Training and Assessment Strategy Template

Participant Name: INSERT NAME HERE
TRAINING AND ASSESSMENT STRATEGY TEMPLATE
Name of RTO / Training
Provider
The RTO which will provide a vocational and educational training (VET) course to Stacey,
in terms of course module: Certificate II in Kitchen Operations, will be Central Queensland
University (CQ University). CQ University was chosen as the preferred RTO since it is
located in the near the vicinity of Stacey’s current workplace Café 43 as well as her home
in Dalby.
Delivery Period(How
long does the training
run for?)
As denoted by the Department of Employment , Skills, Small and Family Business, of the
Australian Government, the average duration or delivery period of this course which
Stacey has to attend to is 1 year.
Purpose of Program
(Why are you delivering
this training? Will it be
contextualised? If so,
how?)
The course aims to refine and improve cooker y based skills in individuals who have been
working in kitchens for a commendable amount of time, with however, a limited set of
skills associated with cookery and preparation of foods which have been enlisted in the
menu of a concern catering organization or restaurant. Such individuals are generally
entrusted with the performance of tasks which are repetitive or routine, and to be
monitored and supervised directly by senior work personnel.
In the case of Stacey, it can be observed that Stacey already has significant amount of
knowledge concerning cookery due to her previous experience of volunteering in a school
canteen as well as some amount of food processing and preparation knowledge while
working as an assistant manager in a Livestock Feed Producer. Hence , a certificate II
course is the most appropriate course and has been selected so as to enhance Stacey’s
existing skills and possibilities of higher kitchen positions and remuneration.
Further, this certificate course will be contextualized, that is, it will be delivered within the
occupational context of Stacey’s current job position as a kitchen hand in Café 43. This is
because after a collaborative discussion between Café 43 and the learning consultation
agency ‘Pinnacle Consultancy’, it was decided that a work based learning pathway would
be the best approach for Stacey’s skill enhancement.
Such a contextualized learning will be provided to Stacey with the help of an Australian
Apprenticeship - which is a type of on-the-job training characterized by the learner
acquiring theoretical and practical skills within the workplace itself as well as outside the
workplace environment. The Department of Education and Training recognizes Australian
Apprenticeship as a nationally accredited educational and training program suitable for
individuals availing work based learning pathway. It is hence for this, why such a type of
training has been implemented to allow Stacey’s cookery and kitchen operations learning
to be contextualized within her workplace at Café 43.
Code and Title of
Qualification or Name
of program
(Include training
package name)
The relevant Code and Title of the educational program delivered by CQ University, is:
SIT20416 - CERTIFICATE II IN KITCHEN OPERATIONS
Units of Competency Code: SITHCCC005 Title: Prepared Dishes using Basic Methods of Core
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Participant Name: INSERT NAME HERE
Cookery
Code: SITHCCC001 Title: Use Food Preparation Equipment Core
Code: BSBWOR203 Title: Work Effectively with Others Core
Pre-requisites (if any) Code: SITHCCC003 Title: Prepare and Present Sandwiches Elective
Code: SITHCC002 Title: Prepare and Present Simple Dishes Elective
Code: SITHCCC006 Title: Prepare Appetisers and Salads Elective
Code: BSBCMM201 Title: Communicate in the Workplace Elective
Client Target Audience and
Number of learners
(Describe them. Age,
Gender, Literacy,
Language &
Numeracy
characteristics,
previous study or
experience etc.)
In case there are no other colleagues similar to the work
experience as Stacey’s, she may undertake the course alone.
However, if undertaken with other colleagues within Café 43,
who possess similar work experiences and are willing to
enhance skills for better occupational prospects, then the
following are the client details to be considered while delivering
this course:
Target Audience: Kitchen personnel with pre-existing skills in
routine, nominal and basic skills of food preparation and cookery.
Number of Audience: 1 (in case of only Stacey) or more (based
on the number of colleagues in Café 43 with similar skills and
learning objectives as Stacey’s.
Gender: Female (for Stacey)
Literacy: Graduation, completed Certificate Course 1, eligible
for Certificate Course II.
Language and Numeracy Characteristics: Is fluent in English
and basic arithmetic and numeracy skills and basic food
preparation and cookery skills.
Previous Study of Experience (for Stacey only):Worked
previously as an Assistant Administrator at a Livestock Feed
Producer, volunteered previously in a school canteen
Learner’s special
needs
A major issue or need which may interfere in learning is Stacey’s
inability to stand for long durations due to an injury in her back
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Participant Name: INSERT NAME HERE
(Description of needs
and how you will
management these
needs, include any
reasonable
adjustments)
acquired during her previous experience as an Assistant
Administrator in Livestock Feed Production. Hence, during
implementation of the educational course, it will be ensured that
Stacey is free from any form of ergonomic hazards at the
workplace, by adjusting her course timings every day in order to
allow her to take short breaks as intervals during her training and
working so that she may sit, as well as assist or monitor in
activities where she may be required to lift heavy objects. For the
purpose of mitigation during any emergencies, her course will
also be adjusted by making arrangements of weekly or monthly
visits by a Work Health and Safety (WHS) representative as
well as an occupational therapist. Such professionals will monitor
the workplace as well as assess Stacey’s health to ensue the
working environment is free from hazards for her.
Additionally, it is known that Stacey lacks little experience in
terms of working in an upscale environment like a Café, due to
her previous experience in commercial environments like
livestock production and school canteens. Thus, as per
adjustments, not only will Stacey’s course be implemented based
on the menu and operations at Café 43, but will also be
supervised to an extent by senior personal or cooks working
there to ensure smooth transition for Stacey.
Budget
(What is the budget for
this course? Has the
client allocated a set
budget, what are the
costs for venues,
equipment, trainers,
resources? – you may
choose to present this
information as an excel
document)
Specialization Costs
Educational Course $ 1092 (as per the subsidized course cost
provided by CQ University and the
specific modules to be taught to Tracey.
Venues $ 50 (Café 43)
Equipment $ 100 (Café 43: ovens, stovetops, cutlery,
crockery, cooking utensils)
Trainers $ 200 (Trainer from CQ University as well
as Café 43)
Resources $ 100 (handouts, instruction booklets,
audio-visual equipment at CQ University
as well as Café 43).
Miscellaneous $ 150 (for WHS, Occupational Therapist)
Total $ 1692
Client’s Budget: While Stacey has not specified a budget yet, considering that she also
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