· web viewcompetency assessment task. course name. hospitality(kitchen operations) cluster. e....

Macquarie Park RTO 90222

Competency Assessment TaskCourse Name Hospitality(Kitchen Operations)

Cluster E

Cluster Name Working in Hospitality

Qualification Code SIT20312

Qualification Name Certificate II in Kitchen Operations

Units of Competency

BSBSUS201A Participate in environmentally sustainable work practices

Identify current resource use Comply with environmental regulations Seek opportunities to improve resource efficiencyBSBWOR203B Work effectively with others Develop effective workplace relationships Contribute to workplace activities Deal effectively with issues, problems and conflict

SITHIND201 Source and use information on the hospitality industry

Source and use relevant industry information Source and use compliance information in daily activities Source and use information on hospitality technology Update personal and organisational knowledge of the

hospitality industry

Student Name

Date of Issue

Due Date(s)

Assessor Name

Pre-requisite units Not applicable

Foundation Skills Literacy Numeracy

Employability Skills

Teamwork Learning

Planning and organising Self-management

Technology Initiative and enterprise

Problem Solving Communication

Cross Cultural Understanding

SIT20312 KO Task Cluster E June 2016 of 23 Public Schools NSW, Macquarie Park RTO 90222


Assessment Method

Part A: Group activity – Create a Simulated Restaurant Business Plan

Part B: Produce and serve your Signature Dish

Student Name

Date of Issue

Due Date

STUDENT ACKNOWLEDGEMENT

Students must complete knowledge and skills development activities which prepare for and may contribute to assessment of competence.

I understand the requirements of the assessment task and assessment methods.

I understand what is being assessed and can perform the tasks described in this

assessment.

I have been provided with information about RPL, Credit Transfer and Assessment

Appeals.

I have notified the assessor of any special needs to be considered during this assessment.

I declare that the work submitted is my own and has not been copied from another person or source.

Student Signature Date

TEACHER/ TRAINER USE ONLY: Additional requirements for students with special needs and /or EALD for the completion of this task. N/A

Providing Support staff __________________________________ Providing tutorial sessions ____________________________________ Altering assessment methods __________________________________ Simplifying and rephrasing language ____________________________ Provide additional time to complete the task _______________________ Further Assistance provided: ___________________________________



Task OutlineAs you complete this assessment task you will be demonstrating your skills and knowledge to your assessor. The assessor may also observe your practical skills and techniques and ask you questions. Ensure in your work practices that you work safely and efficiently, check that equipment is ready for use and work with others to improve work practices.

Teamwork and PresentationYou are required to work with this team to complete both Part A and B of this assessment. Your team is made up of 3 – 5 of your classmates.

This includes the Business Plan and Signature Dish that is being presented to your class.

You will need to do the following:

Work as part of the team to research the hospitality industry and complete the project plan template for your restaurant concept.

Work as part of the team to present your completed Business Plan to your class using any form of software (as agreed with your assessor) eg: Prezi, PowerPoint, Wiki, etc.

Work as part of a team to design and produce a signature dish for your restaurant – at least 4 serves must be produced for this assessment.

Your classmates will provide you with feedback at the end of your presentation that you will need to collect.

You will also need to provide feedback to other class members’ presentations using Teamwork Peer Evaluation Appendix C and Presentation Peer Review Sheet Appendix D.

My group presentation date is ___________________________

Part A: Simulated Restaurant Business Plan – Group Activity

Australia’s restaurants are among the best in the world. Our chefs and sommeliers are in demand in London, New York and Paris. Put it down to our cultural mix, a climate that’s designed for fabulously fresh produce and the fact that eating out in Australia is among the most affordable in the developed world.

It is important when establishing a new Hospitality business to consider that by reducing the impact restaurants, caterers and cafes have on the environment not only saves money, but also has a dramatic overall impact as consumers are also looking for ways they can help the environment through their choices and behaviour. Making simple changes to the way businesses’ and their staff think and operate, can:

Create a point of difference from competitors; Receive great publicity; Cut costs; Improve staff productivity and morale; Increase customer loyalty and attract new customers; Stay ahead of government legislation; and Contribute to a better and healthier world.



Construct a Simulated Business Plan for a “new” Restaurant.

You are part of a team responsible for creating a Restaurant Business Plan for establishing a small business that is community minded and that will adopt a sustainable business ethic. Refer to Appendix A for ideas and inspiration.

You are to use the Business Plan Scaffold Appendix B which your teacher will provide to create your Business Plan (electronic or hard copy).Each heading has guiding questions to assist you in completing your Business Plan. You need to ensure you answer each one of these questions. You can add extra details into the Bibliography of your Business Plan if required.

The Business Plan

In the proposal your team will need to include: A concept snapshot of your restaurant idea Laws that will be relevant to your business Which quality assurance scheme you might utilise You can employ 5 people – who will they be and what is there role? Which current and emerging technologies would you utilise? Which in “trend” aspects of the hospitality industry – food, equipment, and cooking

techniques would you incorporate into your menu – Highlight your signature dish. How will you communicate and research current information about the Hospitality

Industry and share this with staff. How will you make your establishment environmentally sustainable and energy

efficient? Which environmental regulations will you need to comply with? How will you advertise? What approach will you take towards marketing your new

restaurant? Write a list of the sources you used to construction your proposal.

Part B: Signature Dish

Design and produce a Signature Dish that would be suitable to serve at your Restaurant.(include Photos)

Your team is to develop a dish to be served that reflects the chosen theme of your restaurant that you have identified in your proposal – ‘in trend’ aspects of restaurant culture.

Your team must prepare and serve at least 4 portions of the dish in class. When serving your dish you need to consider trends in ingredients and cooking

methods, presentation and portion control. Note; your dish and how it will be served must reflect your overall theme and

showcase your team work and cookery skills. You are to consider the use of all resources and demonstrate environmentally

sustainable work practices throughout this task.



APPENDIX A:

Inspiration for your restaurant may be found through researching the following websites:

Eco Friendly Restaurants and CafésGreenhouse Café-The Rocks -

http://www.architectureanddesign.com.au/news/buildings/greenhouse-cafe-pops-up-in-

sydney

Potts Point’s Café –

http://www.hospitalitymagazine.com.au/food/news/sydney-cafe-wins-acclaim-for-

sustainable-ways

Mumu Grill-Crows Nest –

http://mumugrill.com.au

Taste Pantry and Café-East Gosford –

http://www.tastegourmet.com.au

Manfredi at Bells-Kilcare –

http://www.bellsatkillcare.com.au

iku Wholefoods-Various locations across Sydney –

http://www.ikuwholefood.com/

Agape Restaurant & Food Truck-Botany -

http://www.agaperestaurant.com/Agape_Restaurant/Food_Truck.html

Veggie Patch Restaurant Truck- Sydney CBD -

http://www.sydneyfoodtrucks.com.au/trucks/veggie-patch-van/

Ozharvest-Sydney –

http://www.abc.net.au/btn/story/s3885269.htm

Aire Valley Restaurant-Victoria –

http://www.airevalleyguesthouse.com.au

Swap Produce at Local Cafes Sydney –

http://www.goodfood.com.au/good-food/food-news/swapping-herbs-for-lattes-in-the-new-

suburban-good-life-20130110-2chwg.html

Six Penny Restaurant-Stanmore –

http://www.sixpenny.com.au



Appendix C: Teamwork Peer Evaluation

Complete a peer/self-evaluation for each member of your group.

Name of person you are evaluating *

Researches and gathers information *1 2 3 4

Beginning - Does not collect any information relating to the topic

Exemplary - Collects a great deal of information, all relating to the topic

Shares information *1 2 3 4

Beginning - Does not relay any information to teammates

Exemplary - Relays a great deal of information - all relates to the topic

Completes duties *1 2 3 4

Beginning - Does not perform any duties Exemplary - Performs all assigned duties

Participates *1 2 3 4

Beginning - Does not share ideas during group work

Exemplary - Offers a great deal of important information, all is on topic

Shares equally *1 2 3 4

Beginning - Most often relies on others to do the work

Exemplary - Always does the assigned work without having to be reminded

Listens to teammates *1 2 3 4

Beginning - Is always talking and never allows others to speak

Exemplary - Listens and speaks a fair amount

Cooperates with teammates *1 2 3 4

Beginning - Usually argues with teammates Exemplary - Never argues with teammates

Makes fair decisions *1 2 3 4

Beginning - Usually wants to have things done their own way

Exemplary - Always helps team to reach a fair decision



Encourages Participation *

1 2 3 4

Beginning - Never asks for any

other group member's input

Exemplary - Carefully makes sure that all group members

contribute to decisions about major points

Supports and/or Praises *

1 2 3 4

Beginning - Never offers positive reinforcement

for good ideas or behaviours

Exemplary - Always offers positive

reinforcement for good ideas or behaviours

Keeps Group on Task *

1 2 3 4

Beginning - Encourages the group to go off task

to social or personal topics

Exemplary - Never lets the group go off task

to social or personal topics

Checks for Understanding *

1 2 3 4

Beginning - Never makes sure that they are

understood by the rest of the group or that they

understand the points of others

Exemplary - Always makes sure they are

understood by the rest of the group or that they

understand the points of others

Complete this feedback sheet for each member in your team.

Ensure you have given them a copy to include in their Appendix along with the feedback from

your peers after your presentation.



Appendix D: Presentation Peer Review SheetPresenter’s Name: Business Name:

Use the following scale to rate the presenter: 1 = strongly disagree 2=disagree 3=somewhat agree 4=agree 5=strongly agree

The presenter spoke clearly and loudly

I could understand what the speaker was saying.

The presenter explained unfamiliar vocabulary.

The speech was well organized and followed a logical order.

The speaker gave interesting facts and examples.

The speaker’s presentation helped me understand the plan better.

Design and layout contributed to the effectiveness of the presentation (there were few or no distracting elements).

Overall I felt that the speaker’s presentation was well done.

Appendix D: Presentation Peer Review SheetPresenter’s Name: Business Name:












Appendix D : Presentation Peer Review SheetPresenter’s Name: Business Name:










Appendix D:Presentation Peer Review SheetPresenter’s Name: Business Name:












ASSESSOR FEEDBACK TO STUDENTSAssessor’s Name Cluster

Student Name Date

Units of competency being assessed Assessment Outcome

BSBSUS201AParticipate in environmentally sustainable work practices

Competent Not yet competentIf NYC - Refer to shaded section below

BSBWOR203BWork effectively with othersSITHIND201Source and use information on the hospitality industryIf you have been deemed NOT YET COMPETENT the following further action is required:BSBSUS201AParticipate in environmentally sustainable work practices

Date of Reassessment /Date CompetentBSBWOR203B

Work effectively with othersSITHIND201Source and use information on the hospitality industryAssessor general comment:

I declare that I have conducted a fair, valid, reliable and flexible assessment with this student and have provided appropriate feedbackAssessor Signature Date

Assessors: the completed student assessment task and assessor feedback sheets must be securely retained for six months after the completion of the course. Also retain any other evidence that demonstrated how the student was deemed competent eg written tasks, photographs, videos.Student Feedback (to be completed after student receives assessor feedback) I agree with the outcome of this assessment I do not agree with this assessment outcome and will speak with assessor re appeals processWhat did I learn from this Task?

Student Signature Date


Appendix B

Insert Restaurant Name

Business Address: Suburb:State:

Post code:Business number:

Email: Website: www……………………..

Business PlanTeam Members:

__________________________________

Kitchen OperationsCluster E – Business Plan Scaffold

SITHIND201 Source and use information on the hospitality industry

BSBSUS201A Participate in environmentally sustainable work practices

BSBWOR203B Work effectively with others

DD/MM/YYYYTable of Contents

Make a list of all sections of proposal along with applicable page numbers. Cover this section on one page.


Cover page of Proposal Page 1

Table of Contents Page 2

Concept of Restaurant Snapshot - Summary Page 3

Laws that will be relevant to the business. Page 4

Quality assurance schemes – available in the industry Page 5

Staffing - You can employ 5 people – who will they be and what is there role? Page 6

Current and Emerging Technologies – Risk assessment AND Which current and emerging technologies would you utilise? Page 7

Hospitality Industry Trends - Which in “trend” aspects of the industry – food, equipment, ingredients and cooking methods would you incorporate into your menu – Highlight your team’s signature dish.

Page 8

Staying Up-to-Date: How will you communicate and research current information about the Hospitality Industry and share this with staff. Page 9

Environmental Sustainability - How will you make your establishment environmentally sustainable and energy efficient? Page10

Environmental Regulations - Which environmental regulations will you need to comply with? Page11

Marketing - How will you advertise? What approach will you take towards marketing your business? Page12

Bibliography - Write a list of the sources you used to construction your proposal. Page13


Concept of the Restaurant Snapshot

Summary (Provide a brief summary of your café proposal here by answering the following; )

Aim of the restaurantMission Statement

Theme of dining environment

Who are your target market (customers you are trying to attract)

Ethical issues I need to consider

Describe the furniture you will use

Describe the Location of your business –and include why you chose that location. You may include photos.

What items will be included on your menu?


Laws that relate to your BusinessPlease identify and outline information on laws specifically relevant to the hospitality industry. These laws may cover business licencing, EEO, food safety, responsible conduct of gaming, responsible service of alcohol and workplace relations.

Law Outline the LegislationDescribe the relevance of

the legislation to your restaurant

Food Act 2003

Work Health Safety 2011

EEO

Protection of the

Environment Operations (Clean Air) Regulation

2010

Smoke free Environment Act 2000

Food Regulation

2010


Quality Assurance Schemes

Quality Assurance (QA) ensures that the services and the products of an organisation meet a certain standard. To do this, businesses need:

Specification to measure the quality of each service and product, and

Procedures for checking that the standards are met.

Fill out the table for three items that need to be measured for quality in your café.

Delivered product

Specification to measure the quality of each service or

product

Procedures for checking that the standards are met.

Locally Grown Mushrooms

White in colourFree from pests and insectsSmall and fresh – not slimyFirm and stalks

Use 5 senses to assessReputable local supplierCheck against product specification

Service of food - Serving of coffee

No spills, plating of food as requiredNo cracks in mugs, glassesCorrect temp and right coffee for orderGarnished appropriatelyService with a smile

Head Chef / barista checks qualityFeedback from customer is positive.

1.

2.

Now Research TWO Quality Assurance Measures that are used in industry

Quality Assurance System How it worksGreen Table www.restaurantcater.asn.auEatability www.eatability.com.au


StaffingDetails of the FIVE employees that you will have and what their roles and responsibilities will be in the business.

Name of Employee

Role of Employee

Responsibilities (jobs they need to do)

example Malcolm Smith Kitchen Hand

Washing, cleaning & storage of utensils, dishes, pots and pansReceive and store stockBasic food preparationCleaning & sanitising kitchen

Employee 1

Employee 2

Employee 3

Employee 4

Employee 5


Current and Emerging TechnologyPlease identify three main risks associated with food, service of customers and equipment and how you can overcome these risks. This relates to HACCP and Risk Assessment.

Item Risk How to overcome this risk or prevent issues from happening.

Example for you:Risks with food

Not stored correctly Store food correctly eg perishables in the fridge or cool room. Covered and labelled.

Risks associated with food

Risks associated with customers

Risks associated with equipment

TechnologiesWhich current and emerging technologies would you utilise in your restaurant?

Research THREE current and emerging technologies used in cafes or restaurants in Australia. (i.e. consider ways of ordering; serving; equipment; menus and see how they have evolved today.)

Current and emerging technology

TWO Positives of using this technology

TWO Negatives of using this technology

1.

1.

2.

1.

2.

2.

1.

2.

1.

2.

3.

1.

2.

1.

2.


Hospitality Trends

“in trend” aspects of hospitality culture – food, non-alcoholic beverages and coffee has changed in contemporary cafes and restaurants. As you research these below, consider which dish will become your signature dish you will later cook in class.

Identify FIVE “in trend” aspects you will include on your menu. Highlight ONE of these trends that will be your SIGNATURE DISH you will make in class.

In trend aspect Description of the in trend aspect1. Food: e.g. unusual

ingredients

2. Plating of Food Item:

3. Coffee orNon-alcoholic beverage:

4. Cooking Technique:

5. Your choice:

Our signature dish will be (choose one from above) __________________________________________________________________________________________________________

Note: when choosing your signature dish, make sure you check with your teacher that you have the equipment for it. (eg. molecular gastronomy)

Insert a recipe card and photo of your signature dish.


Staying Up-to-Date

You need to consider how will you communicate and research current information about the Hospitality Industry and share this with staff.

Name FIVE ways you can research current information to update your staff.

1.

2.

3.

4.

5.

What are THREE hospitality industry associations you can contact for the most up-to-date information?

Associations Website or contact phone number1.2.3.

Name FIVE pieces of essential information you will need to communicate and update your staff. Identify how you will communicate each piece of information.

Essential piece of information How is each piece of information communicated.

Eg. Training in WHSThis is done by word of mouth, email and printed list with details on the staff common room notice board.

1.

2.

3.

4.

5.


Environmental Sustainability

Ask yourself how will you make your café environmentally sustainable and energy efficient?

Fill in the table below.

Five ways to make my establishment environmentally sustainable and energy efficient

Advantage for my business by doing this

e.g. Compost vegie scrapsI can grow my own herbs and vegies in the garden by using compost. I am also reducing landfill.

1. Water saving strategies:

2. Energy saving strategies:

3. Minimising food waste:

4. Reducing waste:

5. Other ideas include:


Environmental Regulations

Which environmental regulations will you need to comply with?

Name THREE environmental regulations and explain how you will comply with these.

Environmental Regulations

What I will do to comply with this legislation / regulation

1. Protection of the Environment Operations Act 1997 (NSW). This legislation is enforced by the Enforcement Officers from the Environmental Protection Authority (EPA).

The purpose of this act is:

To protect, restore and enhance the quality of the environment, provide information about the environment to the public, promote opportunities for the public to be involved in environmental protection, reduce risks to human health. For this to be done, enterprises must reduce or eliminate harmful waste, reduce the amount of non-recyclables used and use materials that can be re-used, recovered or recycled, make continuous efforts to improve practices to obtain environmental sustainability.

I will monitor all the resources that my restaurant will need to use and opt for sustainable resourcing options where possible. I will adopt energy efficient practices and purchase energy efficient appliances. I will recycle all packaging that I possibly can and I will create an “upcycling atmosphere with the décor and furniture inside and outside the building.

1.

2.

3.


Marketing

How will you advertise? Identify THREE methods you could use to advertise your restaurant (use pictures)

1.--------------------------------------------------------------------------------------------------------------------

2.--------------------------------------------------------------------------------------------------------------------

3.--------------------------------------------------------------------------------------------------------------------

(Insert Pictures)

Describe THREE different approaches will you take towards marketing your restaurant? (ie. will you be attending markets and having food samples and flyers so you can talk to potential customers)

1.--------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

2.--------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

3.--------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------SIT20312 KO Task Cluster E June 2016 of 23 Public Schools NSW, Macquarie Park RTO 90222

------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

BIBLIOGRAPHY:

Write a list of at least TEN sources you used to construct your proposal. (Did you use a café or visit cafes that have your ideas? Attend markets? Research websites? Speak to chefs? Record all of those sources HERE!)

NAME OF SOURCE (include website

URL/ books, address, etc.)

Why I used it / what I got from this source.


· web viewcompetency assessment task. course name. hospitality(kitchen operations) cluster. e....

Documents