Workplace learning Plan for Elvis Jones Trainer Date Workplace Trainer at Joes Academy (RTO) 14th June

2011 Eat at Joes Cafe

Reason for learning

On the job training for new casual employee commencing Traineeship and Cert II Hospitality from Joes Food Academy Hospitality industry regulation requirement that all food handlers undergo food safety training To be able to prepare food items and utensils according to hygienic standards required by the hospitality industry

Learning Objective

Learner Information Date commenced Job Title Key duties

7th June 2011 Casual kitchen assistant Wash dishes and cooking utensils Prepare food items wash and cut meat and vegetables according to recipe

Learner Characteristics

Bright quick learner. General LL&N English is first language. Reads well. Basic arithmetic skills suitable for role None

Health Issues

Learning preferences

Has said in interview for this position he likes to learn by watching and copying others

Availability for training Support Needs

Is working 3 hrs per day Monday to Friday after school

As new to the business needs very close supervision by experienced workers and if possible, arrange one of the other casuals to be his buddy in case his supervisor is unavailable or unable to solve workplace issues

Planning Required for Learning Process for Use learner logbook learner to document all task done at end of monitoring progress each shifty countersigned by supervisor Each phase of the learning pathway must be completed before commencement of new learning Process for assessing achievement of learning objective

Successful completion of phase 4 of the learning pathway Skills Consolidation Learner logbook has been completed and all sections signed by supervisor and manager of the restaurant

Workplace Procedures to be followed

OHS rules for manual handling of supplies, procedures for handling of hot liquids, sharp implements and kitchen traffic must be covered in theory and practice Hygiene standards must be adhered to

Resources OHS issues Eat at Joes Policies and Procedures Manual Learner logbook DVD training series OHS in the Workplace DVD training series Food Hygiene Kitchen equipment PPE Kitchen hazards are potentially very dangerous so all OHS procedures must be followed

Support Personnel Experienced kitchen worker assigned as direct supervisor Casual assigned as buddy / mentor

Administration needs

Logbook to be retained by the business as evidence of training completion. Copy of logbook kept by the learner. Face-to-face meetings between learner, supervisor and Joes Academy Trainer to occur at end of every week for first 4 weeks Meeting notes to be filed on training plan and copy to HR

Review Mechanism

Workplace Learning Pathway kitchen duties Stage 1 Date / time 20 -21st June 5:00pm 7:00pm Observation / Outcomes By the end of this phase of learning the learner will be demonstration able to : 2hrs on the job Describe the basic kitchen hygiene rules for handling food items Describe the OHS hazards and control measures to be applied in the kitchen environment Location Kitchen Tasks Observation and perform simple tasks under direct supervision Assessment Informal observation and signed off logbook for phase Personnel Date / time Outcomes Bill Dishwasher 22nd June 5:00 7:00pm By the end of this phase of learning the learner will be able to : Correctly carry out hazard identification inspection of kitchen area Explain the principles of food handling hygiene and why they are important to the business Training Room One to One coaching by designated Joes trainer using DVD learning resources, Q&A, and logbook entries Short quiz multiple choice based on content of DVD series Joes Academy Tainer to visit the store 23rd June 5:00 7:00pm By the end of this phase of learning the learner will be able to : Carry out basic food preparation tasks safely eg wash and cut vegetables Carry out initial dish cleaning tasks scrap collection and disposal Load and unload dishwasher, operate dishwasher according to Joes procedure manual Kitchen Observe then copy each tasks under direct observation of the trainer Completion of logbook

Stage 2 Off the Job Safety and Food Hygiene theory sessions 2 hrs off the job

Location Tasks

Assessment

Stage 3 Practicing skills under supervision 2hrs on the job

Personnel Date / time Outcomes

Location Tasks Assessment

Personnel

Kitchen supervisor rostered on for current shift

Stage 4 Consolidating skills minimal but near at hand supervision

Date / time Outcomes

By the end of this phase of learning the learner will be able to : Carry out all tasks signed off in previous phase but with remote supervision

Location Tasks

Kitchen As above

Assessment Personnel

Logbook to be signed off Kitchen supervisor rostered on for current shift

Sign-off Trainer Learner Supervisor

Date

Session plan

Phase 1:

Observation / Demonstration

Phase 2: Off-the-Job training session Phase 3: Skill Practice under supervision Phase 4: Skill Consolidation remote supervision

Which phase of the workplace learning pathway above needs a detailed session plan ?