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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
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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: ___________________________________
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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.
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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.
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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
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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
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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.
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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:
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.
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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:
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.
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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
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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.
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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
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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?
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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
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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
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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
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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.
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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.
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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.
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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:
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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.
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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 Page 22 of 23 Public Schools NSW, Macquarie Park RTO 90222
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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.
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