ST Eugene Catholic College RTO ID QSA ID 355. Certificate I in Hospitality. March Training and assessment strategy - SIT10216.

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1 xxxxx ST Eugene Catholic College RTO ID QSA ID 355 Certificate I in Hospitality

2 About this document This document is provided by the Queensland Curriculum and Assessment Authority for the use of Queensland schools that are RTOs. Other people or organisations who want to use QCAA materials must obtain permission as stated in the copyright notice available from: It has been created for school RTOs to assist with their quality assurance and systematic management of their RTO operations within the new regulatory Standards for Registered Training Organisations (RTOs) These standards form part of the VET Quality Framework and come into effect for existing RTOs on 1 April RTOs are required to comply with these Standards and with the: National Vocational Education and Training Regulator Act 2011 or equivalent legislation covering VET regulation in a non-referring State as the case requires; and the VET Quality Framework. More information Training Packages are available at Visit the VET section of the QCAA website at Page 1 of 20

3 Table of Contents About this document... 1 More information... 1 Delivery arrangements... 3 Section 1A - Overview... 3 Section 1B Trainer and assessor requirements... 6 Section 2 Units of competency and delivery arrangements... 8 Section 3 Trainers and assessors... 9 Section 4 Evidence gathering techniques Section 5 Scheduling of learning Section 6 Work experience Section 7 - Resources Section 8 Industry engagement Section 9 Systematic validation Section 10 RTO manager checklist... 1 Section 11 Register of documents... Error! Bookmark not defined. Page 2 of 20

4 Approved Delivery arrangements RTO ID St Eugene Catholic College QCAA No. 355 Qualification SIT10216 Certificate I in Hospitality Training Package SIT Released 03/Mar/2016 TGA link: Companion volumes Qualification Status and release date Application cohort Current 3/03/2016 TAS development date 18/03/2016 Individual Student Year cohort Application timeframe (from/to) Student year level Senior Students Section 1A - Overview Requirement Auditable and essential training and assessment requirements Description of information, policy, procedure, strategy or practice Pathway Senior students who are often entering the workforce in the food business on a part time basis and need support to gain an introduction to industry practices and expectations. Packaging rules 6 units must be completed: 3 core units 3 elective units, consisting of: 1 unit from Group A 2 units from Group B, elsewhere in the SIT Training Package, or any other current Training Package or accredited course. Page 3 of 20

5 Approved Requirement Auditable and essential training and assessment requirements Description of information, policy, procedure, strategy or practice Delivery mode The mode of delivery includes a mixture of simulated workplace training environment for required skills Face to Face instruction in groups or individually. Observation of practical tasks Written work Delivery location The delivery location is at the RTO workshop and training room located at the principal place Of delivery which is. Duration of program The expected duration of this program is 12 months (2 semesters of 55 hrs) Transition Credit arrangements RPL arrangements The qualification s status on TGA is current at the start time of this strategy. If the qualification is superseded with a new version, then, if practical, students will complete the training and assessment and receive any appropriate certificates in the old qualification within 12 months of the release of the new version. If this is not practical, students will transition to the new qualification within 12 months and complete their training and assessment in the new version within the expected duration of the program. Credit will be arranged for units completed and deemed as equivalent. Credit when transitioning from an old version to a new version of a training product. If the training package developers deem a superseded unit of competency to be equivalent to its new replacement the students may claim credit for a successfully completed superseded unit. Credit when a student already holds competency for a unit of competency. If a student has a statement of attainment for a unit competency and it has the same code as a unit of competency making up this program, they may make a claim for a credit transfer Students may request a recognised prior learning assessment. The student will be provided with an RPL document allowing them to provided verifiable details of prior learning. The evidence will be assessed against requirements of the units of competency and an amended program strategy will be prepared taking into account the student prior learning. Full details of the RTO s RPL policy are contained in the student handbook The RPL process will be explained and offered to all students. Additional learning will be considered. Early termination of program In the event that the RTO loses suitably qualified trainers and assessors and is unable deliver this program. Students will be issued with a statement of attainment for any successfully completed units of competency. Any fees paid toward the program will be refunded on a pro rata basis. Full details of the RTO s refund policy are contained in the student handbook. Volume of learning statement The volume of learning identifies the notional duration of all activities required for the achievement of the learning outcomes of this program. The nominal volume of learning for this program is 1 years. This includes: 110 hours of scheduled training and assessment activity Page 4 of 20

6 Approved Requirement Auditable and essential training and assessment requirements Description of information, policy, procedure, strategy or practice school based studies full time Scheduling and Learning resources Entry requirements Learners in this cohort are school students. The school will schedule supervised training and assessment sessions based on the school timetable. Negotiation on support for students to develop the required skills and knowledge in addition to scheduled hours is available to students. Full details on accessing additional support are contained in the student handbook The entry requirements for this program include the student s agreement and ability to undertake the following: numeracy skills at ACSF level III are expected. gful industry involvement is essential to achieving this qualification s outcomes. Workplace visits to ensure exposure to realistic workplace conditions and employer expectations is required.? Attendance and participation in scheduled training and assessment. Certificates and Statements of Attainment visits and/or instruction. Compliance with any RTO directions on work, health and safety matters. Full details of the requirements and ACSF levels are contained in the student handbook An AQF certificate and record of results will be issued within 30 calendar days of the student being assessed as meeting the requirements of the qualification if the training program in which the learner is enrolled is complete, and providing all agreed fees the learner owes to the RTO have been paid. Partial completion, a statement of attainment will be issued based on the same conditions stated above. Reprint of Certificates and Statements of Attainment The student handbook provides details of procedures, fees and proof of identity requirements for requests to issue a reprint of a certificate or statement of attainment. Note By using your USI you may access to your training records and results (transcript). You can access your USI account online from your computer, tablet or smart phone. For more information: Replacement qualifications are available through the Voc Ed office at no extra cost. USI The school will not issue an AQF certificate, record of results or statement of attainment to a student without being in receipt of a verified USI for that individual. A BCE consent form must be signed by students and parents/ caregivers allowing the College to use the USI number. Applications for USI numbers are done on line. Assessment Assessment will include written work, practical work and observation. Assessments may be conducted at the school RTO, simulated work environments or any combination of these. IEP s must be incorporated into assessment. Observation is used for students who struggle. Scaffolding and support of reading instructions by STIE for students with literacy diffucitiles. Page 5 of 20

7 Approved Requirement Auditable and essential training and assessment requirements Description of information, policy, procedure, strategy or practice Project based Projects/tasks will be progressively gathered by the assessor for units of competency until sufficient valid evidence is gathered to make assessment decision on student competency. Submission of written work is based on the requirements of the units of competency. Most evidence gathering of skills and knowledge will be done simultaneously Specific resources Evidence gathering conditions There are sufficient learning resources to enable students to meet the requirements for each unit of competency. Sufficient facilities and equipment are available to support the number of learners undertaking the training and assessment See the student handbook for more information on resources for learning and speak to the trainer and assessor about the specific resources for each unit of competency. Evidence will be progressively gathered for groups of units simultaneously Evidence gathering methods will confirm consistency of performance over time and in a range of workplace relevant contexts rather than a single assessment event. knowledge and where applicable, supervisor s reports and reviews of work samples ng Section 1B Trainer and assessor requirements Auditable and essential training and assessment requirements Check individual boxes for each requirement to confirm it is included as part of the strategy Trainers and Assessors 1. Trainers and assessors hold training and assessment competencies as determined by the Standards Schedule 2. Trainers and assessors hold vocational competency in the Hospitality industry above the level being assessed, with broad industry knowledge and experience 3. Trainers and assessors are familiar with the current skills and knowledge used and have relevant, current experience in the Hospitality industry Profiles Every trainer/assessor profile has verifiable, specific and sufficient evidence of vocational competency and currency aligned to each individual unit of competency that they are delivering/assessing Team and/or supervision Documentation details arrangements for staff working under supervision or as a team and specifies how they will work together to train, gather evidence and make assessment judgements Industry engagemen t Industry consultation and support for delivery has been obtained prior to and during development of this TAS Page 6 of 20

8 Assessment validation Systematic validation of evidence gathering tools and projects has taken place for a sample of assessment tools used in this program Projects and evidence gathering tools Mapping and student profile Projects and evidence gathering instruments have been identified, coded and approved for implementation by RTO management for this program 1. Mapping document provides evidence of how evidence gathering meets the units of competency requirements 2. Student profiles, based on the mapping document, informs students of their progress in the program and 3. RTO management uses the data recorded in the students profile mapping documents to verify unit of competency outcomes. Recording results 1. Evidence gathering instruments record progress towards competency and provide the progress data for the student profiles 2. The assessor will provide SDCS with unit of competency final outcomes by the last term of the program 3. Unit of competency outcomes are based on the professional judgement of the assessor and having sufficient evidence to make valid and fair assessment decisions Pedagogy Reporting satisfactory progress towards competency is based on students formative learning while undertaking projects/tasks and activities typical fo a furniture making workshop and receiving instruction and guidance from vocationally competent and industry current trainers in a manner of a supervisor in an furniture making workplace Page 7 of 20

9 Section 2 Units of competency and delivery arrangements Units of competency Check the boxes to indicate which units are going to be delivered and assessed as part of this strategy Group B (Mandatory) These are the core and elective units being offered Refer to information on electives and mandatory requirements in this TAS for details Group Check if there is a Prerequisite units Units to be delivered BSBWOR203 Work Effectively with others c SITXCCCS001 Provide customer information and assistance c SITXWHS001 Participate in safe work practices c SITHIND001 Use hygienic practices for the hospitality service E (A) SITHCCC002 Prepare and present simple dishes E (B) SITHCCC003 Prepare and present sandwiches E (B) Details of optional units and flexibility for the cohort or individual Page 8 of 20

10 Team Approach Assessor only or Trainer only Trains under supervision Holds equivalent to TAE40110 (until ) Holds TAE40110 Currency verified as Trainer/Assessor Industry currency held for unit Equivalent vocational competencies held Section 3 Trainers and assessors Trainers and assessors An auditable requirement is that only trainers who are vocationally competency and industry current in each individual unit may train and only qualified assessors may assess. Check the boxes to indicate status of trainers/assessor and units they are training/assessing in this strategy Names and status of staff delivering/assessing unit that are part of this strategy Detailed information on how the team approach to training and assessment will work is recorded below BSBWOR203 Work Effectively with others SITXCCCS001 Provide customer information and assistance SITXWHS001 Participate in safe work practices SITHIND001 Use hygienic practices for the hospitality industry SITHCCC002 Prepare and present simple dishes SITHCCC003 Prepare and present sandwiches Bradley Byrne Jenny Byrne Bradley Byrne Jenny Byrne Bradley Byrne Jenny Byrne Bradley Byrne Jenny Byrne Bradley Byrne Jenny Byrne Bradley Byrne Jenny Byrne Detailed information on Both trainers and assessor are qualified to deliver each unit of competency. They Page 9 of 20

11 how the team approach to training and assessment will work hold relevant vocational competencies and have documented industry currency. Page 10 of 20

12 Direct observation checklist Direct verbal or written questioning checklist Checklist review of product or service produced Third party report from workplace Checklist review of journal/folio of written work Safety induction checklist on tools and equipment Section 4 Evidence gathering techniques Evidence gathering techniques An auditable requirement is that evidence gathering meet the assessment guidelines of the Training Package and units of competency Check the boxes to indicate which evidence gathering techniques are being used for units in this strategy Direct questioning and observation required for all units and third party reports for some others Other delivery requirements are set out below BSBWOR203 Work effectively with others STIXCCS001 Provide customer information and assistance SITXWHS001 Participate in safe work practices SITHIND001 Use hygienic practices for hospitality service SITHCCC002 Prepare and present simple dishes SITHCCC003 Prepare and present sandwiches Information on evidence gathering requirements Page 11 of 20

13 Section 5 Scheduling of learning Scheduling of Learning An auditable requirement is that the RTO provide accurate information that enables the student to make informed decisions about the training with the RTO guidelines of the Training Package and units of competency Check the boxes to indicate the scheduling and learning are approved Semester or Term Term 1 Term 2 Term 3 Topic/Project/Theme/Activity content Basic Training International ladies morning tea Beacon breakfast Coffee Club Mother s day Grandparents day Time to play cake decorating Guest luncheon Fathers day Careers expo Clusters of units BSBWOR203 Work effectively with others SITXWHS001 Participate in safe work practices SITHIND001 Use hygienic practices for hospitality service SITHCCC002 Prepare and present simple dishes BSBWOR203 Work effectively with others STIXCCS001 Provide customer information and assistance SITXWHS001 Participate in safe work practices SITHIND001 Use hygienic practices for hospitality service SITHCCC002 Prepare and present simple dishes SITHCCC003 Prepare and present sandwiches BSBWOR203 Work effectively with others STIXCCS001 Provide customer information and assistance SITXWHS001 Participate in safe work practices SITHIND001 Use hygienic practices for hospitality service SITHCCC002 Prepare and present simple dishes Term 4 Party Plan Academic awards night BBQ Activities day Guest luncheon BSBWOR203 Work effectively with others STIXCCS001 Provide customer information and assistance SITXWHS001 Participate in safe work practices SITHIND001 Use hygienic practices for hospitality service SITHCCC002 Prepare and present simple dishes SITHCCC003 Prepare and present sandwiches n.b The Training and Assessment Strategy will be reviewed and modified before the commencement of each course in order to cater for the diverse needs of each cohort of students. Page 12 of 20

14 Section 6 Work experience (Optional) Work Experience An auditable requirement is that evidence gathering meet the assessment guidelines of the Training Package and units of competency Check the boxes to indicate the work experience arrangements in place for this strategy Names of businesses, companies or Industries providing work experience opportunities for students Business, company or industry contact details ( /mobile) Written agreements to complete Third Party Reports for each student Realistic workplace experience relevant to this program will be provided Written agreements between work experience provider and RTO in place Details of work experience arrangements Students participate in a one week placement each year. Agreements and insurances are signed at time of placement. Each student has a logbook which includes evidence of training and employer feedback. Trainer to visit students during work experience. Additional learning to also be considered. Section 7 - Resources Resour ces An auditable requirement is evidence of context of and specific resources to meet the assessment and delivery requirements of the units of competency. Check the boxes to indicate the resources are in place for this strategy Essential operating conditions as specified in the range statements for each unit of competency will be present for this program Evidence gathering will take place on and off the job. Off the job activities will be undertaken in a closely simulated workplace environment Link to program resource inventory Details of program specific Equipment register Equipment Register Page 13 of 20

15 resources required by the units f competency or training package to successfully complete the program Units of competency These are the core and elective units being offered Refer to information on electives and mandatory requirements in this TAS for details Group Senior Students BSBWOR203 Work effectively with others Fully operational training food and beverage hospitality environment with the fixtures, large and small equipment and workplace defined in the Assessment Guidelines. Industry realistic rations of service staff to customers. Food production and dining outlet workplace. Fully operational training food and beverage hospitality environment with the fixtures, large and small equipment and workplace defined in the Assessment Guidelines. Industry realistic rations of service staff to customers. STIXCCS001 Provide customer information and assistance Fully operational training food and beverage hospitality environment with the fixtures, large and small equipment and workplace defined in the Assessment Guidelines. Industry realistic rations of service staff to customers. Products and services to be delivered to customers. Page 14 of 20

16 SITXWHS001 Participate in safe work practices Fully operational training food and beverage hospitality environment with the fixtures, large and small equipment and workplace defined in the Assessment Guidelines Industry realistic rations of service staff to customers Products and services to be delivered to customers SITHIND001 Use hygienic practices for hospitality service Fully operational training food and beverage hospitality environment with the fixtures, large and small equipment and workplace defined in the Assessment Guidelines. Cleaning routines, material safety data sheets. SITHCCC002 Prepare and present simple dishes Fully operational training food and beverage hospitality environment with the fixtures, large and small equipment and workplace defined in the Assessment Guidelines. SITHCCC003 Prepare and present sandwiches Operational food preparation area for sandwich production with fixtures, large and small equipment and workplace documentation. Industry realistic ratios of staff to customers. Food preparation lists and standard recipes. A variety of commercial ingredients for preparing sandwiches. Page 15 of 20

17 Section 8 Industry engagement Industry Engagement An auditable requirement is to engage with people currently working in furniture making industry and to have verifiable records of their observations and comments concerning the delivery of the program Check the boxes to indicate that industry representatives did make comments about this strategy Names of businesses, companies or Industries consulted and date consulted Name of industry persons consulted and positions Business, company or industry contact details ( /mobile) Commented on why appropriate for delivery Reviewed staff profile for industry currency and vocational competency Commented on suitability of assessment environment Commented on realistic assessment methods, projects and activities Coffee club 26/3/2015 Nyree Stephans Manager Summary of specific industry comments about the value of the program Tass appropriate because it delivers units that teach skills appropriate for work in the café industry provide customer service understand cultural nuances problem solve. Careers Australia also delivers Cert 11 kitchen operation in the assessment environment. Students are given industry timelines and assessed in a team environment and expected to prepare food and serve take orders students usually complete 6 to 10 school function a year this involves food preparation setting up and cleaning down functions. Link to industry consultation evidence Hyperlink to industry documents here Coffee Club document Careers Australia document Page 16 of 20

18 Section 9 Systematic validation Systematic validation of projects and evidence gathering tools and judgements An auditable requirement is to have evidence gathering tools systematically validated by currently practicing assessors and to have verifiable records of their observations and comments. Check the boxes to indicate that tools used in this program contained the features required by this strategy Scheduled date of validation Trainer/assessor leading validation Contact details of trainer/assessor leading validation Name and contact details of Industry expert consulted during validation Proportion of qualification assessment tools validated Next scheduled validation date Nyree Stephans Manager Coffee Club Burpengary Coles Shopping Centre Station Road Burpengary 4505 Total validated 90 % Jan 2017 Summary of recommendations for improvements to projects, evidence gathering tools, mapping documents and profiles Summary of recommendations for future improvements Units of competency cover the Certificate requirements adequately Regularly validate assessment tools to keep up to date with industry trends. Link to peer validation evidence Page 17 of 20

19 RTO Manager RTO Manager & Trainers/assessors Principal Section 10 RTO manager checklist RTO management checklist 1 2 An auditable requirement is that the RTO is compliant with the standards at all times Check the boxes to indicate that Principal and RTO Manage confirm the following as part of the strategy s development and practices The Principal delegates authority and responsibility to the RTO Manager to approve this strategy The RTO manager has ensured that the Training and Assessment Strategy (and practices) meets the requirements of the standards 3 All trainers and assessors have undertaken recent vocational currency activities The Principal and RTO Manager have verifiable evidence of trainer/assessor vocational competency and currency relevant to every unit of competency that they are delivering as part of this program and confirm that trainers and assessors delivering and assessing this program meet the requirements of the Standards The RTO Manager has ensured that staff, facilities, equipment and training and assessment materials used by the RTO in this program are consistent with the requirements of the Training Package and companion volume and have been developed with industry engagement The RTO Manager has ensured that interim and final outcomes of students participation and progress in this program will be reported accurately and records securely retained for the required time periods RTO Manager, trainers and assessors have ensured that assessment and RPL in this program meets requirements of the Training Package, rules of evidence and principles of assessment Trainers and assessors have provided electronic copies of all projects, evidence gathering tools, mapping tools and student profiles used in this program to the RTO Manager for the purposes of systematic validation Trainers/assessors have provided verifiable and auditable evidence to the RTO of their vocational competency and industry currency specific for each individual unit of competency they are delivering/assessing in this program 10 Systematic v validation of assessment judgements and tools has been scheduled 11 Before students enrolled in the program, the RTO Manager made arrangements to ensure that they were advised regarding the appropriateness of the qualification based on their skills. 12 Before students enrolled in this program, the RTO Manager made arrangements to inform them about the training, assessment and support services to be provided, and about their rights and obligations (including if any changes are made to the services) as required by the Standards 13 The RTO manager has ensured that students will have timely access to current and accurate records of their participation and progress in the program 14 The RTO Manager has ensured that RTO staff and students are fully informed of C:\Users\Jacinta\AppData\Local\Microsoft\Windows\Te mporary Internet Files\Content.Outlook\RUGF0AL0\TAS 2016 Cert I Hospitality.docx March Page 1 of 18 [Click & enter name/position of approver]

20 Approval legislative and regulatory requirements that affect their duties or participation in this program Principal approving this strategy Jim Midgley CEO 22/03/2016 Accountable RTO officer responsible for this strategy Mel Salotto RTO Manager 29/07/2016 C:\Users\Jacinta\AppData\Local\Microsoft\Windows\Te mporary Internet Files\Content.Outlook\RUGF0AL0\TAS 2016 Cert I Hospitality.docx March Page 2 of 18 [Click & enter name/position of approver]