duty to inform staff at Blue Bay College if you see, hear or come across any incident, situation or hazard that might require immediate attention
Your Workplace Health and Safety (WHS) at Blue Bay College
1. It is your duty to inform staff at Blue Bay College if you see, hear or come across any incident, situation or hazard that might require immediate attention
2. In case of an emergency evacuation, you are required to follow the instructions provided by your trainer. While exiting the building, keep calm and walk alongside the hand rails.
The Assessment Process
Why are assessment tasks important?
To complete your qualification, you are required to apply the ideas you have been learning from this unit of competence.
The assessment activities are an important part of your training program as they provide an opportunity to apply what you have been learning and they give both you and your trainer feedback on your progress.
How will you be assessed?
You will be required to complete a variety of written and practical exercises. Instructions for how to complete the assessments are provided within each assessment task in this booklet.
What is required for successful completion?
Please read this section carefully before commencing the assessment tasks. You must carefully complete EVERY task in this booklet. You must achieve a ‘Satisfactory’ mark for all assessment tasks to be deemed Competent for the unit. If you are assessed as Not Competent, you will be given some suggestions for improvement and asked to redo your assessment.
At the successful completion of the assessment tasks, you will have demonstrated your competence against all of the requirements of the unit.
Submission of assessments
Your trainer will advise you when to commence the assessments in this booklet.
You are required to complete the written assessments on a separate document. You have access to computers which are equipped with 2010 Microsoft suite of products. You will also have access to the internet at the College to assist with research and resources.
Assessment responses should be typed; however, handwritten submissions will be accepted if they are clear and legible.
On the document please include:
o Your name o The date o The Assessment Number and Task Number. For example:
o Will Smith o 10 August 2015 o Assessment 1 - Question 1 (Record your answer).
Please note that some assessments require additional documentation, such as a form or a procedure, which must be included with your submission.
Make sure you check your material before submission. You must keep a copy of all work submitted.
Access and equity
A student’s access to the assessment process should not be affected by restrictions placed on the location or context of assessment beyond the requirements specified in the training package. Reasonable adjustments can be made to ensure equity in assessment for people with disabilities, including language and literacy. Adjustments include any changes to the assessment process or context that meet the individual needs of the person with a disability, but do not change competency outcomes. If you believe you have a disability that may affect the completion of these assessment tasks please speak to your trainer.
Assessment outcomes
Your assessment submission will be assessed and you will be given feedback. Each assessment task will be marked as either Satisfactory or Unsatisfactory and once all assessments have been marked you will be given an outcome of Competent or Not Competent for the unit of competence.
What can you do if you don’t agree with the assessment result?
If you do not think the assessment process is valid, disagree with the assessment outcome, or believe that you have been treated unfairly, you can appeal.
The first step is to discuss the matter with your trainer. If you still do not agree, you are able to request a re-assessment. It is possible to have your assessment submission assessed by a different assessor.
If you remain dissatisfied after the re-assessment, you should contact your trainer. Full details of the appeals process are contained in your Student Handbook.
Declaration of Authenticity
You are required to sign a Declaration of Authenticity for every written assessment submission. The Declaration is a signed statement from you stating that the assessment submission is your own work. Declaration of Authenticity
Student Name
Student ID Term 4
I declare that all work completed in this assessment is my own
Student Signature Date
Trainer/Assessor
Name Didier Schwartz
Record of competency
Unit code and title SIT40413 - Certificate IV in Commercial Cookery
Learner name
Learner ID number
Learner declaration I declare that:
? I understand what is required to achieve competency in the above unit/s
? The work submitted for this assessment is my own work.
Learner signature
Date
For assessor use only
Assessment evidence submitted
(indicate whether learner’s submission is Satisfactory, Not Yet Satisfactory or Not
Submitted) ? Assessment Task 1
? Assessment Task 2
? Assessment Task 3 ? S
? S? S ? NYS
? NYS
? NYS ? NS
? NS
? NS
Assessment outcome ??Competent ??Not Yet Competent
Feedback
Feedback method ??face-toface ??web- ?
writing/email
conference
Assessor name
Assessor declaration I declare that the assessment conducted was valid, reliable, fair and flexible and that the learner has been advised of the unit outcome and provided with feedback.
Assessor signature
Date
Learner declaration I declare that:
? I have been informed of and accept the results of my assessment
? I acknowledge and understand the feedback provided by the assessor.
Learner signature
Assessment Task 1
Knowledge questions
Learner instructions
Answer the following questions and write your answers clearly in the spaces provided. All questions must be answered correctly, and you must provide enough detail to demonstrate your knowledge. If you require more space to record your response, attach a page clearly marked with your name and the unit title.
Your responses should be submitted in written format (or in another format as agreed with your assessor) and must be in your own words. Your assessor will ensure that you have been provided with all relevant documentation.
Assessment conditions
Assessment must ensure access to:
? computers, printers, communication technology and information programs used to source industry information
? plain English documents issued by government regulators that describe laws specifically relevant to the hospitality industry:
? Food safety
? Responsible service of alcohol ? Responsible conduct of gaming
? Local community protection.
Required resources
For this assessment, learners will need access to:
? The internet
? Reference materials, such as journals, articles, and industry and government fact sheets.
Questions
1. Write one example of hospitality industry information you could gather from each of the following industry sources:
b. Personal discussions with experienced industry personnel
d. Industry associations and organisations
e. Industry journals, reference books and seminars
f. Libraries and media
g. Networking with colleagues and suppliers
h. Personal observations and experience
i. Documents issued by government regulators that describe laws relevant to the industry
k. Unions
2. In the list below, tick the most appropriate statements about the key characteristics of the hospitality industry. Select all that apply.
Hospitality focuses on the provision of food and beverages, accommodation, entertainment and tourist services to guests.
The hospitality industry provides services that are based on the wants of staff and management.
The hospitality industry is an easy industry to work in. Hard work and long hours are not required.
The hospitality industry strives to provide better service every day that is aligned with current trends and guest expectations.
The industry is already perfect. As such, there is no need for personal development or professional growth.
Hospitality means showing care for guests and striving to ensure the best possible experience, no matter what sector of the industry you work in.
3. What are the main functions of the hospitality industry?
4. In Australia, the services and experiences offered in regional areas are generally different from those offered in metropolitan areas. Provide 2 examples of regional service variations for each of the following industry sectors:
a. Accommodation
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b. Entertainment
5. The hospitality industry has relationships with many other businesses and industries. In the list below, tick the businesses or sectors that you think best support the hospitality industry. Select all that apply.
Laundry services
Seafood and fishing
Scientific and technical services
Farming and wholesale markets
Delicatessens and smallgoods producers
Healthcare
Vintners and winemakers
Meat producers and butchers
6. How does the hospitality industry contribute to Australian society?
7. How does the hospitality industry contribute to local, state and national economies?
8. Fill in the gaps in the tables below by providing the missing hospitality career options (job titles) and responsibilities.
Hotels and accommodation
Department Job title Responsibilities
Front office Receptionist
Assist guests to their rooms, carry luggage, open doors, arrange transport to attractions and sights
Reservationist
Food and beverage
Department Job title Tasks/responsibilities
Front of house Wait staff
Set up and run a bar during service, prepare and serve beverages, clean and maintain bar equipment and glassware
Kitchen Kitchen hand
Food preparation, complex cooking processes, portion and serve meals, receive and store supplies, clean and maintain kitchen areas, ensure food safety standards are maintained
Prepare, cook and assemble food according to recipes, maintain a clean work environment, ensure that all hygiene practices are followed
9. Describe the work ethic and general work behaviours you should have if you are to succeed in the hospitality industry.
10. Provide 2 examples of how the information you gain from industry research can improve work performance in each of the following areas:
a. Improving skills and productivity
b. Planning, preparing, and producing new food items in line with market trends and guest expectations
c. Enhancing the provision of quality hospitality service
d. Making suggestions for new and improved operational procedures
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e. improving your ability to work effectively with others, specifically:
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i. With other sectors of the industry
f. Understanding and incorporating ethical work practices into daily work performance
g. Updating personal and organisational legal requirements.
11. Draw a line to match each external industry that supplies the hospitality industry with its functions and characteristics.
External industry Functions and characteristics
Seafood Providing linen to hotels and resorts; picking up, cleaning and returning laundry.
Commercial cleaning Producing and supplying quality wines to the hospitality industry.
Laundry Fishing, sourcing and supplying fresh fish and seafood to the hospitality industry.
Commercial construction and maintenance Cleaning and disinfecting hospitality venues to meet health department and council requirements.
Wine Building, repairing and maintaining hospitality venues such as hotels, restaurants and clubs.
12. Industry associations such as Restaurant & Catering Australia and the Australian Federation of Travel Agents share close ties with the hospitality industry. Describe some of the functions of these relationships and their benefits to hospitality businesses.
13. What are trade unions? What are some benefits of becoming a trade union member?
14. There are many ethical issues that can occur in a hospitality venue. Breaches of codes of conduct and ethics can lead to serious consequences. Suggest a solution for each ethical breach described in the table below.
Issue Breach Suggested solution
Integrity A restaurant doesn’t have a printed menu with set prices. A server ‘makes up’ a price for the table after asking what they would like to eat.
Trustworthiness Venue management frequently pays employee salaries on different dates. The longest an employee has had to wait to receive their pay is two weeks.
Respect A team member questions all procedures and policies, claiming ‘that’s not what I would do’, and speaks disrespectfully behind their supervisor’s back.
Accountability An employee burns an omelette at breakfast and blames others for distracting them and the pan for being too hot.
15. Answer the following questions about quality assurance processes in the hospitality industry.
a. Write your answers in the spaces below.
What is the purpose of an industry accreditation scheme?
List 2 benefits of membership in an industry accreditation scheme (for example, the Gold Licence Caterers Association or the Certified Professional Restauranteur Association).
b. What are codes of conduct and codes of ethics, and why are they important parts of a quality assurance program?
c. Why do hospitality businesses need to be licensed? What can happen if a business doesn’t comply with licensing regulations?
d. What are some of the responsibilities that staff members have while working in a venue that is participating in an industry accreditation scheme? Tick all that apply.
Understand organisational policies and procedures regarding accreditation.
Adhere to performance and consistency standards.
Make decisions based on personal feelings rather than accepted procedures.
Constantly develop and improve skills and behaviours.
16. List 3 basic provisions and 3 corresponding actions that businesses must take to comply with each of the following legislation or codes:
a. FSANZ Food Standards Code
Basic provisions of the code Compliance actions
b. Liquor laws for your state or territory
Basic provisions of the Act(s) Compliance actions
c. Gambling or gaming laws for your state or territory
Basic provisions of the Act(s) Compliance actions
d. Laws for local community protection applicable to your state or territory
Basic provisions of the Act(s) Compliance actions
17. Write a brief definition for each of the following terms. Include one example of how each term is applied in the workplace.
b. Equal employment opportunity (EEO) law
c. Rights of employees and responsibilities of employers to make merit-based employment decisions.
18. Use the internet to identify an example of 1 current technology and 1 emerging technology for each function of the hospitality industry listed in the table below. Examples can come from any sector of the industry.
Technology Current example Emerging example
Catering systems
Mobile apps and software
Computer-aided dispatch (CAD)
Food production systems
Online booking systems
Reservations systems
Operations and financial tracking
Project management systems
Social media
Comments, Declaration and Signature
Assessor comments
Assessor name
Assessor declaration I declare that all requirements in Assessment Task 1 have been satisfactorily completed and verbally authenticated if required.
Assessor signature Date
Learner name
Learner declaration I declare that I have been informed of and accept the results of this part of my assessment.
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