Assessment Booklet

Cluster 1: Task 1A Q9-11

Learning Design & LLN
from TAE40116 Certificate IV in Training and Assessment

TAEDES402
Use training packages and accredited courses to meet client needs
TAELLN411
Address adult language, literacy and numeracy skills
TAEDES401
Design and develop learning programs

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 Learning Design & LLN Support  Assessment booklet

Copyright
© 2018 Blackwater Projects.
All rights reserved.
This document was developed by Blackwater Projects learning and development consultancy
and is used under license. It may only be reproduced or copied strictly in accordance with the
terms of that license.

PO Box 4253 p +(61) 409 910 002

Balgowlah Heights NSW 2093 w blackwaterprojects.com.au
Australia e info@blackwaterprojects.com.au

Version control & document history

Date Summary of modifications made Version no.
April 2018 Integrated Design and LLN assessments into one v1.0
document
July 2018 Minor corrections v1.1
May 2019 Updated task instructions v2
January 2020 Updated formatting v3

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Introduction
This assessment booklet contains instructions and templates for the assessment tasks you are
required to complete for the Learning Design and LLN Support Cluster.

Note: Throughout this booklet your assessor/trainer is referred to as the trainer. Where
reference is made to Training Packages this also includes Accredited Curriculum.

UNITS OF COMPETENCY ASSESSED

The assessment tasks contained in this workbook assess the following units of competency:
 TAEDES402 Use training packages and accredited courses to meet client needs.
 TAELLN411 Address adult language, literacy and numeracy skills.
 TAEDES401 Design and develop learning programs
Download these units and their assessment requirements from the National VET Register—
training.gov.au.
In order to successfully complete these units of competency you must successfully complete
all tasks contained in this booklet.

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ASSESSMENT REQUIREMENTS
Please read the following instructions about your assessment. They will help you to achieve the level of
performance required to achieve success.
It is important that you clearly understand all the requirements of your assessments. If you are having difficulty
with the terminology or the steps to follow, please speak to your trainer prior to commencing.
During or following the assessment, you may be asked by your trainer to explain various aspects of work
submitted or completed to test your underlying knowledge and skills.

RE-ASSESSMENT
If you do not achieve the required standard, you will be given the opportunity to be re-assessed. Arrangements
will be made on an individual basis; however, you must be proactive to ensure that an appropriate time can be
found for this.

ASSESSMENT APPEALS
If you disagree with the outcome of an assessment task, you have the right to request a review of the assessment.
In the first instance, such requests will ensure that your work is reviewed by a second person within the teaching
area and you will be advised of the outcome of this review in writing, most likely by email.
If you wish to take the matter further, a formal appeal will need to be lodged. Please contact the Manager.

SUBMIT YOUR ASSESSMENTS

Your trainer will advise you of the submission date for your assessments. If you are unable to finalise your
assessments by the due date, you must contact the Manager to seek an extension.

You must include the TAFE Assessment Coversheet given to you by your trainer. Please include your
name and contact details. Your submission cannot be assessed if this form is not included.

CONTACT US
Contact us any time with questions or for support. Reach us on:
Dianne Mahoney
In person to Victoria University, City King Campus
Level 12, Room 12.012

 Phone 9919 7888

@ Email dianne.mahoney@ vu.edu.au

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Task 1
Part A – VET Knowledge questions
Instructions
1. Read the questions carefully
2. Undertake research to gather information that will assist you to develop your answers.
Your participant manual provides information and references that are relevant to the
questions. Your trainer will assist you to locate other sources of information.
3. Answer the questions progressively as you work your way through your practical
assessment tasks, use references from your practical tasks and/or workplace experience to
demonstrate how the theory applies in practice.
4. Address all parts of each question
5. Use complete sentences in your responses
6. Use your own words—when occasionally quoting information from another source, you
must acknowledge that source.

Conditions
This assessment is to be administered and monitored by the trainer to ensure currency and
authenticity.
You may ask your trainer questions to assist in your understanding and the length of answers
required.
Assessment criteria
Terminology used in the questions—how to respond
If you are asked to ▼ You should ▼
List In bulleted, numbered or paragraph form, provide a number of consecutive items—if paragraph form,
use commas (,) to separate items.
Describe In paragraph form, give a full account of an event, idea or concept—include all relevant
circumstances and details.
Explain In paragraph form, describe—in enough detail to clarify or justify—an idea, concept, situation, action
taken, insight or challenge.
Define In paragraph form, explain the meaning of a term or concept.
Summarise In paragraph or list form, explain the key points or insights derived from a text, event or situation.
Compare List, describe or explain the similarities and differences between two (or more) ideas, concepts,
events, situations, challenges or insights.

9 Complete the Explore and Use a Training Package

Explore and Use a Training Package
Instructions
1. Log onto training.gov.au.
2. Identify a training package relevant to your industry or area of expertise.
3. Answer the questions below about the training package you identify.
General Information about the training package
What is the code and
title of the training SIT TOURISM TRAVEL HOSPITALITY
package?
What is the name of the
training package SKILLSIQ
developer?

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Qualifications in the training package

How many qualifications Number of Certificate I-level qualifications 2

are in the training
package? Number of Certificate II-level qualifications  5
Number of Certificate III-level qualifications  11
Number of Certificate IV-level qualifications  8
Number of Diploma-level qualifications  4
Number of qualifications higher than Diploma  3
TOTAL
 33
number of qualifications in the training package

Skills sets in the training package

Identify one skill set in the training package. Provide information below about the skill set 
Code of skill set SIT 40516
Name of skill set CERT IV COMMERCIAL COOKERY
Describe a client
group for whom this CHEFS,CDPS
skill set would be a
good choice

Analyse one qualification from the training package

Select one qualification from the training package. Answer the questions below:

Qualification
SIT 40516 CERT IV COMMERCIAL COOKERY
Code & title
What units must be Number of core units  26
completed to obtain the Number of elective units  7
qualification? Total number of units required  33
Are there any pre-requisites for entry into this qualification?
☐ YES  NO
If yes, describe below

Select a suitable target client group for this qualification. Describe this target group 
Consider any key characteristics of the target group that may impact on your choice of units from the qualification that would be
suitable for this group—e.g. area/s of industry expertise, workplace experience, possible reasons for needing to obtain the qualification,
age, gender, plus any other information that may be relevant.

18+ , WANTS TO WORK IN HOSPITALITY INDUSTRY , HOTELS ,RESTAURANT.

Identify a suitable choice of core and elective units for the target client group described above. The
units selected must:
● be appropriate (i.e. relevant) for this particular client group
● satisfy the requirements of the qualification packaging rules.
Recommended units for this client if they are to complete the qualification

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All core units are required (no need to write them down). Choose the elective units you recommend for your client. List
these below. You must list the correct number of elective units needed to attain the qualification.

SITXFSA003 TRANSPORT AND STORE FOOD

SITXSA004 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM
SITHKOP003 PLAN AND DISPLY BUFFET
SITHKOP006 PLAN CATERING FOR EVENTS OR FUNCTIONS
SITXINV004 CONTROL STOCK
SITXWHS002 INDENTIFY HAZARD , ASSESS AND CONTROL SAFETY RISK
SITHCC009 PRODUCE COOK- CHILL AND COOM FREEZE FOOD

Order of delivery and unit clustering

With your team, discuss how delivery of this qualification could be structured. Consider:
● Which unit/s would you cover first, second, etc.?
● Would you cluster the units in any way, or train one unit at a time?
Use the space below to list the order in which you would recommend delivering the units in the qualification. Identify
which units you would cluster for training purposes, if any:

Clustering of units

Manage diversity in the workplace

BSBDIV501

BSBSUS401 Implement and monitor environmentally sustainable work practices

SITHCCC001 Use food preparation equipment

SITHCCC005 Prepare dishes using basic methods of cookery

SITHCCC006 Prepare appetisers and salads

SITHCCC007 Prepare stocks, sauces and soups

SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes

SITHCCC012 Prepare poultry dishes

SITHCCC013 Prepare seafood dishes

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SITHCCC014 Prepare meat dishes

SITHCCC018 Prepare food to meet special dietary requirements

SITHCCC019 Produce cakes, pastries and breads

SITHCCC020 Work effectively as a cook

SITHKOP002 Plan and cost basic menus

SITXINV004 CONTROL STOCK

SITHKOP004 Develop menus for special dietary requirements

SITHKOP005 Coordinate cooking operations

SITHCC009 PRODUCE COOK- CHILL AND COOM FREEZE FOOD

SITHPAT006 Produce desserts

SITXCOM005 Manage conflict

SITXFIN003 Manage finances within a budget

SITXFSA001 Use hygienic practices for food safety

SITXFSA002 Participate in safe food handling practices

SITXWHS002 INDENTIFY HAZARD , ASSESS AND CONTROL SAFETY R

SITXHRM001 Coach others in job skills

SITXHRM003 Lead and manage people

SITXINV002 Maintain the quality of perishable items

SITXFSA003 TRANSPORT AND STORE FOOD

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SITXMGT001 Monitor work operations

SITXWHS003 Implement and monitor work health and safety practices

SITXSA004 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM

SITHKOP006 PLAN CATERING FOR EVENTS OR FUNCTIONS

SITHKOP003 PLAN AND DISPLY BUFFET

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10 Complete the Crack the Codes

List the information given in each part of the code below. Access training.gov.au, locate the
training package, qualification and unit of competency and name each component.

Training package component Part of Brief description for the part of the code
the code
BSB Training package BSB Business Services Training Package

BSB30715 Qualification BSB Work Health and Safety

3 AQF LEVEL OF THIS QUALIFICATION IS Certificate

III

07 SERIES 7 IN ITS TRAINING PACKAGE

15 YEAR ITS ENDORSED

BSBWHS302 Unit of BSB Business Services Training Package

competency

WHS Apply knowledge of WHS legislation in the workplace

3 AQF LEVEL IS 3

02 SERIES NUMBER

BSBSS00069 Skill set BSB Business Services Training Package

SS ARCHIVE AND KEEP RECORDS

00069 UNIQUE IDENTIFIER NUMBER

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11 Complete the Explore a Unit of Competency and its Assessment Requirements

Purpose of this activity

The purpose of this activity is to develop your understanding of the information provided in a
unit of competency so that you can use that information to develop learning and assessment
plans that fully address unit requirements.

Resources needed
You will need:
● one unit of competency from an endorsed training package
● the assessment requirements for the unit.

Instructions
Using the unit (and assessment requirements) to guide you, answer these questions:
General Information about the unit you are using as the basis for this activity
What is the code and title of the unit?

SITHCCC004 - Package prepared foodstuffs

What training package is the unit from?  SIT10216 CERT I HOSPITALITY

Information provided in each part of a unit

In your own words:

● summarise the information you’ll find in each part of a unit listed on the next page.
● briefly explain how the information from the unit you chose, will help you in planning a training or
assessment activity.

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Summarise the information provided in the unit of competency and describe how
Part of Unit
this helps you interpret the unit for learning or assessment purposes.
Unit
Unit title Package prepared foodstuffs

Unit code SITHCCC004

Application

This unit describes the performance outcomes, skills and knowledge required to

package and label prepared foodstuffs for storage and transportation. It

requires the ability to check the quality of food and select correct packaging

materials.

The unit applies to operational personnel in hospitality and catering

organisations that prepare, package and label food. This could include

restaurants, educational institutions, health establishments, defence forces,

cafeterias, kiosks, cafes, residential caterers, in-flight and other transport

caterers, and event and function caterers.

It applies to individuals who work with very little independence and under close

supervision. They follow predefined organisational procedures and report any

discrepancies to a higher level staff member for action.

Food businesses that produce pre-packaged food items must comply with the

legal requirements for labelling contained in the Food Standards Australia New

Zealand Act and the Australia New Zealand Food Standards Code

Elements 1. Select food and packaging materials.

Identify different kinds of food to be packed and suitable packaging to
be done

2. Package and label foods.

Appropriately pack the food according to the standards and the policy

3. Complete work process.

All the necessary step to finish the task
Performance How to check and select food quality
criteria Packaging requirements
Appropriate packaging materials
Follow organisational procedures
Food safety procedures

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What are the labelling guidelines and specifications

How to prevent cross contamination , what is contamination

What are the food safety environmental requirements for the workplace
Start and end of task ,
Procedures for reporting hazards and rectifying them
Storage and stock

Foundation How to read labels , specifications ,all the organisational food safety procedures
Recording details accurately regarding food
skills How to calculate quantities of food And packaging
How to maintain environmental conditions, what are the environmental
conditions suitable
How to print labels ,how create them according to company procedure
Assessment Requirements
Performance
evidence Learners able to correct way to check quality of food against the benchmark
Able to do select appropriate packaging and labelling
Using right kind of packaging material for right food stuff
Completing task within the time constraints
Following environmental food safety requirements

Knowledge
evidence Able to demonstrate quality criteria for food
What are the labelling guides and specifications by different bodies
Terminology related to food standards
What are the environmental requirements for the related task
Different type of packaging material
Organisational food safety procedures
Assessment
conditions Firstly the environment for assessment

Equipment needed

Which consumable resources

What documents required

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