Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150
P: +61 2 8677 4637 | E: [email protected] | CRICOS Code: 03867B | RTO ID: 45629
Work Placement Agreement
SITHCCC020 Work effectively as a cook
Work Placement Agreement
This Work Placement Agreement is a Memorandum of Understanding (MoU) between Chambers School of Business (‘CSB’ or ‘The School’), The Host Employer providing the work placement and The Student undertaking the work placement training.
The School
| RTO Name | Chambers School of Business |
| Address | Suite 1, Level 1, 37 – 39 George Street, Parramatta NSW 2150 |
| CSB Representative | M S J BADAL |
| Phone | +61 2 8677 4637 |
| [email protected] | |
| RTO ID | 45629 |
| CRICOS Code | 03867B |
The Host Employer
| The Host Employer Name | |
| Address | |
| Employer Representative | |
| Phone | |
The Student
| Student Name | |
| Student Number | |
| Address | |
| Contact | |
| Emergency Contact Person | |
| Emergency Contact Number |
This agreement sets out the terms in which CSB, the Student and the Host Employer coordinate for the purposes of the Student undertaking learning in the workplace described below.
Section 1: Particulars of learning in this work placement training arrangement are as follows:
| Workplace Location | |||
| Start Date | End Date | ||
| Maximum Hours Per Week | 20 hours | Total Hours | 192 hours |
| Number of Shifts | 48 shifts | Avg Hours Per Shift | 4 hours |
| Payment Arrangements | |||
| Learning goals and expected outcomes (Attach documentation if relevant) | During the work-based training of SITHCCC020 Work effectively as a cook, the student will collect the evidence of his/her ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:· safely and hygienically prepare, cook and present menu items for a minimum of 48 complete food service periods that cover:
o breakfast o dinner o lunch o special function · prepare, cook and present items for at least three of the following different menu styles: o à la carte o set menu o table d’hôte o buffet o cyclical · prepare, cook and serve items from the following food types that meet quality requirements: o appetisers and salads o fish and shellfish o hot and cold desserts o meat, poultry and game o pastries, cakes and yeast goods o stocks, sauces and soups o vegetables, fruit, eggs and farinaceous products · multi-task and integrate technical and other skills to respond to multiple demands simultaneously · work professionally as part of a team and coordinate team activities in line with kitchen roles and responsibilities, and organisational requirements · respond to special customer requests and dietary requirements · prepare dishes for customers within the typical time constraints of a busy commercial kitchen. |
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| Other relevant tasks to be undertaken by student (Attach documentation if relevant) | The host employer must allow the student to conduct all the tasks mentioned in the learning goals and expected outcomes section.
The host employer also must allow the students to undertake the following relevant tasks: · Food organisation and preparation: During the 48 service periods listed above, the student complete the following food organisation and preparation tasks at least once: o Cleaning and preparing vegetables and other commodities o Portioning food types, ingredients and dishes o Selecting and using service-ware and equipment · Special requests or dietary requirements of customers: During the 48 service periods listed above, the student respond to the following special requests or dietary requirements of customers at least once: o Cultural need/restriction o Customer preference o Dietary need based on a medical issue · End of shift procedures: During the 48 service periods above, the student participate in end of shift procedures which included each of the following elements at least once: o Cleaning procedures o Considering feedback from customers and guests on quality and service o Post-shift debrief or handover o Preparing for the next food service o Restocking o Storing food items |
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Relevant Documents:
- SITHCCC020 Unit of Competency
- SITHCCC020 Assessment Requirements
- SITHCCC020 Student Logbook
Section 2: Obligation to The Student
The Student must:
- Behave in a professional manner. This includes being punctual, attending when required, behaving professionally, not disclosing any confidential information of the Work Placement employer, wearing appropriate uniform and performing tasks satisfactorily.
- Students are required to complete an agreed number of hours of Work Placement in a Work Placement commercial kitchen broken up into equal work shifts classified as service occasions (periods). The number of hours the student will complete will be agreed upon between the Work Placement Coordinator/Assessor and Work Placement Supervisor based on the capacity and workplace suitability of the facility. The Hospitality course training requirement is that each food service period will therefore be 4 hours duration in a commercial kitchen. Work based training requirement is regarded as part of the study program and is not considered part of the work rights of the student’s Visa.
- The students are international students studying in Australia under a student visa which will include automatically granted permission to work on their visa which they apply for once they have arrived in Australia and commenced their course.
- During the period of the Work based training students will also be completing scheduled training with the Provider during the term of study.
- During the term of study the permission to work allows them to work for a maximum of 20 hours per week. During term breaks the permission to work allows students to work up to full-time hours.
- Work in accordance with the policies, procedures and requirements of the host employer and the CSB (including those that relate to workplace health and safety, equal opportunity and information privacy Acts);
- Maintain communication with the Institute and the Work Placement supervisor(s);
- Be available and prepared to discuss issues when visited or contacted by the CSB’s Work Placement coordinator/ assessor or other relevant staff members.
- Immediately advise the host organisation and the Institute if any issue or concern arises in the workplace;
- Immediately advise the host organisation and the Institute of any accident or incident in the workplace; and
- At the completion of the placement return to the host employer all its property or equipment including security cards, computer disks, documents and records and all copies of such material in the possession or control of the Student.
Section 3: Obligation to The Host Employer
The Host Employer must:
- Read and comply with the information provided by the CSB outlining administrative and academic information relating to learning in the workplace, activities and the process for reporting incidents;
- Provide and maintain a safe workplace environment, free from discrimination/harassment, with appropriate workplace health & safety and equal opportunity safeguards in the workplace;
- Comply with, and ensure that its personnel comply with all relevant workplace health and safety legislation, regulations, codes of practice and Australian Standards applicable or relevant and in particular to ensure that the Student is not exposed to any uncontrollable or inadequately controlled hazards or risks;
- Provide opportunities for the Student to meet the requirement of work-based training (Practical Placement) by ensuring that the student has ample opportunity to undertake tasks and achieve learning outcomes mentioned in Section 1 of this agreement.
- Provide an appropriate orientation to the student outlining information about the host organisation and its work culture, any training necessary to undertake the assigned tasks, WHS standards, HACCP(copy of HACCP manual), shift timings, etc.
- Complete a checklist (sample attached) for each work shift completed by a student and submit the completed checklist directly to CSB’s representative (Work Placement coordinator/assessor).
- Negotiate work shifts directly with the student
- Negotiate appropriate pay directly with the student
- Not sub-contract or otherwise arrange for another person to perform any part of this agreement or to discharge any of its obligations under any part of this agreement except with the permission of CSB’s CEO.
- Provide proper supervision of the Student by a suitably trained Work Placement supervisor
- Immediately advise the CSB if any issues or concerns arise in relation to the Student;
- Immediately advise the CSB of any accident or incident that occurs in the workplace;
- Allow visits by CSB’s representative (Work Placement coordinator/assessor) to monitor and assess the Student’s progress approximately once a fortnight; and
- Provide constructive and supportive performance feedback throughout the training experience.
- Facility Checklist – Host Employer is to provide facilities and equipment for the hospitality student(s) to work at a level commensurate with the requirements of Certificate IV in Commercial Cookery.
- Inform the CSB if the student is absent for more than two days continuously.
- Provide preparation and cooking opportunities for a variety of meal types for students.
- Understand that placement is to be arranged through a written agreement between CSB as the registered training organisation and the host employer and student and that the Host employer is required to complete this agreement to activate work cover insurance for student and agrees to report any accident to CSB and help the student to fill the Worker’s Claim for Compensation form, sign it and send it to CSB along with an incident report. CSB will forward the completed form to Workers Compensation NSW to lodge the claim.
- Allow students to take photographs of dishes they have prepared.
- Develop in the student an appreciation of continuous improvement.
Section 4: Obligation to The School
The School must:
- Train students prior to placing them in the Host Employer Venue in the following areas:
- SITXFSA001 Use hygienic practices for food safety
- SITHCCC005 Prepare dishes using basic methods of cookery
- SITHCCC018 Prepare food to meet special dietary requirements
- SITHKOP002 Plan and cost basic menus
- SITXFSA002 Participate in safe food handling practices
- Ensure the tasks and activities which are proposed to be undertaken in the workplace by the student are relevant, appropriate and consistent with the maturity, academic background and year level of the student;
- Use best endeavours to ensure there are opportunities for the student to meet the learning objectives of the workplace experience;
- Monitor and assess the student’s progress & attendance (timesheet);
- Provide constructive and supportive feedback to the student;
- Liaise with the Work placement supervisor responsible for the student if any issues arise; and
- Act promptly to address any concerns about the safety and suitability of the workplace and well-being of the student.
Section 5: The agreement is valid for a maximum of one year from the date of this agreement and may be terminated at any time by any party on the provision of 2 weeks written notice to both other parties.
Section 6: This agreement may only be varied by a written document signed by all three parties.
Section 7: To be signed by all three parties upon agreement and before commencing workplace training.
| Signed for and on behalf of The School | |
| Name | |
| Title | |
| Signature | |
| Date | |
| Signed for and on behalf of The Host Employer | |
| Name | |
| Title | |
| Signature | |
| Date | |
| Signed by The Student | |
| Name | |
| Signature | |
| Date | |