Practical SITXHRM001 Project

ASSESMENT 2 project
Answer the following questions. Each question must be completed and

addressed to be deemed satisfactory in this assessment.
1. You are required to identify the coaching needs for 4 of your colleagues
in preparation for the practical coaching sessions, where you will be
observed delivering these to the identified colleagues.
2. Complete the table/profile for each coaching need below.
3. Complete the corresponding “Coaching Session” Plans with duration of

no more than 15 minutes for each session and attach these for each
task/colleague to be coached.
4. Use the Template provided at the back(Last Pages) for Coaching

Sessions
Part A – Identifying coaching needs and preparing for coaching.
COACHING CANDIDATE 1
NAME - Kiranjeet kaur LOCATION- Kitchen

REASON FOR COACHING
Preparing for chocolate mouse
HOW WAS THE NEED FOR COACHING IDENTIFIED ?

As every single ingredient should bs accurate and safely done.
WHICH SPECIFIC COACHING NEEDS WERE DISCUSSED WITH THE COULLEAGUE IN

NEED OF COACHING ?
Proper steps to prepare the mouse.
Importance of the desert in meal.
DESCRIPTION OF TASK TO BE COACHED

As every single ingredient should bs accurate and safely done.
WHS & LEAGAL REQUIREMENT FOR EACH IDENTY
All wants to go side by side in the office. There are jobs, health and safety
concerns, and legal provisions in each location. They are focused on controlling the
nation and some are similar in any location. So in order to prevent potential
complications, prospective hires need to be taught on all of these ethical criteria.
POTENTIAL GAPS IN WHS PROVSIONS WHICH MUST BE ADHERED TO / TRAINED
BEFORE COACHING CAN BEGIN
The kitchen is a very fragile workspace and mistakes can happen at any moment.
Therefore, prospective hires need to be taught about first aid instruments and
medicine, health and safety initiatives, along with their position prior to the
coaching courses.
Session Plan 1 completed with details and attached.

The basic step to prevent shyness in the workplace is to introduce all the
employees and the final task is to discuss the work with the team members.
COACHING SESSION PLAN
COACHING DETAILS
NAME OF COACH SHARANJEET KAUR
NAME OF Kiranjeet Kaur
STUDENT
VENUE ADDRESS KITCHEN
DATE 29-08-2020
TIME 11:00am
COACHING SESSION DETAILS
TIME 11:00am INTRODUCTION: This coaching session is to teach you how
prepare chocolate mouse
TIME :11:00 am BODY:
1. Beat egg whites and sugar until foamy;

2. Soft peaks – it should be foamy but have SOFT peaks
that flop at the top – as pictured above – not standing
upright (“firm peaks”);
3. Whip cream
4. Fold together cream and egg yolks;
5. Fold in melted chocolate;
6. Fold egg whites into chocolate mixture. Don’t beat
furiously – that’s the sure fire way to a pot of liquid
chocolate!
7. Spoon into individual pots or a larger dish, chill until firm.
TIME -11:30am CONCLUSION:
Follow all steps carefully to make it in right way.
NAME - Ramandeep Singh LOCATION- Kitchen

REASON FOR COACHING;
Table preparing for different occasions .

Every table prepration has its own significance .

NEED OF COACHING ?
Proper steps to prepare table
Importance of pepration

Table preparing for different occasions .

coaching courses.
COACHING DETAILS
NAME OF Ramandeep Singh
STUDENT
DATE 11-08-2020
TIME 10:30 am
TIME 10:30 am INTRODUCTION: This coaching session is to teach you how
prepare table s for different occasions.
TIME 10:30 am BODY:
Formal Table Setting Elements
Center
 Charger – The charger is the center stage of the table

setting. As various courses come and go, they are set on
top of the charger, including the salad course, soup
course, and fish course. When the dinner course arrives,
the charger is taken away.
 Service plate – The service plate, or entrée plate, is

placed on top of the charger, and is usually taken away
before the next course.
 Napkin – The napkin is folded and placed on top of the

charger before service begins.
 Menu card – The menu card can either be placed on top

of the napkin or inserted into the folds of the napkin for
a more formal display.
Left-side
 Salad fork – Salad is the second course that is served,

so the salad fork is placed at the outer left edge of the
table setting. The salad fork is usually smaller than the
dinner fork.
 Fish fork – Next to the salad fork is the fish fork. In a

formal setting, the fish or seafood course is served after
the salad. Traditionally, the shape of the fish fork is
designed to optimally lift the flesh away from the bones.
In a dinner without a seafood course, the fish fork is
used as the second course fork.
 Dinner fork – The dinner fork is placed to the

immediate left of the charger or service plate. The dinner
fork is usually the largest of the three forks.
Right-side
 Soup spoon – In a formal service, soup is the first

course that is served. Therefore, the soup spoon is
placed on the outer edge of the right side.
 Salad knife – The salad is served after the soup,

therefore the corresponding knife is placed to the left of
the soup spoon.
 Dinner knife – The dinner knife is placed to the

immediate right of the service plate, corresponding with
the placement of the dinner fork.
Top
 Butter plate – This plate is placed to the top left corner

of the place setting.
 Butter knife – This is placed on top of the butter plate,

pointing left and the blade facing down so that the
handle is towards the guest.
 Dessert teaspoon – Placed above the entrée plate, this

is the smallest of the spoons.
 Dessert fork – Placed beneath the desert teaspoon, and

can be used for the fruit course.
 White wine glass – The white wine glass is placed

closer to the guest, as it is usually served before the red
wine — along with the second course.
 Red wine glass – The red wine glass is larger and taller
than the white wine glass.
 Champagne flute – The champagne flute is placed to
the outer right of the glasses, because it accompanies
the first toast.
 Water glass – This glass is the largest of the glasses,

and is placed closest to the guest directly above the
knives.
2. Informal
The informal table setting is probably the most widely used. It

is a great fit for casual weddings, dinner parties, or any
occasion that needs a just bit of dressing up without being too
formal.
There are subtle differences between the informal table setting

and the formal table setting. There are fewer utensils involved
in an informal table setting, as well as fewer glasses. Also, a
butter plate may or may not be provided.
Informal Table Setting Elements:
Center

placed on top of the charger (if one is provided), and is
usually taken away before the next course.

plate before service begins.
Left-side

dinner fork.

fork is typically the largest fork.
Right-side
 Soup spoon – Soup is typically the first course that is

served. Therefore, the soup spoon is placed on the outer
edge of the right side.
 Salad knife – The salad is served after the soup, so the

salad knife is placed to the left of the soup spoon.

Top
 Dessert teaspoon – Placed above the entrée plate, this

is the smallest of the spoons.
 Water glass – This glass is the largest of the glasses.
 Wine glass – A single wine glass is all that’s needed for

the informal table setting.
3. Basic
The basic table setting is essentially a simplified version of the

informal table setting, with just a few subtle differences. For
example, no dessert utensils are included and it may include
fewer glasses. The basic table setting is great for daytime
brunches, casual dinner parties, or for fancy dinners at home.
Basic Table Setting Elements:
Center
 Charger – The charger is the center stage of the table

setting. As various courses come and go, they are set on
top of the charger, including the salad course, soup
course, and fish course. When the dinner course arrives,
the charger is taken away.
placed on top of the charger (if one is provided), and is
usually taken away before the next course.

plate before service begins.

Left-side

dinner fork.

Right-side
 Soup spoon – Soup is typically the first course that is

served. Therefore, the soup spoon is placed on the outer
edge of the right side.

Top

the informal table setting.
4. Buffet
The buffet setting includes only the essentials. Typically there

is no plate or charger placed on the table, as the plate is
usually picked up at the buffet table for the guests to serve
themselves. Alternatively, having no silverware on the table is
common, as utensils are also commonly placed at the end of
the buffet table line.
Buffet Table Setting Elements:
Center

plate before service begins. Napkins can also be placed
at the buffet table near the utensils.

Left-side

dinner fork.

Right-side
 Soup spoon – Soup is typically the first course so the

soup spoon is placed on the outer right edge of the table
setting.

Top

the buffet table setting.
TIME CONCLUSION:
NAME - Ranjeet kaur LOCATION- Kitchen

REASON FOR COACHING
Preparing for precision cuts in kitchen

Every cut should be accurate and should be very safe.

NEED OF COACHING ?
Proper steps to precise cutting of vegetables and fruit.
Preparing for precision cuts in kitchen

coaching courses.
COACHING DETAILS
NAME OF Ranjeet Kaur
STUDENT
DATE 21-10-2020
TIME 10:00 am
TIME- 10:00 am INTRODUCTION: This coaching session is to teach you how to
cut vegetables and fruits precisely
TIME - 10:00 am BODY:
This is the cutting of food, usually vegetables, into
specific sizes and shapes in order to garnish/enhance the
presentation of the food.
▪Julienne - long, thin matchstick strips ( 3mm × 3mm ×
40mm)
▪Brunoise - very fine dice (3mm) [cut Julienne first and then
dice]
▪Jardiniere - baton (4mm × 4mm × 20mm)
▪Macedione - large dice (8mm dice)
▪Paysanne - thin slices (shapes vary)
▪Chiffonade - very fine slicing ( lettuce, herbs etc)
This picture below gives an adequate description of a variety of

cuts including irregular and a measurement for the different
types.
When using a knife, it is important to use the correct method

for handlage of vegetables. Practice keeping your fingers
holding the vegetable curled maintaining a firm grip on the
vegetable as well as the knife.
TIME CONCLUSION:
NAME - Palakdeep kaur LOCATION- Kitchen

REASON FOR COACHING
Preparing for sharpening the knife

As many accident reports came forward regarding hand cuts by blunt knife.

NEED OF COACHING ?
Proper steps to sharp the knife
Importance of sharp knife.

1. How to sharp the knife

coaching courses.
COACHING DETAILS SESSION PLAN

NAME OF Palakdeep Kaur
STUDENT
DATE 11-09-2020
TIME 10:00am
TIME :10:00 am INTRODUCTION: This coaching session is to teach you how to
sharp a knife
TIME : 10:00 am BODY:
1.Pick up your knife
2. Put a tea towel in order to protect the steel
3. Place the steel on the towel to guarantee that it does not

move.
4. Place your hand over the handle so you should not hurt
yourself
5. Take your knife and position it at the beginning of the 45

degree angel ant from bottom to top
6. Make sure you're doing it on both ends,
7. Do not aim the knife to your self or you may injure yourself.
TIME : 10:00 am CONCLUSION:

PART- B
Part B: Role Play/Observation:
This assessment is to be conducted in the DC classroom and/or DC kitchen

with students to be put into pairsand should take 10 to 15 minutes.
Students will in front of the class conduct role plays from any 1 of the
4scenarios listed below and the student will randomly choose one for each
of their coaching sessions: onestudent will act as the trainee and the other
student is to act as the coach. The students will then swap roleswith a
second different scenario chosen by the other student. There will then be a
class discussion aftereach role play to discuss their performance and
possible improvements they could have made to eachcoaching. Each
student when playing the coaching role must conduct the coaching session
to industrystandard to be deemed satisfactory for this assessment (In the
case there is an odd number of students theremaining student will conduct
their role play with the trainer). Scenery below:
Prior to each session students must complete a coaching session plan in

the template below, students mustthen choose one of the topics below or
they may choose their own topic but must be approved bythe trainerfirst to
check if it is a suitable topic to meet the criteria of this assessment:
1. How to cook pasta to Al Dente
2. How to setup, turn on, shut down and clean the dishwasher
3. How to conduct a fire evacuation
4. How to search the internet using google
5. Your own Job skill example.
The coaching session plan below is a brief break down of the coaching
session. Complete all thedetails/topics in the template then under the
headings: Introduction, Body and Conclusion complete a breaktime of each
task and timeframe required. The total time of the session should be
approximately 10 to 15minutes.
Coaching details
Topic How to cook pasta to Ai Dente?
Name of coach Sharandeep Kaur
Name of student Jyoti Bala
Venue address Peppe’s Kitchen
Date 11/09/2020
Time 12 pm
Coaching session details
Time: 3 min Introduction: Hi good noon, my name is

Sharandeep Kaur and today I’m going to
teach you how to cook Ai Dente pasta.
The purpose of this session is to cook
delicious pasta. It is an Italian cousin's
staple dinner. It is made of wheat flour
mixed with water or eggs from
Unleavened Dough. In several ways, it is
moulded and can be prepared by baking
or boiling. They are known as dry and
fresh pasta products. Cooked plain pasta
is 31% starch, 6% protein and low in fat.
It is eaten with many sauce types, such
as onions, sauce, etc.
Times: 8 min Body: Discussion on how to produce
noodles, ingredients and cooking time
with low or high gas credibility. It also
addresses the way of presenting it on the
plate and proper garnishing. Finally,
requirements for storage and discussion
of how to show it on the plate and proper
garnishing. I advised him to practise
after that till he gets perfect on it. I
encourage him to ask questions and
watch him make pasta without any
assistance.
Time: 4 min Conclusion:. Thank you for engaging in
this session. Any feedback; on low fame,
strive to cook to make it less spicy. Then
I recap all the points and ask all of Jyoti's
questions. Then I told him to have a
follow-up session, too.
Evacuation Procedures
Fire and evacuation alarms are intended to alert building occupants that a fire or
other life-threatening situation exists. Upon hearing the alarm, everyone should
leave the building immediately. In the event of a fire, the following steps should be
taken to ensure the safety of all building occupants:
1. Activate the fire alarm.
2. Call 911 immediately and provide information.
3. Assist injured personnel or notify emergency responders of the medical
emergency.
4. Exit the building following emergency maps.
5. Assist physically impaired individuals to a secure area and notify emergency
responders.
6. Ensure all personnel are out of the building.
7. Do not use the elevators.
8. Use a fire extinguisher only if safe to do so and you have been trained.
9. Assemble personnel at a remote location noted on evacuation maps.
10. Report hazardous conditions.
11. Stay low if confronted with smoke. Check closed doors for heat before
opening.
12. Stay away from the building until it is safe to return.
PART – C
1. Describe what methods you will use to assess the effectiveness of

training and how you can make improvements to the senior staff members
coach and/or mentor staff to assist in the process
Ans: methods I will use to assess the effectiveness of training and how
you can make improvements to the senior staff members coach and/or
mentor staff to assist in the process:
1. Visual validation in the work setting: I can closely monitor and assess the work
of workers in the work environment. After preparation, I will check if they have
improved and upgraded their ability. In previous paced conditions and multitasking,
I will also see their work growth.
2. Self-evaluation: Before and after the training session, I would directly review the
progress of team members.
3. Linked Party Interview. I will have a talk with another person about work
success.
4. Skills assessment and questionnaires: I will have some review of the training
subject and evaluate what skills trainees have learned during training sessions.
Similarly, I will also do cross-questions on the subject.
5. Social ownership: The opportunity to educate someone is the greatest

accomplishment of his or her job, so I can verify whether or not he or she is willing
to offer instruction.
Improvements :
1. Follow up and act like a fellow guest: I will follow up the whole process of
preparation and act as a quest to see the trainee's talents and experience. I may
for instance, create a tiny oily food dilemma and examine how he/she approaches
the situation.
2. Providing ideas and input: I will track the training process and have feedback on
the current training process with recommendations.
3. Trainee motivation: I will inspire and tell the trainee to take coaching seriously.
Futura page no. 13
2. In the chart below search the internet for training of the following topics
that might be required for the staff. List the training provider, date, time
and the venue address and location of training for each identified topic.
TOPIC TRAINING DATE TIME VENUE

PROVIDER ADDRESS
AND
LOCATION
FOOD SAFETY Just Careers 20 & 21 Starts at 11 Unit 7b/148-
training August 2019 in the 150
morning Canterbury
accurately Rd,
Banks town
NSW 2200
ENVIORNMENT TAFE 19 & 20 Starts in the 136 William
SUSTAINABILIT GRANVILLE march 2019 evening 5 Street,
Y o’clock Granville
running time 2142
was 2 hours
WORKPLACE Inspire 12 &13 may Commences Novotel
HEATH AND education 2020 at sharp 3 pm Sydney
SAFETY Parramatta,
350 Church
St.,
Parramatta,
NSW
2150
Date: 23/09/2020 Time: 12 pm Duration:15 min Location: Indian Chinese

restaurant
Coaching session 1 ( maximum duration 15 minutes)
Training Resources Time Activities

Objective
How to make Rice, meat, 2 min Explanation: How to
chicken fried spices, cooking marinate the meat in
rice ? ingredients and proper way, duration for
garnishing stuffs. soaking rice and proper
masala making.
5min Silent demonstration:
I will make fried rice in
front of them.
3o sec Demonstration and
Explanation:Checking
proper quantity of spices,
and salt
1 min Trainee
Explanation:Proper
serving and garnishing.
During whole Trainee
process Demonstration:Observing
perfect fried rice making
skills and following all
instruction in proper way.
6 min Trainee Practice:allowing
trainee to cook and
observe him/her
30 sec Feedback:Everything
good but improve your
speed and skills to face
fast paced environment.
Reporting requirements:
Who : Manager
Why: Hiring new staff?

Date: 3/1/2020 Time: 2.00pm Duration: 15 min Location: Indian
Chinese restaurant

Objective
How manage Gloves, safety 3 min Explanation:Describing
kitchen and shoes, aprons about keeping all the stuffs
assist chef. etc in appropriate place ,
cleaning, cutting and
provide every essential
stuff to chef.
3 min Silent demonstration:
Showing him how to clean
tables and assist chef.
2 min Demonstration and
Explanation:Packing
deliveries and explaining
about its proper way.
2 min Trainee
Explanation:Keep foods
in their appropriate place
and assist in cooking while
chef is busy in other work.
Whole training Trainee
process Demonstration:Observin
g trainer skills and
activities.
4 min Trainee Practice:
Observing trainee.
1 min Feedback:Keep the table
clean all the time and try
to increase your speed.
Reporting requirements:Who?ManagerWhy: Hiring new staff
Date: 14 /1107/2020 Time: 3 pm Duration: 15 min Location: Indian

Chinese restaurant

Objective
To operate new Gloves, apron and 2 min Explanation: Describing
dishwashing safety boot. the machine and
machine. operating processes.
Describing about the
water flow (in and out) and
stacking of dishes in it.
5 min Demonstration and
Explanation:Demonstrate
about opening and closing
of lid and explaining about
use of appropriate amount
of chemicals. Double
checking of cleaned dishes
and finally cleaning of
dishwasher as well.
2 min Trainee
Explanation:Doing again
and again until staff seems
ready to work.
Whole time Trainee
Demonstration:Observin
g and learning correct way.
4 min Trainee Practice:teaching
him until he gets perfect.
1 min Feedback:Try to increase
your speed.
Who?- Supervisor
Why: To teach how to operate and dishwashing machine to dishwasher.
Date: 20 /11/2020 Time: 11 am Duration: 15 min Location: Indian

Chinese restaurant

Objective
How to operate Gloves, safety boot 2 min Explanation: Explaining
new automatic and apron. about the operating
coffee machine. process of machine,
espresso beverage
preparation and associate
tools and equipment’s.
Blending the coffee bean
and washing filter.
3o sec Demonstration and
Explanation:Showing him
how to make expresso and
explain him about the
timing .
1 min Trainee
Explanation:take care of
hot areas and fill the
milk, coffee beans time
to time.
During whole Trainee
process Demonstration:Observin
g perfect timing in making
expresso, skills and
following all instruction in
proper way.
6 min Trainee Practice:
allowing trainee to make a
coffee and taste coffee.
30 sec Feedback:Everything
good but improve your
timing skills because
expresso flavours are
fragile and turn bitter
quickly.
Who :Manager
Why: To teach the barista about new coffee machine.

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ASSESMENT 2 project

Answer the following questions. Each question must be completed and

2. Complete the table/profile for each coaching need below.

3. Complete the corresponding “Coaching Session” Plans with duration of

4. Use the Template provided at the back(Last Pages) for Coaching

Part A – Identifying coaching needs and preparing for coaching.

NAME - Kiranjeet kaur LOCATION- Kitchen

HOW WAS THE NEED FOR COACHING IDENTIFIED ?

WHICH SPECIFIC COACHING NEEDS WERE DISCUSSED WITH THE COULLEAGUE IN

DESCRIPTION OF TASK TO BE COACHED

Session Plan 1 completed with details and attached.

COACHING SESSION PLAN

1. Beat egg whites and sugar until foamy;

NAME - Ramandeep Singh LOCATION- Kitchen

HOW WAS THE NEED FOR COACHING IDENTIFIED ?

WHICH SPECIFIC COACHING NEEDS WERE DISCUSSED WITH THE COULLEAGUE IN

DESCRIPTION OF TASK TO BE COACHED

WHS & LEAGAL REQUIREMENT FOR EACH IDENTY

Session Plan 2 completed with details and attached.

COACHING SESSION PLAN

Formal Table Setting Elements

 Charger – The charger is the center stage of the table

 Service plate – The service plate, or entrée plate, is

 Napkin – The napkin is folded and placed on top of the

 Menu card – The menu card can either be placed on top

 Salad fork – Salad is the second course that is served,

 Fish fork – Next to the salad fork is the fish fork. In a

 Dinner fork – The dinner fork is placed to the

 Soup spoon – In a formal service, soup is the first

 Salad knife – The salad is served after the soup,

 Dinner knife – The dinner knife is placed to the

 Butter plate – This plate is placed to the top left corner

 Butter knife – This is placed on top of the butter plate,

 Dessert teaspoon – Placed above the entrée plate, this

 Dessert fork – Placed beneath the desert teaspoon, and

 White wine glass – The white wine glass is placed

 Water glass – This glass is the largest of the glasses,

The informal table setting is probably the most widely used. It

There are subtle differences between the informal table setting

Informal Table Setting Elements:

 Service plate – The service plate, or entrée plate, is

 Napkin – The napkin is folded and placed on top of the

 Salad fork – Salad is the second course that is served,

 Dinner fork – The dinner fork is placed to the

 Soup spoon – Soup is typically the first course that is

 Salad knife – The salad is served after the soup, so the

 Dinner knife – The dinner knife is placed to the

 Dessert teaspoon – Placed above the entrée plate, this

 Water glass – This glass is the largest of the glasses.

 Wine glass – A single wine glass is all that’s needed for

The basic table setting is essentially a simplified version of the

 Charger – The charger is the center stage of the table

 Napkin – The napkin is folded and placed on top of the

 Menu card – The menu card can either be placed on top

 Salad fork – Salad is the second course that is served,

 Dinner fork – The dinner fork is placed to the

 Soup spoon – Soup is typically the first course that is

 Dinner knife – The dinner knife is placed to the

 Water glass – This glass is the largest of the glasses.

 Wine glass – A single wine glass is all that’s needed for

The buffet setting includes only the essentials. Typically there

Buffet Table Setting Elements:

 Napkin – The napkin is folded and placed on top of the

 Menu card – The menu card can either be placed on top