COOKERY BSBWOR203 BSBWOR203 Student Assessment Booklet

This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach. The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures. It applies to all tourism, hospitality and event sectors. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. The assessment booklet contains three (2) parts: PART 1: Assessments information: This part contains information on assessments for this unit of competency and how assessment will be conducted throughout unit to achieve the competency. It includes: • Application of the unit of competency • Purpose of assessment • Elements, performance evidence and knowledge evidence requirements of the unit • Conditions, context, required resources and location of the assessment. 
 • Assessment tasks. • Outline of evidence to be collected. • Administration, recording and reporting the requirements including special adjustments, appeals, reasonable adjustments and assessors’ intervention. PART 2: Assessment tasks: This part contains the information to successfully undertake the assessment task. In each assessment task, students will find the following information: 
 • Task instructions. • Role play / Practical Demonstration information. • Information on resources required, where applicable