Sae7487 U6 - Bsbsus401 - NYC (Plagiarised)

Student Name: prabhjot kaur
Student ID: sae7487
Assessment Summary
BSBSUS201 - Participate in environmentally
Unit Details
sustainable work practices
This is a summative assessment, which requires

Assessment Type each student to have adequate practice prior
to undertaking this assessment
Assessment 1 Written Task

Assessment Methods
Assessment 2 Project& Observation
Version: 4.0 Acumen Education Pty Ltd © Page 1 of 47

Assessment Tool| BSBSUS201
Contents
Assessment information ........................................................................................................... 4

Purpose...................................................................................................................4
Unit description .....................................................................................................4
Key competencies...............................................................................................4
Foundation skills ....................................................................................................4
Performance evidence ......................................................................................5
Knowledge evidence .........................................................................................5
Assessment Conditions ........................................................................................5
Pre-requisites .........................................................................................................5
Terminology used .................................................................................................5
Completing the assessments/Expectations ....................................................6
Assessment.............................................................................................................6
Summary of assessment methods and tasks ..................................................6
Instructions: ............................................................................................................6
Required resources ..............................................................................................6
Reasonable adjustment .....................................................................................7
Plagiarism policy...................................................................................................7
Academic appeals .............................................................................................7
Reassessment process.........................................................................................7
Assessment records..............................................................................................8
Declaration............................................................................................................8
Assessment submissions and contact details .................................................8
ASSESSMENT 1 – Written Questions ...................................................................................... 11
ASSESSMENT 2 – Project .......................................................................................................... 27
Assessment 2 – PROJECT........................................................................................................ 29
Performance Checklist and Assessment Outcome – Assessment 2, Part A ............... 30
Part B: Identify resources used in own work role .............................................................. 31
Performance Checklist and Assessment Outcome – Assessment 2, Part B ............... 32
Part C: Measuring Resource Usage and Maintaining Resource Usage Log.............. 33
Performance Checklist and Assessment Outcome – Assessment 2, Part C .............. 34
Part D: Identify and report environmental hazards to appropriate personnel ......... 35
Performance Checklist and Assessment Outcome – Assessment 2, Part D ............... 35
Part E: Role Play – Work as a team to identify possible areas of improvements ...... 36
Role Play Observation Checklist and Assessment Outcome – Assessment 2, Part E 37

Part F: Reporting on compliance with environmental legislation and improving

resource efficiency ................................................................................................................. 38
Role Play Observation Checklist and Assessment Outcome – Assessment 2, Part F 39
APPENDIX A: Sustainability Audit Checklist ........................................................................ 41
APPENDIX B: Cook Position Description .............................................................................. 42
APPENDIX C: Job role resource usage checklist .............................................................. 43
APPENDIX D: Resource usage log template ..................................................................... 44
Appendix E: Environmental Hazard Notification Form.................................................... 45
APPENDIX F: Acumen Restaurant Sustainability Policy Extract ..................................... 47

Assessment information
This document represents the main assessment instrument for the unit of
Purpose competency BSBSUS201 - Participate in environmentally sustainable work
practices
This unit describes the skills and knowledge required to effectively measure
Unit description current resource use and carry out improvements, including reducing the
negative environmental impact of work practices.
It applies to individuals, working under supervision or guidance, who are

required to follow workplace procedures and instructions, and work in an
environmentally sustainable manner within scope of competency, authority
and own level of responsibility.
No licensing, legislative or certification requirements apply to this unit at the

time of publication.
1. Identify current resource use
Key 2. Comply with environmental regulations
competencies 3. Seek opportunities to improve resource efficiency
Reading 1.1, 1.3, 2.1, Recognises and interprets textual
Foundation skills 3.1 information to establish job requirements
from relevant information
Writing 1.3, 1.4, 1.5, Completes documents using required formats
2.2
Oral 1.5, 2.2, 3.3 Articulates ideas clearly and uses simple and
Communication relevant language to identify and report
issues to designated person
Numeracy 1.3 Calculates basic metric measurements to

determine resource usage
Navigate the world 2.1 Understands and adheres to legal and
of work regulatory responsibilities related to own work
Interact with others 1.5, 2.2, 3.2,
Selects and uses appropriate conventions
3.3
and protocols when communicating with co-
workers in range of work contexts
Collaborates and cooperates with others to

achieve joint outcomes
Get the work done 1.1-1.4, 3.1,

Implements actions as per plan, taking some
3.3
responsibility for sequencing and timing of
tasks
Uses main features and functions of digital
tools to complete work tasks and access
information
Analyses current practices to identify

opportunities for improvement.

Evidence of the ability to:
Performance
evidence  locate and interpret a range of environment/sustainability legislation and
procedural requirements
 participate in and support discussions for an improved resource efficiency
process
 identify, document and measure usage of resources
 collaborate with team members on suggestions for improving workplace
practices.
Note: If a specific volume or frequency is not stated, then evidence must be

provided at least once.
 Identify environmental and resource hazards/risks as well as environmental or

Knowledge sustainability legislation, regulations and codes of practice applicable to own
evidence role
 Outline sustainability requirements in the workplace
 Identify reporting channels and procedures to report breaches and potential
issues
 Identify where to find environmental and resource efficiency systems and
procedures.
Assessment must be conducted in a safe environment where evidence gathered
Assessment demonstrates consistent performance of typical activities experienced in the
Conditions sustainability field of work and include access to:
 documentation, information and resources related to workplace

environmental and resource efficiency issues
 office equipment and resources
 case studies and, where possible, real situations
 interaction with others.
Assessors must satisfy NVR/AQTF assessor requirement

There are no recommended pre-requisite units for this competency.
Pre-requisites
The following terms are used in each assessment task to guide the student and
Terminology used assessor as to what is expected from each assessment task:
1. Instructions: Provides a brief description about the assessment task and broadly
indicates what the Student is required to do.
2. Conditions of assessment: Outlines the conditions in which the assessment must
be undertaken. In some cases, it will give options for the student about what to
base the assessment task on and whether it is practical demonstration or
project.
3. Description of task/decision making rules: Advises the student and the assessor
of the task description and the criteria that the assessment must meet in order
for a satisfactory result to be awarded.
4. Due Date - the date on which assessment falls due.
Assessors must ensure that students completely understand the assessment process
Completing the and various assessment tasks before undertaking the assessments. This assessment
assessments/Expe tool is structured in a way that each assessment task clearly outlines the:
ctations
• Instructions for completing the assessment task;
• Conditions in which the assessment must be conducted;
• Evidence that must be presented by the student; and
• Decision-making rules by which the evidence will be judged.
Every assessment task will require satisfactory completion in order for students to be
deemed Competent. The students will need to adhere to any guidelines on length
of answers required where stipulated. Please note, a paragraph is three or more
sentences.
Each assessment task has a section for the assessor recording the assessment
Assessment outcome as either ‘Satisfactory’ (S) or ‘Not Satisfactory’ (NS). Once the student
satisfactorily completes all assessment tasks, the assessor will complete the
assessment summary cover sheet and record either a “Competent” (C) or “Not
Competent” (NC) outcome.
When awarding any assessment result, assessors must ensure that feedback for the
student is recorded in the spaces provided after each assessment task and on the
record of assessment outcome.
The assessment methods that are used in this assessment tool are:
Summary of Assessment Method of
assessment Description
Task # Assessment
methods and
tasks 1 Questions You are required to answer 23 short answer
questions related to this unit.
2 Project Read the project requirements on identifying
sustainability issues and complete the tasks.This
task has 6 parts to it.
• You can seek clarification regarding the assessment required to be done.
Instructions: • You can ask for reasonable time from Assessor for preparation of project or
Assessment.
• You can seek information on additional reading material and reference for
completion of the assessments.
• If you have any special needs, you can seek assistance from Assessors
depending upon the nature of the need.
• You can seek assistance from assessor while using special diagnostic
equipment
• Review the observation checklist/decision making rules to know what is
expected of you. You may refer to the observation checklist for observation
based assessments at any stage prior to the commencement of your
assessment. You must not refer to this checklist whilst you are being assessed.
• Your assessor will also explain to you the observation process prior to the
assessment.
Each assessment task in this assessment tool outlines specific resources that the
Required
student must have access to as part of the assessment process. Assessors must
resources
ensure that students have appropriate access to these resources before any
assessment is conducted.

Acumen Education enables reasonable adjustments to be made to assessment

Reasonable procedures for students with special needs, such as people with disabilities or with
adjustment language or literacy difficulties. Assessing knowledge is usually assessed through
written or oral, short-answer tests where assessors seek to determine the extent of
the student’s knowledge. However, you may need to do the following for a student
• Ask questions orally instead of in a written format
• Provide equipment such as text enlargers, image enhancers, and voice
recorders.
• Give the student more time to complete the assessment;, allocate a
different time for completion of the assessment;
• Offer a separate, quiet room.
• Modifying or providing equipment
• Adapting delivery strategies
• Ensuring that course activities are sufficiently flexible, providing additional
support to student where necessary
• Customising resources and activities within the training package or
accredited course
• Monitoring the adjustments to ensure student needs continue to be met
Acumen education takes a systemic approach to the treatment of plagiarism in
Plagiarism policy academic work. The policy is intended to promote honesty in learning and
assessment and respect for the work of others. Contravention of this policy will result
in students being penalized.
Please read the plagiarism policy available in your student handbook and to be
aware of the consequences and to understand your rights and responsibilities.
• Where a student wishes to appeal an assessment they are required to notify

Academic their assessor in the first instance. Where appropriate the assessor may decide
appeals to re-assess the student to ensure a fair and equitable decision is gained. The
assessor shall complete a written report regarding the re-assessment outlining
the reasons why assessment was or was not granted.
• If this is still not to the student’s satisfaction the student shall formally lodge an
appeal by submitting a written letter within one week of receiving the results
using the form 10.1 for Complaints and appeals outlining the reasons for the
appeal. They shall lodge this with student administrations department and the
appeal shall be entered into the ‘complaints and appeals register’.
• The Operations Manager shall be notified and shall seek details from the
assessor involved and any other relevant parties. A decision shall be made
regarding the appeal either indicating the assessment decision stands or details
of a possible re-assessment by another assessor appointed by Acumen.
The student shall be notified in writing of the outcome with reasons for the decision.
The student shall also be provided the option of activating the external appeals
process if they are not satisfied with the outcome. The student is required to notify
Acumen if they wish to proceed with the external appeals process.
1. Student will be assessed as being competent only upon satisfactory
Reassessment completion of all the assessments in a unit.
process 2. If a student is not able to demonstrate satisfactory completion of all of the
required assessments of the unit, the result for that unit will be recorded as Not
Competent.
3. If a student has submitted all the tasks and successfully completed more than
50%* of the assessment tasks for a unit, they will be provided with specific
feedback and invited to re-submit their assessment.
4. If a student has submitted and not successfully completed more than 50%* of
the assessment tasks for a unit, they will be required to undertake the unit
again.
5. In the case of re-submission, the following actions shall occur:
• The student must apply for resubmission within one week of the result is
made available to him/her. This means that the student is responsible to
acknowledge that he/she has received the result and has been deemed
NC for the units of competency undertaken.
• Reassessment may need to be arranged every weekend on Saturday
evenings in order to minimize disruption.
6. If a student is assessed as “Not Competent’ after the resubmission, he or she
will be identified as a student-at-risk and an Academic Performance
Improvement (API) Plan will be created during an Intervention Strategy
Meeting between the Acumen’s Operations Manager, Trainer & Assessor and
student. The date for a third assessment will be nominated by the student in
consultation with Trainer & Assessor, but should be no longer than 1 month from
the previous re-submission date.
7. One re-submission is allowable per unit per student free of cost. Additional re-
submissions will be charged at $200.
If the student remains ‘Not Competent’ after a third re-submission, he or she will be
notified that this result is final and he or she will be unable to successfully complete
the course in which they are enrolled at this point.
* Due to the variance in the amount of work completed for each assessment task
in a unit, 50% will be determined by the number of assessment tasks submitted as
opposed to the amount of evidence submitted.
We are required to retain a copy of your assessment and all other evidentiary
Assessment records. If you require a copy of this assessment submission please be sure to copy
records it prior to submitting it to us.
You must sign the student declaration confirming the authenticity of your submitted
Declaration
work, understanding the requirements to complete the assessment tasks and that
the assessment process including the provisions for re-submitting and academic
appeals were explained to you and that you understand these processes on the
assessment summary cover sheet. Acumen Education cannot assess any submitted
work until the declaration is received.
You must submit this completed assessment tool to your trainer on the due date.
Assessment
Please feel free to contact us if you have any questions regarding the assessment
submissions and
process:
contact details
Phone: 03 9044 6402/03 84151244

For Assessor Only -ASSESSMENT SUMMARY / COVER SHEET

This form is to be completed by the assessor and used as a final record of student competency.
All student submissions including any associated checklists (outlined below) are to be attached to this cover sheet before placing
on the students file. Student results are not to be entered onto the Student Database unless all relevant paperwork is completed
and attached to this form.
Student
Student Name: prabhjot kaur sae7487
ID No:
Contact
Email: prabhjotseth286@gmail.com 0469859052
number:
Unit Code &
BSBSUS201 - Participate in environmentally sustainable work practices
Title
First Submission 
✔ Subsequent submission 
Result
Please attach the following documentation to this form S = Satisfactory
NYS = Not Yet Satisfactory
Assessment 1 
✔ Written Task S | NYS ✔
Part A: Observation S | NYS ✔
Part B - Project S | NYS ✔
Part C: Project S | NYS ✔
Assessment 2
Part D: Project S | NYS ✔
Part E: Role Play S | NYS ✔
Part F: Role-play S | NYS ✔
Final Assessment Result for this unit
(Student will be assessed as being
competent only upon satisfactory  Competent  Not Yet Competent (Comments)
✔
completion of all the above mentioned
assessments)
The Evidence provided is:
 Valid  Sufficient  Authentic  Current
Student Declaration:
I acknowledge that I understand the requirements to complete the assessment tasks. The assessment
process including the provisions for re-submitting and academic appeals were explained to me and I
understand these processes. I understand the consequences of plagiarism and confirm that this is my
own work and I have acknowledged or referenced all sources of information I have used for the purpose
of this assessment.
prabhjot kaur
Student’s Signature: Date: _______/_______/_______
Final feedback: Plagiarised Assessment.
This copy has already been submitted by THREE DIFFERENT STUDENTS.

Need to redo Assessment 1 and Assessment 2.
Imroz Khan
Assessor: I declare that I have conducted a fair, valid,
Signature:
reliable and flexible assessment with this student, and I
have provided appropriate feedback.
Date: _______/_______/_______

Administrative use only
Entered onto Student

________________ ________________
Management Database
Date Initials
USE FOR REASSESSMENT ONLY
Assessment Task No/s
Components
Competent - C Not Yet Competent - NYC

Result of Reassessment
(Please circle the Final Assessment Outcome)
Feedback to Student
Please provide general feedback on the Student’s performance.
Assessor: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student,
and I have provided appropriate feedback.
Trainer/Assessor Signature Date

ASSESSMENT 1 – Written Questions
Instructions for Students:
• This is the first of two assessment tasks you must complete satisfactorily to be deemed
competent in this unit.
• In this task, you must answer TWENTY THREEquestions that cover the knowledge
requirements of this unit.
• Read the Assessment description carefully.
• Assessment may be submitted in Microsoft Word format or may be handwritten.
• Clearly label your work with your name, unit code, unit title, Assessment Task and
respective Question number with the answer to all the documents and sheets that are
attached to your submission.
• Assessment may be completed in your own time and is due one week from the module
end date.
• Acknowledge clearly when and how you are drawing on the ideas or phrases of others.
• Consult your assessor when you are unsure about how to acknowledge the contributions of
others to your thought and writing.
• Read the Plagiarism policy and procedure carefully to understand the consequences that
you could face if your work is plagiarized.
• Seek clarification regarding the assessment required to be done, if you do not understand
the task.
• Ask for reasonable time from Assessor for preparation of project or Assessment.
• Seek information on additional reading material and reference for completion of the
assessments.
• Students with special needs can seek assistance from assessors depending upon the nature
of the need.
• Add your name, Student ID, unit code and assessment task number to all project work,
documents and sheets you attach to your submission.
• Submit this document along with your assessment work.

Written Questions
Questions
1 List 4 environmental hazards common in a kitchen:
1. Carrying, lifting, pushing, and other manual handling manoeuvres.

2. Improper storage. ...
3. Fire hazards.
4. electrical hazards.
 Satisfactory  Not Satisfactory (Comments)
As an employee, what must you do if you find an environmental hazard in the work
2
place? (in about 40-50 words)
must be reported to the appropriate manager. If the hazard can be remedied immediately, the manager should
take appropriate action in consultation with the Health and Safety Representative.

Which Victorian body governs environmental sustainability in Victoria and what

3
legislation governs this?
The Environment Protection Authority Victoria (EPA) Victorian body governs environmental sustainability in
Victoria. Victorian State Government legislation governs this.
You notice a trainee pouring dirty mop bucket water into a storm water drain outside
4 the kitchen door, what should you do? Why is this illegal under the EPA act? (In about
50 -60 words)
Open all doors and windows for ventilation. By law of EPA act you are obliged to ensure these pollutants do not
reach the ... kitchen, laundry, toilet and bathroom are connected to the sewer or to a septic tank or treatment
system. Outside the building there may be a sewer connection under a tap. Stormwater drainage flows through
outdoor drains into a pipe and Under the EPA act this is illegal because unlike the water that flows down the ...
This means that any pollution that gets washed into the storm drains go.

5 List 3 safety risks in a kitchen relating to environmental sustainability issues:
Physical hazards.
Biological hazards.
Chemical hazards
6 What should you do if you smell gas in a kitchen? Describe the action.
Locate the gas meter, turn off the gas.

Get everyone out of the house.
Phone the National Gas Emergency Service.
Don't turn on any switches, including light switches. Turn off the oven and don't light anything, like matches or
cigarettes.
Ventilate the house.

7 Who can you report environmental sustainability issues and hazards to in a kitchen?
You should report it immediately to your supervisor. You do not need to wait for an inspection team to come by
if environmental sustainability issues and hazards to in a kitchen.
How can staff and managers communicate in order to improve environmental

8
sustainability in the work place?
1) Reach employees where they are.

2) Show progress.
3) Integrate sustainability into a career from the get go.
4) 5) Align with HR/Internal Communications/PR to be sure all messaging (internal and external) is consistent.
5) Use technology effectively and appropriately.
Which of the following pieces of equipment could be installed at a hotel to reduce

consumption of natural resources? Circle the correct answer.
a. More 3 phase electrical equipment
9
b. Solar panels ✔
c. Water pumps that increase water pressure
d. Wok burners

List 5 ways to monitor consumption of natural resources used in a kitchen in order to

10
determine if the systems and procedures are meeting usage targets?
Reduce heating and hot water costs.

Turn off unnecessary lights.
Use natural light.
Use task lighting.
Turn water off when shaving, washing hands, brushing teeth.
Fix that leaky faucet.
Unplug unused electronics.
As an employee in a kitchen, describe 2 things you can do to assist the business to

11
improve environmental sustainability in the work place?
Encourage an Environmentally Conscious Workplace

Implement a recycling program.
Conserve energy within the office,
Reduce by reusing.

12 How can information about new sustainability procedures be communicated to staff?
Be sure to respond to feedback, and let them know that you're making changes based on their input. Updating
staff also help you think through how to structure programs, contests, outreach, etc. means that you'll need to
think about how you will measure and evaluate sustainability efforts from the start.
What are the kitchen staff members responsibilities regarding environmental

13
sustainability? (20-30 words)
Energy-efficient food preparation and cleaning habits.

using equipment made from sustainable materials.
dodging toxic chemicals are also important if you want to have a truly healthy kitchen.

Name one EPA regulation and code of practice or guideline that is applicable to a
14
cook’s role in Victoria.
NSW Environment Protection Authority (EPA)
Your workplace has a procedure in place that the dishwasher be turned on at the
15 end of every shift and any remaining dishes be washed. Provide 2 suggestions for
improvement.
1. Wash. In the first compartment, combine hot water and dish detergent.
2. Sanitize. Some facilities simply sanitize dishes with very hot water, but most add in a chemical sanitizer to
water in the third washing sink.

16 List three techniques you can use to measure current usage of resources.
Resource utilization = Busy time / Available time.

Resource utilization = Planned working hours (bookings) / Available hours.
Resource utilization = Recorded working hours / Available hours.
List one example of technology or system you could use to monitor and record the
17
energy efficiency of electrical appliances.
A smart meter-based system uses the digital systems in a smart meter to monitor what energy is being used.

What should you do with the information you obtain from monitoring usage? (20 – 30
18
words)
(1) Remember the information you obtain and refer to it when making suggestions for improvement.
(2) Document and file the information according to work place procedure.
(3) Post the information on the staff notice board.
You report a potential breach of environmental regulations to your manager. Rather

19 than addressing the issue, your manager tells you to ‘get back to work; the
environment is not your concern’. What action could you take? (40-50 words)
if i report a potential breach of environmental regulations to your manager. Rather than addressing the issue
and my manager tells me to ‘get back to work; the environment is not your concern’ then i speak to the
workplace owner, WHS or OHS representative believe that work practices are hazardous to the environment or
contact my local council.

List four things you and your team members should look for when searching for
20
opportunities for improving the environment.
Consider staff when choosing an office.

Invest in the physical environment.
Encourage work-life balance and Facilitate social interaction.
Don't forget the wider workplace

a. Outline the sustainability requirements in a hospitality establishment, such as a

21 café or restaurant.
b. List four ways in which they can address workplace environmental and resource
efficiency issues.
a. Outline the sustainability requirements in a hospitality establishment, such as a café or restaurant.
sustainability requirements in a hospitality establishment is social responsibility is fast becoming a prime
concern for public and private sectors alike and the hotel industry is no exception.
b. List four ways in which they can address workplace environmental and resource efficiency issues.
？ Choose renewable resources where possible.
？ Use resources efficiently.
？ Follow the waste management hierarchy.
efficient energy use.
efficient water use.

22 List five things you must comply with to ensure compliance with environmental
regulations.
1. Stay on track with changing laws and regulations. Compliant is not something your organization just is.
2. Ensure employees follow procedures.
3. Involve specialists. Especially small and growing organizations may unintentionally break laws.
4 Use the right software.
5. Schedule regular internal audits.
Once energy, water and waste usage have been analysed, the results should be
23 compared with Industry standards or best practice models. Provide 2 examples
where you could access information for benchmarks in tourism and hospitality
industry.
Improved Quality: Benchmarking helps organizations to continuously improve the quality of their products &
services
Cost efficiency: Benchmarking provides organization with valuable data on the last technology, and processes
followed in the business environment.
you could access information for benchmarks in tourism and hospitality industry from Society of Corporate
Compliance and Ethics Surveys and Compliance Vendors Surveys and Conference Presentations.

Comments if the answer is not satisfactory

This form is completed by the assessor and used for comments if the answer is not
satisfactory
Q.no Comments
Plagiarised Assessment.
Question 1:
Question 2:
Question 3:
Question 4:
Question 5:
Question 6:
Question 7:
Question 8:
Question 9:
Question 10:
Question 11:
Question 12:
Question 13:

Question 14;
Question 15:
Question 16:
Question 17:
Question 18:
Question 19:
Question 20:
Question 21:
Question 22:
Question 23:
Based on the Comments above Please Redo / Rewrite those particular answers and
resend your Completed Reassessment for correction

Assessment Outcome – Assessment 1
Student name prabhjot kaur

Unit code and title BSBSUS201 - Participate in environmentally sustainable work practices
Course name and
SIT30816 – Certificate III in Commercial Cookery
title
Date of submission
Feedback / Comments:

Need to redo Assessment 1 and Assessment 2.
Result:  Satisfactory  Not Satisfactory  Not Assessed

✔
Assessor Declaration:
I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I
Assessor Name: Imroz Khan
IK
Assessor Signature: Date: _______/_______/_______
I have read and agree with this assessment record.
prabhjot kaur
Student Signature: Date: _______/_______/____

ASSESSMENT 2 – Project
Instructions for Students:
• This is the second of two assessment tasks you must complete satisfactorily to be deemed
competent in this unit.
• In this task, you effectively measure current resource use and carry out improvements,
including reducing the negative environmental impact of work practices. There are 6parts
to this task and you must complete all parts.
o For Part A, you are required to conduct a sustainability audit of your training area
using sustainability audit checklist provided in Appendix – A. This task will be
conducted in acumen training kitchen.
o Part B, you are required to identify resources used in own work role assuming you are
a cook at Acumen restaurant. Position Description of a Cook is provided in
Appendix B in this regard. This task should be completed in your own time.
o For part C, you are required to measuring resource usage in Acumen kitchen and
maintaining resource usage log over a period of one week. This task will be
conducted in acumen training kitchen.
o Part D requires you to identify and report environmental hazards to appropriate

personnel using an Environmental Hazard Notification Form provided in appendix E.
This task should be completed in your own time.
o In Part E, you are to participate in a Role Play to work as a team to identify possible
areas of improvements in Acumen kitchen.
o Part F requires you to conduct a meeting with the Executive Chef of Acumen
Restaurant and Report on compliance with environmental legislation and improving
resource efficiency.
o You are allowed 15 minutes each to complete the tasks in Part E and Part F.
• All the project work can be submitted either handwritten or as typed document, as a hard
copy only.
• Review other resources, tools, job aids that provide guidance related to the task you are
going to perform.
• Acknowledge clearly when and how you are drawing on the ideas or phrases of others.
• Consult your assessor when you are unsure about how to acknowledge the contributions of
others to your thought and writing.

• Read the Plagiarism policy and procedure carefully to understand the consequences that
you could face if your work is plagiarized.
• Seek clarification regarding the assessment required to be done, if you do not understand
the task.
• Ask for reasonable time from Assessor for preparation of project or Assessment.
• Seek information on additional reading material and reference for completion of the
assessments.
• Students with special needs can seek assistance from assessors depending upon the nature
of the need.
• Add your name, Student ID, unit code and assessment task number to all project work,
documents and sheets you attach to your submission.
• Submit this document along with your assessment work.
Resources required for assessment:
The assessor must ensure that the following resources are made available to students, for
assessment:
• documentation, information and resources related to workplace environmental and
resource efficiency issues
o Appendix A - Sustainability Audit Checklist
o Appendix B - Position Description – Cook
o Appendix C - Job Role Resource Usage Checklist
o Appendix D: Resource Usage Log Template
o Appendix E: Environmental Hazard Notification Form
o Appendix F: Acumen Restaurant Sustainability Policy Extract

Assessment 2 – PROJECT
Scenario
You are a cook at Acumen Restaurant in Melbourne. You have been tasked by the Chef (also
the owner) of the restaurant to conduct a sustainability audit of your kitchen operations.
Part A: Conduct a sustainability audit of your training area
Walk around your kitchenand identify three areas of environmental and resource inefficiency.
Make a note of your observations in the Sustainability Audit Checklist in Appendix A.
In the checklist you must identify:

• Area/ nature of inefficiency
• Potential environmental consequences or hazards
• One suggestion for improvement for each
This assessment will be conducted in a simulated environment, in your training kitchen. Your
assessor will organise hazards for you to identify.
You must submit your Sustainability Audit Checklist to your assessor.

Performance Checklist and Assessment Outcome – Assessment 2, Part A
Student name and ID prabhjot kau sae 7487

Course name and title SIT30816 – Certificate III in Commercial Cookery
Did the student submit a Sustainability Audit Checklist that: Tick Yes/ No
Identifies three resource inefficiencies in simulated work environment
 Yes 
✔ No
Identifies potential hazards or consequences of inefficient use of each

 Yes 
✔ No
resource
Identifies one suggestion for improvement of each area of inefficiency
 Yes 
✔ No
Result:  Satisfactory ✔ Not Satisfactory

  Not Assessed
I declare that I have conducted a fair, valid, reliable and flexible assessment with this student,
Assessor Name:
Imroz Khan
Assessor Signature: IK Date: _______/_______/_______

Part B: Identify resources used in own work role
Read the position description for your role, given in Appendix B, and identify the resources
used in your own work role, in the Job Role Resource Usage Checklist in Appendix C.
In the checklist, you must:

• List three tasks you’re required to perform on a regular basis
• Alongside each task, list the renewable and non-renewable resources you use to
complete each task
• List at least two policies, procedures or legislation you must adhere to in performing the
task
An example has been provided for you in Appendix C.
Submit the checklist to your assessor once completed.

Performance Checklist and Assessment Outcome – Assessment 2, Part B

Course name and

title
Did the student submit a Job Role Resource Usage Checklist that: Tick Yes/ No
Identifies three tasks which are a routine part of the cook’s role, based
 Yes 
✔ No
on the position description in Appendix B
Identifies the renewable and non-renewable resources used to
 Yes 
✔ No
complete each task
Identifies at least twopolicies, procedures or legislation that must be
followed when performing each task  Yes 
✔ No
Result:  Satisfactory  Not Satisfactory

✔  Not Assessed
Assessor Name: Imroz khan
IK

Part C: Measuring Resource Usage and Maintaining Resource Usage Log
Scenario
As part of the sustainability audit of the Acumen Restaurant, you are required to prepare a
resource usage log as per the restaurant’s policy. You must collect the meter readings for
water and electricity for a week. This is a simulated task; and your assessor will guide you on
how to access the meters for these utilities.
Task
• Prepare a resource usage log based on the template provided in Appendix D. You
must create a spreadsheet or word document.
• Access the Acumen Training Kitchen and with the help of your assessor, document the
current usage of resources using appropriate techniques. You will need to take two
readings, one at the start of the week and one at the end of the week.
• Record the readings in the log in the relevant columns.
• Calculate the weekly usage as indicated in the log. You have been provided with a
sample reading and calculated usage.
• Submit the log to your assessor.

Performance Checklist and Assessment Outcome – Assessment 2, Part C

Course name and

title
Did the student submit a Resource Usage Log that: Tick Yes/ No
Logsreadings of the electricity meter, for two weeks
 Yes 
✔ No
Calculates electricity usage for two weeks

 Yes 
✔ No
Logs readings of the water meter, for two weeks

 Yes 
✔ No
Calculates water usage for two weeks

 Yes 
✔ No
Result:  Satisfactory  Not Satisfactory  Not Assessed

✔
Imroz Khan
Assessor Name:
Assessor Signature:
IK Date: _______/_______/_______

Part D: Identify and report environmental hazards to appropriate personnel
You are required to prepare an Environmental Hazard Notification Form to report:

• any one breach or potential breach which you have identified during your inspection
(Part A), or while preparing the Job role resource usage checklist (Part B)
• briefly consequences of the breach or potential breach for the organisation
• one corrective action to be taken to mitigate risk from hazard
Use the template in Appendix E to prepare your report.
Performance Checklist and Assessment Outcome – Assessment 2, Part D

Course name and
title
Did the student submit anEnvironmental Hazard Notification Form

Tick Yes/ No
that:
records onebreach or potential breach identified during inspection  Yes 
✔ No
describes potential consequences of breach  Yes 

✔ No
identifies one corrective action to be taken to minimise risk  Yes 

✔ No

✔
 Not Assessed
Assessor Name: Imroz Khan

Part E: Role Play – Work as a team to identify possible areas of

improvements
Based on the results of your monitoring in Part A, B and C, you are to work as a team with other
staff to identify possible areas of improvements for the restaurant. During the group discussion,
you must:
 discuss the issues you have identified and isolate two key areas of concern for
general workplace resource use efficiency
 isolate one area of concern in the
 seek inputs from your colleagues on how to address these two areas of concern
 discuss and identify two ways to improve resource use efficiency.
You must follow your organisation’s sustainability policy (see extract provided in Appendix F) in
coming up with solutions to improve environmental practices and resource efficiency.
This is a role play. Your assessor will organise two of your classmates to play the roles of
yourcolleagues.
You must discuss the issues with them and collaboratively identify possible areas for
improvements to work practices in order to reduce energy consumption.
Select what according to you are the two best solutions to improve work practices for
resources you have tracked.
You must make notes of your discussion.
Your assessor will record and assess your performance in the Role Play Observation Checklist
below.

Role Play Observation Checklist and Assessment Outcome – Assessment

2, Part E
Unit code and title BSBSUS201Participate in environmentally sustainable work practices
Course name and
title
Assessor name Imroz Khan
Date of
observation
Did the student demonstrate Check Comments

the following skills: (X) (How did the student demonstrate this?)
Y N
Explain the purpose of the Plagiarised Assessment.
meeting
Identify sustainabilityissues Plagiarised Assessment.
identified in Parts A, B and C.
Isolate two key areas of Plagiarised Assessment.
concern
Seek inputs from colleagues on Plagiarised Assessment.
how to address these two areas
of concern and improve This copy has already been submitted by THREE
resource use efficiency DIFFERENT STUDENTS.
Identify and agree on two ways Plagiarised Assessment.
to improve resource use
efficiency.
Use verbal and non-verbal Plagiarised Assessment.
communication skills effectively
to convey information and This copy has already been submitted by THREE
clarify meaning DIFFERENT STUDENTS.
■
 Not Assessed
Imroz Khan
Student Signature: Date: _______/_______/_______

Part F: Reporting on compliance with environmental legislation and

improving resource efficiency
Conduct a meeting with the Executive Chef of Acumen Restaurant.
• During this meeting, you should discuss the findings of the following:
o the environmental and resource use efficiency issues in the restaurant (Part A)
o the Job role resource usage checklist (Part B)
o the completed resource log (Part C) and any implications of impact on the
environment or breaches of environmental regulation, e.g. excessive water usage,
excessive electricity usage
o identified potential environmental hazards that you have reported (Part D)
o your discussion with the team including your suggestions for improvement to work
practices for identified gaps (Part E)
o at leastone tool you can use to improve resource use efficiency inyour own role(the
cook’s role, as identified in Part B), such as a log, checklist or goal setting.
This is a role play. Your assessor will play the role of the Executive Chef.
Your assessor will record and assess your work in the role play observation checklist for this task.

Role Play Observation Checklist and Assessment Outcome – Assessment

2, Part F
Unit code and title BSBSUS201 Participate in environmentally sustainable work practices
Course name and title SIT30816 – Certificate III in Commercial Cookery
Assessor name Imroz Khan
Date of observation
Did the student demonstrate Check Comments

the following skills: (X) (How did the student demonstrate this?)
Y N
Explain the purpose of the Plagiarised Assessment.
meeting
Identifythe environmental and Plagiarised Assessment.
resource use efficiency issues in
the restaurant
Identifythe resources used in Plagiarised Assessment.
own role
Explain the findings recorded in Plagiarised Assessment.
the completed resource use
log, and discussed implications This copy has already been submitted by THREE
of impact on the environment DIFFERENT STUDENTS.
or breaches of environmental
regulation
Describe the potential Plagiarised Assessment.
environmental hazards that
have been reported
Identified the issues discussed Plagiarised Assessment.
with team and the outcomes of
discussion, including two This copy has already been submitted by THREE
suggestions for improvement to DIFFERENT STUDENTS.Plagiarised Assessment.
workplace resource use
This copy has already been submitted by THREE DIFFER
efficiency
You should make at least two Plagiarised Assessment.
suggestions for improvement to
work practices for identified This copy has already been submitted by THREE
gaps DIFFERENT STUDENTS.
Make at least one suggestion Plagiarised Assessment.
for a tool to improvements to
workplace practices in own This copy has already been submitted by THREE
work area DIFFERENT STUDENTS.
Use verbal and non-verbal Plagiarised Assessment.

communication skills effectively
to convey information and This copy has already been submitted by THREE
clarify meaning DIFFERENT STUDENTS.

✔
 Not Assessed
Imroz Khan
prabhjot kaur
Student Signature: Date: _______/_______/_______

APPENDIX A: Sustainability Audit Checklist
Environmental or efficiency Consequences/ Suggestion for improvement (at least

issue identified Potential hazard (at one)
least one)
Lights are left on • Inefficient use of Put up a checklist for the last person
throughout the day in parts energy to leave the room, or install sensor
of the building that are • Excessive energy lighting in areas that are not
unoccupied. bills reduce frequently used.
profitability
Water leaks from the main supply 1)Slips, trips, and falls can To save water, instal water-saving taps with
throughout the day also be caused by leaks or an aerator or flow restrictor.
standing water.
2) there is a waste of water.
At work, there is more paper work. 1) Trees are being removed. reduce paper work
2) A tree is converted into a
piece of white printing paper
using energy.
Workers do not take public 1) wastage of natural Organize separate transportation for your
transportation. resources and energy. employees.
2) Enormous bills

APPENDIX B: Cook Position Description
POSITION DESCRIPTION
POSITION: Cook
LOCATION: Acumen Restaurant
REPORTS TO: Executive Chef
KEY OBJECTIVES:
• To provide an efficient and cost effective food service to the establishment.
• To ensure a high standard of food preparation and presentation at all times, and that
and guests’ dinning requirements are met.
MAIN DUTIES:
• Assist in the planning and development of recipes and menus.
• When required, ensure stock is stored under the correct conditions.
• Participate in food preparation and cooking activities in the kitchen.
• Maintain a safe and hygienic working environment.
• Ensure food safety plan is implemented and correctly documented.
• Participate in cleaning, sanitising and disinfection of all kitchen areas daily.
• Complete all paperwork accurately, legibly and clearly.
GENERAL RESPONSIBILITIES:
• Work in accordance with the organisation’s WHS / OHS Policy.
• Make a proactive contribution to the management of WHS /OHS throughout the
organisation.
• Adhere to the organisation’s policies and management practices.

APPENDIX C: Job role resource usage checklist
Job role resource usage checklist

Job role Student’s name prabhjot kaur
Job location Acumen Restaurant
Work task Resources (specify/non- Policies, procedures or legislative
renewable/ sustainable) requirements
(at least two)
• Printing • Electricity (non-renewable) • Organisational environmental
restaurant • Paper (non-renewable) policy/procedure
daily • Toner (non-renewable) • Recycling policy/procedure
specials • Environmental Protection Act or
menu Protection of the Environment
Operations Act and Regulations
(depending on the learner’s
state/territory) for disposal of toner
cartridges
• Local by-laws for appropriate waste
disposal
All kitchen 1) solution of hypochlorite 1) Food safety is a must.
spaces must be 2) plenty of hot water 2) Cleaning Requirements in General
cleaned, 3) a bleach and water solution 3) Workplace health and safety.
sanitised, and 4) a clean, dry cloth
disinfected. 5) Hand sanitizer
preparing food Food processors, for starters. 1) food composition, labelling, advertising, pricing,
2) Slicers and Cutters and availability.
3) Meat-processing machines. 2) A criterion for food safety.
4) components 3) Infrastructure assistance.
Ensure that stock 1)cleaning solution for the storage area 1) Proper food hygiene.
is appropriately 2) Apply sanitizer to the storage space. 2) regulatory and procedural requirements
stored. 3) correct storage location to avoid stock. 3) a review of the documents
food safety plan 1) Template for a Requirements 1) Food safety is a must.

that has been Document. 2) a review of the documents
documented 2) Create a hierarchical structure for 3) Hierarchical Organization.
your organisation.
3)Take Advantage of Identifiers.
4)Standardize the language
irequirements documents.

APPENDIX D: Resource usage log template
Acumen Restaurant
Resource Usage Log
Weeks Water Meter Reading Weekly Electricity Meter Reading Weekly

Water Electricity
Beginning of End of week Usage Beginning End of Usage
week of week week
Sample 05382312 05383312 1000 Kilo 27698 KW/h 29120 1422 KW/h
Week Kilo litres Kilo litres litres KW/h
05383312 KL 05384512 1200KL 29120 KW/h 30420 1300 KW/H
Week 1 KL KW/H
05384512 KL 05385662 1150KL 30420 31940 1520 KW/H
Week 2 KL KW/H KW/H

Appendix E: Environmental Hazard Notification Form
Environmental Hazard Notification Form

ABC
Organisation:
Date: / _/ _ Time: : PM/AM Region: Reported by:
Who is at risk?: ✔ Client / Worker

**If only Client–Report on Client Support Concern Report
HAZARDIDENTIFIED:
Worker to Complete
Nature of Risk: Slips, Trips, Falls/Noise/Cut/ Fire/ Workplace Environment/Electrical

Plant & Equipment/ Extreme Temperatures/ Ergonomics/Manual Handling/Other:
Name of witness(es) (If applicable)
Reported to: Date: / /
Corrective Action to be taken:
Hazard Control: Eliminated/Substituted/ Isolated/Engineering Controls/ Administrative/ Personal

Protective Equipment Used
Hazard and Corrective Action Recorded in Client Communication Book (If Applicable):
 YES  NO
prabhjot kaur
Signed: _ _Date: /_____/ Telephone:
OFFICEUSE: Human Resources: Date Person Reporting Contacted: / /
Notes:
Responsible Person: Date: _______/_______/_______
 Feedback provided to person reporting Date: / /

 Feedback to Team Date: / /
APPENDIX F: Acumen Restaurant Sustainability Policy Extract
Acumen Restaurant Sustainability Policy
Acumen Restaurant commits itself to minimising its impact on our environment through
• Providing a safe and healthful workplace;
• Having an environmentally sustainable aware culture, where responsibility is assigned
and understood;
• Being an environmentally responsible neighbour in our community;
• Conserving natural resources by reusing and recycling;
• Using, in our own operations, processes that do not adversely affect the environment;
• Ensuring the responsible use of energy throughout the organisation;
• Participating in efforts to improve environmental protection and understanding;
• Taking steps to improve environmental performance continually;
• Conducting rigorous audits, evaluations, and self-assessments of the implementation
of this policy;
• Enhancing awareness among our employees and customers – educating and
motivating them to act in an environmentally responsible manner
• Encouraging our employees to work collaboratively to arrive at solutions to use
resources in their own work roles most efficiently.

Sae7487 U6 - Bsbsus401 - NYC (Plagiarised)

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Sae7487 U6 - Bsbsus401 - NYC (Plagiarised)

Uploaded by

Copyright:

Available Formats

Student Name: prabhjot kaur

Student ID: sae7487

This is a summative assessment, which requires

Assessment 1 Written Task

Version: 4.0 Acumen Education Pty Ltd © Page 1 of 47

Assessment information ........................................................................................................... 4

Version: 4.0 Acumen Education Pty Ltd © Page 2 of 47

Part F: Reporting on compliance with environmental legislation and improving

Version: 4.0 Acumen Education Pty Ltd © Page 3 of 47

It applies to individuals, working under supervision or guidance, who are

No licensing, legislative or certification requirements apply to this unit at the

Numeracy 1.3 Calculates basic metric measurements to

Collaborates and cooperates with others to

Get the work done 1.1-1.4, 3.1,

Analyses current practices to identify

opportunities for improvement.

Note: If a specific volume or frequency is not stated, then evidence must be

 Identify environmental and resource hazards/risks as well as environmental or

 documentation, information and resources related to workplace

Assessors must satisfy NVR/AQTF assessor requirement

Version: 4.0 Acumen Education Pty Ltd © Page 6 of 47

Acumen Education enables reasonable adjustments to be made to assessment

• Where a student wishes to appeal an assessment they are required to notify

Version: 4.0 Acumen Education Pty Ltd © Page 8 of 47

For Assessor Only -ASSESSMENT SUMMARY / COVER SHEET

This copy has already been submitted by THREE DIFFERENT STUDENTS.

Version: 4.0 Acumen Education Pty Ltd © Page 9 of 47

Administrative use only

Entered onto Student

USE FOR REASSESSMENT ONLY

Assessment Task No/s

Competent - C Not Yet Competent - NYC

Trainer/Assessor Signature Date

Version: 4.0 Acumen Education Pty Ltd © Page 10 of 47

ASSESSMENT 1 – Written Questions

Instructions for Students:

Version: 4.0 Acumen Education Pty Ltd © Page 11 of 47

1 List 4 environmental hazards common in a kitchen:

1. Carrying, lifting, pushing, and other manual handling manoeuvres.

 Satisfactory  Not Satisfactory (Comments)

 Satisfactory  Not Satisfactory (Comments)

Version: 4.0 Acumen Education Pty Ltd © Page 12 of 47

Which Victorian body governs environmental sustainability in Victoria and what

 Satisfactory  Not Satisfactory (Comments)

 Satisfactory  Not Satisfactory (Comments)

Version: 4.0 Acumen Education Pty Ltd © Page 13 of 47

5 List 3 safety risks in a kitchen relating to environmental sustainability issues:

 Satisfactory  Not Satisfactory (Comments)

Locate the gas meter, turn off the gas.

 Satisfactory  Not Satisfactory (Comments)

Version: 4.0 Acumen Education Pty Ltd © Page 14 of 47

 Satisfactory  Not Satisfactory (Comments)

How can staff and managers communicate in order to improve environmental

1) Reach employees where they are.

 Satisfactory  Not Satisfactory (Comments)

Which of the following pieces of equipment could be installed at a hotel to reduce

 Satisfactory  Not Satisfactory (Comments)

Version: 4.0 Acumen Education Pty Ltd © Page 15 of 47

List 5 ways to monitor consumption of natural resources used in a kitchen in order to

Reduce heating and hot water costs.

 Satisfactory  Not Satisfactory (Comments)

As an employee in a kitchen, describe 2 things you can do to assist the business to

Encourage an Environmentally Conscious Workplace

Assessor Signature: IK Date: ___/_/_____