SPECIALE FEDERICA -10215976 -SITXHRM001 Assessment 1 -Assignment.docx

Assessment Tasks and Instructions
Student Name Federica speciale
Student Number
Course and Code Commercial cookery cert 32
Unit(s) of Competency and Code(s) SITXHRM001 Coach others in job skills
Stream/Cluster 22
Trainer/Assessor Gen Copland
Assessment for this Unit of Competency/Cluster Details
Assessment 1 Assignment
Assessment 2 Observations
Assessment conducted in this instance: Assessment 1 2 3
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required
Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date
2 nd Assessor to complete
I agree the adjustments applied to this assessment are reasonable
Name
Signature Date
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess you underpinning knowledge to complete the tasks outlined in the
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elements and performance criteria for this unit of competency and relating to the following aspects:
 communication techniques suitable to a workplace training context
 objectives and scope of the coaching
 factors which impact need for coaching:
o direction from colleagues
o own observation and workplace experience
o request for coaching from colleagues to be coached
 key principles of training:
o explanation
o demonstration
o review
o listening to trainee explanation
o observing and evaluating trainee demonstration
o providing feedback
 legislative work health and safety and hygiene requirements
 possible causes of performance problems or difficulties:
o breakdown in communication
o inappropriate circumstances for coaching
o insufficient opportunity to practice
o language or cultural barriers
o
shyness or lack of confidence.
Place/Location where assessment will be conducted
RTO to complete
Resource Requirements
Pen, Paper or computer, colleagues to be coached,
Coaching Session Plan Templates 1-4 (located in student assessment folder)
Instructions for assessment including WHS requirements
This assessment consists of 2 parts, Part A and Part B.
Part A
For the purpose of this assessment you are required to identify the coaching needs of 4 different colleagues and
prepare 4 coaching sessions of maximum 15 minute duration for each need identified. Coaching needs may vary
and can include e.g. precision cuts, specific preparation techniques for dishes, safe use of equipment; table
setting for different occasions, serviette folding; spot removal in housekeeping, making beds; preparing for
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event registration/set-up etc. to name a few examples for possible coaching needs in various departments of
hospitality, tourism and events.