PUBLIC SCHOOL NSW ULTIMO RTO 90072 · NEW TRAINING PACKAGE CHANGE Main change to the training...

PUBLIC SCHOOL NSW ULTIMO RTO 90072

Hospitality Network Meeting

19 December 2016 © NSW Department of Education | RTO90072

CURRICULUM UPDATE

New Hospitality (SIT20316 /SIT20416) Training Package

SIT20416 - Certificate II in Kitchen

Operations (Release 1) SIT20316 - Certificate II in

Hospitality (Release 2)

19 December 2016 © NSW Department of Education | RTO90072 Page 4

http://training.gov.au/Training/Details/SIT20416














http://training.gov.au/Home/Tga

UNIT OF COMPETENCY AND ASSESSMENT REQUIREMENTS

19 December 2016 © NSW Department of Education | Document title Page 5

ASSESSMENT NEW TP

Companion guide Assessor Requirements

Co-assessment model

19 December 2016 © NSW Department of Education | RTO90072 Page 6

http://companion_volumes.vetnet.education.gov.au/CVDocuments/SIT_Companion_Volume_Implementation_Guide_Final_March16.pdf

NEW TRAINING PACKAGE CHANGE

Main change to the training package is the inclusion of an additional industry experience requirement to assess some units in both qualifications This does not affect your capacity to deliver the

qualification or any of the competencies, but may affect the way you assess the affected competencies There is no requirement to hold a Certificate III in

Commercial Cookery or Hospitality to deliver or assess any units in Cert I or Cert II



Units affected: SIT20416 Certificate II in Kitchen Operations:

–SITHCCC005 Prepare dishes using basic methods of cookery

–SITHCCC006 Prepare appetisers and salads –SITHCCC007 Prepare stocks, sauces and soups –SITHCCC008 Prepare vegetable, fruit, egg and farinaceous

dishes –SITHCCC011 Use cookery skills effectively(holistic)



Units affected: SIT20316 Certificate II in Hospitality:

–SITHFAB004 Prepare and serve non-alcoholic beverages –SITHFAB005 Prepare and serve espresso coffee –SITHFAB007 Serve food and beverage –SITHIND003 Use hospitality skills effectively(holistic)


YOUR QUALIFICATIONS

In line with current Departmental policy, teachers must hold

the most recent qualification to deliver and assess qualifications in Stage 6 ICF courses.


THE NEW STAGE 6 ICF


Syllabus to be delivered to 2017 – 2018 cohort

TEACHING OUT THE EXISTING STAGE 6 SYLLABUS

All students in government schools who commenced a Stage 6 Hospitality course in 2016, with a Public Schools NSW RTO will: – complete the existing syllabus – undertake the exam based on the existing syllabus. The last

exam on this syllabus will be in 2017 – if eligible, be awarded a qualification from the SIT12

Training Package


THE 4 UNIT X 1 YEAR COURSE IN 2017

Students in government schools commencing a 4 unit x 1 year course in 2017, delivered by a Public Schools NSW RTO, will: – follow the existing syllabus – undertake the exam based on the existing syllabus – if eligible, be awarded a qualification from the SIT12

Training Package


THE NEW STAGE 5 BOARD ENDORSED COURSE

BOSTES is updating the existing Stage 5 BEC

– The new Stage 5 BEC will be based on SIT10216 Certificate I in Hospitality

– The syllabus for the new Stage 5 BEC will be ready for

implementation to students in Years 9 or 10 commencing in 2017


NEW ASSESSMENT CONDITION

The new assessment condition associated with these units of competency requires assessors to have “worked in industry for at least three years where they have applied the skills and knowledge of the units of competency that they are assessing”


NEW ASSESSMENT CONDITION

The intent of this condition is that assessors must have gained sufficient industry experience to understand what competency looks like in the workplace for the identified units of competency It does not mean that assessors must have been in a

permanent full time position for three years to meet this condition The school sectors have agreed on a process for the

implementation of this condition to ensure consistency


INDUSTRY EXPERIENCE TOOL ON QMS

19 December 2016 © NSW Department of Education | Hospitality Update August 2016 Page 17

Select Industry Experience

CAN’T MEET THE ASSESSMENT CONDITION?

Where a teacher does not meet this assessment condition for a

unit of competency, the teacher will need to use an alternate assessment model

A cross sectoral project has been funded to develop processes

and materials that will support this model. Your RTO, supported by State Office, will provide you with the

necessary assessment tools and advice


IMPLEMENTING THE INDUSTRY EXPERIENCE ASSESSMENT CONDITION IN NSW SCHOOLS


A single assessor Same school Neighbouring school

Using an assessment team (Co-assessment) Two teachers within the RTO

Using current industry practitioners who have the industry experience to provide evidence

An individual who meets all the assessor requirements makes the final determination of competence

All parties are involved in making the determination of competence with the responsibility for the final assessment decision resting with the Hospitality teacher

The student’s Hospitality teacher makes the final determination of competence

The Hospitality teacher either has all the assessor requirements and makes the final determination of competence or provides all the evidence collected to an individual employed by the RTO who meets all the assessor requirements to make the final determination of competence. This person may require further evidence to be collected.

All parties work together to collect and evaluate the evidence

The third party verifies evidence collected by the student and provides a report that is submitted to the Hospitality teacher. The evidence provided contributes to the Hospitality teacher’s final decision The evidence would supplement other evidence gathered by the Hospitality teacher

Mechanisms for sharing evidence may be required where evidence collected by the Hospitality teacher needs to be provided to another person to assess the evidence

Assessment processes need to allow for all assessment team members to be involved in reviewing the evidence collected and jointly making the determination of competence

Assessment tools will include third party reports from persons with the industry experience

IMPLEMENTING THE INDUSTRY EXPERIENCE ASSESSMENT CONDITION IN NSW SCHOOLS


A single assessor Same school Neighbouring school

Using an assessment team (Co-assessment) Two teachers within the RTO

Using current industry practitioners who have the industry experience to provide evidence

Assessment is conducted completely within the RTO

Assessment may be conducted completely within the RTO or with in conjunction with external parties. Although parties involved in the assessment decision may not be employed by the RTO this arrangement does not constitute a third party arrangement as outlined in clauses 2.3 and 2.4 of the Standards

Assessment is conducted within the RTO and incorporates the evidence provided by current industry practitioners

Where a teacher has to provide evidence to a colleague for assessment, the RTO needs to have clear procedures as to how this will occur

This arrangement would be documented in an agreement outlining the relevant parties roles and responsibilities

Assessment tools would need to include sufficient guidance to the industry practitioner so that quality evidence is collected

The student’s home school enters the competency outcome on eBOS



ASSESSMENT REQUIREMENTS FOR SITHCCC005 PREPARE DISHES USING BASIC METHODS OF COOKERY Performance Evidence Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

• follow standard recipes for dishes that demonstrate use of each of the following major food types: • dairy products • dry goods • frozen goods • fruit • meat • poultry • seafood • vegetables

• demonstrate food safety practices for handling and storing each of the major food types • use each of the following cookery methods and complete mise en place activities when preparing the above dishes:

• baking • blanching • boiling • braising • deep-frying • grilling • poaching • roasting • shallow frying (pan-fry, sauté or stir-fry) • steaming • stewing • microwaving

• prepare the above dishes for at least six different customers: • within commercial time constraints and deadlines • reflecting required quantities to be produced • demonstrating portion control procedures • responding to special customer requests and dietary requirements.


ASSESSMENT REQUIREMENTS FOR SITHCCC008 PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES

Performance Evidence Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: • follow standard recipes to prepare dishes for at least six different customers using each of the following types of products:

• vegetables and fruit: • dried • fresh • frozen

• eggs used for the following applications: • aerating • binding • setting • coating • enriching • emulsifying • glazing • clarifying • garnishing • thickening

• farinaceous items: • couscous • pasta and noodles • polenta • pulses • rice

• prepare dishes using each of the following cookery methods at least once: • boiling • braising • deep and shallow frying • poaching or scrambling • roasting • stewing

• prepare at least three different types of fresh pasta • prepare the above dishes:

• within commercial time constraints and deadlines • reflecting required quantities to be produced • following procedures for portion control and food safety practices when handling and storing different food types • responding to special customer requests and dietary requirements.


Assessment Requirements for SITHFAB004 Prepare and serve non-alcoholic beverages

Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

• prepare and present non-alcoholic beverages to meet different customer requests, over a minimum of three different service periods, including at least one peak service period

• prepare and present at least six different non-alcoholic beverages from the following list on three occasions each: • carbonated drinks • children’s specialty drinks • non-espresso coffees • cordials and syrups • flavoured milks • frappés • freshly squeezed juices • health drinks • hot chocolate • iced chocolate or coffee • milkshakes • mocktails • smoothies • Teas

• prepare above non-alcoholic beverages within commercial timeframes and with consistent quality, volume and appearance and in line with organisational procedures

• use the correct equipment, ingredients and standard measures in preparing the above beverages.


ASSESSMENT REQUIREMENTS FOR SITHFAB007 SERVE FOOD AND BEVERAGE Performance Evidence Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: • provide effective food and beverage service during five different service periods, including at least one peak period

• demonstrate effective use of techniques for: • service style appropriate to organisation

• carrying and placing plates containing meals

• clearing and carrying multiple used plates and other service-ware

• processing customer accounts as required • demonstrate procedures for: • table and room set-up

• end of shift activities • interact with and positively respond to diverse demands and requests by multiple customers during above service periods

• perform above service within realistic commercial timeframes.


PUBLIC SCHOOL NSW ULTIMO RTO 90072 · NEW TRAINING PACKAGE CHANGE Main change to the training...

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