Assessment Tasks and Instructions

Student Name Gyarol Man Singh

Student Number 0000018721

Course and Code Certificate III in Commercial Cookery

Unit(s) of Competency and Code(s) SITXHRM001 Coach others in job skills

Stream/Cluster
Trainer/Assessor Jarnail Singh

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Assignment
Assessment 2 Observations

Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Gyarol Man Singh Date 08/11/2023

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name
 Signature Date
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your ability to complete tasks outlined in elements and
performance criteria of this unit in the context of the job role, and:

 provide effective on-the job coaching to four different colleagues

 address identified performance problems or difficulties experienced by colleagues in each of the above
coaching sessions and rectify or refer as appropriate
 evaluate colleagues’ performance and provide constructive feedback as part of above coaching sessions
 demonstrate the following during each of the above coaching activities:
o clear communication and demonstration of the organisational tasks required of the colleague
o completion of training within commercial time constraints
o application of the key principles of training.
Place/Location where assessment will be conducted
SSH to complete

Resource Requirements
Pen, Paper or computer, colleagues to be coached,

Completed Coaching Session Plan Templates 1-4 from Assessment 1

Instructions for assessment including WHS requirements

Refer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher
support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.

Where shortfalls in WHS knowledge and skills are identified for the basis of coaching new skills, the required
information, equipment and PPE as required must be made available.

Statement of Authenticity
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
Student Signature: Gyarol Man Singh Date: 08/11/2023

This assessment: First Attempt 2nd Attempt Extension – Date: / /

Instance 1 Satisfactory Not Yet Satisfactory
Instance 2 Satisfactory Not Yet Satisfactory
RESULT OF ASSESSMENT
Instance 3 Satisfactory Not Yet Satisfactory
Instance 4 Satisfactory Not Yet Satisfactory
Feedback to Student:

Assessor(s) Signature(s): Date: / /

Student Signature Gyarol Man Singh Date: 08/11/2023

Assessment 2

1. You will be observed coaching colleagues in tasks over 4 instances as identified in Assessment 1.
2. Each session is limited to 15 minutes or as detailed in your sessions plans you have established in
assessment 1.
3. The marking criteria below provide a guideline of what will be observed during your coaching sessions.

Instance Date Duration from ... to... Task to be coached

Instance 1: 15/11/2022 11:00AM-11:15AM How to sharp knife
Candidate: ALSAN

Instance 2: 10/12/2022 12:00PM-12:15APM Hiring new Staff

Candidate: YAMAN

Instance 3: 01/10/2022 2:00PM-2:15PM How to use mop

Candidate: SAM

Instance 4: 20/12/2022 11:00AM-11:15AM How to check

temperature for
food control
Candidate: NAMRATA
Date: 15/11/22 Time: 11:00 AM- 11:15 AM Duration: 15 min Location: Kitchen

Coaching Session 1 (maximum Duration 15 minutes)

Training Objective Resources Time Activities

(What is to be achieved?)
How to sharp Knife Booklets Explanation: To
give the
11:00 AM information about the knife.

Silent Demonstration: Description of

use of knives.

Demonstration and Explanation:

Sharpening and honing the
knives and not to use knife
continuously. Look the
condition of knife before use.
Trainee Explanation: Revise the task
till the staff is perfect on it.

Trainee Demonstration: Try to

compromise the staff
mistakes.

Trainee Practice: Ignoring the

mistake.

Feedback: progress in the work

report.

Reporting Requirements:
Who? Chef Manager Why? To update about
sharpening a knife and to implement properly.
Date: 10/12/22 Time: 9:00 AM- 9:15 AM Duration: 15 Min Location: Geoghraphe
restaurant

Coaching Session 2 (maximum Duration 15 minutes)

Training Objective Resources Time Activities

(What is to be achieved?)
To put right person Demonstration and Explanation: process way about
in right place by explanation 12:00 pM staff requirement for
hiring staff. particular post.
Silent Demonstration: Think about
the staff experience and
importance of them for
particular purpose.
Demonstration and Explanation: right
person will easily put positive
impact on workplace.
Trainee Explanation: About the
documentation and
requirement process.
Trainee Demonstration: Hiring staff
according to the
requirement.
Trainee Practice: No question

Feedback: getting
in the process
but need to fucus on
experience.
Reporting Requirements:
Who? Housekeeping Supervisor Why? To
hire new and experience staff

Date: 01/12/2022 Time: 2:00 PM Duration: 15 Min Location: Kitchen

Coaching Session 3 (maximum Duration 15 minutes)

Training Objective Resources Time Activities

(What is to be achieved?)
Use mop in proper Demonstration and Explanation: process
of using it
way. Explanation 2:00 PM in proper way and in proper
place.

Silent Demonstration: number

of
staff and the place to work
should be noticed

Demonstration and Explanation:

proper sign of cleaning
should be kept while doing
mop or after.
Trainee Explanation: about all the
working location where staff
can be.

Trainee Demonstration: No
question

Trainee Practice: No question

Feedback: Goodskill in work

and learning quickly.
Reporting Requirements:
Who? General cleaner Why? Need to
know the mopping procedure in correct way.

Date: 20/10/2022 Time: 10:00 AM Duration: 15 Min Location: Kitchen

Coaching Session 4 (maximum Duration 15 minutes)

Training Objective Resources Time Activities

(What is to be achieved?)
How to use the Booklets 11:00 AM Explanation:Press the
thermometer for thermometer in the object to
checking the food know the temperature.
temperature. Silent Demonstration: to confirm
check it for 2-3 times.

Demonstration and Explanation: helps

to know the food
temperature and can be
adjustable.
Trainee Explanation: helps to
conserve food for longer
time period
Trainee Demonstration: should be
done twice in a day.

Trainee Practice: No question

 Feedback: using it nicely all
good.

Reporting Requirements:
Who? Kitchen Attendants Why? To know the
temperature of refrigerator for food control.

Criteria 1.Instance 2.Instance 3.Instance 4.Instance

S NYS S NYS S NYS S NYS Comments
Coaching session
Establishes rapport with the colleague
Communicates the requirements for the coaching session
The specific skill is explained
The workplace is prepared in a hygienic manner
The workplace is prepared to meet WHS requirements
The WHS requirements are instructed and confirmed
Gaps in WHS are explained and demonstrated

The task is broken into steps

The individual steps are explained
Individual steps are demonstrated
The required knowledge is communicated and checked
Colleague is provided with opportunity to practice each task step
Active questioning is employed to invite questions and answers
from colleague
Constructible feedback is employed at all times
Where corrective action is required colleague is instructed
accordingly
WHS is maintained throughout coaching
Hygiene is maintained throughout coaching as applicable
Colleague manages to perform new tasks
Identifies shyness/communication problems and takes pro-active
action

Communication employed during coaching provides for friendly

interaction/promotes engaged learning/training
Motivates colleague to achieve further tasks through supportive
actions and constructive feedback
Applications for new skill(s) are explained
Opportunities for further practice are explained
Timeframe for monitoring is suggested
Provisions for further monitoring and communication are
established
Outlines the reporting requirements for coaching session as
relevant /according to organisational procedures

Evaluates own performance and suggests ways for improvement

Coaching methods employed improve over the course of the
instances delivered

List additional criteria as relevant