TAE40116 Design Cluster: Learning Program Schedule and Mapping

This project involves designing a learning program schedule and competency mapping for the TAE40116 Design Cluster, specifically focusing on the unit BSBWOR203, 'Work effectively with others.' The assignment requires the creation of a detailed schedule, broken down into manageable segments with allotted timeframes, learning activities, resources, and outcomes. It includes a competency map to ensure all unit requirements are addressed. The project also involves sourcing, reviewing, and customizing learning resources to meet the needs of the participants. The provided solution includes a 3-week learning program schedule, competency mapping, and assessment requirements, offering a comprehensive approach to professional development and training program design. The learner will be able to confirm food preparation requirements, identify the appropriate knives to use for specific tasks, prepare food items using knives, and confirm the cleanliness of equipment before use.

Course –TAE40116
DESIGN CLUSTER- SUBJECT
Learning Program Schedule and Competency Mapping
Mapping: TAEDES401 PC2.1 (p), 3.1(p),3.3, 4.2 (p), 4.1, 4.3 (p), PE1.0 (p) FS1.0, 2.0, 4.0, 7.0 (p)
Complete the template provided to you on the following page. Use this template to create a schedule
incorporating all the subject matter content from the unit of competency.
Guidance:
To ensure successful completion of this task, the Learning Program schedule you design must:
 Demonstrate the learning content broken into manageable segments, with allotted timeframes for each
segment
 Demonstrate compliance to the agreed design options as outlined in the Learning Program -
BSBWOR203
Learning program schedule is 3 weeks
For your reference, below is an example of how to fill in the fields in the template:
Learning Program Schedule
To complete this schedule, specify the date from which the program will start to its end date. Specify how long the training will last in
hours and include a brief content summary of the training for each session. Include all planned learning activities, resources,
equipment and learning outcomes for each session.
Program Timeframe Date From: Date To:
Duration (hrs) 1200 hours
Session Schedule and Resources Required
Session
No.
Time Session Name &
Learning Outcome Content Summary Learning
Activities
Learning
Resources Equipment Delivery
Method
1 9:30 –
10:30
Introduction to Food
Preparation
The learner should, by the end
Learner will be guided
through the process of
confirming food prep
requirements, identifying
Food prep
demonstrati
on using
knives
Handouts Knife set Guided
facilitati
on

of this session, be able to
confirm food preparation
requirements, identify the
appropriate knives to use for
specific tasks, prepare food
items using knives, and confirm
the cleanliness of equipment
before use.
the appropriate knives to
use for specific tasks,
preparing food items
using knives, and
confirming the
cleanliness of equipment
before use.
Learning Program Schedule
To fill complete this schedule specify the date from which the program will start to its end date. Specify how long the training will last
in hours and include a brief content summary of the training for each session. Include all planned learning activities, resources,
equipment and learning outcomes for each session. The first row has been completed as guidance.
Program Timeframe Date From: 2/9/19 Date To: 20/9/19
Duration (hrs) 108 hours
Session Schedule and Resources Required
Session
No.
Time Session Name &
Learning Outcome/s Content Summary Learning
Activities
Learning
Resourc
es
Equipme
nt
Delivery
Method
1 9:30 to
12:30
Introduction to Food
preparation and presentation
Introductory lesson to food preparation
and decoration
Visual presentation of
theories and concepts
Handbook,
Textbook
Handbook,
Textbook,
projector
Theoretical
training
2 13:30 to
16:30
Fundamental components of
food preparation
Types of food consumption practices
and discussion
Visual presentation of
theories and introduction to
kitchen
Handbook,
Kitchen tools
Handbook,
Kitchen tools,
projector
Theoretical
training
3 9:30 to
12:30
Fundamental components of
food presentation
Types of food decoration techniques
and significance Visual presentation of
theories and concepts
Handbook,
Textbook
Handbook,
Textbook
Theoretical
training
4 13:30 to
16:30
Utilizing tools and their
significance
Types of utensils and their specific
uses in different phases of food
preparation
introduction to kitchen and
utensils
Handbook,
Kitchen tools
Handbook,
Kitchen tools
Theory and
practical
5 9:30 to
12:30
Food decorations and basic
techniques
Decoration techniques of different
types of dishes and cuisines Practical training and
individual practice
Kitchen tools,
raw materials
Kitchen tools,
raw materials
Practical
training
6 13:30 to
16:30
Type of tastes and consumer
preferences
National and international level
recopies and consumers’ choices Visual presentation of
theories and concepts
Handbook,
Textbook
Handbook,
Textbook
Theoretical
training
7 9:30 to
12:30
Purpose of nutrition in food
preparation
Notorious components of food and
physiological correlation with it. Visual presentation of
theories and concepts
Handbook,
Textbook
Handbook,
Textbook
Theoretical
training
8 13:30 to
16:30 Nutritious food preparation
Preparing healthy foods and knowing
different diet plan Practical work with group
operations
Kitchen
equipments,
food
materials
Kitchen
equipments,
food materials
Practical
training

9 9:30 to
12:30 Flavor and aromas in spices
Use of spices and flavour controlling
ingredients in foods for different
cuisines
Practical work with group
operations
Kitchen
equipments,
food
materials
Kitchen
equipments,
food materials
Practical
training
10 13:30 to
16:30
Different types of raw
materials cutting
Fish, meat, vegetables, salad and other
raw materials chopping and cutting Practical training and
individual practice
Kitchen
equipments,
food
materials
Kitchen
equipments,
food materials
Practical
training
11 9:30 to
12:30
Different types of food
preparation part 1
Steaming and cooking procedures
Practical training and
individual practice
Kitchen
equipments,
food
materials
Kitchen
equipments,
food materials
Practical
training
12 13:30 to
16:30
Different types of food
preparation part 2
Backing and frying procedures
Practical training and
individual practice
Kitchen
equipments,
food
materials
Kitchen
equipments,
food materials
Practical
training
13 9:30 to
12:30
Safety issues related to sharp
equipments
Health and safety training of utensil Visual presentation and
practical training
Handbook,
kitchen
equipments
Handbook,
kitchen
equipments
Theory and
practical
14 13:30 to
16:30
Safety from inflammables
and physical hazards
Health and safety training for
inflammable and hazardous materials
use
Visual presentation and
practical training
Handbook,
kitchen
equipments
Handbook,
kitchen
equipments
Theory and
practical

Complete the competency map template provided below for BSBWOR203. Check the boxes corresponding to the sessions in your learning program
schedule that will address each unit requirement. For example, if PC1.1, will be covered in sessions 1 and 2, tick the boxes corresponding to sessions 1 and
2. ALL requirements must be addressed in the competency map.
Session - Competency Mapping
Unit Code Element /
Performance Criteria
Session 1
Session 2
Session 3
Session 4
Session 5
Session 6
Session 7
Session 8
Session 9
Session 10
Session 11
Session 12
Session 13
Session 14
Session 15
Session 16
BSBWOR20
3
PC 1.1 Identify own responsibilities and
duties in relation to workgroup members and
undertake activities in a manner that
promotes cooperation and good relationships
PC 1.2 Take time and resource constraints
into account in fulfilling work requirements
of self and others
PC 1.3 Encourage, acknowledge and act on
constructive feedback provided by others in
the workgroup
PC 2.1 Provide support to team members to
ensure workgroup goals are met
PC 2.2 Contribute constructively to
workgroup goals and tasks according to
organisational requirements
PC 2.3 Share information relevant to work
with workgroup to ensure designated goals
ae met
PC 2.4 Identify and plan
strategies/opportunities for improvement of
workgroup in liaison with workgroup
PC 3.1 Respect differences in personal values
and beliefs and their importance in the
development of relationships
PC 3.2 Identify and linguistic and cultural

differences in communication styles and
respond appropriately
PC 3.3 Identify issues, problems and conflict
encountered In the workplace
PC 3.4 Seek assistance from workgroup
members when issues, problems and conflict
arise and suggest possible ways of dealing
with them as appropriate or refer them to
the appropriate person
Assessment Requirements
Legend: PE = Performance Evidence; KE = Knowledge Evidence; PC = Performance Criteria
The first rows has been filled in for guidance. You can access the IBSA Assessment methods and tools appendix here, for further
guidance.
Unit Code PE KE PC Assessment Methods Location Assessment Tools Assessment Resources
(equipment, etc.)
BSBWOR20
3
1 Observation in simulated
work environment
BJI
Training
Centre
 observation
checklist
 assessor
guide
 instructions
to candidates
and assessors
Blenders, Food
Processors, Graters, Knife
Sharpening Equipment,
Knives, Mandolin Slicers,
Measures, Mouli, Peelers,
Corers or Slicers,
Planetary Mixers, Scales,
Thermometers, Whisks
2.1
Observation in workplace
BJI
Training
Centre
observation
checklist Handbook, Textbook, projector
2.2 Observation in workplace BJI Training
Centre assessor guide Handbook, Kitchen tools, projector
2.3 Production of audio/visual and other
media application BJI Training
Centre
instructions to
candidates and
assessors
Handbook, Textbook
2.4 Production of audio/visual and other
media application
BJI Training
Centre
instructions to
candidates and
assessors
Handbook, Kitchen tools

2.5 Observation in simulated work
environment
BJI Training
Centre assessor guide Kitchen tools, raw materials
3 Observation in workplace BJI Training
Centre
instructions to
candidates and
assessors
Handbook, Textbook
1 Work-based project BJI Training
Centre
instructions to
candidates and
assessors
Handbook, Textbook
2 Observation in workplace BJI Training
Centre
instructions to
candidates and
assessors
Kitchen equipments, food materials
3 Observation in simulated work
environment BJI Training
Centre
instructions to
candidates and
assessors
Kitchen equipments, food materials
1.1 Construction of role-play BJI Training
Centre
instructions to
candidates and
assessors
Kitchen equipments, food materials
1.2 Construction of role-play BJI Training
Centre assessor guide Kitchen equipments, food materials
1.3 Group discussion BJI Training
Centre
observation
checklist Kitchen equipments, food materials
2.1 Observation in workplace BJI Training
Centre
instructions to
candidates and
assessors
Handbook, kitchen equipments
2.2 Observation in simulated work
environment BJI Training
Centre
instructions to
candidates and
assessors
Handbook, kitchen equipments
2.3 Production of audio/visual and other
media application BJI Training
Centre
instructions to
candidates and
assessors
Handbook, Textbook, projector
2.4 Production of audio/visual and other
media application BJI Training
Centre
instructions to
candidates and
assessors
Handbook, Kitchen tools, projector
3.1 Role-play BJI Training
Centre assessor guide Handbook, Textbook
3.2 Observation in simulated work
environment BJI Training
Centre
instructions to
candidates and
assessors
Handbook, Kitchen tools
3.3 Work-based project BJI Training
Centre
observation
checklist Kitchen tools, raw materials
3.4 Work-based project BJI Training
Centre
observation
checklist Handbook, Textbook