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Training and Assessment Strategy

Training Package: SIT Tourism, Travel and Hospitality Training Package

Qualification: SIT20416 Certificate II in Kitchen Operations

Usage Recommendation: Current

Qualification Release Date 3rd March 2016

Qualification Release Number: 1

Description:

This qualification reflects the role of individuals working in kitchens who use a defined and limited range of food preparation and cookery skills to prepare food and menu items. They are involved in mainly routine and repetitive tasks and work under direct supervision. This qualification does not provide the skills required by commercial cooks, which are covered in SIT30816 Certificate III in Commercial Cookery.This qualification provides a pathway to work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops; and institutions such as aged care facilities, hospitals, prisons, and schools.

Possible job titles include: breakfast cook catering assistant fast food cook sandwich hand takeaway cook.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Entry Requirements:There are no entry requirements for this qualification.

Packaging Rules: 13 units must be completed: 8 core units 5 elective units, consisting of:

o 3 units from the list belowo 2 units from the list below, elsewhere in the SIT Training Package, or any other current

Training Package or accredited course.

The selection of electives must be guided by the job outcome sought, local industry requirements and the

complexity of skills appropriate to the AQF level of this qualification.

Co-requisites and Pre-requisites:Authorised by Fiona French Created on; 5 December 2016Compiled by Michelle Sumers SIT20416 Certificate II Kitchen Operations Revised on 28 March 2017

List any co-requisites and pre-requisites as stated in the qualification/units of competence. (Please check requirements in every unit of competence).

Unit Code and Title Pre-requisite

SITHCC001 Use food preparation equipment SITXFSA001 Use hygienic practices for food safety

SITHCCC005 Produce dishes using basic methods of cookery *

SITXFSA001 Use hygienic practices for food safety

SITHCC011 Use cookery skills effectively * SITXFSA001 Use hygienic practices for food safety

SITHKO001 Clean kitchen premises and equipment *


SITXIN002 Maintain the quality of perishable items*

SITXFS001Use hygienic practices for food safety

SITHCCC002 Prepare simple dishes * SITXFS001 Use hygienic practices for food safety

SITHCCC003 Prepare sandwiches * SITXF001 Use hygienic practices for food safety

SITHCCC006 Prepare appetisers and saladsSITXF001 Use hygienic practices for food safety

Required trainer and assessor competencies: Standards for Registered Training Organisations (RTOs) 2015

1.13 In addition to the requirements specified in Clause 1.14 and Clause 1.15, the RTO’s training and assessment is delivered only by persons who have:

a) vocational competencies at least to the level being delivered and assessed;

b) current industry skills directly relevant to the training and assessment being provided; and

c) current knowledge and skills in vocational training and learning that informs their training and assessment.

Industry experts may also be involved in the assessment judgement, working alongside the trainer and/or assessor to conduct the assessment.

1.14 The RTO’s training and assessment is delivered only by persons who have:a) prior to 1 January 2016, the training and assessment qualification

specified in Item 1 or Item 2 of Schedule 1, or demonstrated equivalence of competencies; and

b) from 1 January 2016, the training and assessment qualification specified in Item 1 or Item 2 of Schedule 1.

1.15 Where a person conducts assessment only, the RTO ensures that the person has:

a) prior to 1 January 2016, the training and assessment qualification specified in Item 1 or Item 2 or Item 3 of Schedule 1, or demonstrated equivalence of competencies; and

b) from 1 January 2016, Item 1 or Item 2 or Item 3 of Schedule 1.

1.16 The RTO ensures that all trainers and assessors undertake professional development in the fields of the knowledge and practice of vocational training, learning and assessment including competency based training and assessment.

Authorised by Fiona French Created on; 5 December 2016Compiled by Michelle Sumers SIT20416 Certificate II Kitchen Operations Revised on 28 March 2017

Item

Relevant Standard

AQF Qualification or Unit of Competency

1 TAE40110 Certificate IV in Training and Assessment or its successor.

2 A diploma or higher level qualification in adult education.

3 TAESS00001 Assessor Skill Set or its successor.

The TSC RTO requires all trainers and assessors to hold TAE40110.The units TAELLN411 Address adult literacy and TAEASS502 Design and develop assessment tools must be held by the VET Coodinator by the end of their first year of delivery.

Please refer to attached Staff Competence Record.

This qualification will be comprised from the following units of competence in accordance with the above: If you list more than the minimum required number of electives for this qualification, indicate what will happen if students receive more than the minimum amount required. eg they will receive a full certificate and a statement for additional units. Eg BSBITU101A Operate a personal computer from BSB Business Services.

Code Unit Title Core or Elective

TCE Point Allocation

BSBWOR203 Work effectively with others Core 2SITHCCC001 Use food preparation equipment Core 2SITHCCC005 Prepare dishes using basic methods of cookery Core 1SITHCCC011 Use cookery skills effectively Core 3SITHKOP001 Clean kitchen premises and equipment Core 2SITXFSA001 Use hygienic practices for food safety Core 6SITXINV002 Maintain the quality of perishable items Core 1SITXWHS001 Participate in safe work practices Core 1SITHCCC002 Prepare and present simple dishes Elective 2SITHCCC003 Prepare and present sandwiches Elective 3SITHCCC006 Prepare appetisers and salads Elective 3SITHFAB201 Provide responsible service of alcohol Elective 1SITXCCS003 Interact with customers Elective 3*An additional elective has been selected to meet the points requirement for TCE. If students complete all units they will receive a full certificate and a statement of attainment for the one (1) additional unitHLTAID003 Provide first aid Elective

(imported elective, on scope

2


Training and Assessment Arrangements It will take students 1 school year to complete the course (It may be less if they are

eligible for recognition of prior learning). The program will be delivered 9 hours per week over 34 weeks (306 hrs) Training will be delivered on-the-job (in the student’s work placement venues) and off-

the-job (at Hellyer College). There will be opportunities for the students to be involved in projects & events both in and

outside of the college where they will be able to use their skills and knowledge. They will also work in the College’s training facility “The Greenhouse Restaurant.” A simulated work environment with the following equipment: commercial grade work benches (1.5 m/person)double sinkfood processorsgratersgriller refrigeration unit with shelvingslicing machinestorage facilities

small equipment:assorted pots and pansblenderscan openercontainers for hot and cold foodcolanders cutting boardsfood handler glovesknife sharpening equipment:

sharpening steels and stonesknives:

butchers and boning chef


filleting palette utility vegetable

mandolinmouliplanetary mixersscalessmall utensils:

peelers, corers and slicers tongs whisks

stainless steel bowlsthermometers

cleaning materials and equipment:cleaning clothscommercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens,

equipment and food storage areasdustpans and broomsgarbage bins and bagshand towel dispenser and hand towelsmops and bucketsseparate hand basin and antiseptic liquid soap dispenser for hand washingsponges, brushes and scourerstea towels

organisational specifications:equipment manufacturer instructionsmise en place lists and standard recipesorganisational food safety plansafety data sheets (SDS) for cleaning agents and chemicals

variety of commercial ingredients used in food preparation specified in the performance evidence

industry-realistic ratios of kitchen staff to customers.

The training will incorporate strong industry links. Students will have opportunities to meet representatives from the cookery Industry as guest speakers and on workplace visits.

The college has classrooms and computers available for attainment of underpinning knowledge. Classes are scheduled as 6 x 1.5 hour blocks over the week.

The training will incorporate strong industry links. Students will have opportunities to meet representatives from the Hospitality Industry as guest speakers and on workplace visits.

The key goal is to create highly skilled, knowledgeable and valuable employees in the hospitality/commercial cookery industry.

There will also be a work placement component. Work placement will occur for one week in total (25-38 hrs). It will also include some industry based day release on an as needed basis. A variety of workplaces are used. These include (but are not limited to):

o Hellyers Road Distillery, NWRH, Tall Timber Basketball Association, NWBU, Cradle Mountain Lodge , Leonardoz Restaurant, Wrest Point Casino, Country Club Casino, Beach Hotel Burnie, Day Nite Café, Wynyard RSL, Bayviews Restaurant, Pier01 Restaurant, NWRH, Pizza @ the Top, Seabrook Hotel, Voyager Burnie

A range of assessment methods are used for each unit or cluster of units when assessing competence. Assessment methods used for this program include:

o Observations / Demonstrations o Questioning – written and verbalo Role playso Case studieso Workplace projects


Assessment activities have been developed to meet the specific evidence requirements of each unit of competency as per the Training Package/Course details.

Students are advised prior to enrolment that they are required to supply or obtain access to the following resource:

Didasko on line learning system Kitchen base students are required to wea full Chefs Uniform, Jacket, teaditional

trousers, apron, necker chief, enclosed in black shoes. Participants are required to wear this uniform during practical sessions or as instructed by teacher.

During the course they also have access to recipe books, various industry magazines and publications.

The requirements of students with special needs will be meet in a variety of ways. This will include: o Individual education plans o language, literacy and numeracy support o alternative assessment arrangements if required (e.g.: - oral questioning)o disability supporto child care supporto access to the student counsellors, social worker and chaplain o Aboriginal and Torres Strait Islander supporto career advice and personal pathway planningFurther support information is available in the College student support book and Department of Education website and intranet.

The training and assessment will be delivered by Michelle Summers (see attached staff competence record) Provide First aid will be trained and assessed by the college first aid trainer Ella Gee . Ella has competence to deliver this unit (see attached staff competence record)

The opportunity for RPL, as indicated in the Student Induction Guide, will be offered to all candidates.

The employability skills, as required by industry, for this qualification are embedded in the delivery of this program. These are as follows:

Assessment of the students’ skills and knowledge will be timed appropriately after the learning/training has been delivered. Opportunites to provide further evidence for reassessment will be given to all students.

Tasmanian Secondary Colleges RTO recognises AQF qualifications and statements of attainment issued by other registered training organisations.

The assessor has the required assessor requirements, as indicated in each unit of competency, assessed as part of this qualification. Evidence recorded on the Evidence of Assessor Requirements for SIT/SHB template and stored in your Staff Competence Folder.

Future pathways available to students after successful completion of this qualification Certificate III in commercial Cookery

Assessment of the students’ skills and knowledge will be timed appropriately after the learning/training has been delivered. Opportunities to provide further evidence for reassessment will be given to all students.

The opportunity for RPL, as indicated in the Student Induction Guide, will be offered to all candidates.

Tasmanian Secondary Colleges RTO recognises AQF qualifications and statements of attainment issued by other registered training organisations.

The employability skills, as required by industry, for this qualification are embedded in the delivery of this program.

Program Outline


Unit of Competence Training Methods (eg on the job, off the job, teacher instruction, demonstrations, role plays, DVDs etc)

Assessment Tasks (eg training record books. assignments, practical projects, tests, observation etc)

BSBWOR203 Work effectively with others

Observations / Demonstrations Questioning – written and oralRole playsCase studiesWorkplace projects

Short Answer Questions Thrid party Report Multiple Choice Questions Project

SITHCCC001 Use food preparation equipment*


Multiply Choice Questions Short answer Questions Third Party Report

SITHCCC005 Prepare dishes using basic methods of cookery*


Multiple Choice questionsWritten QuestionsDirect observation – Methods of cookeryDirect observation – Prepare and produce dishes

SITHCCC011 Use cookery skills effectively*


Multiply Choice Questions Written questionsPrepare a range of dishes using different cookery methods in the workplacePrepare and produce a range of dishes

SITHKOP001 Clean kitchen premises and equipment*


Multiply Choice Questions Written questionsDirect observations.


Observations / Demonstrations Questioning – written and oralRole playsCase studiesClickview, problem solving, Didasko Content

Multiple Choice Questions Written QuestionsDirect observationsOral questions

SITXINV002 Maintain the quality of perishable items*


Case Study Written questionsDirect observations.

SITXWHS001 Participate in safe work practices

Observations / Demonstrations

Multiple Choice Questions Written Questions


Questioning – written and oralRole playsCase studiesDidasko content

Project

SITHCCC002 Prepare and present simple dishes*


Multiple Choice QuestionsShort answer questionsPractical Demonstration SKILLS DEMONSTRATION LOG

SITHCCC003 Prepare and present sandwiches*



SITHCCC006 Prepare appetisers and salads*



SITHFAB201 Provide responsible service of alcohol

Observations / Demonstrations Questioning – written and oralRole playsCase studies

Written questions, role plays, Case Studies.

SITXCCS003 Interact with customers


Written questions, Knowledge Questions, Third party reports –workplacement

HLTAID003Provide first aid

Teacher instructionRole playsDemonstrations

Resuscitation ObservationInjury/Illness ScenarioTheory PaperSkills Assessment 1 & 2 (Observations)

Program Arrangements for Statements of Attainment Provide First Aid will be trained and assessed by the college first aid trainer, Ella Gee. Ella has competence to deliver this unit ( See attached staff competence record). It will be offered over 6 compulsory 1.5hour sessions. Students will need extra time allocated to complete the work book.

Assessment Evidence Requirements:Authorised by Fiona French Created on; 5 December 2016Compiled by Michelle Sumers SIT20416 Certificate II Kitchen Operations Revised on 28 March 2017

Assessment is validated to ensure;it meets the requirements of the Training Package;is valid, reliable, flexible and fair;it focuses on the application of knowledge and skill to the standard of performance required in the workplace; andit involves the collection of sufficient, valid, authentic and current evidence to enable a judgement to be made about whether competency has been attained and confirms that workplace and regulatory requirements are met.

Systems, processes, tools and practices are continuously improved when and where necessary in accordance with the above.

Validation and Industry Consultation Arrangements

The Tasmanian Secondary Colleges RTO has a plan for ongoing systematic validation of assessment practices and judgements that includes for each training product on the RTO’s scope of registration located on the Quality Management System (QMS).Each training product is validated at least once every five years, with at least 50% of products validated within the first three years of each five year cycleThe processes used to validate assessment activity in this program are: Annual mandated TSC RTO validation is conducted. Focus areas for validation include:

vocational competence, training and assessment strategies, assessment tools, the off-the-job training environment and industry consultation. The RTO maintains records of validation, and identifies, reports, and implements continuous improvements in relation to this process.

Regular site VET meetings – VET Coordinator meetings throughout the year during which validation, worksite and industry issues along with opportunities for continuous improvement are discussed.

Industry professional development: Validation occurs in a number of ways throughout the year. This includes validation with industry, state validation day with coordinators on other sites, validation with in the Hellyer College VET team.

Consultation with industry is ongoing via work place visits to students in on-the-job training, ensuring off the job training is also reflective of the industry needs.

Engagement with Industry and Endorsements

The following workplaces have been consulted in the development of this Training and Assessment Strategy and have found that it reflects current practice in the workplace and the most appropriate electives have been selected. The resources, facilities, and equipment and the skills, knowledge and industry currency of the VET Coordinator have been discussed and have been found appropriate by the industry representatives for the delivery and assessment of this qualification.

This TAAS has been endorsed by the following: Kylie Bugg, Owner/Operator Lady Bugs Café 8/12.2016 Stan Hutchison Excutive Chef NWRH Burnie 13/12/2016

RTO EndorsementsIn endorsing this strategy, I confirm that: the site has access to a current version of the training package, the training structure complies with the training package qualification packaging rules the development and planned implementation of the training complies with the Standards

for Registered Training Organisations (RTOs) 2015, and the site has access to appropriately qualified staff, facilities, equipment, training and

assessment materials required to provide the training and/or assessment services within the scale of its operations, to accommodate student numbers, student needs, delivery methods and assessment requirements.

Program Co-ordinator/s: Michelle Summers, Andrew Sushames Authorised by Fiona French Created on; 5 December 2016Compiled by Michelle Sumers SIT20416 Certificate II Kitchen Operations Revised on 28 March 2017

College Quality Manager: Fiona FrenchDate: 31/1/2017

NB: This is a working document, to be reviewed, at any time during the delivery and assessment process, but at least annually.Forward revised copy to your site Quality Manager when this process occurs.


Staff Competence Record

VET Coordinator’s Name:Michelle Summers

Qualification Title: Certificate II in Kitchen Operations

National Code: SIT20416

Unit Name

Prov

ide

Resp

onsib

le se

rvic

e of

Al

coho

l

Prep

are

appe

tiser

s and

sala

ds

Use

hyg

ieni

c pr

actic

es fo

r foo

d sa

fety

Prep

are

sand

wic

hes

Parti

cipa

te in

safe

wor

k pr

actic

es

Wor

k eff

ectiv

ely

with

oth

ers

Use

food

pre

para

tion

equi

pmen

t

Prep

are

dish

es u

sing

basic

m

etho

ds o

f coo

kery

Use

coo

kery

skill

s effe

ctive

ly

Clea

n ki

tche

n pr

emise

s and

eq

uipm

ent

Mai

ntai

n th

e qu

ality

of

peris

habl

e ite

ms

Inte

ract

with

cus

tom

ers

Prea

pre

and

pres

ent s

impl

e di

shed

s

Unit Code

SITH

FAB2

01

SITH

CCC0

06

SITX

FSA0

01

SITH

CCC0

03

SITX

WHS

001

BSBW

OR2

03

SITH

CCC0

01

SITH

CCC0

05

SITH

CCC0

11

SITH

KOP0

01

SITX

INV0

02

SITX

CCS0

03

SITH

CCC0

02

Coordinator’s QualificationsFormal qualifications eg B Ed, BAVE, BSB20115 Certificate II in ….Include date of qualification and code where relevant.Corresponding evidence must be available in Staff Competence Record (SCR).2014 – 2017 Bachelor of Applied Learning - UTAS completeing 2017

2013 - SIT50107 Diploma of Tourism

2012 - Environmental sustainability unitsTAESUS501A & TAESUS502A

Authorised by Fiona French Compiled by Michelle Summers SIT20416 Certificate II Kitchen Operations Revised on March 2017


2010- SIT50307 Diploma of Hospitality

2004- THH42602 Certificate IV in Hospitality (Supervision)

2004- BSB60201 Advanced Diploma of Business

2004- BSB50701 Diploma of Business

1995 - Commercial Cookery Certificate – Drysdale

Coordinator’s Professional Learningrelated to qualification being delivered and assessed, eg monthly subscription to industry journal; identifying relevant articlesDate of PL must be included.Corresponding evidence must be available in SCR.Last five years only.

2016 – Click view PL 28/1/162015 – English PL – Lisa Davies CTL2015 - VET Validation- Launceston College 26thNovember 2015 – Food and Hospitality Enterprise 2 PL - Marie Phillips 25 August 2015 – Camembert in the Classroom 2014 – VET Validation -Launceston College 9th Decmeber



2015 – PL Fronter training Nov 23rd 2014 – PL- New Pedagogies

2014- Validation session SSC RTO SIT20312 Kitchen Operations

2014- VET How to day, Launceston College 20th December

2014- VET Team Meeting2014 – Nutritional Pedagogies

2014 - Attended SkillsTasmania Conference Hobart 2ndJune 2014- Fronter Training 2014- PL Sam Cawthorn

2014 - Attended SkillsTasmania Conference Hobart 2ndJune 2014- Fronter Training 2014- PL Sam Cawthorn

Coordinator’s Industry Currencyeg practising chef 2009-2015 (must indicate a minimum of 5 days every 2 years)Corresponding evidence must be available in SCR.2015– 2017 North West Tall Timber Thunder Ulverstone, Tas 12 catering sponsorships games, 3 sponsorships dinners 2015 (12 days RTI)

2016 – Dessert Cooking Class Thirty Three Cups Ulverstone, Tas 4 hours



2015 – North West Thunder BasketballUlverstone, Tas Four sponsorship dinners 2015 (4 days RTI)

2014 – North West Basketball Union Best & Fairest, Ulverstone Tas Best & Fairest Dinner (1 day RTI)

2014 - Wynyard RSL, Wynyard Tas, Consultation Kitchen & Menu Design (3 days RTI)

2013 – Lady Bugs Café, Wynyard Tas (5 days RTI)

2012 – Red Cow Dairy, Wynyard Tas (5 days RTI)

November 2001- 2011- Federal Hotels & Resorts, Wynyard TasHead Chef all aspects of profitable Kitchen Operations (5 days RTI)

2005-2008 - MicaRacs Café, Wynyard TasOwner Operator Head Chef

2012 – Chocolate Master Class Anvers Latrobe, Industry Tour Hellyer College – North West Coast Tasmania

2012- Kitchen Operations advisory panel

Subscribe to Industry publications – Donna Hay, Gourmet Traveller, Hospitality news, Taste, Jamie Oliver

Workplace visits and consultation with



industry

2016 - Smolt Resturant Thirty Three Cups Beach Hotel Corneigh Park Comfort Hotel Crusty Bakery Nite & Day Café Hellyer Road Distillary Hogs Breathe Café Launceston

2014 – 2015 Hellyers Road Distillery, Spirit of Tasmania, Anvers, Turners Beach Berry Patch, Cradle Coast Authority, Makers Workshop, NWRH, Tall Timber Basketball Association , NWBU, Cradle Mountain Lodge , Burnie Travel Centre, MONA, Leonardoz Restaurant, Wrest Point Casino, Country Club Casino, Beach Hotel Burnie, Day Nite Café, Wynyard RSL, Bayviews Restaurant, Pier01 Restaurant, NWRH, Pizza @ the Top, Seabrook Hotel, Voyager Burnie, Action House Café Melbourne, Chin Chin, World Café,Meatballs. Crown Casino, Rome Italy Food Tour & Cooking Class-2013, Paris France- Food Tour- 2013

Professional Development Record (for current and previous year)

Corresponding evidence must be available via EOs/Site QM.Date and/or Details

VET staff meeting attendance recorded in minutes All attended in 2014/2015/2016

State Validation Day

24 Nov 2016

26 Nov 2015

20 Nov 2014

Validation with IndustryDec 2016

Sept 2015



Consultation with at least two industry representatives discussing training and assessment strategy Feb 2015 and December 2016

Staff induction/refresher sessionMarch 2016

March 2015

Include generic VET professional development not specific to units of competence

Training and Assessment Qualification(s) Year Completed Teacher Registration Current

TAEASS502 Design and develop assessment tools 2016 ( if yes, please tick)TAELLN411 Address adult language, literacy and numeracy skills or

TAELLN401A Address adult language, literacy and numeracy skills2014

TAE40110 Certificate IV in Training and Assessment 2012

TAA40104 Certificate IV in Training and Assessment

BSZ40198 Certificate IV in Assessment and Workplace Training



VET Coordinator’s Name:Andrew Sushames

Qualification Title: Ccertificate II in Kitchen Operations

National Code: SIT20416

Unit Name

Prov

ide

Resp

onsib

le se

rvice

of

Alco

hol

Prep

are

appe

tiser

s and

sa

lads

Use

hygi

enic

prac

tices

for

food

safe

ty

Prep

are

sand

wich

es

Parti

cipat

e in

safe

wor

k pr

actic

es

Wor

k eff

ectiv

ely

with

oth

ers

Use

food

pre

para

tion

equi

pmen

t

Prep

are

dish

es u

sing

basic

m

etho

ds o

f coo

kery

Use

cook

ery

skills

eff

ectiv

ely

Clea

n ki

tche

n pr

emise

s and

eq

uipm

ent

Mai

ntai

n th

e qu

ality

of

peris

habl

e ite

ms

Inte

ract

with

cus

tom

ers

Prea

pre

and

pres

ent s

impl

e di

shed

s



Unit Code

SITH

FAB2

01

SITH

CCC0

06

SITX

FSA0

01

SITH

CCC0

03

SITX

WHS

001

BSBW

OR20

3

SITH

CCC0

01

SITH

CCC0

05

SITH

CCC0

11

SITH

KOP0

01

SITX

INV0

02

SITX

CCS0

03

SITH

CCC0

02

Coordinator’s QualificationsFormal qualifications eg B Ed, BAVE, BSB20115 Certificate II in ….Include date of qualification and code where relevant.Corresponding evidence must be available in Staff Competence Record (SCR).

2011 - Certificate IV Hospitality - Skills Institue

2002 - Commercial Cookery Certificate – Drysdale

Coordinator’s Professional Learningrelated to qualification being delivered and assessed, eg monthly subscription to industry journal; identifying relevant articlesDate of PL must be included.Corresponding evidence must be available in SCR.Last five years only.

2015 TCCI PD sessionSubscribe to Industry publications –Hospitality news,



Coordinator’s Industry Currencyeg practising chef 2009-2015 (must indicate a minimum of 5 days every 2 years)Corresponding evidence must be available in SCR.

2016 - Dark MOFO Winter Feast, Hobart 3 days

2015 - Dark Mofo Winter Feast, Hobart 3 days

2014 - Dark Mofo Winter Feast 3 days

2014 - Spirit of Burnie Cocktail Party 1 day

2012 – 2014 Raindrops Restaurant, Burnie Tas Head Chef

2012 - Isabella’s Restaurant, Burnie TasHead Chef

2010 – 2012 – Federal Hotel, Wynyard TasChef / Head Chef

Professional Development Record (for current and previous year)

Corresponding evidence must be available via EOs/Site QM.Date and/or Details

VET staff meeting attendance recorded in minutes

State Validation Day

Validation with Industry



Consultation with at least two industry representatives discussing training and assessment strategy

Staff induction/refresher session

Include generic VET professional development not specific to units of competence

Training and Assessment Qualification(s) Year Completed Teacher Registration Current

( if yes, please tick)TAELLN411 Address adult language, literacy and numeracy skills 2016

TAE40110 Certificate IV in Training and Assessment 2014

VET Coordinator’s Name: Ella Gee



Unit Name

Prov

ide

first

aid

Unit Code

HLTA

ID00

3

Coordinator’s QualificationsFormal qualifications 2017 – HLTAID003 Provide first aid2014 – HLTFA412A Apply Advanced First Aid 2013 - Surf Bronze Medallion 2013 - Level II Workplace First Aid 2007 - Bachelor of Human Movement (specialising in Physical & Outdoor Education)

2004 - Certificate III in Sport & Recreation

2004 - Certificate III in Fitnessš

Coordinator’s Professional Learning2014 – Validation with fellow teachers, TSC

2008 – currento Membership of Penguin Surf Life Saving Club

Subscribe to Industry publications –ejournal Powered (Fitness Australia), Actively in touch newsletter (Sport and Recreation Tasmania) Workplace visits and consultation with industry

o 2014 - Princess Cut Fitness, Health Glo, Lakeland Fitness Services, Burnie Tennis



Club, Penguin SLSCCoordinator’s Industry Experience2014 & 2015 – First Aid Trainer, Hellyer College, Burnie

2012 - Teacher in Industryo Lakeland Fitness Services, Burnieo PCYC, Burnie

2008 – Current – Surf Life Saver - PSLSC2008 – Current - Physical Education & Health Teacher at Hellyer College, Burnie

Training and Assessment Qualification(s)Year Completed

Teacher Registration Current

TAELLN411 Address adult language, literacy and numeracy skills

2014 ( if yes, please tick)

TAE40110 Certificate IV in Training and Assessment 2012TAA40104 Certificate IV in Training and AssessmentBSZ40198 Certificate IV in Assessment and Workplace Training


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