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
If you are currently delivering Certificate II in Kitchen Operations SIT20416 OR Certificate II in Hospitality SIT20316 this course is for you.
Face to Face – Individual
9:00 AM – 3:00 PM
$359 + GST (Includes morning tea, lunch, tea and coffee.)
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.
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.