acohr.com.au€¦ · web viewassessment workbook. assessment workbook. assessment workbook....

BSBSUS201 Participate in environmentally sustainable work practices

Assessment workbook

Assessment Workbook

Table of ContentsBSBSUS201 Participate in environmentally sustainable work practices.............................................................................................................................................1

BSBSUS201 Participate in environmentally sustainable work practices.............................................................................................................................................1

Table of Contents...................................................................................................................2

Instructions.............................................................................................................................3

The Unit of Competency........................................................................................................3

Assessment Methods............................................................................................................4

Resources Required for Assessment..................................................................................4

Student Assessment Cover Sheet........................................................................................5

Assessment 1. Knowledge Assessment..............................................................................6

Assessment 2. Short Answer Assessment.......................................................................11

Learner Instructions........................................................................................................11

Assessment 3. Practical Task Assessment.......................................................................20

2 BSBSUS201 Participate in environmentally sustainable work practicesVersion 2.0 01/11/2019

Assessment Workbook

InstructionsThe assessments in this workbook is divided into two (2) categories: Knowledge Assessment and Short Answer Assessment.

The questions under Knowledge Assessment and Case study Assessments are all in choice and short answer format. You must answer all questions using your own words. However, you may reference your Learner Guide and other relevant resources and learning materials to complete this assessment.

Some questions cover processes you would likely encounter in a workplace. Ideally, you should be able to answer these questions based on the processes that are currently in place in your workplace. However, if you do not currently have access to a workplace, then answer the questions based on processes that should be implemented in a typical workplace setting.

The Unit of CompetencyThe units of competency specify the standards of performance required in the workplace.

This assessment addresses the following unit of competency:

BSBSUS201 Participate in environmentally sustainable work practices

1. Identify current resource use

2. Comply with environmental regulations

3. Seek opportunities to improve resource efficiency.

A complete copy of the above unit of competency can be downloaded from the TGA website:

https://training.gov.au/Training/Details/BSBSUS201

BSBSUS201 Participate in environmentally sustainable work practicesVersion 2.0 01/11/2019

3

https://training.gov.au/Training/Details/BSBSUS201

Assessment Workbook

Assessment MethodsThis workbook uses the following assessment method(s):

Knowledge Assessment – A set of generic and workplace questions testing the learner’s general knowledge and understanding of the general theory behind the unit.

Short Answer Assessment – Set scenarios accompanied by questions to test your overall knowledge of the unit requirements.

Practical Task Assessment – A set of tasks to be undertaken in the work place, and reports completed.

Resources Required for AssessmentThe learner will need access to:

Computer with Internet and email access and a working web browser

Installed software: MS Word, Adobe Acrobat Reader

A workplace that will allow you access to:

o A workplace supervisor

o Workplace resources and equipment needed to complete the Practical Assessment


Assessment Workbook

Student Assessment Cover SheetTo the learner: Print this cover sheet and complete it by filling in all the required information and signing on the space provided. Your signature must be handwritten. Scan the completed cover sheet and submit it along with your evidence submissions. Use the filename: BSBSUS201 Cover Sheet

Student NameStudent Number

Student Phone number Email

Course Code SIT30616Course Name

Certificate III in Hospitality

Unit Code BSBSUS201Unit Name

Participate in environmentally sustainable work practices

Assessment Number/Types

1 Knowledge Assessment2 Short Answer Assessment3 Practical Task Assessment

I confirm that the attached work is entirely my own, except where other writers have been referenced. I confirm that this assignment has not been submitted before at ACOHR or other institutions. I understand that plagiarism and other forms of cheating will result in academic penalty.By submitting this assessment, I agree that:

I have and read and understood the details of the assessment I understand the rules and consequences of plagiarism and that the attached assessment is my own work. I have one week in which to resubmit this assessment if I am deemed unsuccessful.

Student’s Signature

Date

Trainer/Assessor to completeAssessment 1: Knowledge

AssessmentAssessment 2: Short Answer

AssessmentAssessment 3: Practical Task Assessment

DateSatisfactory (S)

Not Yet Satisfactory (NYS)

Resubmission required

(Y/N)Date

Satisfactory (S)Not Yet

Satisfactory (NYS)


(Y/N)Date

Satisfactory (S)Not Yet

Satisfactory (NYS)


(Y/N)

comments/observations/feedback comments/observations/feedback comments/observations/feedback


5

Assessment Workbook

Overall Result for this Workbook C/NYCTrainer/Assessor’s NameTrainer/Assessor’s Signature Date


Assessment Workbook

Assessment 1. Knowledge Assessment

1. Provide one example of how you can take action for the following environmental and resource efficiency issues in your workplace.

a. Chemical usage

b. Non-recyclable items

c. Using resources efficiently

d. Efficient water usage.

S ☐ NYS ☐

Trainer comments: (only comment if NYS)

2. What is the Act that governs Australia’s national environment law.

S ☐ NYS ☐


3. What is the National Greenhouse and Energy Reporting Legislation (NGER)

S ☐ NYS ☐



7

Assessment Workbook

4. In your own words, explain the following workplace environmental hazards, and how they relate to working in the hospitality industry. Provide an example of a risk you may encounter in your workplace for each hazard. The first one has been done for you.

HAZARD DEFINITION RISK EXAMPLE

Noise pollution

Noisy environments and extended exposure can cause damage to ears and so PPE such as ear plugs should always be used.

working in a live venue catering to bands every weekend. The risk would be the sound level and working in and around the immediate area every weekend.

Air Pollution

Chemicals

Dust and fumes

Disposable hazards

S ☐ NYS ☐


5. Identify 2 organisational codes of practice each of the following hospitality venues may impose to remain compliant with the EPBC Act regarding environmental sustainability.

VENUE CODE OF PRACTICE CODE OF PRACTICE

Hotel


Assessment Workbook

Restaurant

Nightclub

Winery

S ☐ NYS ☐


6. Which of the following are examples of sustainability in the workplace?

CORRECT SUSTAINABILITY EXAMPLES

☐ i. Install low flow taps in bathrooms

☐ ii. Separate and Recycle all waste

☐ iii. Compost and grow own herbs

☐ iv. Use paper menus that are printed and changed each week instead of laminated menus

☐ v. Reuse where possible, example; fruit and veg arrive in boxes, immediately remove produce from box and give back to delivery driver.

☐ vi. Tint windows to reduce the heat from sun which will reduce the need for air conditioning.

S ☐ NYS ☐



9

Assessment Workbook

7. a. What is an employee’s responsibility to report breaches of workplace environmental codes of practice and potential hazards and risks. Who would they report too?

S ☐ NYS ☐


7. b. What is your workplace procedure for reporting breaches or issues with environmental and resource hazards?

S ☐ NYS ☐



Assessment Workbook

ASSESSOR MARKING CHECKLIST

Learner’s Name:

Student ID

Date

Assessment 1 – Knowledge questions

S ☐ NYS ☐

Trainer comments:

Trainer/Assessor’s NameTrainer/Assessor’s Signature Date


11

Assessment Workbook

Assessment 2. Short Answer AssessmentLearner InstructionsThis assessment is designed to draw on the knowledge, skills and abilities that you have acquired throughout this course and put into practice in the workplace. You will be presented with a set of questions and tasks that must be related to your current hospitality-based workplace.

This assessment question will require you to access your organisations policies and procedures and apply them to the questions and tasks. You will also be required to conduct an environmental resource audit to identify, document and measure the usage of resources.

8. Identify resources you use during your work day create a list of 5 resources used in one area, example the bar, kitchen, store

room. Calculate how much of each resource you use. Comment on how the use of each resource could be considered harmful to

the environment. You may need to independently research the product or equipment for more

information. An example has been shown for you.

RESOURCE QUANTITY USED(Provide measurements

where applicable)

COULD THIS RESOURCE BE HARMFUL TO THE ENVRIONMENT

Glass washer – Lamber GS581P

Glass washer is used to wash 300 glasses per hour which uses 2ltr of water per cycle.

Uses less water than hand washing. Is an energy efficient machine. Maintenance should be done every 6 months to ensure efficient usage.


Assessment Workbook

S ☐ NYS ☐


9. Identify three potential environmental hazards that exist in your workplace. How are you required to record and report these hazards? (software

system, diary, phone etc) Who should you report them to

ENVIRONMENTAL HAZARD

MEANS OF REPORTING HAZARD

WHO DO YOU REORT TO

S ☐ NYS ☐


10.According to your organisational policies and procedures, when recording and reporting environmental hazards, what is the appropriate technology to file this information correctly. You must be specific, including software package, file name etc.

S ☐ NYS ☐



13

Assessment Workbook

11.a. For this assessment question you are required to access your organisations policies and procedures relating to environmental and resource efficiency systems. If your organisation does not have such policies, you may need to interview your manager to answer the following questions.

a. What policies does the organisation have in place to conserve energy?

b. What policies does the organisation have in place to conserve water?

c. What policies does the organisation have in place to reduce waste?

d. What is the organisations procedure to dispose of used cooking oil?

S ☐ NYS ☐


11 b. For each of the policies mentioned above, how does an employee access this information? For example, is it on a sign which is in clear sight of all users, is it written in the staff handbook, is it only available in the organisations policies and procedures manual? Please note, these are simply suggestions, your organisations information may be available elsewhere. An example has been completed for you.


Assessment Workbook

Sample A sign in a hotel bathroom to save water reads “Every day millions of gallons of water are used to wash towels that have only been used once. You make the difference; A towel hanging up means I will use again. A towel on the floor means please exchange. Thankyou for helping us conserve the Earths vital resources.

It could also be in employee induction, the policies on water conservation.

Policy a

Policy b

Policy c

Policy d

S ☐ NYS ☐


12.Find at least one breach or potential breach of regulations and discuss; What breach occurred (including a brief overview of the facts) The policy or procedure that was breached Any consequences of the breach. Who would you report the breach to?

S ☐ NYS ☐



15

Assessment Workbook

Look at the following case study for “Tea, Leaf and Bean” and answer the questions relating to improving resource efficiency.

Tea, Leaf and Bean (TLB) is a Gold Coast based café and catering business. The café has an espresso bar, indoor and outdoor dinning area and small retail shop.

The café operates 7 days a week from 6am – 3pm and caters to approximately 3000 customers per week.

TLB generates a large amount of organic waste, recyclable cardboard waste and general waste. All waste is being disposed of using JJ Richards skip bins.

Bins are currently being collected twice a week.

When taking some cardboard rubbish out last week, you discovered large tubs of used oil thrown into the general waste bin, plus wax boxes, and boxes that had not been broken down, all thrown into the recycle bins.

You have decided to develop a waste reduction action plan to improve your current environmental practices and resource efficiency.

You will need to research in order to answer the following questions.

You are required to Identify opportunities for waste sorting and reduction including;

Additional waste bins for alternate purposes Onsite compaction processing Waste reuse by another business (oil, compost, coffee waste) Staff training in waste reduction

13.How could your waste be sorted differently to accommodate alternative purposes?

14.Research options for onsite compacting processing and how this could be used to reduce waste.


Assessment Workbook

15.How could you engage with your work team and other types of businesses to identify ways to reuse elements of your waste? Identify in your answer how this could improve work practices.

16.Outline 3 different training opportunities you would recommend that could see the employees at Tea Leaf and Bean coming together as a team to improve workplace practices?

S ☐ NYS ☐


17.For this assessment question you must access the Environmental Sustainability Policy located in your supplementary folder. Open and read the policies and procedures of the Tea Bean and Leaf and write 6 of your own job requirements from relevant information within the policies and procedures.

e.g., Conserving natural resources: Turn gas off during quiet times in the café.

1

2

3

4

5

6


17

Assessment Workbook

S ☐ NYS ☐


18.For this assessment you must access the Incident Report Form located in your supplementary folder and complete using the information in the case study below.

Its Christmas Eve and you and the kitchen hand, Ron, are completing the cleaning schedule before the café closes for 4 days over Christmas.

You have left Ron alone while you finish mopping the floor in the cool room. When you return Ron is lying on the floor of the kitchen and is barely conscious.

You can see that he is wearing rubber gloves and a rubber apron, and he is still holding a steel scrubbing pad. You can smell a very strong chemical substance in the air so before attending to him you grab a chemical face mask from the PPE cupboard and use one yourself and place the other on Ron.

After checking for injuries, you remove the kitchen hand from the kitchen and take him outside for fresh air. He tells you the last thing he remembers is scrubbing the hot grill with caustic soda.

You immediately call for an ambulance.

Complete the Incident report form with all the information from above.

Attach the completed Incident Report Form to this assessment

S ☐ NYS ☐



Assessment Workbook

19. For this assessment question you are required to access the Air and noise guidelines published by the Environment Protection Authority (EPA) in your supplementary file.

Identify 2 requirements that you as an employee must follow to remain compliant with the EPA’s regulations on air and noise in commercial kitchens. Discuss the actual regulation from the guidelines and how you as an employee follow it.

1

2

S ☐ NYS ☐



19

Assessment Workbook


Learner’s Name:

Student ID

Date

Assessment 2 – Short Answer Assessment

S ☐ NYS ☐

Trainer comments:



Assessment Workbook

Assessment 3. Practical Task Assessment

Restaurants are the most energy intensive commercial buildings in theAustralia according to the Energy Information Administration.Restaurants, per square foot, consume nearly three times the energy of theaverage commercial building. Long hours of operation, specialisedequipment and sheer demand make up much of the substantialconsumption, but overall the energy consumption by foodservice buildings isexcessive and often wasteful!

Every year an estimated 100,000 tonnes of commercial food waste isgenerated in South Australia by the hospitality sector and other businesses –and only 6000 tonnes is recycled or composted. Food that ends up in landfillcreates methane – a greenhouse gas 21 times more powerful than carbondioxide. (2012)

For this assessment task you are required to track your organisations resource usage and make recommendations for improved resource efficiency processes based on the results.

Complete the following 3 reports based on your work place resource usage over the time periods specified for each task.

TASK 1. Energy – Fridge freezer temperature recordTASK 2. Waste – Waste recordTASK 3. Water – Water audit


21

TASK 1. EnergyInstructions

Temperature on one piece of equipment should be checked on 4 separate dates with a minimum of 1 hour intervals When checking temperatures you are looking for inconsistent temperatures. Temperature may vary due to door being left

open, hot food raising temperatures, broken fridge seals. If your temperatures are inconsistent, you are required to investigate why, and make notes Make recommendations based on the results

FRIDGE FREEZER TEMPERATURE RECORD(TEMPERATURE MUST BE CHECKED 4 TIMES PER DAY, MINIMUM 1 HOUR INTERVALS)

DATE EQUIPMENT(FRIDGE, FREEZER)

TIME TEMPERATURE ACTION REQUIRED, NOTES CHECKED BY (INITIALS)

Assessment Workbook

Recommendations based on results

S ☐ NYS ☐



23

Assessment Workbook

TASK 2. WasteInstructions

Bins should be checked on 4 separate dates. When checking bins you are looking for items that should not be there, such as cardboard and bottles in the general waste

bin, cardboard in the recycle bin that has not been flattened, oil discarded in skip bins, excessive food wastage. Make general notes about the usage of the bins either good or bad. Make recommendations based on the results

WASTE RECORD

DATE BIN % correct usage

% incorrect usage

ACTION REQUIRED, NOTES CHECKED BY (INITIALS)

Kitchen general wasteKitchen recyclingGeneral waste skipRecycle skip


Kitchen general wasteKitchen


Assessment Workbook

recyclingGeneral waste skipRecycle skip



S ☐ NYS ☐



25

Assessment Workbook

TASK 3. WaterInstructions

You are to conduct a water audit of your work place. Most questions you will be able to find by yourself, or ask a colleague, and some you will be required to conduct an

observation. Make notes of each of your results. Audit may be conducted in one day.

QUESTION RESULTS, NOTES SIGNEDHave internal policies and proceduresbeen developed around waterconservation and management?Has a water management plan orsavings plan been developed?Are employees provided educationaround water conservation?Are toilets single flush or dual flush?Are the toilets leaking/running?Are any taps leaking? Check tap andpipes below.Is pre-rinse sprayer low water flowmodel?Have dishwashers been serviced recentlyAre water management and savingsactions communicated to cleaningstaff?Are water hoses used for cleaningfloors, sidewalks and car parks?Is water left running in kitchens for any purpose? Are staff adequately trained tooperate dishwashers?Are vegetables rinsed under running water or with a plug?


Assessment Workbook


S ☐ NYS ☐



27

Assessment Workbook


Learner’s Name:

Student ID

Date

Assessment 3 – Practical Task Assessment

TASK 1

S ☐ NYS ☐TASK 2

S ☐ NYS ☐TASK 3

S ☐ NYS ☐

Trainer comments:



acohr.com.au€¦ · web viewassessment workbook. assessment workbook. assessment workbook....

Documents