Adelaide College of Technology

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1 Training and Assessment Strategy SIT40413-Certificate IV in Commercial Cookery Page 1 of 22 DOCUMENT NAME: Training and Assessment Strategy-SIT40413 November

2 Version Control Title: Training and Assessment Strategy SIT40413-Certificate IV in Commercial Cookery Version Number: 1.0 Date of Approval: 13 th Next Review Date: 13 th November 2014 Coverage: SIT40413-Certificate IV in Commercial Cookery File location: PEO Office- Summary of Changes Determinations on version changes will be made on the basis of evidence of continuous improvement and sufficiency of consultative processes. Date 01 st Initial draft Version th Final version Version 1.0 Change Page 2 of 22 DOCUMENT NAME: Training and Assessment Strategy-SIT40413 November

3 Delivery Period Qualification code Qualification title Training package CRICOS Code December 2013 June 2015 SIT40413 Certificate IV in Commercial Cookery SIT12 TBA The program is delivered using face-to-face, institution based delivery. Delivery Mode Institution Based Delivery Structured formal training for Theory-based Units will be held in a designated classroom at premises; Students are expected to attend all scheduled training sessions with correct equipment, books etc. Students are expected to undertake reading and research activities in conjunction with the delivery of face-to-face theory and practical sessions. Activities involve small groups and individual activities performed in the classroom or simulated environment under direct supervision and are provided for all students. Students are provided with training manuals and activities books for each (cluster of) units, which include all materials required to be used in the learning environment as well as examples of best office practices. Students may be required to purchase a required textbook; this will be clearly indicated to students in the students Hand book. Practical sessions will be held in a simulated fully equipped kitchen environment at the College premises Students will be required to participate in practical skills learning and participation is assessed on a daily basis Students will use the equipment and tools set out by the college. Emphasis will be made to simulate workplace situations in order to develop identified employability skills such as: Providing food production briefings to kitchen staff; seeking feedback from colleagues on operational and service issues; communicating changes in food production requirements during the service period; instructing kitchen staff to adjust food items to meet quality requirements and organisational standards; managing team member conflict sensitively, courteously and discreetly; empathising and negotiating acceptable solutions to team member problems.. Page 3 of 22 DOCUMENT NAME: Training and Assessment Strategy-SIT40413 November

4 Proactively consulting with colleagues about ways to improve cooking operations; providing feedback to managers to inform future planning; participating in continuous improvement by reporting success or deficiencies of recipes and menu items; suggesting ideas for new or improved products and increased profitability. Knowing sources of new information on food trends, products, services and suppliers; being aware of opportunities to learn and participating in commercial cookery professional development activities; supporting team members to learn Planning food production requirements and organising availability of supplies for the service period; preparing work flow schedules, food preparation lists and mise en place plans for food production according to menu and food volume requirements; monitoring and assessing operational efficiency and quality output of the kitchen during the service period; assessing the operational workflow of kitchen team members assisting then to prioritise workload to deliver a positive dining experience for customers. Identifying and assessing operational and service issues, discussing and suggesting solutions with kitchen managers; initiating short term action to resolve immediate kitchen operations or quality problems; using discretion and judgement as well as predetermined policies and procedures to guide solutions to operational problems in the kitchen. Understanding legal compliance issues and providing advice to team members; organising and self-directing own work priorities to coordinate cooking operations; taking responsibility for implementing predetermined policies and procedures for a range of practices including conflict management, food safety, workplace health and safety; leading and managing a team of individuals, coordinating cooking operations; proactively seeking feedback and advice on improving kitchen coordination and team leading skills. Motivating and leading kitchen teams; providing instructions, support and coaching; planning work operations to take account of team member strengths; proactively sharing information, knowledge and experiences with kitchen team members. Understanding the operating capability of, selecting and using kitchen tools and equipment, computer systems, software and information systems that assist in coordinating cooking operations and team leading activities. Course Description This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. Page 4 of 22 DOCUMENT NAME: Training and Assessment Strategy-SIT40413 November

5 Target Group Pathways into the qualification Job roles This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Possible job titles include: chef chef de partie. The main target group for this qualification is overseas students, which would like to develop their skills and knowledge in order to create further educational and employment opportunities. Individuals may enter SIT40413 Certificate IV in Commercial Cookery with limited or no vocational experience and without a lower level qualification. However, it is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience prior to entering the qualification. Pathways from the qualification After achieving SIT40413 Certificate IV in Commercial Cookery, individuals could progress to SIT50313 Diploma of Hospitality. Entry Requirements The course will be available for those students who: Must be 18 years of age or over Completed Year 12 (HSC or equivalent) Course Capacity Course Fee Licensing, legislative, regulatory information Minimum 5.5 IELTS score or equivalent (International students only) The total capacity for this course for all students is 50 students. $AU 15,850 (includes tuition fees plus any additional compulsory costs) Please note reserves the right to vary Tuition Fees and/or Material Fees without prior notice. Please contact the College prior to enrolling to confirm the current cost and fee structure and refer to the Pre-enrolment Information Pack 2013 (Brochure) for Student Refund and Cancellation Policy. There is no direct link between this qualification and licensing, legislative and/or regulatory requirements. However, where required, a unit of competency will specify relevant licensing, legislative and/or regulatory requirements that impact on the unit. Page 5 of 22 DOCUMENT NAME: Training and Assessment Strategy-SIT40413 November

6 Qualification Packaging rules 33 units must be completed: 27 core units 6 elective units The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification. Units of Competency Unit Title and Unit Code BSBDIV501A Manage diversity in the workplace SITXFSA101 Use hygienic practices for food safety BSBSUS301A Implement and monitor environmentally sustainable work practices HLTAID003 Provide first aid SITHCCC101 Use food preparation equipment SITHCCC201 Produce dishes using basic methods of cookery SITHCCC202 Produce appetisers and salads SITHCCC203 Produce stocks, sauces and soups SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes SITHCCC301 Produce poultry dishes SITHCCC302 Produce seafood dishes SITHCCC303 Produce meat dishes SITHCCC307 Prepare food to meet special dietary requirements SITHCCC308 Produce cakes, pastries and breads SITHCCC309 Work effectively as a cook SITHKOP302 Plan and cost basic menus SITHKOP402 Develop menus for special dietary requirements SITHKOP403 Coordinate cooking operations Page 6 of 22 DOCUMENT NAME: Training and Assessment Strategy-SIT40413 November

7 SITHPAT306 Produce desserts SITXHRM301 Coach others in job skills SITXINV202 Maintain the quality of perishable supplies SITXWHS401 Implement and monitor work health and safety practices BSBINN201A Contribute to workplace innovation SITXCOM401 Manage conflict SITXFIN402 Manage finances within a budget SITXFSA201 Participate in safe food handling practices SITXMGT401 Monitor work operations BSBWOR204A Use business technology SITXHRM402 Lead and manage people BSBRES401A Analyse and present research information BSBCMM201A Communicate in the workplace BSBITU306A Design and produce business documents BSBCMM401A Make a presentation Delivery and Assessment Arrangements Duration This program is a full-time course completed over a period of 78 weeks. Tuition Duration in Weeks = 60 weeks = 20 hours per week (Total = 1200 hours) Total Duration with Holidays = 78 weeks Holidays = 18 weeks Timetable = 3 days per week Organisation Page 7 of 22 DOCUMENT NAME: Training and Assessment Strategy-SIT40413 November

8 These 33 units of competency have been organised into 6 Terms and are delivered throughout the 60 weeks. The tables below set out how the units of competency making up this qualification are clustered for delivery and assessment. Unit Code Unit Name Core/Elective Nominal Hours Term 1 BSBDIV501A Manage diversity in the C 20 workplace SITXFSA101 Use hygienic practices for food C 40 safety BSBSUS301A Implement and monitor C 40 environmentally sustainable work practices HLTAID003 Provide first aid C 20 SITHCCC101 Use food preparation equipment C 40 * SITHCCC201 Produce dishes using basic C 40 methods of cookery * Nominal Hours 200 Break 3 Weeks Term 2 SITHCCC202 Produce appetisers and salads * C 20 SITHCCC203 Produce stocks, sauces and C 20 soups * SITHCCC204 Produce vegetable, fruit, egg C 40 and farinaceous dishes * SITHCCC301 Produce poultry dishes * C 40 SITHCCC302 Produce seafood dishes * C 40 SITHCCC303 Produce meat dishes * C 40 Nominal Hours 200 Break 3 Weeks Term 3 SITHCCC307 Prepare food to meet special C 40 dietary requirements * SITHCCC308 Produce cakes, pastries and C 40 breads * SITHCCC309 Work effectively as a cook * C 40 SITHKOP302 Plan and cost basic menus C 40 Page 8 of 22 DOCUMENT NAME: Training and Assessment Strategy-SIT40413 November

9 SITHKOP402 Develop menus for special C 20 dietary requirements SITHKOP403 Coordinate cooking operations * C 20 Nominal Hours 200 Break 3 Weeks Term 4 SITHPAT306 Produce desserts * C 40 SITXHRM301 Coach others in job skills C 40 SITXINV202 Maintain the quality of C 40 perishable supplies * SITXWHS401 Implement and monitor work C 40 health and safety practices BSBINN201A Contribute to workplace E 40 innovation Nominal Hours 200 Break 3 Weeks Term 5 SITXCOM401 Manage conflict C 40 SITXFIN402 Manage finances within a C 40 budget SITXFSA201 Participate in safe food handling C 20 practices SITXMGT401 Monitor work operations C 60 BSBWOR204A Use business technology E 40 Nominal Hours 200 Break 3 Weeks Term 6 SITXHRM402 Lead and manage people C 80 BSBRES401A Analyse and present research E 60 information BSBCMM201A Communicate in the workplace E 20 BSBITU306A Design and produce business E 20 documents BSBCMM401A Make a presentation E 20 SITXHRM402 Lead and manage people C 80 Nominal Hours 200 Break 3 Weeks Page 9 of 22 DOCUMENT NAME: Training and Assessment Strategy-SIT40413 November

10 Evidencegathering techniques Assessment schedule The evidence gathering techniques for every competency unit are detailed in the unit outlines for the qualification. In order to facilitate a flexible approach to both learning and assessment, the evidence gathering is both formative and summative. Formative evaluation is ongoing throughout the delivery of the learning sequence at times mutually agreed upon between the assessor and the student. The form and timing of summative assessment will be discussed with the students at the beginning of each learning sequence. Assessment Schedule Units of Competency A B C D E F G H BSBDIV501A Manage diversity in the workplace X X X SITXFSA101 Use hygienic practices for food safety BSBSUS301A Implement and monitor environmentally sustainable work practices X X X X X X HLTAID003 Provide first aid X X X SITHCCC101 Use food preparation equipment X X X SITHCCC201 Produce dishes using basic methods of cookery X X X SITHCCC202 Produce appetisers and salads X X X SITHCCC203 Produce stocks, sauces and soups X X X SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes X X X SITHCCC301 Produce poultry dishes X X X SITHCCC302 Produce seafood dishes X X X SITHCCC303 Produce meat dishes X X X SITHCCC307 Prepare food to meet special dietary requirements X X X Page 10 of 22 DOCUMENT NAME: Training and Assessment Strategy-SIT40413 November

11 SITHCCC308 Produce cakes, pastries and breads X X X SITHCCC309 Work effectively as a cook X X X SITHKOP302 Plan and cost basic menus X X X SITHKOP402 Develop menus for special dietary requirements X X X SITHKOP403 Coordinate cooking operations X X X SITHPAT306 Produce desserts X X X SITXHRM301 Coach others in job skills X X SITXINV202 Maintain the quality of perishable supplies SITXWHS401 Implement and monitor work health and safety practices BSBINN201A Contribute to workplace innovation X X X X X X X X X SITXCOM401 Manage conflict X X X SITXFIN402 Manage finances within a budget X X X SITXFSA201 Participate in safe food handling practices X X X SITXMGT401 Monitor work operations X X X BSBWOR204A Use business technology X X SITXHRM402 Lead and manage people X X X BSBRES401A Analyse and present research information X X X BSBCMM201A Communicate in the workplace X X BSBITU306A Design and produce business X X X Page 11 of 22 DOCUMENT NAME: Training and Assessment Strategy-SIT40413 November

12 documents BSBCMM401A Make a presentation X X X KE Y A Role play C Portfolio of activities B Questioning D Assignment F Written report E Project G Presentation H Case study / Case scenario Recognition of Prior Learning (RPL) / Credit Transfer (CT) recognises the skills and knowledge that students may have gained through previous studies, workplace and life experience. They may be entitled to gain recognition of prior learning before or after commencing the course that may exempt them from attending one or more units. Students who believe they already have the skills and knowledge required to demonstrate competency can request a copy of the RPL application form. Students are provided with information regarding the evidence required for each qualification and must provide valid, sufficient, current and authentic evidence to demonstrate competency. RPL is based on a portfolio and interview approach, where students accept the main responsibility for identifying, gathering and submitting evidence about their achievement of the competencies. The RPL process may involve a practical demonstration assessment Where RPL is granted to overseas students the College will notify DIBP of the change to the duration of study or ensure a full-time 20 hour per week load for the student. Page 12 of 22 DOCUMENT NAME: Training and Assessment Strategy-SIT40413 November

13 Language Literacy and Numeracy (LLN) is committed to provide education opportunities to its students from non English speaking background (NESB). will use enrolment procedures aimed at ensuring that only students with the requisite LLN skills enrol in its courses as stated in its Assessing student s qualifications and English language proficiency Policy and Procedure. recognises the need to pay particular attention to issues related to language in its training and assessment, in order to cater to the needs of the largest section of its target market, i.e. NESB students. will take all reasonable measures to ensure that its staff are aware of the students specific learning needs and make reasonable adjustment to training and assessment practices to cater for such needs. reserves the right to refer students whose English language proficiency is demonstrably inadequate for their course to enrol in a package course comprising an ELICOS course of sufficient duration in an approved English Language Teaching (ELT) Centre. If after the commencement of a program it is identified that a student has a Language, Literacy and Numeracy (LLN) issue; our staff can discuss different ways of conducting training and assessment to assist students to access additional tutorial (generally on Fridays) with the Head Trainer. Students requiring any assistance or support with language, literacy or numeracy should speak confidentially with their trainers and assessor who will call on the Head Trainer and/or other assessors for assistance and guidance as required. Special Needs Arrangements (Reasonable Adjustments) All students, including those with disabilities, are treated equally, with dignity and be able to enjoy the benefits of the educational experience in the same way. If there are students with special needs, the trainer/assessor takes into account the students needs and makes appropriate adjustments to the training environment, wherever feasible and practicable and in consultation with the Head Trainer. Intervention Strategies An Intervention Strategy is a plan of action that anticipates barriers and resources in relation to achieving a specific objective. endeavors to anticipate students needs and implements a range of intervention strategies. Resources and facilities provide students with options to complete each unit of competency. If the student is deemed not yet competent or if he/she does not show an understanding of the course being taught, the Page 13 of 22 DOCUMENT NAME: Training and Assessment Strategy-SIT40413 November

14 Timetables Delivery and Assessment Staff Transition Arrangements Assessment Validation Process student may be asked to: Discuss an intervention plan with the Head Trainer. Sit for a re-assessment. Attend a number of supervised studying hours. Repeat the unit Please see attached course timetables for more detailed information. A qualified Trainer and Assessor who will perform the assessments must possess the following: TAE40110 Certificate IV in Training and Assessment At least SIT40413-Certificate IV in Commercial Cookery or equivalent At least three years of vocational industry experience At least three years of teaching/training experience Please see attached staff matrix of qualified staff that facilitate and assess against this course The Principal Executive Officer (PEO) is fully responsible for ensuring the management of the students into the revised version of this course. This will include: Consultation with appropriate industry personnel to ensure relevance of learning and assessment materials. Revising and upgrading of existing assessment tools to the requirements of the revised qualification. Creation of new identified assessment tools. Revising and upgrading of existing learning materials to the requirements of the revised qualification. Creation and purchasing of new learning materials. Rewriting of this learning and assessment strategy to match the new qualification Training and or up-skilling of existing trainers and assessors into the requirements of the new qualification Updating of the trainer assessor matrix, mapping tables and other relevant documents against the new qualification. The processes used to validate assessment activity in this program are: 1. Pre-assessment Assessment strategies are developed through consultation with industry representatives to ensure assessment methods are consistent with industry needs. Assessment tools and activities are validated by assessors from within the RTO or from another RTO that delivers the same or a similar course, or from external industry representatives. Validation before assessment focuses on: the design of assessment activities; the assessment methods that are to be used; the benchmarks against which each participant is assessed. 2. Post-assessment Page 14 of 22 DOCUMENT NAME: Training and Assessment Strategy-SIT40413 November

15 Assessment Moderation Process Continuous Improvement Infrastructure requirements In order to ensure that assessment outcomes are reliable across a range of assessors, over a range of contexts and over time, conducts post-assessment validation. The Post-assessment Validation process focuses on: The assessment tasks and the assessment process; The evidence of participants performance; The assessment decisions made on the samples of evidence provided; Reporting and record keeping. It includes the following activities: Validation meetings; Moderation process; Student and Trainer/Assessor s Feedback; The Head Trainer/Assessor conducts Assessment moderation at the end of each term by collecting samples of assessment evidence from all assessors for the same unit of competency, and compares the outcomes of the assessment process against the assessment and unit requirements. Feedback from students and trainers/assessor is collected to support the continuous improvement of the assessment process and assessment tools used by the RTO. All staff (including full time, part time and casual) involved in the delivery and assessment of this qualification, have direct access to the current version of the SIT12 Training Package, including the appropriate units of competency, assessment guidelines and qualification structure through the TGA website. All staff (including full time, part time and casual) involved in delivering the program has access to trainer, assessor and student support materials relevant to their areas of delivery and assessment. All assessors have access to point and electronic copies of the assessment tools used in this program. Learning resources are supplied to all students The RTO has access to staff and training/assessment resources to meet the requirements of students with special needs and has an assessment process that incorporates reasonable adjustment procedures. (Reasonable adjustment refers to measures or actions taken to provide a student with a disability the same educational opportunities as everyone else.) The RTO has reviewed the equipment and facility requirements for each unit of competency in the qualification and guarantees it has access to the plant and equipment needed to implement the program. Classrooms for the delivery of Theory based Units Tables & Chairs, Whiteboard or Flipchart Overhead and data projector and projector screen VCR, DVD Player and Television Computers with Internet access Text books and reference library Office Equipment for practical demonstration assessments Desks or work stations with Ergonomic Chairs Computers with Internet Access Page 15 of 22 DOCUMENT NAME: Training and Assessment Strategy-SIT40413 November

16 Telephone Fax machine Photocopier Kitchen based practical units resources Students will be provided with access to commercial cooking facilities including cook tops, deep fryer and microwave. Students will be provided with their own kitchen equipment set and chef s uniform including hat the cost is included in the materials fees for this course. Textbooks/Booklets Units of Competency Provider BSBDIV501A Manage diversity in the workplace Innovation & Business Skills SITXFSA101 Use hygienic practices for food safety Innovation & Business Skills BSBSUS301A Implement and monitor environmentally sustainable work practices Innovation & Business Skills HLTAID003 Provide first aid Innovation & Business Skills Page 16 of 22 DOCUMENT NAME: Training and Assessment Strategy-SIT40413 November

17 SITHCCC101 Use food preparation equipment Innovation & Business Skills SITHCCC201 Produce dishes using basic methods of cookery Innovation & Business Skills SITHCCC202 Produce appetisers and salads Innovation & Business Skills SITHCCC203 Produce stocks, sauces and soups Innovation & Business Skills SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes Innovation & Business Skills and SITHCCC301 Produce poultry dishes Innovation & Business Skills Page 17 of 22 DOCUMENT NAME: Training and Assessment Strategy-SIT40413 November

18 SITHCCC302 Produce seafood dishes Innovation & Business Skills SITHCCC303 Produce meat dishes Innovation & Business Skills SITHCCC307 Prepare food to meet special dietary requirements Innovation & Business Skills SITHCCC308 Produce cakes, pastries and breads Innovation & Business Skills Page 18 of 22 DOCUMENT NAME: Training and Assessment Strategy-SIT40413 November

19 SITHCCC309 Work effectively as a cook Innovation & Business Skills SITHKOP302 Plan and cost basic menus Innovation & Business Skills SITHKOP402 Develop menus for special dietary requirements Innovation & Business Skills SITHKOP403 Coordinate cooking operations Innovation & Business Skills SITHPAT306 Produce desserts Innovation & Business Skills SITXHRM301 Coach others in job skills Innovation & Business Skills Page 19 of 22 DOCUMENT NAME: Training and Assessment Strategy-SIT40413 November

20 SITXINV202 Maintain the quality of perishable supplies Innovation & Business Skills SITXWHS401 Implement and monitor work health and safety practices Innovation & Business Skills BSBINN201A Contribute to workplace innovation Innovation & Business Skills SITXCOM401 Manage conflict Innovation & Business Skills SITXFIN402 Manage finances within a budget Innovation & Business Skills Page 20 of 22 DOCUMENT NAME: Training and Assessment Strategy-SIT40413 November

21 SITXFSA201 Participate in safe food handling practices Innovation & Business Skills SITXMGT401 Monitor work operations Innovation & Business Skills BSBWOR204A Use business technology Innovation & Business Skills SITXHRM402 Lead and manage people Innovation & Business Skills BSBRES401A Analyse and present research information Innovation & Business Skills Page 21 of 22 DOCUMENT NAME: Training and Assessment Strategy-SIT40413 November

22 BSBCMM201A Communicate in the workplace Innovation & Business Skills BSBITU306A Design and produce business documents Innovation & Business Skills BSBCMM401A Make a presentation Innovation & Business Skills Industry Consultation has liaised with the following organization / individuals for its industry consultation for SIT12 Package. Minutes of meeting / discussion are available for review on request. PEO s endorsement: Vandana Ticku Date: 13/11/2013 Page 22 of 22 DOCUMENT NAME: Training and Assessment Strategy-SIT40413 November