BSBSUS401 Implement and Monitor Environmentally Sustainable Work Practices Assessment Pack

This document is a Student Assessment Pack for the above Unit of Competency and is to be completed by a student to demonstrate his/her competency. It includes the purpose of assessment, target group, selected methods and intended use, assessment cover sheet, assessment appeals, reasonable adjustment, recognition of prior learning, evidence requirements, assessor expectations, resources for learner and trainer/assessor, overview, elements, when to commence assessment, assessment methods, assessment definitions, assessment method one - check points, and more.

Developed by ACTE
This document is a Student Assessment Pack for the
above Unit of Competency and is to be completed by a
student to demonstrate his/her competency.
STUDENT ASSESSMENT PACK
BSBSUS401
Implement and monitor environmentally
sustainable work practices
Training Package: SIT - Tourism, Travel and Hospitality Training Package
Qualification code/name: SIT40516 Certificate IV in Commercial Cookery

Adelaide College of Technical Education
Table of Contents
Purpose of Assessment................................................................................................................ 4
Target Group................................................................................................................................................ 4
Selected Methods and Intended Use............................................................................................................ 4
Standard Instructions for Assessor/Trainer................................................................................4
Standard Instructions for Learners..............................................................................................4
Assessment Cover Sheet............................................................................................................................. 4
How your assessments will be marked......................................................................................................... 4
Assessment Appeals.................................................................................................................................... 5
Reasonable Adjustment................................................................................................................................ 5
Recognition of Prior Learning (RPL)............................................................................................................. 5
National Recognition / Credit Transfer.......................................................................................................... 5
Support Services.......................................................................................................................................... 5
Plagiarism..................................................................................................................................................... 5
Evidence Requirements................................................................................................................. 6
Documents to be attached along with each Summative and practical Assessment Submission..................6
Assessor Expectations................................................................................................................................. 7
Resources for Learner................................................................................................................... 7
Resources for Trainer / Assessor.................................................................................................7
Procedure to Login to Futura........................................................................................................7
Format for Written Submissions...................................................................................................8
Overview......................................................................................................................................... 9
Elements....................................................................................................................................................... 9
When to Commence your Assessment......................................................................................................... 9
Assessment Methods................................................................................................................................... 9
Assessment Definitions................................................................................................................................ 9
Assessment Method One – Check Points..................................................................................11
Assessment Method Two - Quiz.................................................................................................12
Assessment Receipt.................................................................................................................... 13
Assessment Preparation Checklist............................................................................................14
Assessment Method Three – Written Response Assessment..................................................15
Assessment Method Four – Practical Task................................................................................20
Facilitators Guide......................................................................................................................... 28
Advice to Assessors................................................................................................................................... 29
Certificate IV Qualification Type Descriptor................................................................................................ 31
Assessment Response Guide..................................................................................................................... 32
Assessment Marking Guide........................................................................................................................ 33
Assessment Record and Feedback............................................................................................................ 34
Record of Assessment Outcome & Mapping.............................................................................35
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TASK 1.......................................................................................................................................... 35
TASK 2.......................................................................................................................................... 35
TASK 3.......................................................................................................................................... 35
TASK 4.......................................................................................................................................... 35
Foundation Skills......................................................................................................................... 37
Performance Evidence................................................................................................................. 38
Knowledge Evidence................................................................................................................... 39
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Purpose of Assessment
Purpose of this assessment is to describe the skills and knowledge required to effectively analyse
the workplace in relation to environmentally sustainable work practices and to implement
improvements and monitor their effectiveness. It applies to individuals with responsibility for a
specific area of work or who lead a work group or team and addresses the knowledge, processes
and techniques necessary to implement and monitor environmentally sustainable work practices,
including the development of processes and tools.
Target Group
ACTE’s learners enrolled in the unit BSBSUS401 Implement and monitor environmentally
sustainable work practices must be having basic literacy and numeracy skills who are either
experienced or having no experience of working in a professional environment.
Selected Methods and Intended Use
Methods used to achieve competency in this unit of competency (UOC) are Check Points, Quizzes
and Written Response Questions that must be completed in a simulated online environment
through Futura website http://moodle.futuraonline.com.au and Practical Demonstration to your
Trainer. Your submissions will be used by trainers and assessors of ACTE as evidence in
achieving competency of the above-mentioned unit.
Standard Instructions for Assessor/Trainer
The Trainer / Assessor should inform all the learners that all the tasks should be linked with
Moodle on Futura online website and help can be taken from available resources.
Standard Instructions for Learners
 Hand written assignments will not be accepted, assignments should be prepared in
Microsoft Office. Refer to the enclosed Style Guide.
 When answering the tasks use your own words and also refer to the given Scenario.
 Unit competency together with performance and assessment criteria can be accessed from
https://training.gov.au/Training/Details/BSBSUS401
Assessment Cover Sheet
At the beginning of each task in this Pack, you will find an Assessment Cover Sheet. Please
fill it in for each task, making sure you sign the student declaration. Your assessor will give
you feedback about how well you went in each task and will write this on the back of the
Assessment Cover Sheet.
How your assessments will be marked
When the assessor marks your assessment tasks, the outcome will be either Satisfactory or Not
Satisfactory:
SATISFACTORY Your responses to the assessment task have met the required unit
assessment criteria.
NOT SATISFACTORY Your responses to the assessment task have not met the required
assessment criteria. Additional learning or practice is required. Your
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assessor will make arrangements to conduct a further assessment of this
task once you have undertaken additional practice/learning.
You must achieve a ‘Satisfactory’ result for all assessment tasks to be deemed competent for this
unit.
Assessment Appeals
You can make an appeal about an assessment decision by putting it in writing and sending it
to us. Refer to your Student Handbook for more information about our appeals process.
Reasonable Adjustment
A reasonable adjustment is any measure or action that a student requires because of their
disability, and which has the effect of assisting the student to access and participate in education
and training on the same basis as students without a disability. An adjustment is reasonable if it
achieves this purpose while taking into account factors such as the nature of the student’s
disability, the views of the student, the potential effect of the adjustment on the student and others
who might be affected, and the costs and benefits of making the adjustment. ACTE will also
maintain the academic integrity of a course and to consider the requirements or components that
are inherent or essential to its nature when assessing whether an adjustment is reasonable. There
may be more than one adjustment that is reasonable in a given set of circumstances; ACTE will
make adjustments that are reasonable and that do not cause the RTO unjustifiable hardship.
Recognition of Prior Learning (RPL)
RPL is a formal process that recognises skills developed through previous training, work or life
experience, which match a unit of competency in a training course. If you believe you already have
the skills covered in this unit of competency, discuss this with your trainer, who will provide you
with instructions for applying for RPL.
National Recognition / Credit Transfer
Qualifications or statements of attainment issued by other Registered Training Organisations are
recognised by the College. Where this unit of competency is equivalent to a unit of competency
previously completed with another provider, credit transfer will be offered and the course length
adjusted accordingly. It is the responsibility of the student to provide the relevant evidence of
qualifications or statements of attainment issued by other Registered Training Organisations, which
will be verified by the College prior to credit transfer being applied.
Support Services
Your trainer/assessor is able to clarify any aspect of an assessment task prior to it being
administered. This may include clarifying: knowledge and skills covered during the training
program; the meaning of written assessment questions; performance standards for practical
assessments; and marking criteria.
Once the assessment process has commenced however, the assessor is not able to provide
any intervention or guidance, unless it is to prevent an unsafe act from being performed.
Please ask for help when you need it, as your trainer/assessor may not be aware that you have
not understood aspects of the training program, or are not feeling confident enough to engage in
assessment activities.
Plagiarism
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Plagiarism is using the words or ideas of others and presenting them as your own. Plagiarism is a
type of intellectual theft. It can take many forms, from deliberate cheating to accidentally copying
from a source without acknowledgement. In your assessments you must come up with your own
ideas, however, at times you may need to make reference to work that has been conducted by
others. Important points to be aware of:
 Know what plagiarism is. Go to this website if you require additional
information. http://www.plagiarism.org/
 Plan your work
 Reference your work / acknowledge all of your sources
What is Plagiarism? Retrieved May 2017, from http://www.plagiarism.org/plagiarism-101/what-is-plagiarism
Evidence Requirements
The evidence you submit as part of this assessment will be assessed by your trainer/assessor to
determine your competency. Your trainer/assessor will be guided by the following rules of
evidence when making their assessment decision.
Rule Evidence must...
Valid
• Address the elements and performance criteria
• Reflect the skills, knowledge and context described in the competency standard
• Demonstrate the skills and knowledge are applied in real or simulated
workplace situations
Current • Demonstrate the Learner's current skills and knowledge
• Comply with current standards
Sufficient
• Demonstrate competence over a period of time
• Demonstrate competence that is able to be repeated
• Comply with language, literacy and numeracy levels which match those
required by the work task (not beyond)
Authentic • Be the work of the learner
• Be able to be verified as genuine
Documents to be attached along with each Summative and practical
Assessment Submission
 Completed Cover Sheet for summative and practical assessments- Refer to the
enclosed Cover Sheet.
 Assessment Preparation Checklist. Refer to the enclosed Checklist.
 Answers of the Written Questions
Assessor Expectations
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All Tasks should be answered with a minimum of half (½) page length per question/activity/issue,
unless otherwise advised, or to be answered as per the requirement of the Task in an appropriate
manner.
Resources for Learner
 Futura Website; and/or Online Futura Portal
 Other Websites (References should be included in any submission. Referencing
guidelines are available in the Student handbook.)
Resources for Trainer / Assessor
 Futura Website; and online Futura portal
 Other Websites related to the unit.
Procedure to Login to Futura
Go the following link http://moodle.futuraonline.com.au
Enter the user name and password provided to you by your Trainer.
Consulting Trainers
Last date of Submission
Submitted to
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Format for Written Submissions
You are required to use a word processing program such as Microsoft Word to compile your report.
The following guidelines for your report (wherever required) is a suggested style guide. Submission
of assignment can also be done in other formats which should be clearly readable and legitimate.
Format of the report
1. Assessment Cover Sheet
2. Title of the report
• Arial, Size 14 pt., Bold
3. Headings
• Arial, Size 12 pt., Bold
4. Text
• Arial, Size 11 pt.
5. Table Content
• Arial, Size 10 pt.
6. Line Spacing
• 1.5
7. Report length
• The number of words is detailed in the instructions/task description for each
individual assessment method.
8. Presentations are to be created in presentation software such as Microsoft PowerPoint.
Resources such as overhead/data projector, whiteboard markers, speakers, pen pointers,
and presentation screens will be provided.
Your Trainer/Assessor will guide you through the assessment method/requirements for each
period.
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Overview
This unit describes the skills and knowledge required to effectively analyse the workplace in
relation to environmentally sustainable work practices and to implement improvements and monitor
their effectiveness. It applies to individuals with responsibility for a specific area of work or who
lead a work group or team and addresses the knowledge, processes and techniques necessary to
implement and monitor environmentally sustainable work practices, including the development of
processes and tools.
Elements
To achieve competency in this unit you must demonstrate your ability to:
 Investigate current practices in relation to resource usage.
 Set targets for improvements.
 Implement performance improvement strategies.
 Monitor performance.
When to Commence your Assessment
Your training facilitator / assessor will advise you when to commence the parts of this assessment
by taking signature on Learner Preparation Checklist.
Assessment Methods
In order to be deemed competent in this unit you must competently complete all the following
assessment tasks:
Method & Purpose Description
Assessment Method One
• Check Points
• Formative Assessment
• Online portal
Checkpoint to be completed on the online Futura Portal
comprise of all relevant performance criteria.
Assessment Method Two
• Quiz
• Formative Assessment
• Online portal
Quiz to be completed in online Futura Portal comprises of all
relevant performance criteria.
Assessment Method Three
• Written Assessment
• Summative Assessment
• Typed in MS Word
Written assessment is short answer questions to be
completed in MS Word comprises of all performance criteria.
Assessment Method Four
• Practical Demonstration
• Summative Assessment
The Learner must demonstrate practical competency in a
task and the related skill to be observed by the trainer
Assessment Definitions
Formative assessment: The goal of formative assessment is to monitor student learning to
provide ongoing feedback that can be used by instructors to improve their teaching and by
students to improve their learning. More specifically, formative assessments:
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• Help students identify their strengths and weaknesses and target areas that need work; and
• Help faculty recognise where students are struggling and address problems immediately
Formative assessments are generally low stakes, which means that they have low or no point
value.
Examples of formative assessments include asking students to:
• Draw a concept map in class to represent their understanding of a topic;
• Submit one or two sentences identifying the main point of a lecture; and
• Turn in a research proposal for early feedback.
Summative assessment: The goal of summative assessment is to evaluate student learning at
the end of an instructional unit by comparing it against some standard or benchmark. Summative
assessments are often high stakes, which means that they have a high point value. Examples of
summative assessments include:
• A mid unit assessment;
• A final project;
• A paper; and/or
• A role play.
Information from summative assessments can be used formatively when students or faculty use it
to guide their efforts and activities in subsequent courses.
Assignment: A task or piece of work allocated to someone as part of a job or course of study.
Project: an individual or collaborative enterprise that is carefully planned to achieve a particular
aim.
Written Response: In a response submission, you do assess the item you’ve been assigned to
observe, but you add your personal reaction and impressions to the report. The steps for
completing response submission are:
• Observe or read the piece for an initial understanding;
• Re-read the piece and stop to reflect often;
• Record your thoughts and impressions in notes;
• Develop an opinion; and
• Write an outline.
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Assessment Method One – Check Points
Online Assessment
Go the following link http://moodle.futuraonline.com.au
Enter the user name and password provided to you by your Trainer.
Ensure that you have completed all the check points within the unit.
 Checkpoints are to be completed on the online Futura portal using your student user ID/login so no
assignment coversheet is needed.
 This formative assessment will be marked automatically by the online portal and feedback will be
provided automatically.
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Assessment Method Two - Quiz
Online Assessment
Go the following link http://moodle.futuraonline.com.au
Enter the user name and password provided to you by your Trainer.
Ensure that you have completed the e-Quiz of the unit before the due date.
 Quiz is to be completed on the online Futura portal using your student’s user ID/login so no
assignment coversheet is needed.
 This formative assessment will be marked automatically by the online portal and feedback will be
provided automatically.
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Assessment Receipt
Student Name
Student Number
Receipt of Assignment
Receiver’s Signature Date
I certify that this assignment is my own work based on my personal study and/or research and that
I have acknowledged all materials and resources used in the preparation of this assignment
whether they are books, articles, reports, lecture notes and any other kind of document, electronic
or personal communications. I also certify that the assignment has not previously been submitted
for assessment in any award or course and that I have not copied in part or whole or otherwise
plagarised the work of other students and/or persons. I have read the advice on plagiarism and
understood its implications. I can produce another hard/soft copy of this assignment within 24
hours if requested.
Student Signature Date
Qualification Code SIT40516 Qualification Name Certificate IV in Commercial Cookery
Unit Code BSBSUS401 Unit Name Implement and monitor environmentally
sustainable work practices
Due date Trainer/Assessor Balraj Chatha
This assignment will not be marked unless the the above declaration is signed
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Assessment Preparation Checklist
Unit/s of Competency BSBSUS401 Implement and monitor environmentally sustainable work
practices
Learner Name
Assessor Name
 As the Learner are you ready for assessment? Yes  No 
 Has the assessment process been explained to you and
that to achieve a successful outcome for this unit of
Competency you must be deemed Satisfactory in all
assessment tasks?
Yes  No 
 Do you understand The Recognition of Prior Learning
(RPL) process? Yes  No 
 Do you understand which evidence is to be collected
and how? Yes  No 
 Do you understand your rights and the appeal system? Yes  No 
 Have you discussed any special needs that should be
considered during the assessment process? Yes  No 
 Do you want to discuss any special needs that should
be considered during the assessment process? Yes  No 
Details:
I agree to undertake this assessment in the knowledge that the information gathered will only be
used for the purpose of determining my skills as Satisfactory or Not Satisfactory for each
assessment method. Additionally, the information gathered is for the determination of my
Competency by the collection of all assessment evidence for this unit of competency and can
only be accessed by my workplace supervisor, my RTO and nominated regulatory authorities.
Learner Signature
Assessor Signature
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Assessment Method Three – Written Response Assessment
Assessment Tasks and Instructions
Student Name
Student Number
Course and Code SIT40516 Certificate IV in Commercial Cookery
Unit(s) of Competency and Code(s) BSBSUS401 Implement and monitor environmentally
sustainable work practices
Trainer/Assessor Balraj Chatha
Assessment for this Unit of
Competency/Cluster
Details
Assessment 1 Written Assessment
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required
Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date
2nd Assessor to complete
I agree the adjustments applied to this assessment are reasonable
Name
Signature Date
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Assessment Guidelines
What will be assessed
To complete the unit requirements safely and effectively, the individual must:
 identify relevant internal and external sources of information and explain how they can be used to identify sustainability
improvements
 explain the compliance requirements for the work area with reference to legislation, regulations, codes of practice and
workplace procedures that relate to environmental and resource issues
 outline common environmental and energy efficiency issues within the industry
 give examples of benchmarks for environmental and resource sustainability that are relevant to the organisation
 outline organisational systems and procedures that relate to environmental and resource sustainability improvements
including:
o supply chain, procurement and purchasing
o quality assurance
o making recommendations and seeking approvals
Place/Location where assessment will be conducted
ACTE
Resources Requirement: Pen, Paper, internet access or a copy of “Australia New Zealand Food Standards Code - Standard 3.2.1 -
Food Safety Programs (Australia Only)” or an organisational food safety plan as suggested by your trainer.
Instructions for assessment including WHS requirements
You are required to address all questions to achieve competence. Your trainer will provide you with instructions for time frames and
dates to complete this assessment. Once completed, carefully read the responses you have provided and check for completeness. Your
trainer will provide you with feedback and the result you have achieved.
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Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were
explained to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201
This assessment: First Attempt 2nd Attempt 3nd Attempt Extension Date: / /
RESULT OF
ASSESSMENT Satisfactory Not Yet Satisfactory
Feedback to Student:
Assessor(s) Signature(s): Date: / /
Student Signature Date: / /
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ASSESSMENT A1
A. Legislation and sources of information for resources and initiatives
1. Identify the environmental regulations which apply in your local government area relevant to
your workplace activities and provide details what is covered by these regulations and by-
laws:
Answer: Protection of the Environment Operations Act 1997, Environment Protection
Authority
2. Identify any resources and initiatives which are in place or available in your state to help
business to reduce their waste and use resources more efficiently:
Answer: The Department of Natural Resources provides the following resources and
initiatives: sustainable water use and savings of energy, policies on waste
management, licensing and policies for water management and water wastage
control. Additional campaigns cover conservation of marine resources, eradication
of deforestation and clean energy sources.
3. List 1 initiative that is relevant to your sector within the Tourism, Hospitality and Events
Industry and list all resources which are available through these initiative(s). Outline how
these would be used:
The Sustainable Tourism Cooperative Centre (STCRC) conduct research on
sustainable tourism practices for guiding environmental friendly tourism practices.
Resources include: understanding guest needs, working with the local community,
educating staff and guests on sustainability, incorporate sustainable building
designs and support techniques of conservation in order to reduce harmful effects
on the environment.
B. Measuring current consumption and identifying existing procedures of work practices
and purchasing:
Conduct a practical assessment of your organisation’s resources and practices. You may use
the forms attached below to collect your data or any software available to you (for example
you may create a spreadsheet using Microsoft Excel). For this purpose, you need to complete
the following activities:
1. Take the current meter reading for gas, electricity and water.
2. Create a table or list and enter:
all equipment and appliances used in one specific department (for example Kitchen, F&B
etc.), and measure the consumption of electricity as listed on the appliance labels.
3. Measure the flow rate for water of various taps using the formula “Flow rate = Volume/Time
(L/min)”
4. Inspect the type of lighting used and determine the KW/H (1000 Watt = 1 KWH) used in
that department based on typical or given workplace practices during operation.
5. Inspect the provisions for recycling.
6. Determine the intervals of waste collection and determine the size of the cubicle(s) used.
7. This task is performed outside: Wearing gloves and using tongs, physically inspect the
contents of garbage bins from your department and inspect the approximate waste for each
category (Glass, paper, card board, green waste etc) and express these in percent
(approximately).
8. Determine the energy consumption ratings, use and settings of air conditioners and heaters
where applicable and document the potential KWH usage for these units.
9. Determine the resources required for any plants, landscaping or outside areas as relevant.
10. List the purchasing strategies which are currently in place including environmentally
sustainable approaches; carbon foot print considerations (for example use local supplies
from growers etc.)
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11. Identify any workplace environmental and occupational hazards you may encounter during
your resource analysis.
12. Identify any breaches or potential breaches for environmental practices you have
encountered in the audited area during your project and outline the issues.
Water Meter Meter Reading:
Quarterly
Period
(year 2018)
Water
Use
kL/period
Aver
Daily Use
Cost of
Water per
kL
Sewage
Disposal
Costs
Connecti
on Fees
Target Variance
January to
March
3500 kL 50 kL $ 2.276 $ 8, 000 $88.06/
MWh
$ 3000 $ 5000 –
unfavorabl
e
April to
June
4000 kL 65 kL $ 2.276 $ 10, 000 $88.06/
MWh
$ 3000 $ 4500 –
unfavorabl
e
July to
September
3250 kL 48 kL $ 2.276 $ 7, 500 $88.06/
MWh
$ 3000 $ 5500 –
unfavorabl
e
October to
November
3800 kL 55 kL $ 2.276 $ 8, 200 $88.06/
MWh
$ 3000 $ 5200
unfavorabl
e
Water Appliances (determine usage)
Location Item Type Water flow (L/min) Amount/ Type
Each in all floors Water Purifier Regularly used 120 L/min $ 2.276
Two outside Septic Tank Regularly used 115 L/min $ 2.276
Two outside Main Water Supply
tank
Regularly used 130 L/min $ 2.276
Electricity Meter 1 Current Reading: 7kWh/day
Meter 2 Current Reading: 8 kWh/day
Meter 3 Current Reading: 7 kWh/day
Meter 4 Current Reading: 7 kWh/day
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Month Invoice # Amount $ Peak Off Peak Total Total for
Month
Target Variance
Jan Meter 1,
2, 3 and
4
24 to 30
kWh/day
35
kWh/day
24
kWh/day
59
kWh/day
1770 kWh 350
kWh/day
200 kWh –
unfavorable
Feb Meter 1,
2, 3 and
4
24 to 30
kWh/day
35
kWh/day
25
kWh/day
60
kWh/day
1800
kWh/day
350
kWh/day
550
kWh/day
Mar Meter 1,
2, 3 and
4
24 to 30
kWh/day
34
kWh/day
24
kWh/day
58
kWh/day
1740
kWh/day
350
kWh/day
200 kWh –
unfavorable
April Meter 1,
2, 3 and
4
24 to 30
kWh/day
33
kWh/day
25
kWh/day
58
kWh/day
1740
kWh/day
350
kWh/day
200 kWh –
unfavorable
Gas Current Reading:
Month Invoice # Amount $ Total Total for
Month
Jan Meter 1
and 2
30 + 35
kWh/day
65
kWh/day
1950 kWh
Feb Meter 1
and 2
35 + 40
kWh/day
75
kWh/day
2250 kWh
Mar Meter 1
and 2
40 + 35
kWh/day
75
kWh/day
2250 kWh
April Meter 1
and 2
30 + 35
kWh/day
65
kWh/day
1950 kWh
Waste
a. Review current waste contractual arrangements
(Waste Wise Hotels, 2007)
Material Type of
container and
amount
Collection
frequency
(normal)
Collection
frequency
(busy periods)
Average
annual cost
Contractor
details
Plastic Bottles,
containers,
bags
40% 70% $ 11, 0000 New South
Wales
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Paper Bags, cups,
sheets
30% 60% $ 10, 0000 New South
Wales
Glass
Bottles, broken
shards
30% 40% $ 15, 0000 New South
Wales
b. Over 1 period conduct a visual waste audit of all rubbish bins
 Observe what is being thrown away
 Look for contamination (materials disposed of wrongly)
 Professional companies can undertake waste audits on a fee-for-service basis
Date/
Time
Location
Bin Size
Plastic Bottles
(%)
Glass Bottles
(%)
Cans (%)
Card (%)
Paper (%)
Milk Cartons (%)
Organic (%)
Other (Broken
Glass)
21st July,
12:00 pm
Kitchen 360
liter
10% 15% 20% 10% 20% 40% 10% 10%
21st July,
5:00 pm
Kitchen 360
liter
20% 20% 20% 20% 20% 40% 20% 20%
21st July,
9:00 pm
Kitchen 360
liter
30% 30% 30% 25% 30% 30% 30% 35%
21st July,
12:00 am
Kitchen 360
liter
40% 40% 30% 30% 40% 50% 35% 40%
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Calculate the daily total amount of rubbish from each department ‘Area’
Bin Size Plastic
Bottles
(%)
Glass
Bottles
(%)
Cans (%) Card (%) Paper
(%)
Milk
Cartons
(%)
Organic
(%)
Other
(%) –
broken
glass
240 liters
70% 20% 10% 5% 50% 25% 30% 10%
360
liters
80% 10% 10% 5% 50% 25% 30% 10%
Total
140 %
30% 20% 10% 100% 50% 60% 20%
c. Work out your collection requirements
 Total the volumes of each type of waste per day
 Some items can be combined such as glass, metal, plastic, paper & milk cartons – referred
to as ‘co-mingled’ waste. (but, no food scraps, polystyrene or plastic bags)
 Calculate the required bin size and frequency of collection – e.g. if your property produced
242.5 litres of ‘co-mingled waste’ per week then 1 x 250 litre bin should be sufficient with a
once a week collection frequency.
d. Review the packaging from your supplies
 Attempt to reduce or eliminate waste at the source
Supplier Packaging Used
on Delivery
Waste Disposal
Issues
Opportunities for
Avoidance
Benefits
Bob’s Fruits &
Vegetables
Waxed cardboard
boxes
Recyclable Drop at local
recycling center
Opportunity for
reuse
Martha’s frozen
meats
Plastic bags Non-
biodegradable
Buy fresh meat Avoidance of non-
biodegradable
waste
Joe’s wheat flour Jute bags Recyclable Drop at local
recycling center Opportunity for
reuse
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C. Setting efficiency targets
1. Analyse the results you have obtained for usage of resources and compare these results
against:
• Work and workflow processes: – which improvements could be made?
Answer: Improvements in terms of water usage, electricity usage, waste
segregation need to made
• Industry Schemes: – How do your results compare?
Answer: Energy efficient technology such as green star rated recommendations
are not being followed.
• Technology: – Are you using efficient technology?
Answer: No, green star rated devices are not used.
• Resources: – Is there a benefit of switching e.g. from electricity to gas in some areas or
using other measures?
Answer: Energy efficient technologies such as lighting and air conditioners must
be implemented in hotel rooms, replacing electricity with other sustainable
sources like solar panels must be considered in the future
• Best Practice: – Are there recommendations from manufacturers or bodies that
recommend particular practices?
Answer: National Strategy for Ecologically Sustainable Development which
outlines sustainable standards of water resource management and natural
resource usage
2. Set your targets in a table or spreadsheet based on your findings of the analysis.:
Answer: Overall targets will include 20% reductions in water and power usage and
40% reduction in plastic waste generation within the next 12 months
3. Outline the provisions for communication this would require with key stakeholders relevant
to your position and workplace and how this will be achieved. Include a template for an
agenda and table for entering actions: stakeholders including suppliers of raw materials and
waste management resources in the society.
Relevant Stakeholders Actions
Suppliers of Electrical Appliances Communicate targets of environmental
sustainability and the need to supply energy
efficient technologies
Organizational Staff Follow principles of waste management and
reduce, reuse and recycle especially for food
wastage.
Suppliers of Alternative resources, such as
manufactures of solar panels
Communicate targets of environmental
sustainability and the need to supply energy
efficient technologies
Waste management centres Communicate targets of environmental
sustainability and the need communicating
strategies for reusing waste, waste segregation
and recycling
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Assessment Method Four – Practical Task
Assessment Tasks and Instructions
Student Name
Student Number
Course and Code SIT40516 Certificate IV in Commercial Cookery
Unit(s) of Competency and Code(s) BSBSUS401 Implement and monitor environmentally
sustainable work practices
Trainer/Assessor
Assessment for this Unit of Competency Details
Assessment 2 Practical Observation
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required
Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date
2nd Assessor to complete
I agree the adjustments applied to this assessment are reasonable
Name
Signature Date
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Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your ability to complete tasks outlined in elements and performance criteria of this unit in
the context of the job role, and:
 analyse information from a range of sources to identify current procedures, practices and compliance requirements in relation
to environmental and resource sustainability
 consult and communicate with relevant stakeholders to seek input and encourage engagement with developing and
implementing sustainability improvements, encourage feedback and suggestions and report on outcomes
 plan and organise work group activities to:
 measure current resource usage
 solve problems and generate ideas for improvements
 evaluate and implement strategies to improve resource usage
 plan, implement and integrate improvements into operations
 meet environmental requirements
 apply continuous improvement approach to sustainability performance
 apply change management techniques to support sustainability performance.
Place/Location where assessment will be conducted
Resource Requirements
You must have access to notepad, pen, internet and a personal computer for your theoretical tasks and the theoretical portions of any
practical tasks. Any other resources, venue, service or equipment required to perform a task will be provided to you by your trainer.
Instructions for assessment including WHS requirements
1. To undertake this assessment, you must have been instructed how to use each piece of equipment in your work area or
workplace and participated in an induction in your workplace or place of training/study.
2. You are required to wear a complete uniform relevant to your area of training (Cookery, Food and Beverage, Housekeeping
etc.).
3. Your personal presentation must reflect the standards typically expected and acceptable in the TH&E industry.
4. You will be observed on 3 separate occasions undertaking a variety of tasks relevant to your level of training and the practical
subjects you are enrolled in, and currently do as part of your training for example preparing simple dishes, preparing mise-en-
place for a bar or food and beverage section or participating in the servicing of rooms etc. as relevant.
5. You are encouraged to clarify any tasks, requirements or questions you may have with your trainer.
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Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were
explained to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201
This assessment: First Attempt 2nd Attempt 3nd Attempt Extension Date: / /
RESULT OF
ASSESSMENT Satisfactory Not Yet Satisfactory
Feedback to Student:
Assessor(s) Signature(s): Date: / /
Student Signature Date: / /
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ASSESSMENT A2
For this part of the assessment project you are required to write and environmental resource
efficiency improvement plan which details the following:
1. The purpose of the plan: To implement sustainable tourism practices and reduce waste
management within the next 12 months
2. An overview what has been undertaken and why: Rates of water, gas and energy usage
and waste production have been undertaken to understand current energy consumption
4. The resource areas and targets you have established based on Section 3, Part A: Overall
targets will include 20% reductions in water and power usage and 40% reduction in plastic
waste generation within the next 12 months
3. The measures and tools you will implement to achieve these targets: Waste segregation,
usage of biodegradable packaging, implementation of green star rate technology for
appliances
4. Strategies that can be used to ensure staff compliance with environmental requirements
and to achieve new targets: establishment of SOP on sustainable practices, training and
education to staff on sustainable tourism practices
5. Strategies you will use for purchasing and selection of supply chains: Reformulate budget
for incorporating new green star technology, contacting waste management centres
providing recycling and reusing of waste opportunities, obtain fresh food ingredients instead
of packaged, replace plastic with biodegradable alternatives
6. A calculation which will provide information as to the potential savings that can be achieved
over time, given the investment: replace air conditioners and appliances with 4 to 5 green
star appliances, replacing showerheads with AAA ones, replacing light bulbs with 0.015
KWH bulbs.
7. The provisions for communication to periodically discuss and network with colleagues to
make adjustments and identify progress: Weekly debriefing and educational sessions with
colleagues, monthly meeting with financial controller and general manager.
8. A spreadsheet or set of tools which can be used to record and monitor periodic results from
readings and invoices/ statements for utilities: an excel spread sheet containing daily and
monthly readings of waste percentage, water flow and gas and electricity readings
9. Examples how you will evaluate strategies and make adjustments to the improvement plan:
weekly and monthly evaluation of excel sheet and compare it with budget draft or
sustainable SOP policies, monthly budget sessions on incorporating financial resources for
sustainable technology, communication with waste management centres on recycling and
reusing.
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TEMPLATES
Water Meter Meter Reading:
Quarterly
Period
(year 2018)
Water
Use
kL/period
Aver
Daily Use
Cost of
Water per
kL
Sewage
Disposal
Costs
Connecti
on Fees
Target Variance
January to
March
3500 kL 50 kL $ 2.276 $ 8, 000 $88.06/
MWh
$ 3000 $ 5000 –
unfavorabl
e
April to
June
4000 kL 65 kL $ 2.276 $ 10, 000 $88.06/
MWh
$ 3000 $ 4500 –
unfavorabl
e
July to
September
3250 kL 48 kL $ 2.276 $ 7, 500 $88.06/
MWh
$ 3000 $ 5500 –
unfavorabl
e
October to
November
3800 kL 55 kL $ 2.276 $ 8, 200 $88.06/
MWh
$ 3000 $ 5200
unfavorabl
e
Water Appliances (determine usage)
Location Item Type Water flow (L/min) Amount/ Type
Each in all floors Water Purifier Regularly used 120 L/min $ 2.276
Two outside Septic Tank Regularly used 115 L/min $ 2.276
Two outside Main Water Supply
tank
Regularly used 130 L/min $ 2.276
Electricity Meter 1 Current Reading: 7kWh/day
Meter 2 Current Reading: 8 kWh/day
Meter 3 Current Reading: 7 kWh/day
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Meter 4 Current Reading: 7 kWh/day
Month Invoice # Amount $ Peak Off Peak Total Total for
Month
Target Variance
Jan Meter 1,
2, 3 and
4
24 to 30
kWh/day
35
kWh/day
24
kWh/day
59
kWh/day
1770 kWh 350
kWh/day
200 kWh –
unfavorable
Feb Meter 1,
2, 3 and
4
24 to 30
kWh/day
35
kWh/day
25
kWh/day
60
kWh/day
1800
kWh/day
350
kWh/day
550
kWh/day
Mar Meter 1,
2, 3 and
4
24 to 30
kWh/day
34
kWh/day
24
kWh/day
58
kWh/day
1740
kWh/day
350
kWh/day
200 kWh –
unfavorable
April Meter 1,
2, 3 and
4
24 to 30
kWh/day
33
kWh/day
25
kWh/day
58
kWh/day
1740
kWh/day
350
kWh/day
200 kWh –
unfavorable
Gas Current Reading:
Month Invoice # Amount $ Total Total for
Month
Jan Meter 1
and 2
30 + 35
kWh/day
65
kWh/day
1950 kWh
Feb Meter 1
and 2
35 + 40
kWh/day
75
kWh/day
2250 kWh
Mar Meter 1
and 2
40 + 35
kWh/day
75
kWh/day
2250 kWh
April Meter 1
and 2
30 + 35
kWh/day
65
kWh/day
1950 kWh
Waste
e. Review current waste contractual arrangements
(Waste Wise Hotels, 2007)
Material Type of
container and
amount
Collection
frequency
(normal)
Collection
frequency
(busy periods)
Average
annual cost
Contractor
details
Plastic Bottles,
containers,
bags
40% 70% $ 11, 0000 New South
Wales
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Paper Bags, cups,
sheets
30% 60% $ 10, 0000 New South
Wales
Glass
Bottles, broken
shards
30% 40% $ 15, 0000 New South
Wales
f. Over 1 period conduct a visual waste audit of all rubbish bins
 Observe what is being thrown away
 Look for contamination (materials disposed of wrongly)
 Professional companies can undertake waste audits on a fee-for-service basis
Date/
Time
Location
Bin Size
Plastic Bottles
(%)
Glass Bottles
(%)
Cans (%)
Card (%)
Paper (%)
Milk Cartons (%)
Organic (%)
Other (Broken
Glass)
21st July,
12:00 pm
Kitchen 360
liter
10% 15% 20% 10% 20% 40% 10% 10%
21st July,
5:00 pm
Kitchen 360
liter
20% 20% 20% 20% 20% 40% 20% 20%
21st July,
9:00 pm
Kitchen 360
liter
30% 30% 30% 25% 30% 30% 30% 35%
21st July,
12:00 am
Kitchen 360
liter
40% 40% 30% 30% 40% 50% 35% 40%
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Calculate the daily total amount of rubbish from each department ‘Area’
Bin Size Plastic
Bottles
(%)
Glass
Bottles
(%)
Cans (%) Card (%) Paper
(%)
Milk
Cartons
(%)
Organic
(%)
Other
(%) –
broken
glass
240 liters
70% 20% 10% 5% 50% 25% 30% 10%
360
liters
80% 10% 10% 5% 50% 25% 30% 10%
Total
140 %
30% 20% 10% 100% 50% 60% 20%
g. Work out your collection requirements
 Total the volumes of each type of waste per day
 Some items can be combined such as glass, metal, plastic, paper & milk cartons – referred
to as ‘co-mingled’ waste. (but, no food scraps, polystyrene or plastic bags)
 Calculate the required bin size and frequency of collection – e.g. if your property produced
242.5 litres of ‘co-mingled waste’ per week then 1 x 250 litre bin should be sufficient with a
once a week collection frequency.
h. Review the packaging from your supplies
 Attempt to reduce or eliminate waste at the source
Supplier Packaging Used
on Delivery
Waste Disposal
Issues
Opportunities for
Avoidance
Benefits
Bob’s Fruits &
Vegetables
Waxed cardboard
boxes
Recyclable Drop at local
recycling center
Opportunity for
reuse
Martha’s frozen
meats
Plastic bags Non-
biodegradable
Buy fresh meat Avoidance of non-
biodegradable
waste
Joe’s wheat flour Jute bags Recyclable Drop at local
recycling center Opportunity for
reuse
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Assessment Record and Feedback
Student Name
Course Code and Course SIT40516 Certificate IV in Commercial Cookery
Unit of Competency /Cluster BSBSUS401 Implement and monitor environmentally sustainable work
practices
Assessment: (as applicable) Student Results:
1.Checkpoints Satisfactory Not Yet Satisfactory Not Completed
2.Quiz Satisfactory Not Yet Satisfactory Not Completed
3.Written Assessment Satisfactory Not Yet Satisfactory Not Completed
4.Practical Observations Satisfactory Not Yet Satisfactory Not Completed
Feedback to Learner on overall performance during assessment:
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The Learner requires the following skill development before re-assessment:
The Learner has been provided with
feedback and informed of the
assessment result and the reasons for
the decision.
Name of Assessor:
Signature of
Assessor:
Date:
I have been provided with feedback on
the evidence I have provided. I have
been informed of the assessment result
and the reasons for the decision.
Name of Learner:
Signature of Learner:
Date:
TASK 1 TASK 2 TASK 3 TASK 4
PERFORMANCE CRITERIA E-CHECKPOINT QUIZ WRITTEN
ASSESSMENT
PRACTICAL
OBSERVATION
S
1.1.Identify environmental regulations applying to the
enterprise
CP1-1,2,3,4,5
CP2-1,2,3,4,5,6
Q.1,2,3,4,5 Task A1
1.2.Analyse procedures for assessing compliance
with environmental/ sustainability regulations
CP2-2,6
CP3-1,2
Q.4,5,6,7 Task A1
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Record of Assessment Outcome & Mapping
Learner Details Assessor Details
Name Name
Course Code SIT40516 Date
Unit Code BSBSUS401 Unit Name Implement and monitor environmentally sustainable
work practices

Adelaide College of Technical Education
1.3.Collect information on environmental and
resource efficiency systems and procedures, and
provide to the work group where appropriate
CP2-1,2,3,4,5,6
CP3-3,4
CP4-1
Q.4,5,11 Task A1
1.4.Collect, analyse and organise information from a
range of sources to provide information/advice and
tools/resources for improvement opportunities
CP2-1,2,3,4,5,6 Q.4,5 Task A1
1.5.Measure and document current resource usage
of members of the work group
CP3-5 Q.8 Task A1
1.6 Analyse and document current purchasing
strategies
CP3-6
CP5-2
Q.9,13 Task A1
1.7.Analyse current work processes to access
information and data to assist in identifying areas for
improvement
CP3-7
CP4-1,2,3,4,5
CP5-1,3,4,5
Q.10,11,12,14,1
5,16
Task A1
2.1.Seek input from stakeholders, key personnel
and specialists
CP5-6
CP6-1,2,3
Q.17,18,19 Task A1
2.2.Access external sources of information and data
as required
CP2-6
CP3-2,3
CP4-1
CP7-1
Q.5,7,11 Task A1
2.3.Evaluate alternative solutions to workplace
environmental issues
CP4-1,2,3,4,5
CP5-1,3,4,5
CP6-4,5
CP7-1
Q.11,12,14,15,1
6,
20,21
Task A1
2.4.Set efficiency targets CP7-2,3 Q.22 Task A1
3.1.Source and use appropriate techniques and
tools to assist in achieving efficiency targets
CP7-4
CP9-1
Q.23,28 Task A Task A2
3.2.Apply continuous improvement strategies to own
work area of responsibility, including ideas and
possible solutions to communicate to the work group
and management
CP7-4,5
CP8-2
CP9-1
Q.23,24,26,28 Task A2
3.3.Implement and integrate environmental and
resource efficiency improvement plans for own
work group with other operational activities
CP8-1,2,3
CP9-1
Q.25,26,28 Task A2
3.4.Supervise and support team members to identify
possible areas for improved practices and resource
efficiency in work area
CP7-4,5
CP9-1
Q.23,24,28 Task A2
3.5.Seek suggestions and ideas about
environmental and resource efficiency management
from stakeholders and act upon where appropriate
CP6-2,3
CP7-5
Q.18,19,24 Task A2
4.1.Use and/or develop evaluation and monitoring,
tools and technology
CP2-1,2,6
CP9-1,3,5
Q.4,6,28,30,32 Task A2
4.2.Document and communicate outcomes to report
on efficiency targets to key personnel and
stakeholders
CP9-1,2,4,5 Q.28,29,31,32 Task A2
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4.3.Evaluate strategies and improvement plans CP9-1,2,4,5 Q.28,29,31,32 Task A2
4.4.Set new efficiency targets, and investigate and
apply new tools and strategies
CP9-1,4,5 Q.28,31,32 Task A2
4.5.Promote successful strategies and reward
participants where possible
CP7-5
CP9-2,4,5
Q.24,29,31,32 Task A2
Result: Satisfactory    
Result: NOT Satisfactory    
Overall, the candidate was assessed as: Competent  Not Yet Competent 
Re-Assessment Required  YES  NO
Trainer Signature
Learner Signature
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Foundation Skills
Skills Description Written
Assessment Practical Observation
Reading  Identifies and analyses complex texts to determine
legislative, regulatory and business requirements
 Reviews reported information to evaluate workplace
strategies and improvement practices
Task A1 Task A2
Writing  Documents findings of investigations from written and oral
sources according to organisational requirements
 Provides updates about progress using formats and
language appropriate to the audience and context
Task A1 Task A2
Oral
Communication
 Presents information and seeks advice using structure and
language appropriate to audience
 Participates in discussions using listening and questioning to
elicit the views of others and to clarify or confirm
understanding
Task A1 Task A2
Numeracy  Analyses numerical information to measure usage and
calculates metric measurements, quantities/ratios and
financial data using appropriate tools
Task A1 Task A2
Navigate the world
of work
 Recognises and follows legislative requirements and
organisational policies and procedures associated with own
role
Task A1 Task A2
Interact with
others
 Selects and uses appropriate conventions and protocols
when communicating with internal and external stakeholders
to seek or share information
 Collaborates and consults with a range of stakeholders to
achieve shared understanding of individual roles in meeting
objectives
Task A1 Task A2
Get the work done  Develops plans to manage routine and non-routine tasks for
own work group with an awareness of how they contribute to
the broader organisation
 Uses systematic, analytical processes to set environmental
targets, gather relevant information, identify and evaluate
alternative approaches
 Evaluates outcomes of decisions to identify opportunities for
improvement
 Uses the main features and functions of digital tools to
complete work tasks and access information
Task A1 Task A2
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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:
Written Assessment Practical Observation
 analyse information from a range of sources to identify current
procedures, practices and compliance requirements in relation to
environmental and resource sustainability
Task A1 Task A2
 consult and communicate with relevant stakeholders to seek
input and encourage engagement with developing and
implementing sustainability improvements, encourage feedback
and suggestions and report on outcomes
Task A1 Task A2
 plan and organise work group activities to:
o measure current resource usage
o solve problems and generate ideas for improvements
o evaluate and implement strategies to improve resource
usage
o plan, implement and integrate improvements into operations
o meet environmental requirements
A1-Part Task A2
 apply continuous improvement approach to sustainability
performance
Task A1 Task A2
 apply change management techniques to support sustainability
performance.
Task A1 Task A2
RTO ID: 40336 CRICOS ID: 03187D Page 39 of 40 V1.03 Dec 2018
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