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Hospitality – Safe, Successful Service Sydney Nov 14 2019

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Speaker
Start
November 14, 2019 9:00 am
End
November 14, 2019 3:00 pm
Address
Hilton Sydney 488 George St, Sydney NSW 2000   View map
Phone
0240234879

Hospitality – Safe, Successful Service Sydney Nov 14 2019

$359.00 + GST

In stock

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by Alicia Stevenson SKU: 03CHSSSSYD2019NOV14 Categories: , , ,

Product Description

The day will comprise of a variety of engaging teaching and learning strategies for the following units of competency:

  • Use hygienic practices for food safety(SITXFSA001). [Mandatory unit]
  • Participate in safe work practices (SITXWHS001). [Mandatory unit]
  • Participate in safe food handling practices (SITXFSA002)
  • Prepare dishes using basic methods of cookery (SITHCCC005)
  • Serve food and beverage (SITHFAB007)

 

Teachers will have the opportunity to link with industry through the demonstration of some of the latest culinary techniques, methods of cookery and standard operating procedures to ensure food is safe for consumption.

Walk away with:

  • Detailed units of work/program for each competency listed above
  • Teaching and learning strategies
  • Case study booklet
  • Resources – course notes, study cards, games, recipes and PowerPoints.

Audience

If you are a VET (Vocational Education and Training) teacher currently delivering training and assessment strategies for Certificate II in Kitchen Operations SIT20416 OR Certificate II in Hospitality SIT20316 this course is for you.

* Note – Please wear enclosed leather shoes

Delivery Format

Face to Face – Individual

Time

9:00 AM – 3:00 PM

Price

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

Sessions

* Each session will have areas of opportunity to network and collaborate on training framework areas.

Session 1 – KEEP FOOD SAFE

CORE – SITXFSA001 Use hygienic practices for food safety (10 indicative hours) and SITXFSA002 Participate in safe food handling practices (15 indicative hours)

  • Guest Speaker – Executive Chef will talk us through the importance of keeping food safe in the hospitality industry, with the discussion of standard operating procedures used, eg HACCP compliance.
  • Teaching and learning activities based around the following unit of competency details –
    • Organisational food safety programs
    • Hygiene and food safety procedures
    • Hazard Analysis and Critical Control Points (HACCP) practices and
    • Reporting hygiene hazards and non-compliant organisational practices accurately.
    • Handling food safely during; storage, preparation, display, service and disposal of food.
    • Food safety program procedures.

 

Session 2 – SUCCESSFUL SERVICE

SITHFAB007 Serve food and beverage (40 indicative hours)

  • Guest speaker – Restaurant Manager from 5 Star Restaurant.
  • Teaching and learning activities based around the following unit of competency details:
    • Prepare for food and beverage service.
    • Welcoming and advising customers.
    • Order taking and processing orders.
    • Serving food and drinks.
    • Clearing food and drinks.
    • Complete end of shift duties.

 

Session 3 – LETS COOK!

SITHCCC005 Prepare dishes using basic methods of cookery (40 indicative hours)

  • Executive Chef cooking demonstration with a focus on plating and the latest culinary trends.
  • Teaching and learning activities based around the following unit of competency details:
    • Selecting ingredients
    • Present and store dishes appropriately.
    • Select, prepare and use appropriate equipment
    • Portion control and preparation of ingredients
    • Cook dishes

Session 4 – SAFETY IN THE WORKPLACE

CORE – SITXWHS001 Participate in safe work practices (15 indicative hours)

  • Teaching and learning strategies around the following unit of competency details:
    • Working safely in industry.
    • Standard Operating Procedures (SOPs) for emergency situations.
    • Participate in organisational WHS practices.

 

 

 

Completing Hospitality – Safe, Successful 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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