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Tourism,Travel& Hospitality
SIT12 Implementation Workshop
Senior Project Officer – Tourism, Travel, Hospitality
Rebecca Grooby
Training Package Cycle
• ACA – Casinos• AFTA – Australian Federation of Travel
Agents• AHA – Australian Hotels Association• ASU/ United Voice – Unions• ATEC – Australian Tourism Export
Council• Clubs NSW/Australia• Compass Group – Catering,
Accommodation Services• CRVA – Caravan and RV Association • Australian Defence Force
Industry Advisory Committee
Who is industry?
• DRET - Department of Resources, Energy & Tourism
• MEA – Meetings and Events Australia
• NTA – National Tourism Alliance• Qantas• RCA – Restaurant and Catering• Restaurateur• TH Catering Institute• TTF – Transport
Industry Advisory Committee
Who is industry?
Introductions
• Who are you?
• What is your role with the Training Package?
• What do you want to get out of today?
Consultant to Service Skills Australia
Margot Homersham
Service Skills Australia develops the Training Package in consultation with all
Our aims today
• Introduce you to revised SIT12 Training Package
• Provide some exercises to highlight new areas of the TP
• Send you away with knowledge of the TP to enable implementation
• Provide an opportunity to discuss implementation challenges
Schedule
• Now – units of competency
• 11am Morning tea
• 11.15am – assessment requirements
• 1200 noon - qualifications
• 1pm Lunch
• 1.30 pm afternoon session - Implementation challenges
• Finish 4.30pm
Questions, concerns, issues
Continuous improvement
Rebecca
will record
feedback.serviceskills.com.au
12 months to change over to SIT12
From date thatTraining Packagereleased ontraining.gov.au(TGA)
Check locally
Training Package Principles
Units of competency
Industry wants skilled workers
Units of competency
• Describe skills and knowledge that people need to effectively perform their jobs to industry standard
• What people do on a day to day basis in their jobs
Express workplace requirements
Units of competency do not
• Describe how people learn to be competent
• Tell RTOs how to design and implement learning strategies
They describe the skill itself
Prerequisite units should be minimised
• means that it is necessary to develop a primary skill and the required knowledge before progressing to another.
• should only exist where it is absolutely necessary for a person to have a skill and hold a certain body of knowledge before they can perform other workplace tasks
Not nominated to assist in a logical sequence of training
Industry wants robust assessment
Assessment should be rigorous so that graduates can be immediately useful and competent in a service industry environment.
Exercise One
Old – Blue Paper
New - Green Paper
Spot the Difference – “front end”
Not a content mapping exercise
What’s changed in units?
Streamlined language:•Descriptor and Application•Elements •PCsPCs & Elements•Many reworked to fully articulate content Required Skills•Focus on foundation skills – LL&N, employability skills e.g. problem-solving Required Knowledge•Now fully articulates requirements – breadth & depthPrerequisites minimised•To provide flexibility and avoid barriers to sequencing of training & assessment
Hospitality: New format ASC,CCC, PAT units
Elements 1.Select ingredients 2.Select prepare and use equipment3.Proportion and prepare ingredients4.Cook xxx dishes5.Present xxx dishes
purchasing removed
Consistency also applied to :•Required skills & knowledge,•Critical aspects•Context statements•Methods of assessment
From Range Statements to:
•Required knowledge - e.g. methods of cookery
•Critical aspects where a particular type of product must be cooked e.g. Madeira cakes
Why? New policy precludes inclusion in Range Statements
NOT LOST
‘Musts’ re-housed
All cookery units
AQF indicator
•indicates where unit is first packaged in a qualification
•units do not have an AQF level
Unit describes a complexity of skill
• train and assess to the complexity of the unit
• do not vary according to the qualification
• operative workers work safely in the same way as a supervisor or manager
full set of units in a qualification determines the AQF level for the qualification
Equivalence – mapping table volume 1
Equivalent does not mean identical. Think about these definitions:
•equal or interchangeable in value, measure, force, effect, significance
•corresponding in function
•having the same or a similar effect
E Unit equivalent when
• it provides the same skill and knowledge outcomes
• it has a change in title but no other significant changes
• elements and associated performance criteria have remained the same, but might be better expressed
• knowledge requirements have remained the same, but might be better expressed
• assessment requirements are better expressed or made more rigorous
outcome is the same
N Unit not equivalent when
• it provides different skill and knowledge outcomes
• elements and associated performance criteria have been added
• knowledge requirements have been added – breadth or depth
outcome is different
N Mapping
SITHACS005B Prepare rooms for guestsSITHACS202 Prepare rooms for guests N•Prerequisite units removed.•Minor adjustments to expression of content to streamline and improve unit.•Additional hygiene content added to Performance Criteria, Required Knowledge, Range and Critical aspects for assessment.•Element 4 split into two elements.
• Inconsistency removed• Prepare appetisers and salads• Select, prepare and cook poultry• Prepare and produce pastries• Prepare and present gateaux, torten
and cakes
Now Produce poultry dishes etc
Titles changed
All cookery units
• Conduct a Roulette game
• Conduct Roulette games
Titles changed to reflect need for operation of multiple games
Gamingunits
Plural titles consistently used
• Plan in-house events or functions
• Develop event transport plans
• Tow and site recreational vehicles
• Coordinate and operate tours
• Plan catering for events or functions
Titles simplified
• Control and order stock• Control stock
• Transport and store food in a safe and hygienic manner
• Transport and store food
Titles changed to better reflect intent & content
• Follow workplace hygiene procedures• Use hygienic practices for food safety
• Implement food safety procedures• Participate in safe food handling practices
Titles changed for consistency across TP
• Develop and implement….plans
• Establish and maintain…system
Units deleted or merged
• deleted when they duplicated content of other units
• deleted when they described work processes rather than a skill – covered by other units
• merged where there was clear crossover of content and intent
Units deleted or merged
• Cookery – Asian, commercial & patisserie• Produce desserts – 3 units
Prepare hot and cold desserts, Present desserts, Prepare desserts to meet special dietary requirements
• Monitor catering revenue and costs – 6 unitsDesign and cost menus, Manage finances within a budget, Roster staff, Control stock, Establish stock purchasing and control systems, Monitor work operations.
New cross-sector units
• Respond to a customer in crisis
• Manage a business continuity crisis
• Manage revenue
Hospitality ‘holistic’ units merged•Food and Beverage•Generic service
Now:•Use hospitality skills effectively•Work effectively
in hospitality service
• KOP = Kitchen Operations
• Operational skills e.g. cleaning
• Planning skills e.g. menu
New competency field KOP
ASCCCCPAT = hands on cooking
Customer service hierarchy
• Interact with customers
• Provide service to customers
• Enhance the customer service experience
• Manage quality customer service
Customer service units tightly focussed
team work covered by
BSBWOR203B
Work effectively with others
BSB units used in favour
• Where they had a good fit with industry operations e.g. Make a presentation
• Where they were identical e.g. ENV
• Where SIT unit had no THE context
• SIT unit maintained when superior
• Number used = 19
Intent of BSB units is to contextualise.
SIT assessors can assess
Assessors must hold formal recognition in each unit in which they wish to conduct assessment or be able to demonstrate equivalent competence.
Morning Tea
be back at…….
Exercise Two
Old – Peach Paper
New – Yellow Paper
Spot the Difference - ‘back end’
Assessment Requirements
UOCs mandate rigorous assessment requirements
Articulate sufficiency of evidence and ability to respond to different situations and product requirements which might cover:
•producing a diverse range of products
•using a diverse range of equipment
•dealing with a range of customer needs
•selling a range of products or services
•using a diverse range of methods or techniques
UOCs mandate assessment requirements
• Environment
• Equipment
• Consumable resources – stock, product range
• Workplace documents
• Other people - customers
Hospitality environments clarified
Assessment must ensure use of:•an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines; this can be a:
– real industry workplace– simulated industry environment such as a
training kitchen servicing customers
Assessment Guidelines mandate assessment requirements
• Equipment lists
• Consumable resources listed
• Workplace documents - listed
• Customers defined
• Assessor vocational competence defined
Key changes Assessment Guidelines
• equipment lists – format changed for clarity
• CCC, FAB, PAT lists updated
• tourism, events and accommodation services updated
• vocational competence of assessors – clarified but no change in intent
Customers in simulations
A customer is a person or organisation who utilises a product or service and expects the product and service to be of equivalent standard to that provided in a commercial business. They may be paying for the product or service or be invited to participate as a guest.
•Customers must participate in the sale and or delivery of the product or service•Provide sufficient customer traffic
Vocational competence
1. Relevant ExperienceHave employment experience in the specific units of competency they are assessing. Industry experience must be relevant to the job role/s for which performance is being assessed.
2. CurrencyHave comprehensive current knowledge of the industry, current industry practices and the job role Currency of industry skills & knowledge must be maintained.
Training Package Principles
Qualifications
Industry wants people to do the job
Qualifications relate to jobs in the industry
• Packaging is based on workplace requirements
• Qualifications represent a range of job outcomes
• Complexity of job reflected in AQF level
A qualification is not a preparatory course
Qualifications should be flexible
• They do not require people to achieve units not needed
for their work
• Broad wherever possible; sector specific when required
• RTOs should construct courses which are enterprise or
sector specific to meet local needs
A qualification is not a course
Broad Hospitality qualifications
Certificate I in Hospitality
Certificate II in Hospitality
Certificate III in Hospitality
Certificate IV in Hospitality
Diploma of Hospitality
Advanced Diploma of Hospitality
all retained
Cookery qualifications
• Certificate II in Kitchen Operations• Certificate II in Asian Cookery
One only deleted:
Certificate I in Hospitality (Kitchen Operations)
outcomes covered by Certificate I in Hospitality
Cookery qualifications
• Certificate III in Commercial Cookery
• Certificate III in Asian Cookery
• Certificate III in Catering Operations
• Certificate III in Patisserie
all retained
Cookery qualifications
• Certificate IV in Commercial Cookery
• Certificate IV in Asian Cookery
• Certificate IV in Catering Operations
• Certificate IV in Patisserie
all retained
Key changes to hospitality qualifications
• Hospitality removed from cookery titles for simplicity
• Some generic units removed from cookery e.g. industry knowledge
• Specialisations in generalist Hospitality reworded – simpler packaging rules
same outcome
Number of units changed
• Based on job outcomes
• Due to deletion of units from the Training Package – subsumed by other units
• ‘De-nesting’ - not all units required for lower level included in subsequent higher level qualifications
• Some less complex skills subsumed by more complex e.g. WHS
Same outcomeNesting was anti-policy
Exercise Three
White Sheets
Design tailored qualifications
Training Package Principles
Skill Sets
Targeted skills
Skill Set developed when
• Regulatory requirement e.g. food safety
• Up skilling e.g. supervision
• Tailored skills need identified by industry e.g. service to international customers
No intent to replace a qualification
Lunch
be back at…….
Who’s shouting at me?
What do they want?
This man wants
me to comply
What do they want?
They want me to
stop the clock
What do they want?
Industry keeps
changing things
What do they want?
Quality outcomes for
•students
•industry
Training that fits current industry practice
Current equipment is vital
Current resources are vital
Effective training and assessment resources:•make reference to current practices•use correct and current terminology for
– workplace activities– business interactions– equipment
What’s the V in VET?
Vocational•A particular occupation, profession - a job•VET is teaching people to do a job
Industry holds a view that a trainer’s ability to train and an assessor’s ability to assess is directly
linked to their vocational competence – they must have experience in a job in order to teach
someone else how to do it and to assess that they are doing it properly.
Experienced and current trainers & assessors are vital
1. Experience• worked in a job role that is relevant to training
and assessment activities• sufficient breadth, depth and length of
experience
2. Currency• current knowledge of the industry, current
industry practices and the job role
Crucial to success of industry:
Right equipment
Right resources
Right trainers
and assessors
means students can transition from a training environment and be an immediately useful
employee
Right Way Program
SSA
develops Training Packages
has a role in their quality implementation
Alethea Bell
Right Way Program
The Right Way program is part of SSA’s strategic work to achieve quality skills outcomes throughout
the service industries.
What is the Right Way Program?
A national accreditation program linked directly to Training Package requirements that promotes best
practice in service industry training
Right Way
Provides accreditation in three areas:
quality training and assessment facilities
quality trainers and assessors
quality training resources
It aims to promote the use of:
Industry realistic assessment environments with current equipment
professional trainers and assessors
effective learning resources aligned to Training Package content
Industry support
Industry supports Right Way accreditation as a way of recognising and promoting best practice in service industry training provision.
Why should I participate?
Right Way is a symbol of quality training provision for the service industries.
Accreditation acknowledges that you meet the quality requirements set by the service industries and participate in best practice.
Benefits include
industry recognition of your industry experience and current industry skills and knowledge
certification to support your resume
use of the Right Way logo on your resume and marketing materials
a point of difference and advantage in the market place when promoting your training & assessment skills
Benefits include
employer confidence in your skills
evidence to registration authorities of quality trainers and assessors
Application process
Apply and pay fee for Trainer & Assessor accreditation
Submit resume and supporting evidence
SSA conducts initial evaluation
SSA will advise applicant if further information needed
Applicant advised in writing of outcome
Certificate issued with scope listed
Certification
in Training Package
scope in industry area
of experience
Renewal
Application processing fee is $330
Accreditation lasts 3 years
Participate in professional development activities (points awarded)
Complete log of activities and submit supporting evidence to
renew
Right Way provides logbook
SSA plans to deliver PD workshops
For more information
For more information on the Right Way program or to submit an
application please contact:
Alethea Bell
Phone: 02 8243 1200
rightway@serviceskills.com.au
serviceskills.com.au/rightway
Right Way the symbol of quality training provision
What’s still on your mind?
• What hasn’t been resolved today?
• What do you need to help successfully implement the training package?
The next 8 months……
• Revised generic hygiene unit
• Specialist cruise unit
• New Skill Sets
Staying updated and involved
• Register to receive updates and and monthly eNewsletterwww.serviceskills.com.au
• Provide feedback on Training Package at any timewww.feedback.serviceskills.com.au
Please complete a workshop survey.
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