Reference no: EM132370181
Assessment Task
1. Theory task
2. Practical activity
Assessment Outline
Undertake research and write a report
Inspect kitchen facilities, record findings and prepare a report.
Assessment requirements
You will be provided an assessment schedule by your trainer. This will indicate the dates assessments will be undertaken e.g. for practical activities and/ or the dates for assessment submissions e.g. for written work. Prior to assessment your assessor will provide you information on how to prepare. Ensure you are fully prepared for each assessment task. The resources required for each task are indicated in each task.
If you have identified special learning needs the assessment process and/ or materials may be adjusted to address these requirements. If you feel there is an issue that will impact your performance during an assessment task, it is important to bring this to the attention of your assessor prior to attempting the task.
Read all assessment task information in full. Contact your assessor to clarify assessment requirements if you are unsure about any aspect of the assessment process or task requirements.
Each assessment task includes a set of instructions that guide you on requirements. Information is also provided on the assessment context (e.g. where it will be undertaken) and conditions (e.g. closed book). For performance to be deemed satisfactory in an assessment task, you must satisfactorily address all the assessment criteria. You must satisfactorily complete each assessment task to be deemed competent in this unit.
Assessment Task 1 — Practical task — Undertake research on environmental sustainability requirements and prepare a report
Overview
In this task you are required to undertake research to identify legislation, regulations, codes of practice and policies and procedures that apply to a cook's job role. You are to record your findings and report these to management.
Task instructions
This assessment task requires completion of the following activities:
1. Undertake research, identify and summarise four aspects of environmental or sustainability legislation, regulations and codes of practice that apply to a cook's job role. Outline why each aspect applies to a cook's job role. Together your response must address environmental/ sustainability legislation/ regulations and codes of practice.
Evidence of sources of information accessed must be submitted to your assessor (e.g. screenshots, print outs or downloads).
The environmental or sustainability legislation, regulations and codes of practice may relate to:
• Usage of food, materials, consumables, equipment, machinery or tools
• Equipment, machinery, tools, material energy usage/ efficiency
• Kitchen set up, service delivery and closing practices
• Stock control/ storage practices, relating to food, materials/ consumables,
• Disposal/ recycling/ reusing of waste food, materials, consumables
• Emissions
• Other workplace practices that impact sustainability/ resource usage
List 4 aspects of environmental or sustainability legislation, regulations and codes of practice that apply to a cook's job role.
Outline each aspect applies to a cook's job role
2. In task two you will have to inspect the restaurant facilities to identify environmental hazards and sustainability/ resource efficiency issues. In preparation for this task, develop a spreadsheet that can record the results of three inspections.
This spreadsheet will be used to record the results of the inspection you will undertake in assessment task two.
The spreadsheet must include the following fields:
• Areas of operations/ practice to be inspected/ reviewed:
• Usage of food, liquids, ingredients
• Usage of water, gas or electricity
• Disposal of waste materials/ recycling/ reusing
• Storage food, liquids, ingredients
• Inspection date
• Name of person completing the inspection
• Ability to record the results of three inspections (including durations, amounts of food/ liquid, number of occasions)
• Includes fields to calculate changes in usaae/ wastaae between each inspection
3. Locate, access and review at least two current workplace policies and procedures that guide sustainability and resource efficiency usage/ practice in the restaurant. Summarise three parts of the policies and procedures that guide workplace practice.
Your response must also include an outline of how resource usage issues and/ or environmental hazards are to be reported. (If these are not addressed in the procedures, then consider this when making suggestions for improvement actions in part five of this task).
Review the Workplace policies and procedures, summarise 3 parts of the policies and procedures that guide workplace practice.
Outline of how resource usage issues and/ or environmental hazards are to be reported.
4. Identify three different aspects of the workplace policies and procedures and indicate whether they provide sufficient guidance to facilitate compliance with environmental and resource sustainability legislation, regulations and codes of practice.
Your responses may relate to:
• Usage practices for food, materials/ consumables, equipment, machinery or tools
• Equipment, machinery, tools, material energy usage/ efficiency
• Kitchen set up, service delivery and closing practices, policies & procedures
• Stock control/ storage practices, policies & procedures relating to food, materials/ consumables,
• Disposal/ recycling/ reusing of waste food, materials, consumables
• Other workplace practices, policies and procedures that impact sustainability/ resource usage
• Review the Workplace policies and procedures, identify three different aspects of the workplace policies and procedures and indicate whether they provide sufficient guidance to facilitate compliance with environmental and resource sustainability legislation, regulations and codes of practice.
5. Suggest three possible improvements to the restaurant's policies and procedures that could result in improved sustainability and resource usage practice relevant to a cook's job role. Justify your responses.
• Usage of food, materials, consumables, equipment, machinery or tools
• Equipment, machinery, tools, material energy usage! efficiency
• Kitchen set up, service delivery and closing practices
• Stock control/ storage practices, relating to food, materials! consumables,
• Disposal/ recycling/ reusing of waste food, materials, consumables
• Emissions
• Other workplace practices that impact sustainability/ resource usage
Assessment Task 2 — Practical task — Identify, record and report environmental hazards and resource efficiency issues
Overview
In this taskyou are required to inspect workplace facilities and identify environmental hazards and resource efficiency issues. You are to record your findings and report these to management.
Scenario
You are a cook working at the Joan Lawman College restaurant. The restaurant has 50 tables, kitchen, staff room, storage facilities and storage/ disposal areas, employees 12 waiting staff, 6 cooks and is busy all year round. Cook's undertake cooking, kitchen cleaning, food storage and waste disposal tasks. All tasks are completed in accordance with policy and procedure.
The manager is worried about the restaurant's environmental sustainability and resource usage practices. Subsequently, he/ she has developed a plan to improve environmental practices and resource efficiency in the restaurant. In accordance with the plan, you and other members of the staff team have been asked to investigate the restaurant's sustainability and resource usage practices, identify issues and report these to him! her. The assessor will role play the restaurant manager.
The facilities to be inspected/ reviewed will be the Joan Lawman College kitchen, staff room, storage facilities, storage and waste disposal areas. There will be traffic of people, noise, other people undertaking tasks and workflows in operation when you are undertaking this task.
Task intsructions
You are to inspect workplace facilities and current practices to identify environmental sustainability hazards and resource usage issues. The hazards and issues will be relevant to performing a cook's job role tasks. You are to record your findings and report these to management.
1. Inspect restaurant facilities to identify at least six potential or actual environmental hazards and sustainability/ resource efficiency issues. The inspection must include the kitchen, food storage facilities and garbage storage/ disposal areas.
You are to perform this task in accordance with the requirements of Joan Lawman College Organisational Health & Safety policies and procedures and systems.
The following categories of practice must be reviewed:
• Usage of food, liquids, ingredients
• Usage of water, gas or electricity
• Disposal of waste materials/ recycling! reusing
• Storage food, liquids, ingredients
Print the spreadsheet you created during assessment task one of this unit. Record the results on the spreadsheet and insert the details onto the soft copy at the end of the task. Submit the completed soft copy spreadsheet to the restaurant manager at the end of the task.
Complete the inspection checklist created in AT1 electronically, print out and submit to your trainer.
2. List at least two potential or actual environmental hazards/ risks to the restaurant manager. Suggest one action that could be implemented to mitigate the hazard and/ or risk. And verbally report to your assessor. You will be asked to justify each suggestion. You are to speak clearly, concisely and use simple terminology relevant to the task when reporting the issues.
List at least two potential or actual environmental hazards/ risks to the restaurant manager and provide suggestions.
3. Considering the results of your inspection prepare a report for the restaurant manager that addresses the following criteria:
• A brief outline of the inspection process undertaken.
• Describe four potential or actual environmental hazards and resource usage issues you identified during the inspection. Your response must include at least two hazards and two resource usage issues. The following categories of practice must be addressed:
• Usage of food, liquids, ingredients
• Usage of water, gas or electricity
• Disposal of waste materials/ recycling! reusing
• Storage food, liquids, ingredients
• Outline one possible improvement action that you could implement when performing your cook's job role tasks to address each of the actual or potential environmental hazards and resource usage issues identified.
The following categories of practice must be addressed:
• Usage of food, liquids, ingredients
• Usage of water, gas or electricity
• Disposal of waste materials/ recycling! reusing
• Storage food, liquids, ingredients
Justify each recommendation by outlining how it will improve environmental sustainability/ resource usage efficiency. The following categories of practice must be addressed:
• Usage of food, liquids, ingredients
• Usage of electricity, gas and water
• Disposal of waste materials/ recycling/ reusing
• Storage of stock
Prepare and submit your report.
4. Document your responses in a report and forward to other staff members and the manager (assessor) via e-mail. The report must be organised in a logical format, be word processed and saved as a PDF.
In the email:
• Outline the purpose of the communication and what is attached.
• Seek feedback on your report findings and recommendations.
• Request the other team members to share their findings and recommendations.
• Seek approval from the manager to implement any of your recommended improvement actions with the staff team.