Workplace Record book)

Please tick ( ( ) as completed/covered.

Basic understanding of the activities undertaken by the organisation

Basic understanding of the management structure of that particular organisation

Understanding of work behaviour requirements and expectations

Understanding of required dress standards applicable to the job and workplace

Knowledge of hygiene and health and safety requirements applicable to the job and workplace

Knowledge and understanding of the use of PPE needed to undertake tasks as required

Knowledge of applicable procedures in case of accident, emergencies and other extraordinary circumstances

Location of toilets, change rooms, exits, and other workplace facilities

Knowledge of start/finish times, work break times and other applicable work routines

Knowledge of procedure to follow and the person to notify in the event of non-attendance due to illness, misadventure or any other reason

Knowledge of who will provide any support in the workplace

|Workplace Supervisor’s signature | |Date |

|Assessor/Teacher/Coordinator signature | |Date |

|Student’s signature | |Date |

Note to Workplace Supervisor

As the workplace supervisor the information you provide in this document forms part of a collection of evidence that assessors will use to determine the competence of the student. It is not necessarily expected that you will be in a position to tick every box.

|WORK DATA SHEET FOR STUDENTS |Year: | |Date job | | | |

|Certificate II in HOSPITALITY SIT20207 | | |started/ | | | |

|This document can be used by the teacher to keep records of | | |finished | | | |

|where the individual students are working in a part time, casual| | | | | | |

|or volunteer capacity. You may need to use this sheet for each | | | | | | |

|individual student if they have a number of workplaces. | | | | | | |

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SITHFAB012A PREPARE AND SERVE ESPRESSO COFFEE

PARTICIPANT MATRIX – WRITTEN OR VERBAL QUESTIONING

This matrix is to be completed by the assessor after reviewing the students’ answers using the Answer Guide for the questions. If the answer is correct place a √ in the box, if the answer is incorrect place an x in the box.

A satisfactory result requires all questions to be answered correctly.

|Participant name |Q1 |Q2 |Q3 |Q4 |Satis-factory |Initial of |Date |

| | | | | |Yes or No |assessor | |

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SITHACS006A CLEAN PREMISES AND EQUIPMENT

PARTICIPANT MATRIX – WRITTEN OR VERBAL QUESTIONING

This matrix is to be completed by the assessor after reviewing the students’ answers using the Answer Guide for the questions. If the answer is correct place a √ in the box, if the answer is incorrect place an x in the box.

A satisfactory result requires all questions to be answered correctly.

|Participant name |Q1 |Q2 |Q3 |Satis-factory |Initial of |Date |

| | | | |Yes or No |assessor | |

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SITHCCC001A ORGANISE AND PREPARE FOOD

PARTICIPANT MATRIX – WRITTEN OR VERBAL QUESTIONING

This matrix is to be completed by the assessor after reviewing the students’ answers using the Answer Guide for the questions. If the answer is correct place a √ in the box, if the answer is incorrect place an x in the box.

A satisfactory result requires all questions to be answered correctly.

|Participant name |Q1 |Q2 |Q3 |Q4 |Q5 |Q6 |

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SITHCCC003A RECEIVE AND STORE KITCHEN SUPPLIES

PARTICIPANT MATRIX – WRITTEN OR VERBAL QUESTIONING

This matrix is to be completed by the assessor after reviewing the students’ answers using the Answer Guide for the questions. If the answer is correct place a √ in the box, if the answer is incorrect place an x in the box.

A satisfactory result requires all questions to be answered correctly.

|Participant name |Q1 |Q2 |Q3 |Q4 |Q5 |Satis-factory |Initial of |

| | | | | | |Yes or No |assessor |

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SITHCCC006A PREPARE APPETISERS AND SALADS

PARTICIPANT MATRIX – WRITTEN OR VERBAL QUESTIONING

This matrix is to be completed by the assessor after reviewing the students’ answers using the Answer Guide for the questions. If the answer is correct place a √ in the box, if the answer is incorrect place an x in the box.

A satisfactory result requires all questions to be answered correctly.

|Participant name |Q1 |Satis-factory |Initial of |Date |

| | |Yes or No |assessor | |

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SITHCCC007A PREPARE SANDWICHES

PARTICIPANT MATRIX – WRITTEN OR VERBAL QUESTIONING

This matrix is to be completed by the assessor after reviewing the students’ answers using the Answer Guide for the questions. If the answer is correct place a √ in the box, if the answer is incorrect place an x in the box.

A satisfactory result requires all questions to be answered correctly.

|Participant name |Q1 |Q2 |Q3 |Satis-factory |Initial of |Date |

| | | | |Yes or No |assessor | |

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SITXENV001A PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES

PARTICIPANT MATRIX – WRITTEN OR VERBAL QUESTIONING

This matrix is to be completed by the assessor after reviewing the students’ answers using the Answer Guide for the questions. If the answer is correct place a √ in the box, if the answer is incorrect place an x in the box.

A satisfactory result requires all questions to be answered correctly.

|Participant name |Q1 |Q2 |Q3 |Q4 |Satis-factory |Initial of |Date |

| | | | | |Yes or No |assessor | |

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SITXFSA001A IMPLEMENT FOOD SAFETY PROCEDURES

PARTICIPANT MATRIX – WRITTEN OR VERBAL QUESTIONING

This matrix is to be completed by the assessor after reviewing the students’ answers using the Answer Guide for the questions. If the answer is correct place a √ in the box, if the answer is incorrect place an x in the box.

A satisfactory result requires all questions to be answered correctly.

|Participant name |Q1 |Q2 |Q3 |Q4 |Satis-factory |Initial of |Date |

| | | | | |Yes or No |assessor | |

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SITXINV001A RECEIVE AND STORE STOCK

PARTICIPANT MATRIX – WRITTEN OR VERBAL QUESTIONING

This matrix is to be completed by the assessor after reviewing the students’ answers using the Answer Guide for the questions. If the answer is correct place a √ in the box, if the answer is incorrect place an x in the box.

A satisfactory result requires all questions to be answered correctly.

|Participant name |Q1 |Q2 |Q3 |Satis-factory |Initial of |Date |

| | | | |Yes or No |assessor | |

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SIRXCCS001A APPLY POINT OF SALE HANDLING PROCEDURES

PARTICIPANT MATRIX – WRITTEN OR VERBAL QUESTIONING

This matrix is to be completed by the assessor after reviewing the students’ answers using the Answer Guide for the questions. If the answer is correct place a √ in the box, if the answer is incorrect place an x in the box.

A satisfactory result requires all questions to be answered correctly.

|Participant name |

|Student name: | |

|Teacher/Assessor name: | |

|Class details: | |

|Date of final decision: | |

|Qualification: |Certificate II in Hospitality SIT20207 |

|Evidence collected: (please tick) Workplace Record Questions Other |

|Unit of competency and code |C |NYC |

|SITHIND002A Apply hospitality skills in the workplace (core) | | |

|SITHIND001A Develop and update hospitality industry knowledge (core) | | |

|SITXCOM001A Work with colleagues and customers (core) | | |

|SITXCOM002A Work in a socially diverse environment (core) | | |

|SITXOHS001A Follow health, safety and security procedures (core) | | |

|SITXOHS002A Follow workplace hygiene procedures (core) | | |

|SITHFAB003A Serve food and beverage to customers (elective) | | |

|SITHFAB010A Prepare and serve non alcoholic beverages (elective) | | |

|SITHFAB012A Prepare and serve espresso coffee (elective) | | |

|SITHACS006A Clean premises and equipment (elective) | | |

|SITHCCC001A Organise and prepare food (elective) | | |

|SITHCCC002A Present food (elective) | | |

|SITHCCC003A Receive and store kitchen supplies (elective) | | |

|SITHCCC004A Clean and maintain kitchen premises (elective) | | |

|SITHCCC006A Prepare appetisers and salads (elective) | | |

|SITHCCC007A Prepare sandwiches (elective) | | |

|SITXENV001A participate in environmentally sustainable work practices (elective) | | |

|SITXFSA001A Implement food safety procedures (elective) | | |

|SITXINV001A Receive and store stock (elective) | | |

|SIRXCCS001A Apply point of sale handling procedures (elective) | | |

|OVERALL ASSESSMENT DECISION: [ ] Competent [ ] Not yet competent |

|(please tick) |

|Feedback and any additional evidence requirements: |

|List additional evidence required |

|Gaps in performance: |

| | | |

|Candidate’s signature | |Date |

|Assessor’s signature | |Date |

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