Observation Checklist

Competency Assessment Task

Course Name Hospitality(Food and Beverage Stream) Cluster F Cluster Name Working in Hospitality Qualification Code SIT20213 Qualification Name Certificate II in Hospitality Participate in environmentally sustainable BSBSUS201A work practices  Identify current resource use  Comply with environmental regulations  Seek opportunities to improve resource efficiency SITXCOM101 Source and present information  Source information Units of Competency  Prepare and present information Source and use information on the SITHIND201 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

Foundation Skills  Literacy  Numeracy  Teamwork  Learning  Planning and organising  Self-management Employability Skills  Technology  Initiative and enterprise  Problem Solving  Communication  Cross Cultural Understanding

SIT20213 F&B Task Cluster F May 2016 Page 1 of 6 Public Schools NSW Macquarie Park RTO 90222 Assessment method

Part A: Business Proposal Part B: Signature Dish and/or Mocktail Practical

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:  N / A Additional requirements for students with special needs and /or EALD for the completion of this task.

 Providing support staff______ Providing tutorial sessions ______ Altering assessment methods______ Simplifying language ______ Provide additional time to complete the task ______ Further assistance provided: ______

SIT20213 F&B Task Cluster F May 2016 Page 2 of 6 Public Schools NSW Macquarie Park RTO 90222 PART A: Business Proposal

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 café 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.

Construct a business proposal for establishing a café that is community minded and that will adopt a sustainable business ethic.

In the proposal you will need to include:  A concept snapshot  Laws that will be relevant to your business.  Which quality assurance scheme you might use.  You can employ 5 people – who will they be and what is their role?  Which current and emerging technologies would you utilise?  Which ‘in trend’ aspects of café culture – food, non-alcoholic beverages and coffee 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 café 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 café?  A written list of the resources you used to construct your proposal.

SIT20213 F&B Task Cluster F May 2016 Page 3 of 6 Public Schools NSW Macquarie Park RTO 90222 PART B: Signature Dish and/or Mocktail Practical

Café Trends Signature Dish and/or Mocktail

 You are to develop a dish and/or mocktail to be served that reflects the chosen theme of your café that you have identified in your proposal from page 8 – ‘in trend’ aspects of café culture.  You are to prepare and serve the dish and/or mocktail in class.  When serving your dish you need to consider cutlery, crockery, glassware, table setup including serviettes, tablecloths, placemats and table decorations.  Remember your dish and/or mocktail and how it will be served must reflect your café theme.  You are to consider the use of all resources and demonstrate environmentally sustainable work practices throughout this task.

SIT20213 F&B Task Cluster F May 2016 Page 4 of 6 Public Schools NSW Macquarie Park RTO 90222 Observation Checklist Candidate name:

Assessor name: Units of competency: BSBSUS201A Participate in environmentally sustainable work practices SITXCOM101 Source and present information SITHIND201 Source and use information on the hospitality industry Date of Practical Observation: Written Task Submitted: Yes No  During the demonstration of skills, did the Yes No Comments candidate: Identify environmental and resource efficiency   issues and demonstrate strategies for improvement Provide information about regulations and   legislation that would need to be complied with when starting a café Include information about current hospitality   trends Demonstrate understanding of quality   assurance schemes Identify current and emerging technologies   appropriate for use in a café to improve workplace practices Provide information about the operation of the   hospitality industry including job descriptions Use a variety of sources to increase knowledge   about the hospitality industry The candidate’s performance Not Satisfactory  Satisfactory  was: Feedback to candidate:

Feedback from candidate:

Candidate signature:

Assessor signature:

SIT20213 F&B Task Cluster F May 2016 Page 5 of 6 Public Schools NSW Macquarie Park RTO 90222 ASSESSOR FEEDBACK TO STUDENTS Assessor’s Name Cluster F Student Name Date Units of competency being Assessment Outcome assessed BSBSUS201A Participate in environmentally sustainable work practices If NYC - Refer SITXCOM101  Competent Not yet competent to shaded Source and present information section below SITHIND201 Source and use information on the hospitality industry If you have been deemed NOT YET COMPETENT the following further action is required: BSBSUS201A Date of Participate in environmentally Reassessment sustainable work practices /Date SITXCOM101 Competent Source and present information SITHIND201 Source and use information on the hospitality industry Assessor general comment:

I declare that I have conducted a fair, valid, reliable and flexible assessment with this student and have provided appropriate feedback Assessor Signature

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 process What did I learn from this Task?

Student Signature Date

SIT20213 F&B Task Cluster F May 2016 Page 6 of 6 Public Schools NSW Macquarie Park RTO 90222