PERSONAL AND WORK PLACEMENT DETAILS · USING THIS EXTENDED WORK EXPERIENCE LOGBOOK This logbook is a very important part of your Extended Work Experience. It gives you an opportunity

Cornwall’s

Extended Work Experience

Logbook

For Key Skills

& Catering & Hospitality

USING THIS EXTENDED WORK EXPERIENCE LOGBOOK This logbook is a very important part of your Extended Work Experience. It gives you an opportunity to record your learning and achievements in KEY SKILLS, ENTERPRISE SKILLS and CATERING & HOSPITALITY SKILLS which will be very useful in the future when you are planning and applying for further training or employment. There are three sections to this logbook Planning – Here you will make an Action Plan showing the skills you want to develop and the things you want to learn. You will also note down the essential details of your placement Doing – Here you will make a note of things you have done each day and will use the Skills Record to show what new skills you have developed Reviewing – Here you will be able to say what you have learned, the skills you have developed and how useful the experience was. You will also have a report on your work from your employer! You need to complete ALL the sections fully! The more effort you put into completing the Logbook the more you will get out of your Extended Work Experience Placement. It will help you when it comes to planning for your future! This logbook can go into your Record of Achievement or Progress File. Any extra paperwork you collect can be put in the pocket at the back of this logbook

YOU AND YOUR SCHOOL’S DETAILS Name of Student

Tutor Group

Name of School

Address of School

School telephone number

Work Experience Co-ordinator

© Cornwall Council Page 2

PLANNING You can keep a track of there you are in completing this logbook by using this record:- Page(s) Tick

Work Experience Placement details completed 4 Key Skills assessment completed 5&6 Enterprise Skills assessment completed 7 Pl

anni

ng

Work experience Action Plan completed 8

Health & Safety Induction on the First day completed 9 Know Your Company information completed 10 Work Experience Day To Day Diary completed 11 to 14 Catering & Hospitality Skills Record 15 to 27 D

oing

Teacher Visits Record completed 28

Employers Report on the Student completed 29

Rev

iew

ing

Student’s Review of the Work Placement 30


PLANNING

WORK EXPERIENCE PLACEMENT DETAILS

Name of Student: _________________________________________________

Name of Company: _________________________________________________

Company address: _________________________________________________

_________________________________________________

_________________________________________________

My job description or the type of work I will be doing is:-

Name of Supervisor :- ________________________________________________

His/Her job title:- _______________________________________ Tel No:-__________________

Dates: Start of Placement:-___________________ End of Placement:-____________________

Hours: (daily) Start time:-__________________ Finish time:-_________________

Break & Lunch times:- Break:- _______________________ Lunch :-_____________________

What to wear:- _______________________________________________________________

_______________________________________________________________

Is protective clothing required? YES NO

If YES what will you need:-

______________________________________________________________________________

You will need to consider your arrangements for travel, meals and expenses How will you travel to your placement? ____________________________________________

Travel arrangements:-__________________________________________________________

Expenses each work day including meals, travel etc.__________________________________

Arrangements at Lunchtime(which have been agreed with your parents and your employer)


PLANNING

PREPARING YOUR ACTION PLAN Your Action Plan will outline what you want you achieve in developing your KEY SKILLS, ENTERPRISE SKILLS and CATERING AND HOSPITALITY SKILLS. To help you do this the following pages will get you to look at what level of skills you have at present and which ones could be improved. You can also ask your Work Experience Co-ordinator for the “RESTAURANTS and CATERING” Learning Framework for the job you are going to do to help you.

KEY SKILLS

Key Skills are essential if you want to make the most of opportunities in adult life. It is important that you can:- make yourself understood when speaking and writing, carry out basic calculations, use information technology, work with others, improve your own learning and solve problems. These skills are important to most aspects of adult life. Indeed, every job needs some or all of these skills, and they are just as useful in further and higher education. Your work experience should help you develop some key skills that will help you at school and in your future. Look at the Skill Tasks below. Tick the number that shows your skill level for each skill task. 1 = not good or confident at this, 5= very good or confident at this Skill Tasks 1 2 3 4 5

1. talking to work colleagues

2. talking to supervisors/managers

3. talking to customers/clients

4. filling in forms or record sheets

5. writing letters

6. writing reports

7. using images e.g. diagrams, pictures which help to explain any written material

8. using images e.g. drawings or models to explain things to people to help support what you have done

9. understanding images e.g. pictures, photographs

10.extracting information from written material

com

mun

icat

ions

11.summarising information obtained e.g. writing things in your own words, making notes, taking messages

1. using a word processing package to write things

2. using a graphics package to produce a picture

Info

rmat

ion

Tech

nolo

gy

3. using a spreadsheet to work with numbers (e.g. accounts)


PLANNING

Skill Tasks 1 2 3 4 5 1. carrying out a survey

2. using appropriate measuring instruments (e.g. scales, tape measures, protractors)

3. doing calculations

4. using common units of measurement (e.g. centimetres, metres, kilograms)

5. understanding information involving numerical facts App

licat

ion

of

Num

ber

6. using data to produce tables, bar charts and graphs

1. awareness of own strengths and weaknesses

2. agreeing targets with supervisor

3. completing tasks to meet targets

4. asking for and getting help when needed

Wor

king

With

O

ther

s

5. working independently, without direct supervision or help

1. planning and agreeing joint activities with others

2. identifying what you have to do when working in a group

3. organising self to complete group activities – e.g. what will you need to get the job done?

4. following given working methods and procedures – e.g. following work plans or job instructions

Impr

ovin

g O

wn

lear

ning

5. co-operating with others in the group you are working with

1. understanding the nature of problems e.g. what do I need to do this task

Prob

lem

So

lvin

g

2. solving problems – coping with the job you are given

Now that you know what you are good at and not so good at:- Choose the KEY SKILLS you would like to develop on this Extended Work Experience Add these to your Action Plan on page 8


PLANNING ENTERPRISE SKILLS (C2)

Enterprise skills are to do with the Skills, Qualities and Attitudes you need to succeed in business. Employers will look for theses and you should be able to develop these on Work Experience. Look at the Enterprise Skills, Qualities and Attitudes below. Tick the number that shows your skill level for each skill task.

1= Not good or confident at doing this 5 = Very good or confident at doing this Skill Task 1 2 3 4 5

I can take the lead in group I can work better on my own than in a team

I can make decisions easily

I am good at putting across my ideas

I can come up with new ideas easily

ENTR

EPR

ISE

SKIL

LS

I can deal well with situations where I am not sure what is expected of me

Skill Task 1 2 3 4 5

Good at time keeping and attendance

Well organised for the day at work

Following instructions properly and carefully

Work well as part of a team

Get on well with other workers and the public

Know when to ask for help and advice ENTR

EPR

ISE

QU

ALI

TIES

Work safely and follow Health & Safety instructions

Skill Task 1 2 3 4 5

Use your initiative to make your own decisions Be positive and enthusiastic about the things you have to do

Be hard working and trustworthy

Willing to listen to others points of view and accept them

Take pride in your work and doing a good job ENTR

EPR

ISE

ATT

ITU

DES

I am willing to do new things with enthusiasm

Now that you know what you are good at and not so good at:- Choose the Enterprise Skills, Qualities and Attitudes you would like to develop on your Extended Work Experience Add these to your Action Plan on page 8


PLANNING EXTENDED WORK EXPERIENCE ACTION PLAN

KEY SKILLS – Put in the KEY SKILLS you chose after looking at pages 5 & 6 KEY SKILLS I WANT TO IMPROVE ARE:-

WHAT I CAN DO TO IMPROVE THIS SKILL

ENTERPRISE SKILLS – Put in the ENTERPRIES SKILLS you chose after looking at page7 ENTERPRISE SKILLS I WANT TO IMPROVE ARE:-


CATERING & HOSPITALITY SKILLS Put in the WORK SKILLS you chose after talking with your employer WORK SKILLS I WANT TO IMPROVE ARE:-


I have discussed my Targets with my Teacher and my Work Placement Supervisor. We have agreed that they are Specific, Measurable, Achievable, Realistic and Can be completed whilst on my Work Experience Signature of Teacher:- ________________________ Date:- ___________ Signature of Supervisor:- ________________________ Date:- ___________________


DOING HEALTH & SAFETY INDUCTION ON THE FIRST DAY

You and your employer must complete this section on the first day. Your visiting teacher will check to see if it is complete. Student Employer Name and role of supervisor explained

Tour of work area including toilet, hand washing, eating and drinking

Shown the Health & Safety At Work poster

Aware of action to take if Fire Alarm sounds

Aware of who looks after First Aid and what to do in case of an accident

Safe System of Work explained

Shown manual handling techniques, if applicable

Use of Personal Protective Equipment explained, if applicable

Aware of any Specific Significant Risk and their Control Measures as outlined in the Risk Assessment

Signature of Student::-___________________ Signature of Supervisor:- ______________________

THESE ARE THE NAMES OF PEOPLE TO BE CONTACTED IN AN EMERGENCY:

Name of Parent/Guardian:- ________________________________________________________

Telephone Number(s):-_____________________________________________________________

If I am going to be late, or I am unable to get to my Work Experience Company, I will need to tell the following people as soon as possible:- AT SCHOOL Teacher:- ___________________________________________________________

School Telephone Number:- ____________________________________________

AT WORK Supervisor:- _________________________________________________________

Company Telephone Number:- ___________________________ Extension:-_______________

REPORTING ACCIDENTS AND INJURIES You will be required to work in a safe manner. If you are involved in an accident however slight you will need to report it. Please follow the guidelines set out below:

If I hurt myself or am injured at work, I will need to inform my Supervisor.

They will need to put the details in the Company Accident Book, the time, the date and how the accident occurred.

I will need to inform my teacher and the school.

DOING


KNOW YOUR EMPLOYER

Here are some questions to help you find out more about the company you are working in. Name of Company ………………………………………………………………... What does the company do? (circle which ones they do)

Produced things Sell things Offer services

What numbers of employees are working for the company? ……………………….. What number are men; what number are women; do they work full-time or part-time?

Men ……. Women ……. Full-time: Men ……. Women ….. Part-time: Men …… Women ……..

Describe 3 different job roles in the company and say what pay scale they have 1) …………………………………………………………………………………………..

…………………………………………………………………………………………..

2) …………………………………………………………………………………………..

…………………………………………………………………………………………..

3) …………………………………………………………………………………………..

…………………………………………………………………………………………..

Does the company have a Health & Safety policy? What information is provided for employees? ___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

Does the employer have an Equal Opportunities policy? YES NO

Do employees belong to a Trade Union? YES NO

Write down what the company is doing to make sure they get work in the future ___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________


DOING

WORK EXPERIENCE DAY TO DAY DIARY DAY No ______ – ____________DAY DATE_____________

Were you:- EARLY ON TIME LATE ABSENT ( circle ONE)

Describe what you have done today and say if it helped towards one of your Action Plan Skills:-

DAY No ______ – ____________DAY DATE_____________



DAY No ______ – ____________DAY DATE_____________




DOING DAY No ______ – ____________DAY DATE_____________



DAY No ______ – ____________DAY DATE_____________



DAY No ______ – ____________DAY DATE_____________







DAY No ______ – ____________DAY DATE_____________



DAY No ______ – ____________DAY DATE_____________







DAY No ______ – ____________DAY DATE_____________



DAY No ______ – ____________DAY DATE_____________



Catering and Hospitality Skills Record


Work Experience Supervisors information

sheet. NAME OF SUPERVISOR:_____________________________ NAME OF BUISINESS:______________________________ POSITION HELD WITHIN BUSINESS:__________________ INFORMATION ABOUT THE SUPERVISERS VOVATIONAL QUALIFICATIONS OR YEARS EXPERIENCE IN THE FIELD OF CATERING & HOSPITALITY ___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

I HAVE WITNESSED THE STUDENT CARRYING OUT ALL OF THE SKILLS WHICH I HAVE SIGNED MY NAME TO IT THIS BOOKLET. I BELIEVE THAT THE STUDENT IS COMPETENT IN ALL OF THE SIGNED AREAS. Signature of supervisor:________________________ Date:____________________________ This Information, or parts of it may be used as part of the students NVQ qualification, as Accredited Prior Learning. This evidence is accepted on the basis that the schools work experience coordinator has visited and approved the work experience supervisor, and that County have approved the business for health and safety standards.


SKILLS RECORD SHEET FOR: - HEALTH & SAFETY IN YOUR WORK AREA (UNIT 101) SKILLS WHICH THE STUDENT COULD COMPLETE WHILST DOING A JOB

WORK EXPERIENCE SUPERVISOR TO SIGN

Identify potential hazards and dangers in your work area.

Report hazards and dangers to your supervisor.

Identify and report any faulty equipment.

Wears clean, smart & appropriate, clothing, footwear, headgear.

Wear jewellery, perfume & cosmetics ONLY in line with operational requirements.

Gets cuts, grazes & wounds treated properly.

Reports illness & infections promptly to the correct person.

Follows proper hygiene regulations.

Works efficiently to legal guidelines.

Own work area is kept clear and safe at all times.

Knows what to do in case of a fire.

Identify where fire appliances are in the work area.

Can carry out correct accident procedures if asked.

Knows what to do if a colleague has an accident.


SKILLS RECORD SHEET FOR: - GOOD CUSTOMER SERVICE (UNIT 104) SKILLS WHICH THE STUDENT COULD COMPLETE WHILST DOING A JOB


Polite and co-operative with colleagues.

Information is passed to colleagues promptly and accurately.

Requests from colleagues carried out promptly and accurately.

Can politely request assistance when required.

Difficulties with working relationships are discussed, resolved or reported promptly to the appropriate person.

Can show how to behave/ speak appropriately when working with different people in the work place.

Visitors are greeted politely.

Visitors are only given disclosable information.

Visitors are directed or escorted to the correct destination.

Visitors are directed to the correct person if the student cannot help.


SKILLS RECORD SHEET FOR: - CLEAN FOOD PRODUCTION AREAS, EQUIPMENT & UTENSILS (UNIT 151) SKILLS WHICH THE STUDENT COULD COMPLETE WHILST DOING A JOB


Can clean sinks, hand basins and check that they are clean.

Can clean floors & walls correctly.

Can clean surfaces, shelves, cupboards& draws ready for hygienic use.

Can use suitable cleaning equipment safely and store it correctly.

Can dispose of rubbish correctly and leave containers clean and ready to use.

Turns of f equipment correctly before cleaning, or dismantling and cleaning it.

Ensures that they have put equipment back together correctly after cleaning it.

Ensures that the cleaning is done thoroughly.

Can clean different utensils correctly.

Knows what cleaning products to use for different types of material.

Can handle and store clean utensils correctly

Can identify damaged utensils and report them to the right person.


SKILLS RECORD SHEET FOR: - MAINTAIN AND HANDLE KNIVES (UNIT 152) SKILLS WHICH THE STUDENT COULD COMPLETE WHILST DOING A JOB


Can clean knives properly.

Can sharpen knives safely using the correct sharpening method.

Stores knives correctly.

Used the right knife for the right food/ job.

Makes sure that the cutting board is clean and secured safely before using it.

Handles knives properly.


SKILLS RECORD SHEET FOR: - MAINTAIN HYGIENE IN FOOD STORAGE, PREPAEATION AND COOKING (UNIT 163) SKILLS WHICH THE STUDENT COULD COMPLETE WHILST DOING A JOB


Washes hands after unhygienic activities.

Washes hands before, and keeps them clean when working with food.

Keeps storage areas clean and hygienic.

Keeps food preparation surfaces and equipment clean and hygienic

Stores food items in the correct hygienic conditions depending on the type.

Prepares and cooks food correctly, depending on type.

Keeps food preparation area clean and clear of waste food.

Keeps bins covered and away from food prep and cooking areas.

Can defrost different foods correctly.


SKILLS RECORD SHEET FOR: - PREPARE AND FRY FOOD ( UNIT 154) SKILLS WHICH THE STUDENT COULD COMPLETE WHILST DOING A JOB


Work area and equipment are clean and tidy and ready to use.

Can check that they have the right food to fry, amount of food, and that it is of the right quality.

Can choose the right frying method for the food item being used.

Can prepare the food items suitably for frying.

Knows where and how to store food which is not being used straight away.

Work area and equipment is cleaned properly after use.

Can cook and finish food items to a satisfactory standard.


SKILLS RECORD SHEET FOR: - PREPARE AND BAKE FOOD (UNIT 155) SKILLS WHICH THE STUDENT COULD COMPLETE WHILST DOING A JOB



Can check that they have the right food to bake, amount of food, and that it is of the right quality.

Can prepare food items suitably for baking.

Can bake something for the correct time, at the right temperature, and that it appears correct.

Cools the finished food item correctly before use.



SKILLS RECORD SHEET FOR: - PREPARE, BOIL, POACH AND STEAM FOOD (UNIT 156) SKILLS WHICH THE STUDENT COULD COMPLETE WHILST DOING A JOB



Can check that they have the right food, amount of food, and that it is of the right quality.

Can choose the right cooking method for the food item being used.

Can prepare the food items suitably, depending of the cooking method to be used.


Can cook and finish food items to a satisfactory standard.


SKILLS RECORD SHEET FOR: - PREPARE VEGETABLES (UNIT 159) SKILLS WHICH THE STUDENT COULD COMPLETE WHILST DOING A JOB



Can check that they have the right vegetables, amount of vegetables, and that they are of the right quality.

Can choose the right preparation method for the dish being made.

Knows where and how to store prepared vegetables not being used straight away.



SKILLS RECORD SHEET FOR: - PREPARE FRUIT ( UNIT 160) SKILLS WHICH THE STUDENT COULD COMPLETE WHILST DOING A JOB



Can check that they have the right fruit, amount of fruit, and that they are of the right quality.

Can choose the right preparation method for the dish being made.

Knows where and how to store prepared fruit not being used straight away.



SKILLS RECORD SHEET FOR: - PREPARE HOT/COLD SANDWICHES AND BREAD PRODUCTS. (UNIT 161) SKILLS WHICH THE STUDENT COULD COMPLETE WHILST DOING A JOB



Ensures that bread and sandwich fillings are of the right type, quality and quantity for the job.

Can choose the right preparation method for the bread and sandwich fillings being used.

Knows where ,how and at what temperature to store prepared sandwiches not being used straight away.



SKILLS RECORD SHEET FOR: - PREPARE, COOK AND ASSEMBLE FOOD FOR SERVICE. (UNIT 162) SKILLS WHICH THE STUDENT COULD COMPLETE WHILST DOING A JOB


Work, cooking areas and equipment are clean, tidy and ready to use.

Ensures that food items are of the right type, quality and quantity for the job.

Can prepare and portion the food products ready for cooking.

Can cook or re heat food at the correct temperature.

Can assemble the cooked food product with correct portion of other ingredients to create a specified dish.

Can keep cooked food at the correct holding temperature ready to serve.

Disposes of waste products correctly.


REVIEWING

TEACHER VISITS During your placement you will be visited by a teacher from your school on several occasions. Use the table below to note down when you were visited:- Student Teacher

TEACHER VISIT DATE 1 2 3 4 5 6 7 8 9

10 11 12 13

I discussed the following points with the teacher who visited me:-


REVIEWING

Employers Report on the Student At the end of your placement go and see your supervisor and ask them to complete this section with you. Attendance- S/he attended ____ days out of ____ days Do you feel that the student was well prepared for this placement? YES NO If no, what could have been done to improve this? Looking at the Targets on pages 8 how well do you feel s/he has achieved them and what comments would you make regarding them? What would be your comments about the “employability” of this student? SIGNATURE OF SUPERVISOR:-_______________________________ DATE:- _____________

Thank you very much for participating in our Work Experience Programme and taking the time to

make these comments


REVIEWING Student’s Review of the Work Placement

Look back at your Action Plan on page 8 and write about how well you did in completing your targets:- What were the most enjoyable and rewarding things about of your placement? What would you say was your greatest achievement? Tutor/Work Experience Co-ordinator Comments:-


Documents

PERSONAL AND WORK PLACEMENT DETAILS · USING THIS EXTENDED WORK EXPERIENCE LOGBOOK This logbook is a very important part of your Extended Work Experience. It gives you an opportunity