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									TRAINING AND ASSESSMENT STRATEGY
SIT20207 CERTIFICATE II in HOSPITALITY
WELLINGTON HIGH SCHOOL                                                                           WESTERN NSW REGION
                                                                                                       90333

RTO Name            Department of Education & Training Western NSW Region

Delivery Period     Preliminary 2009 and HSC 2010

Qualification       SIT20207 Certificate II in Hospitality (incorporating the 240 hr ICF)
Qualification       12 units:
Packaging rules     5 Core Units
                    1 Core holistic unit
                    6 elective units:
                    Specialisations:
                            a specialisation may be achieved by selecting a minimum of 4 elective units from either
                             Specialisation Group A - Food and Beverage or Specialisation Group B -Accommodation
                             Services.
                            the remaining units may be selected from the general elective units listed below, or from any
                             endorsed Training Package
                            a maximum of 1 Languages other than English unit may be counted as an elective within
                             this qualification.

                    Multi-skilling:
                            a minimum of 4 elective units must be selected from the general elective units listed below
                            a maximum of 2 elective units may be selected from the Commercial Cookery and Catering
                             units below
                            the remaining units may be selected from any endorsed Training Package
                             a maximum of 1 Languages other than English unit may be counted as an elective within
                              this qualification.
                    In all cases selection of electives must be guided by the job outcome sought, local industry
                    requirements and the characteristics of this qualification
Units of            Unit Code              Unit title
Competency
5 Core              SITHIND001A            Develop and update hospitality industry knowledge (20)
                    SITXCOM001A            Work with colleagues and customers (15)
                    SITXCOM002A            Work in a socially diverse environment(10)
                    SITXOHS001A            Follow health, safety and security procedures(10)
                    SITXOHS002A            Follow workplace hygiene procedures(10)
1 Core holistic     SITHIND002A            Apply hospitality skills in the workplace (30)
unit
6 electives         SITHCCC001A            Organise and prepare food(20)
                    SITHCCC002A            Present food (10)
                    SITHXADM002A           Source and present information (10) (sub)
                    SITXINV00A             Receive and store stock (10)
                    SITFSA001A             Implement food safety procedures (15) (sub)
                    SITHFAB012A            Prepare and serve espresso coffee (15)
Other electives     SITHHCC006A            Prepare appetisers and salads (25)
for 240 hour        SITHCC005A             Participate in environmentally sustainable work practices (15)
course              SITHCCC005A            Use basic methods of cookery (40)
Target Audience     Students in this program are students enrolled in the Higher School Certificate as
                    Preliminary, HSC or Stage 5 Commencing Stage 6.
                    They are Year 11/12 class.
                    They are full time students.
                    All are enrolled with the NSW Board of Studies and at the school.
                    They are students with an interest in the Hospitality industry.
Consultation        The training and assessment strategies developed for this program have been designed in
contributing to     consultation with Western Region Hospitality teachers, local industry representatives,
the                 Regional Vocational Education Consultants, the school executive, OHS and Curriculum
development of      committees.
this strategy       Feedback from students in previous programs has been used to identify specific gaps
                    addressed in this program.

Training and Assessment Strategy Certificate II in Hospitality                               03/2009
                    Consultations have occurred with the RICA and Local Community Partnership.
                    The Stage 6 Hospitality Curriculum Framework Syllabus Parts A & B, SIT07 Tourism,
                    Hospitality & Events Training Package and NSW DET QMS Database showing trainer
                    qualifications, have been used to develop the course structure.
                    Detailed documentary evidence on consultation is available on request.

Clustering                  Cluster                              Units
                            Term 1                               SITXOHS002A Follow workplace hygiene procedures
                            Welcome to Hospitality               SITHCCC001A Organise and Prepare Food
                                                                 SITHCCC002A Present Food
                            Term 2                               SITXCOM001A Work with colleagues and customers
                            Service Skills                       SITXCOM002A Work in a socially diverse
                                                                 environment
                                                                 SITENV001A       Participate in environmentally
                                                                 sustainable work practices
                            Term 3                               SITHCCC005A Use basic methods of cookery
                            Cookery                              SITHIND002A Apply hospitality skills in the
                                                                 workplace
                            Term 4                               SITXOHS001A Follow health, safety and security
                            It’s the Law                         procedures
                                                                 SITFSA001A      Implement food and safety procedures

                            Term 5                               SITHCCC006A Prepare appetisers and salads
                            “Foncier” (French for                SITXINV001A Receive and store stock
                            “fundamental/basic)

                            Term 6                               SITHIND001A     Develop and update hospitality
                            Currant Affair                       knowledge
                                                                 SITXINV001A     Source and present information
                            Term 7                               SITHFABO12A     Prepare and serve espresso coffee
                            Time to chill!                       Catch up:       assessments, practicals
                                                                 Revision:
Delivery arrangements       The program is delivered over two years and comprises 240 hours training over
                            that period.
                            This program is delivered using a mix of face-to-face theory and practical sessions
                            in school classrooms and other training rooms as required. These sessions involve
                            small group and individual activities and include simulations.
                            There is a mandatory 70 hours of Structured Workplace Learning at which students
                            will work in authentic Hospitality industry settings.
                            Students have access to the Stage 6 Hospitality Curriculum Framework syllabus
                            Part A and Part B and the SIT07 Tourism, Hospitality & Events Services Training
                            Package.
                            Students are provided with training manuals for each units and/or cluster of units,
                            which include all materials required to be used in the learning environment as well
                            as examples of best practice in training and assessment.
                            Formative and summative assessment tasks are used to assess students
                            throughout the program.
Assessment                  Assessment is both formative and summative.
arrangements                Evidence gathered is based on a combination of classroom activities, including
                            role-plays, question and answer activities, projects, and practical application of
                            skills and knowledge to real work and work-based activities during simulations and
                            work placement.
                            Third-party reports from employers / managers during work placement will also be
                            used for assessment.




Training and Assessment Strategy Certificate II in Hospitality                            03/2009
 SIT07 Hospitality Scope & Sequence 2009 - 2010
 Term 1 2009                                               Wk     Wk    Wk   Wk      Wk   Wk   Wk    Wk   Wk   Wk   Wk
 Welcome to hospitality                                     1      2     3    4       5    6    7     8    9   10   11
 SITXOHS002A Follow workplace hygiene
 procedures(10)
 SITHCCC001A Organise and prepare food(20
 SITHCCC002A Present Food
 Assessment: Practical/folio
 Term 2 2009                                               Wk     Wk    Wk   Wk      Wk   Wk   Wk    Wk   Wk   Wk   Wk
 Service skills                                             1      2     3    4       5    6    7     8    9   10   11
 SITHCCC002A Work with colleagues and customers
 SITXCOM002A Work in a socially diverse
 environment
 Assessment: Case studies research and oral presentation
 Term 3 2009                                               Wk     Wk    Wk   Wk      Wk   Wk   Wk    Wk   Wk   Wk   Wk
 Cookery                                                    1      2     3    4       5    6    7     8    9   10   11
 SITHCCC005A Methods of cookery
 SITHIND002A Apply hospitality skills in the
 workplace
 Assessment: Practical
 Preliminary Work Placement
 Term 4 2009                                               Wk     Wk    Wk   Wk      Wk   Wk   Wk    Wk   Wk   Wk   Wk
 It’s the law                                               1      2     3    4       5    6    7     8    9   10   11
 SITFSA001A         Implement food and safety
 procedures
 SITXOHS001A        Follow health, safety and security
 procedures
 Assessment: HACCP case Study and practical
 Term 1 2010                                               Wk     Wk    Wk   Wk      Wk   Wk   Wk    Wk   Wk   Wk   Wk
 Foncier!                                                   1      2     3    4       5    6    7     8    9   10   11
 SITHCC006A        Prepare appetisers and salads
 SITXINV001A       Receive and store stock
 Assessment: Practical assessment
 HSC Work Placement
 Term 2 2010                                               Wk     Wk    Wk   Wk      Wk   Wk   Wk    Wk   Wk   Wk   Wk
 Currant Affair                                             1      2     3    4       5    6    7     8    9   10   11
 SITHIND001A Develop and update hospitality
 industry
 SITHXADM002A Source and present information
 Assessment: research assessment
 Term 3 2010                                                      Wk    Wk   Wk      Wk   Wk   Wk    Wk   Wk   Wk   Wk
 Time to Chill!                                                    2     3    4       5    6    7     8    9   10   11
 SITHFAB012A Prepare and serve espresso coffee
 Assessment: catch up, assessment and practical

Evidence gathering techniques:
The documented evidence gathering techniques used in each cluster:

 Cluster                                        A      B   C      D     E     F      G     H     I    J    K    L
 Welcome to Hospitality                         X      X                             X           X    X    X    X
 Service Skills                                            X      X           X                  X    X
 Cookery                                        X                       X                        X    X    X
 It’s the law!                                         X                      X      X     X          X         X
 Foncier                                        X                             X      X           X         X    X
 Al la carte                                    X                                                X    X    X
 Currant Affair                                        X          X           X      X     X          X
 Time to Chill                                  X      X          X     X     X      X           X    X    X    X
Key:
 A Demonstration                 D Scenario                    G Written test/quiz         J Portfolio
 B Questioning                   E Simulation                  H Report                    K Observation
 C Interview                     F Case study                  I Practical job             L Checklist




Training and Assessment Strategy Certificate II in Hospitality                                 03/2009
Infrastructure      Staff and students have access to:
requirements        Learning resources – provided to each student
                    Learning and assessment materials and tools
                    Hospitality Syllabus Parts A & B, Tourism, Hospitality & Events Training Package
                    Internet access, library resources, electronic whiteboards
                    Training rooms
                    Access to practice opportunities and assessment opportunities in a simulated workplace
                    and a workplace
                    Resources:
                    Kitchen: Wellington High School Commercial kitchen
                    Text: Hospitality Book 1&2, Regency Tafe resources and packages.
                    HSC Online
                    Teacher resources and experiences
                    Uniforms can be hired
Delivery and        Elizabeth Fullerton: Trained 2004: Qualifications: Diploma Of Hospitality
assessment          Management, Cert 4 Workplace Assessor, Cert II Hospitality (DET, RPL), CERT II
staff               Business Studies, CERT II Tourism Operations.
                    Competencies eligible to deliver for this course:
                    SITHIND001A     Develop and update hospitality industry knowledge (20)
                    SITXCOM001A     Work with colleagues and customers (15)
                    SITXCOM002A     Work in a socially diverse environment(10)
                    SITXOHS001A     Follow health, safety and security procedures(10)
                    SITXOHS002A     Follow workplace hygiene procedures(10)
                    SITHIND002A     Apply hospitality skills in the workplace (30)
                    SITHCCC001      Organise and prepare food(20)
                    SITHCCC002A     Present food (10)
                    SITHCCC004A     Clean and maintain kitchen premises (10)
                    SUTHCCC009A     Prepare vegetables, fruit, eggs and farinaceous dishes.(35)
                    SITHCCC008A     Prepare stocks, sauces and soups.(25)
                    SITHCCC005      Use basic methods of cookery (substitute)(40)
                    SITENV001A      Participate in environmentally sustainable work practices (15)
                    SITFSA001A      Implement food and safety procedures (15)
                    SITHFAB012A     Prepare and serve espresso coffee (15)
Assessment          All assessment methods, materials, tools, evidence used, decision making and
validation          processes are validated in the following ways:
process             Planning and development: All aspects of assessment are planned, developed and
                    trialled by trainers working collaboratively together and consulting with stakeholders to
                    ensure shared, agreed and consistent approaches.
                    Implementation: RTO validation strategies ensure consistency between assessors
                    during assessment. Trainers and assessors use standard processes, materials and
                    tools, assessment panels where appropriate, direct supervision of new assessors,
                    access to lead assessors for questions / decisions.
                    Evaluation and follow-up: Feedback is gathered from all stakeholders in the
                    assessment process including students, teachers, and assessors. Assessment evidence
                    gathered is reviewed and assessment decisions moderated. Assessment processes,
                    methods, materials, tools and decision-making are revised in light of evaluation results.
                    Detailed evidence of validation is available on request.
Pathways            This qualification can be completed as described in this strategy, or through an
                    assessment-only pathway using the RTO’s Recognition policy and procedures.
                    All students who gain this qualification can gain entry in to SIT30707 Certificate III in
                    Hospitality, SIT30807 Certificate II in Hospitality (Commercial Cookery)
Monitoring and      Feedback is gathered from all stakeholders including trainers, assessors, students and
evaluation          supervisors both during and following delivery and assessment.
                    Benchmarking occurs with other trainers and assessors at Regional network meetings.
                    Data on competency and qualification completion rates are analysed and used as part of
                    the RTO’s continuous improvement model.
                    Evidence of monitoring and evaluation are available on request.
Program
endorsement         ________________________________                 ________________________________
                    Name                                             Signature

                                                                     __________________
                                                                     Date
Training and Assessment Strategy Certificate II in Hospitality                       03/2009
Training and Assessment Strategy Certificate II in Hospitality   03/2009

								
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