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Hospitality at Your Service Sydney Nov 15 2019

Hospitality at Your Service Sydney Nov 15 2019
Online Hospitality – Perfecting Portfolios
Kitchen Efficiency – Organisation is KEY! – Digital Download
VET Faculty Posters / Award Recognition Pack – Digital Download
Speaker
Start
November 15, 2019 9:00 am
End
November 15, 2019 3:00 pm
Address
Hilton Sydney 488 George St, Sydney NSW 2000   View map
Phone
0240234879

Hospitality at Your Service Sydney Nov 15 2019

$359.00 + GST

In stock

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by Alicia Stevenson SKU: HAYSSYD15.11.2019 Categories: , , ,

Product Description

Participants will have the opportunity to turn good practice into better practice. The day will focus around the mandatory cluster of competencies – Working in the hospitality industry and workplace; where you will see a variety of teaching and learning strategies addressed to engage and encourage student success in the classroom. Teachers will have the opportunity to link with industry through the demonstration of some of the latest culinary techniques, trends in plating and food photography.

Walk away with

  • Teaching and learning strategies
  • Case study booklet
  • Units of work/program
  • Resources – Course notes, study cards, recipes and PowerPoint

Audience

If you are currently delivering Certificate II in Kitchen Operations SIT20416 OR Certificate II in Hospitality SIT20316 this course is for you.

Delivery Format

Face to Face – Individual

Time

9:00 AM – 3:00 PM

Price

$359 + GST (Includes morning tea, lunch, tea and coffee.)

Sessions

Session 1 – HSC SUPPORT
  • HSC Examination requirements
  • HSC data analysis
  • Resource kit
  • Collaboration exercise to preparing students for the HSC
Session 2 – BSBWOR203 WORK EFFECTIVELY WITH OTHERS
  • Unit of competency details – Organisational standards, policies and procedures, team duties and responsibilities and conflict resolution techniques.
  • Teaching and learning strategies that will motivate your students
Session 3 – Industry Links
  • Be prepared to be wowed by hospitality industry experts of a demonstration of some of the latest culinary techniques, plating and food photography.
  • Discussion around the latest food trends and an insight to what it is like to work in the hospitality industry.
Session 4 – SITHIND002 SOURCE AND USE INFORMATION ON THE HOSPITALITY INDUSTRY
  • Unit of competency details
  • Current and emerging technologies
  • Aspects of state, territory and commonwealth laws
  • Structure of industry and different sectors
  • Sources of information
  • Teaching and learning strategies to engage student participation.

Completing Hospitality at Your Service will contribute 5 hours of NESA Registered PD addressing 2.1.2 and 6.2.2, from the Australian Professional Standards for Teachers towards maintaining Proficient Teacher Accreditation in NSW.

Teaching Standards
2.1.2 Proficient Level – Apply knowledge of the content and teaching strategies of the teaching area to develop engaging teaching activities.
6.2.2 Proficient Level – Participate in learning to update knowledge and practice, targeted to professional needs and school and/or system priorities.

Additional Information

Product Type

Year Level

, ,

Sessions
Session 1 – HSC SUPPORT
  • HSC Examination requirements
  • HSC data analysis
  • Resource kit
  • Collaboration exercise to preparing students for the HSC
Session 2 – BSBWOR203 WORK EFFECTIVELY WITH OTHERS
  • Unit of competency details – Organisational standards, policies and procedures, team duties and responsibilities and conflict resolution techniques.
  • Teaching and learning strategies that will motivate your students
Session 3 – Industry Links
  • Be prepared to be wowed by hospitality industry experts of a demonstration of some of the latest culinary techniques, plating and food photography.
  • Discussion around the latest food trends and an insight to what it is like to work in the hospitality industry.
Session 4 – SITHIND002 SOURCE AND USE INFORMATION ON THE HOSPITALITY INDUSTRY
  • Unit of competency details
  • Current and emerging technologies
  • Aspects of state, territory and commonwealth laws
  • Structure of industry and different sectors
  • Sources of information
  • Teaching and learning strategies to engage student participation.

Alicia Stevenson

Creator and Presenter Alicia is an enthusiastic Head Teacher who strives to engage all students in the classroom. She has taught in the TAS/VET faculty for over 12 years and enjoys her role as an educator. Alicia is passionate about making good practice better, and loves to share collaboratively with teachers and industry. Alicia has a range of experiences, she has won a National Teaching Award for her engaging pedagogical practices and has successfully trained student teams to victory in Regional culinary competitions. Alicia has also delivered at state conferences where she has mentored teachers across the state.

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