Train them...Don’t blame them

April / June Issue 2012Newsletter

FoodSafetySupervisorCourse 4&5

Stepping UpFrom Staff ToLeadershipPage 2&3

Waterborne PaintPage 8

Chocolate andSticky Syrup Scroll BunPage 6

Student & Employerof the QuarterPage 7

The work skills wayWho is work skills?work skills is a Registered Training Organisation based in Brisbane. We’ve been delivering training and professional development courses to the Corporate and Business sectors as well as Certi�cate I through to Diploma quali�cations, in Business, Hospitality and the Automotive industry since 1993.

How does work skills work & why would I choose them?We operate a fully �exible model which essentially means we deliver face to face training, one on one or small group training in the workplace.

One of the real bene�ts of our model is the ability to customise training so that it suits the pace, the level and the individual requirements of the participants.

With Apprenticeships and Traineeships our Industry Managers are continually meeting and are in touch with our Employers to ensure that their needs are met.

Our Client Managers (Trainers) visit their Apprentice or Trainee in the work place every four to six weeks, just about anywhere in Queensland. That’s right! Fully �exible! We go anywhere! It could be Weipa, Longreach, Emerald, St George or even Charleville.

How do I get in contact with work skills?You can free call us on 1300 360 567

You can email us at info@workskills.com.au or you can visit our website to �nd out more www.workskills.com.au

RPLRECOGNITION OFPRIOR LEARNING Maybe you need to obtain a formal

quali � icat ion to support your career? Have you been doing your job for quite a while and have plenty of experience? I f you have, perhaps you should consider obtaining some or al l of your qual i � icat ion through “Recognit ion of Prior Learning” (RPL) . RPL is an assessment program that is designed to assess al l of your industry ski l ls and experiences you have achieved against the formal guidel ines of a qual i � icat ion. This program is designed to be very easy for you to complete , and very t ime and cost ef fect ive as the program

addresses your needs only. work ski l ls will col lect a l l your evidence and we then assess this evidence for you to con�irm competence. I f you cannot col lect the evidence? No problem! We can use di f ferent methods to assess you such as observing you when completing certain tasks or perhaps interviewing an appropriate supervisor or col league. RPL is an easy way to achieve your qual i � icat ion. Cal l work ski l ls now on 1300 360 567 and ask for an Industry Special ist in your � ie ld .

“ ”RPL is an easy way to

achieve your qualification

Stepping Up

Find OutMore:

workskills.com.au

“ ”

In March 2012 work skills successfully ran their latest Professional Development Program with Amanda MacLaren entitled “Stepping Up … From Staff to Leadership”.

These work shops were run in both Toowoomba and Brisbane and were attended by around 30 participants. The days were jam-packed full of interactive and interesting practical information for new or potential team leaders, supervisors, and managers.

The benefit of having so many different participants from so many diverse work places and job roles was for everyone to be able to share their individual challenges. We were then able to discuss ways to understand and overcome these challenges together in a productive, fun and interactive environment.

Topics covered included: communication and understanding different personality types; team dynamics; delegation; increasing team motivation and morale and decision making.

Participants were able to learn practical managerial strategies for the real world and analye how they would best be able to implement them into their day to day leadership job roles.

The success of the day can be summed up by some of the comments from attendees below:

“I really enjoyed the training and even though I have previously been to some other leadership training courses in the past I found the information to be a great refresher. I learnt some valuable strategies which I will be able to implement in my current job role. I would definitely attend future Professional Development Courses being run by Amanda and work skills and would highly recommend the ‘Stepping Up’ Course to other employers who wish to up skill their staff into leadership job roles.”Maree Petty Business Development Manager for John Pearson Consulting working on Indigenous Workstars Project in the Surat Basin and South West Queensland

“The day made me sit back and think especially in the areas of communication and in getting your point across in the workplace with different people and their differing points of view. The concepts covered made a lot of sense. We had 5 participants from our company attend and everyone really enjoyed their day. It was great to be able to attend a Professional Development Course locally in Toowoomba, without having to travel to Brisbane. I didn’t lose interest once in the day and would highly recommend this Course to others wishing to attend a valuable and practical leadership training program. I am looking forward to attending the next Professional Development Program being held.” Rod Eliott Service Manager, Pengelly Trucks and Trailers, Toowoomba

For a while now, all licensed food businesses

have been required to have a trained and

registered Food Safety Supervisor, in relation to

the QLD Food Act 2006, VIC Food Act 1984 and

NSW Food Act.

work skills offers an industry compliant food

safety course that underpins the knowledge

required to recognise the importance of food

safety in the workplace.

In order to keep your customers, staff and

workplace safe you need to ensure safe food

practices are implemented. Proper food safety is

everyone’s responsibility.

You can now easily achieve a work skills on line

“Statement of Attainment” in :

-SITXOHS002A - Follow Workplace Hygiene Procedures

-SITXFSA001A - Implement Food Safety Procedures

This is a convenient and cost effective way to

ensure you and your staff are handling food

correctly.

This online course has been designed to prepare

you with an extensive understanding of the role

of a food safety supervisor and give you all the

required skills and knowledge to implement and

manage a food safety program. With up to date

entertaining content and learning, this course

has the flexibility to allow you to study anytime

24/7. Simply save your work, and get back to it

when ever it suits you best.

Most importantly work skills supports you via a

number of easy contact options so as to ensure

you finish and achieve your desired results.

Completion of the work skills Food Safety

Supervisors Course will qualify you in:

FoodSafetySupervisorCourse Online

How to recognise, prevent and alleviate the hazards associated with food handling at your workplace.

How to supervise other people handling food at your premises and ensure that food handling is done safely .

And, best of all, the Food Safety Supervisor

Course Online can be credited towards a

Certificate III in Hospitality if you desire.

SCAN ME WITH YOUR SMART PHONEAND I’LL TAKE YOUTHERE NOW.

Recipeof the

Quarter

Karen Gaw-Schultzwork skills Client Manager

1 and half cups of warm milk3 teaspoons of dried yeast1 tablespoon of caster sugar4 cups of plain flour1/2 teaspoon of salt1 egg80 gm melted butter1/3 cup of brown sugar100 gm chopped chocolate1/2 cup of golden syrup

Method1. Combine the milk, yeast and caster sugar in a jug and set aside for 5 minutes.2. Combine flour and salt into a bowl and make a well in the centre and added beaten egg. Mix the milk mixture into the flour. Combine all ingredients and cover with cling wrap and leave until it doubles in size.3. Pre-heat the oven to 200 Celsius. Line a 22cm round cake tin with baking paper.4. Flour the surface of the bench and knead the dough for five minutes. Use a rolling pin and roll out dough to a 20 cm x 40 cm rectangle. 5. Brush one third of the dough with melted butter, sprinkle with brown sugar and chocolate. 6. Fold the dough into thirds and then roll it our into a 20 cm x 40 cm rectangle. Repeat the process 2 more times. On the final stage drizzle half the syrup over the melted butter, chocolate and brown sugar and roll into a log.7. Cut the log into 8-10 pieces and place into the cake tin. Cover and let the mixture rest for 15 minutes. Before placing into the oven, add the remainder of the melted butter and syrup.8. Reduce the oven to 180 Celsius and bake in the oven for about 25 minutes.

Chocolate and Sticky Syrup Scroll Bun

Student

Employer

Dylan Neale - Tropical Exposure Mackay

Tangalooma Resort

Student of the quarter is Dylan Neale who works at Tropical Exposure in Mackay.

When asked “Why did you choose this traineeship and what have been the highlights so far?” Dylan answered con�idently, “The idea of having a quali�ication (Certi�icate III Media) when coming into this job really excited me. This has allowed me to learn outside the parameters of the norm and look at the big picture.”

In relation to Dylan’s capabilities film skills Trainer; Michael Fitz-Payne commented, “Dylan has been committed to his traineeship that he started in April last year, and is able to work independently. The work Dylan has submitted is more than what is expected.”

Supervisor Amanda Bishop said Dylan is a hard worker, conscientious, reliable and works well in a team environment.

work skills diverse and �lexible model of training allows us to train in many places throughout Queensland. One of the more sought after locations is Tangalooma Resort. Hospitality Client Manager Karen Gaw-Shultz has the enviable job of going over to the resort to train its Apprentice Chefs.

Karen says, “Training these apprentices is made a lot easier by the co-operation and input from the employers of Tangalooma Resort. They are the easiest people to work with, nothing is a problem. The Head Chef, Gary, ensures the apprentices are well trained in all aspects of commercial cookery, with the focus being on buffet work.”

The socially diverse environment that they work in is somewhat different from the mainland and the students are well adjusted to their work and living conditions they have on the island.

The employers believe work skills “in the workplace” training is well suited to their business and allows the apprentices to learn more without having to leave the resort. With this style of �lexible training the kitchen has fewer disruptions and operates more ef�iciently.

“Why did you choose this traineeship and what have been some of the highlights for you so far?”

“In your opinion, what has been the impact of training apprentices for your business?”

Student& Employer of the quarter

Suite 3 Ground Level3970 Paci�c Highway,Loganholme Queensland 4129P: 13 000 SKILLS (754 557)F: 18 000 SKILLS (754 557)E: info@filmskills.com.auwww.filmskills.com.au

Suite 4/5 & 6 Level One3970 Paci�c Highway,Loganholme Queensland 4129P: 13 000 SKILLS (754 557)F: 18 000 SKILLS (754 557)E: info@workskills.com.auwww.workskills.com.au

WATERBORNE PAINTWHAT IS IT AND IS IT A GOOD THING?

Waterborne (or latex) paints are composed of synthetic resins and pigments that are kept dispersed in water by an agent that reduces the surface tension of liquids, so that the liquid spreads out rather than collecting in droplets, and is otherwise known as surfactants.

Waterborne paints have been evaluated as a more environmentally sustainable alternative to solvent based paints. The volatile organic compound (VOC) content of waterborne paints is signi�icantly lower than conventional solvent based paints, thereby reducing VOC emissions. They also contain small amounts of coalescing solvents. Waterborne paints dry by evaporation of the water. The coalescing solvents allow the resin particles to fuse together (coalesce) as the water evaporates to form a continuous coating. Waterborne paints must be

protected from freezing and applied at a minimum temperature of 50 degrees Fahrenheit or 10 degrees Celsius.Waterborne paints also signi�icantly reduce VOC emissions bene�itting the health of those applying paint, not to mention the release of hazardous air pollutants into the atmosphere.

Being a new technology that minimises carbon emissions, leading European Car Companies such as BMW, Mercedes Benz and a growing number of other car manufacturers, are now running production lines where cars are painted exclusively in waterborne paint. European Union bans on solvent based paints are being more progressively enforced, and as such, are now generating a black market for the solvent based product!

All the major paint companies are putting signi�icant amounts of their resources into this method of

waterborne painting. As you may know, they have been saying for some 10 years that solvents are being phased out and waterborne will be the only automotive vehicle paint to be used in the industry.

Car manufactures in the UK and the US have already begun using this newer technology and have been able to identify and rectify any potential problems with waterborne paint. Armed with this knowledge smash shop owners now understand that the time to change is coming and that this is a positive step forward for the industry.

We have included some web links from Paint suppliers, videos and other links for those who may like to know a little more about waterborne paints, methods, changes to equipment requirements etc.

http://lnk.nu/ppg.com/206d.aspxhttp://youtu.be/cdZzp9nUb5U

http://lnk.nu/hotrod.com/206e.htmlhttp://youtu.be/r0Eseefj5-s