Clickview, problem solving, Didasko Content SITXINV002 Maintain the quality of perishable items* Observations / Demonstrations Questioning – written and oral Role plays Case studies Workplace projects Case Study Written questions Direct observations. SITXWHS001 Participate in safe work practices Observations / Demonstrations Questioning – written and oral Role plays Case studies Didasko content Multiple Choice Questions Written Questions Project SITHCCC002 Prepare and present simple dishes* Observations / Demonstrations Questioning – written and oral Role plays Case studies Workplace projects Multiple Choice Questions Short answer questions Practical Demonstration SITHCCC003 Prepare and present sandwiches* Observations / Demonstrations Questioning – written and oral Role plays Case studies Workplace projects Multiply Choice Questions Written questions Direct observations. SITHCCC006 Prepare appetisers and salads* Observations / Demonstrations Questioning – written and oral Role plays Case studies Workplace projects Multiply Choice Questions Written questions Direct observations. SITHFAB201 Provide responsible service of alcohol Observations / Demonstrations Questioning – written and oral Role plays Case studies Written questions, role plays, Case Studies. SITXCCS003 Interact with customers Observations / Demonstrations Questioning – written and oral Role plays Case studies Workplace projects Written questions, Knowledge Questions, Third party reports Program Arrangements for Statements of Attainment Provide First Aid will be trained and assessed by the college first aid trainer, Ella Gee. Ella has competence to deliver this unit ( See attached staff competence record). It will be offered over 6 compulsory 1.5hour sessions. Students will need extra time allocated to complete the work book. Assessment Evidence Requirements: Assessment is validated to ensure; it meets the requirements of the Training Package;
VET Coordinator’s Name:Michelle Summers Qualification Title: Certificate II in Kitchen Operations National Code: SIT20416 Unit Name Provide Responsible service of Alcohol Prepare appetisers and salads Use hygienic practices for food safety Prepare sandwiches Participate in safe work practices Work effectively with others Use food preparation equipment Prepare dishes using basic methods of cookery Use cookery skills effectively Clean kitchen premises and equipment Maintain the quality of perishable items Interact with customers Preapre and present simple disheds Unit Code SITHFAB201 SITHCCC006 SITXFSA001 SITHCCC003 SITXWHS001 BSBWOR203 SITHCCC001 SITHCCC005 SITHCCC011 SITHKOP001 SITXINV002 SITXCCS003 SITHCCC002 Coordinator’s Qualifications Formal qualifications eg B Ed, BAVE, BSB20115 Certificate II in …. Include date of qualification and code where relevant. Corresponding evidence must be available in Staff Competence Record (SCR). 2014 – 2017 Bachelor of Applied Learning - UTAS completeing 2017 2013 - SIT50107 Diploma of Tourism 2012 - Environmental sustainability units TAESUS501A & TAESUS502A
Professional Development Record (for current and previous year) Corresponding evidence must be available via EOs/Site QM. Date and/or Details VET staff meeting attendance recorded in minutes All attended in 2014/2015/2016 State Validation Day 24 Nov 2016 26 Nov 2015 20 Nov 2014 Validation with Industry Dec 2016 Sept 2015 Consultation with at least two industry representatives discussing training and assessment strategy Feb 2015 and December 2016 Staff induction/refresher session March 2016 March 2015 Include generic VET professional development not specific to units of competence Training and Assessment Qualification(s) Year Completed Teacher Registration Current TAEASS502 Design and develop assessment tools 2016 ( if yes, please tick) TAELLN411 Address adult language, literacy and numeracy skills or TAELLN401A Address adult language, literacy and numeracy skills 2014 TAE40110 Certificate IV in Training and Assessment 2012