BSBSUS201 – Participate in environmentally sustainable work practices Solved

Sample Answer/Used Solution

Acumen Education Pty Ltd

[Note: This is a templete file as provided by the institute. The answers are added to the adequate positions.]

Assessment Summary

Unit Details

BSBSUS201 – Participate in environmentally sustainable work practices

Assessment Type
This is a summativeassessment, which requires each student to have adequate practice prior to undertaking this assessment


Assessment Methods

Assessment 1

Written Task

Assessment 2

Project & Observation

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 22

Assessment 2 – PROJECT 24

Performance Checklist and Assessment Outcome – Assessment 2, Part A 25

Part B: Identify resources used in own work role 26

Performance Checklist and Assessment Outcome – Assessment 2, Part B 27

Part C: Measuring Resource Usage and Maintaining Resource Usage Log 28

Performance Checklist and Assessment Outcome – Assessment 2, Part C 29

Part D: Identify and report environmental hazards to appropriate personnel 30

Performance Checklist and Assessment Outcome – Assessment 2, Part D 30

Part E: Role Play – Work as a team to identify possible areas of improvements 31

Role Play Observation Checklist and Assessment Outcome – Assessment 2, Part E 32

Part F: Reporting on compliance with environmental legislation and improving resource efficiency 33

Role Play Observation Checklist and Assessment Outcome – Assessment 2, Part F 34

APPENDIX A: Sustainability Audit Checklist 36

APPENDIX B: Cook Position Description 37

APPENDIX C: Job role resource usage checklist 38

APPENDIX D: Resource usage log template 39

Appendix E: Environmental Hazard Notification Form 40

APPENDIX F: Acumen Restaurant Sustainability Policy Extract 42

Assessment information

PurposeThis document represents the main assessment instrument for the unit of competency BSBSUS201 – Participate in environmentally sustainable work practices

Unit description
This unit describes the skills and knowledge required to effectively measure 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.

Key competencies
Identify current resource use Comply with environmental regulations Seek opportunities to improve resource efficiency

Foundation skills
Reading1.1, 1.3, 2.1, 3.1Recognises and interprets textual information to establish job requirements from relevant information

Writing1.3, 1.4, 1.5, 2.2Completes documents using required formats

Oral Communication1.5, 2.2, 3.3Articulates ideas clearly and uses simple and relevant language to identify and report issues to designated person

Numeracy1.3Calculates basic metric measurements to determine resource usage

Navigate the world of work2.1Understands and adheres to legal and regulatory responsibilities related to own work

Interact with others1.5, 2.2, 3.2, 3.3Selects and uses appropriate conventions



and protocols when communicating with co-



workers in range of work contexts



Collaborates and cooperates with others to achieve joint outcomes

Get the work done1.1-1.4, 3.1, 3.3Implements actions as per plan, taking some



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.

Performance evidence
Evidence of the ability to:
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.

Knowledge evidence
Identify environmental and resource hazards/risks as well as environmental or sustainability legislation, regulations and codes of practice applicable to own 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 Conditions
Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the 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

Pre-requisites
There are no recommended pre-requisite units for this competency.

Terminology used
The following terms are used in each assessment task to guide the student and assessor as to what is expected from each assessment task: Instructions: Provides a brief description about the assessment task and broadly indicates what the Student is required to do. 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. 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. Due Date – the date on which assessment falls due.

Completing the assessments/Expe ctations
Assessors must ensure that students completely understand the assessment process and various assessment tasks before undertaking the assessments. This assessment tool is structured in a way that each assessment task clearly outlines the: 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.

Assessment
Each assessment task has a section for the assessor recording the 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.

Summary of assessment methods and tasks
The assessment methods that are used in this assessment tool are:

Assessment Task #Method of AssessmentDescription
1QuestionsYou are required to answer 23 short answer questions related to this unit.

2ProjectRead the project requirements on identifying



sustainability issues and complete the tasks. This



task has 6 parts to it.

Instructions:
You can seek clarification regarding the assessment required to be done. 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.
Required resourcesEach assessment task in this assessment tool outlines specific resources that the student must have access to as part of the assessment process. Assessors must ensure that students have appropriate access to these resources before any assessment is conducted.

Reasonable adjustment
Acumen Education enables reasonable adjustments to be made to assessment procedures for students with special needs, such as people with disabilities or with 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

Plagiarism policy
Acumen education takes a systemic approach to the treatment of plagiarism in 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.

Academic appeals
Where a student wishes to appeal an assessment they are required to notify their assessor in the first instance. Where appropriate the assessor may decide 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.

Reassessment process
Student will be assessed as being competent only upon satisfactory completion of all the assessments in a unit. 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.

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. 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. 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. 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. 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.

Assessment records
We are required to retain a copy of your assessment and all other evidentiary records. If you require a copy of this assessment submission please be sure to copy it prior to submitting it to us.
DeclarationYou must sign the student declaration confirming the authenticity of your submitted 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.
Assessment submissions and contactdetailsYou must submit this completed assessment tool to your trainer on the due date. Please feel free to contact us if you have any questions regarding the assessment process: Phone: 03 9044 6402/03 84151244

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 Name:
Student ID No:
Email:
Contact number:
Unit Code & TitleBSBSUS201 – Participate in environmentally sustainable work practices
First SubmissionSubsequent submission

Please attach the following documentation to this form
Result S = Satisfactory NYS = Not Yet Satisfactory
Assessment 1Written TaskS | NYS




Assessment 2
Part A: ObservationS | NYS
Part B – ProjectS | NYS
Part C: ProjectS | NYS
Part D: ProjectS | NYS
Part E: Role PlayS | NYS
Part F: Role-playS | NYS
Final Assessment Result for this unit (Student will be assessed as being competent only upon satisfactory completion of all the above mentioned assessments)
Competent

Not Yet Competent
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.

Student’sSignature: Date:_/_/_
Final feedback:
Assessor: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback.

Signature:

Administrative use only

Entered onto Student Management Database

Date


Initials

USE FOR REASSESSMENT ONLY
Assessment Task No/s
Components

Result of Reassessment
CompetentC Not Yet Competent –NYC (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 THREE questions 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:
-A greasy range Hood and filter. -no fire extinguisher. -Radon gas. -overloaded circuits. -unequal flours. -no ventilation.
  • Satisfactory  Not Satisfactory

2
As an employee, what must you do if you find an environmental hazard in the work place? (in about 40-50 words)
As an employee if I find any environmental hazards in the workplace then immediately reported to a supervisor or head chef or manager and no need to wait for an inspection team to come by infinite health and safety legislation requires,employees to report hazards to their supervisors and the immediate hazards reporting process allow employees to report conditions and practice.
  • Satisfactory  Not Satisfactory

3
Which Victorian body governs environmental sustainability in Victoria and what legislation governs this?
EPA Victoria exhibits as an authority to ensure protection of beneficial uses of environment from adverse effects of pollution environment protection. biodiversity conservation act provides a legal framework to protect manage nationally or internationally important ecological communities as matters of national environmental significances.
  • Satisfactory  Not Satisfactory

4
You notice a trainee pouring dirty mop bucket water into a storm water drain outside the kitchen door, what should you do? Why is this illegal under the EPA act? (In about 50 -60 words)
When I saw trainee pouring dirty mop bucket water into a storm water drain outside the kitchen door then I immediately stopped training and this is illegal that thing because EPA act in to protect aquatic environment by keeping storm water as clean as possible.the storm water system carrying rain from the paved, park and streets directly to our creeks lakes and rivers without treatment. Stormwater also can carry pollution towards lakes and rivers.
  • Satisfactory  Not Satisfactory

5
List 3 safety risks in a kitchen relating to environmental sustainability issues:
Ditch plastic containers for glass. -compose your food scraps. -use natural cleaning products. -set up a recycling centre, recycling storage in cabinet. -explosion of gases. -contamination of chemicals. -fire from the burners.
  • Satisfactory  Not Satisfactory

6

What should you do if you smell gas in a kitchen? Describe the action.
If you smell gas,extinguish any sources of ignition and ventilate the building by opening doors and windows. Do not turn any electrical switches on don’t smoke and don’t use your mobile phones, if you are in danger call the gas emergency service on 0800111999.
  • Satisfactory  Not Satisfactory

7

Who can you report environmental sustainability issues and hazards to in a kitchen?
One can report environmental sustainability issues to environment protection authority. Since it plays a vital role in protecting environment. EPA relies on the community to report incidence of such hazards or other activities potentially harmful to the environment.
  • Satisfactory  Not Satisfactory

8
How can staff and managers communicate in order to improve environmental sustainability in the work place?
Identify the main sustainability issues and procedures to reduce these issues. -implement these identified procedures. – reduce the procedures to ensure continuous improvement. -letters. -meetings. -emails.
  • Satisfactory  Not Satisfactory


9
Which of the following pieces of equipment could be installed at a hotel to reduce consumption of natural resources? Circle the correct answer. More 3 phase electrical equipment Solar panels Water pumps that increase water pressure Wok burners
  • Satisfactory  Not Satisfactory

10
List 5 ways to monitor consumption of natural resources used in a kitchen in order to determine if the systems and procedures are meeting usage targets?
Identify patterns of wasteful behaviour -highlight equipment faults -check human errors that waste energy and money -encourage and rewards staff by revealing their energy saving achievements -compare your organisation’s performance to the industry standard.
  • Satisfactory  Not Satisfactory

11
As an employee in a kitchen, describe 2 things you can do to assist the business to improve environmental sustainability in the work place?
First of all avoiding, reducing ,reusing and rechecking can lower cost which can improve environmental sustainability in a workplace. Use products that reduce reliance on natural resources example- rainwater , tanks ,solar hot water system.
  • Satisfactory  Not Satisfactory

12

How can information about new sustainability procedures be communicated to staff?
Training session ,group meeting ,emails etc.
  • Satisfactory  Not Satisfactory

13
What are the kitchen staff members responsibilities regarding environmental sustainability? (20-30 words)
Take your team to visit a farmer. – know yours seafood -not all bottle water is created equal – support organic biodynamic vini culture -consider windpower.
  • Satisfactory  Not Satisfactory

14
Name one EPA regulation and code of practice or guideline that is applicable to a cook’s role in Victoria.
Environment protection( distribution of landfill law) regulation 2010.
  • Satisfactory  Not Satisfactory

15
Your workplace has a procedure in place that the dishwasher be turned on at the end of every shift and any remaining dishes be washed. Provide 2 suggestions for improvement.
Make sure remaining dishes are washed when the dishwasher is on. The dishwasher must not be on to wash the dishwasher for remaining dishes.dishwasher should be used on economic settings and can be switched off after using dishwasher where as possible. -the remaining dishes if possible could be washed manually to save water and electricity
  • Satisfactory  Not Satisfactory

16

List three techniques you can use to measure current usage of resources.
Identify patterns of wasteful behaviours -highlight equipment false and human errors that waste energy and money. – encourage and reward staff by revealing their energy saving achievements
  • Satisfactory  Not Satisfactory

17
List one example of technology or system you could use to monitor and record the energy efficiency of electrical appliances.
Electrical metres, smart metres.
  • Satisfactory  Not Satisfactory

18
What should you do with the information you obtain from monitoring usage? (20 – 30 words)
We can try to reduce usage and we inspect them look at data and use it to monitor services continuously it helps us to make safe decisions we make based on evidence.
  • Satisfactory  Not Satisfactory

19
You report a potential breach of environmental regulations to your manager. Rather 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)
I would again insist the manager to take necessary action and remind to the environmental regulations if still he disagree then I would inform or report the issue directly to the EPA to take suitable actions.
  • Satisfactory  Not Satisfactory
20List four things you and your team members should look for when searching for opportunities for improving the environment.
-Communications is done effectively – know each other’s strengths and drawbacks -setting goals that are requisite and attainable -holding standup meetings
  • Satisfactory  Not Satisfactory
21Outline the sustainability requirements in a hospitality establishment, such as a café or restaurant. List four ways in which they can address workplace environmental and resource efficiency issues.
Use recycled products. -look for power saving alternatives like LED light bulbs and appliances with higher energy rating. -go properties opting for e invoicing order assembly and delivery so we can reduce paper usage and paper expenditure also. -what’s your water usage you can easily reducing from your water metre and no water is being leaked anywhere using automatic taps.
  • Satisfactory  Not Satisfactory
22List five things you must comply with to ensure compliance with environmental regulations.
-International laws and regulations – Federal laws and regulations -state or territory laws and regulations -local governments laws and regulations -Industry codes of practices and best practices -organisational policies and procedures.
  • Satisfactory  Not Satisfactory
23Once energy, water and waste usage have been analysed, the results should be compared with Industry standards or best practice models. Provide 2 examples where you could access information for benchmarks in tourism and hospitality industry.
Green global and who has been providing sustainability certificate and access information.
  • Satisfactory  Not Satisfactory

Assessment Outcome – Assessment 1

Student name
Unit code and titleBSBSUS201 – Participate in environmentally sustainable work practices
Course name and titleSIT30816 – Certificate III in Commercial Cookery
Date of submission
Feedback / Comments:
Result:SatisfactoryNotSatisfactoryNotAssessed
Assessor Declaration: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback.
Assessor Name:
AssessorSignature: Date:_/_/_
Student Declaration: I have read and agree with this assessment record.

StudentSignature: Date:_/_/

Instructions for Students:

ASSESSMENT 2 – Project

  • 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 6 parts to this task and you must complete all parts.
  • 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.
  • 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.
  • 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.
  • 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.

  • 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.
  • 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
    • Appendix A – Sustainability Audit Checklist
    • Appendix B – Position Description – Cook
    • Appendix C – Job Role Resource Usage Checklist
    • Appendix D: Resource Usage Log Template
    • Appendix E: Environmental Hazard Notification Form
    • 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 kitchen and 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
Unit code and titleBSBSUS201 – Participate in environmentally sustainable work practices
Course name and titleSIT30816 – Certificate III in Commercial Cookery
Did the student submit a Sustainability Audit Checklist that:Tick Yes/ No
Identifies three resource inefficiencies in simulated work environmentYesNo
Identifies potential hazards or consequences of inefficient use of each resourceYesNo
Identifies one suggestion for improvement of each area of inefficiencyYesNo
Feedback / Comments:

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 have provided appropriate feedback.
Assessor Name:
AssessorSignature: 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

Student name
Unit code and titleBSBSUS201 – Participate in environmentally sustainable work practices
Course name and titleSIT30816 – Certificate III in Commercial Cookery
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 on the position description in Appendix BYesNo
Identifies the renewable and non-renewable resources used to complete each taskYesNo
Identifies at least two policies, procedures or legislation that must be followed when performing each taskYesNo
Feedback / Comments:

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 have provided appropriate feedback.
Assessor Name:


AssessorSignature: Date:/_/__

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

Student name
Unit code and titleBSBSUS201 – Participate in environmentally sustainable work practices
Course name and titleSIT30816 – Certificate III in Commercial Cookery
Did the student submit a Resource Usage Log that:Tick Yes/ No
Logs readings of the electricity meter, for two weeksYesNo
Calculates electricity usage for two weeksYesNo
Logs readings of the water meter, for two weeksYesNo
Calculates water usage for two weeksYesNo
Feedback / Comments:

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 have provided appropriate feedback.
Assessor Name:
AssessorSignature: 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

Student name
Unit code and titleBSBSUS201 – Participate in environmentally sustainable work practices
Course name and titleSIT30816 – Certificate III in Commercial Cookery
Did the student submit an Environmental Hazard Notification Form that:Tick Yes/ No
records one breach or potential breach identified during inspectionYesNo
describes potential consequences of breachYesNo
identifies one corrective action to be taken to minimise riskYesNo
Feedback / Comments:

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 have provided appropriate feedback.
Assessor Name:

AssessorSignature: Date://

PartE:RolePlayWorkasateamtoidentifypossibleareasof 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 your colleagues.

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

Student name
Unit code and titleBSBSUS201 Participate in environmentally sustainable work practices
Course name and titleSIT30816 – Certificate III in Commercial Cookery
Assessor name
Date of observation
Did the student demonstrate the following skills:Check (X)Comments (How did the student demonstrate this?)
YN
Explain the purpose of the meeting


Identify sustainability issues identified in Parts A, B and C.


Isolate two key areas of concern


Seek inputs from colleagues on how to address these two areas of concern and improve resource use efficiency


Identify and agree on two ways to improve resource use efficiency.


Use verbal and non-verbal communication skills effectively to convey information and clarify meaning


Result:SatisfactoryNotSatisfactoryNotAssessed
Assessor Declaration: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback.



AssessorSignature: Date:_/_/_
Student Declaration: I have read and agree with this assessment record.
StudentSignature: Date:_/_/_

PartF:Reportingoncompliancewithenvironmentallegislationand improving resourceefficiency

Conduct a meeting with the Executive Chef of Acumen Restaurant.

  • During this meeting, you should discuss the findings of the following:
  • the environmental and resource use efficiency issues in the restaurant (Part A)
  • the Job role resource usage checklist (Part B)
  • 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
  • identified potential environmental hazards that you have reported (Part D)
  • your discussion with the team including your suggestions for improvement to work practices for identified gaps (Part E)
  • at least one tool you can use to improve resource use efficiency in your 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

Student name
Unit code and titleBSBSUS201 Participate in environmentally sustainable work practices
Course name and titleSIT30816 – Certificate III in Commercial Cookery
Assessor name
Date of observation
Did the student demonstrate the following skills:Check (X)Comments (How did the student demonstrate this?)
YN
Explain the purpose of the meeting


Identify the environmental and resource use efficiency issues in the restaurant


Identify the resources used in own role


Explain the findings recorded in the completed resource use log, and discussed implications of impact on the environment or breaches of environmental regulation


Describe the potential environmental hazards that have been reported


Identified the issues discussed with team and the outcomes of discussion, including two suggestions for improvement to workplace resource use efficiency


You should make at least two suggestions for improvement to work practices for identified gaps


Make at least one suggestion for a tool to improvements to workplace practices in own work area


Use verbal and non-verbal communication skills effectively to convey information and


clarify meaning


Result:SatisfactoryNotSatisfactoryNotAssessed
Assessor Declaration: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback.





AssessorSignature: Date:_/_/_
Student Declaration: I have read and agree with this assessment record.



StudentSignature: Date:_/_/_

APPENDIX A: Sustainability Audit Checklist

Environmental or efficiency issue identifiedConsequences/ Potential hazard (at least one)Suggestion for improvement (at least one)
Lights are left on throughout the day in parts of the building that are unoccupied.Inefficient use of energy Excessive energy bills reduce profitabilityPut up a checklist for the last person to leave the room, or install sensor lighting in areas that are not frequently used.









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 roleStudent’s name
Job locationAcumen Restaurant
Work taskResources (specify/non- renewable/ sustainable)Policies, procedures or legislative requirements (at least two)
Printing restaurant daily specials menuElectricity (non-renewable) Paper (non-renewable) Toner (non-renewable)Organisational environmental policy/procedure Recycling policy/procedure Environmental Protection Act or 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












APPENDIX D: Resource usage log template

Acumen Restaurant Resource Usage Log
WeeksWater Meter ReadingWeekly Water UsageElectricity Meter ReadingWeekly Electricity Usage
Beginning of weekEnd of weekBeginning of weekEnd of week
Sample Week05382312 Kilo litres05383312 Kilo litres1000 Kilo litres27698 KW/h29120 KW/h1422 KW/h

Week 1







Week 2



























Appendix E: Environmental Hazard Notification Form

Worker to CompleteEnvironmental Hazard Notification Form Organisation: Date: / _/ _ Time: : PM/AM Region: Reported by: Who is at risk?: Client / Worker **If only Client – Report on Client Support Concern Report
HAZARD IDENTIFIED:




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 Signed: _ _ Date: / __/ Telephone:


OFFICE USE: Human Resources: Date PersonReportingContacted://
Notes:

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.

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