Work

Integrated
Learning
HOST ORGANISATION HANDBOOK

A GUIDE TO HOSTING STUDENT PLACEMENTS

Contents

Welcome from the Industry Engagement Team 2

What is Work Integrated Learning? 3

Benefits of WIL Placement for Host Organisations 3

How Long Does a WIL Placement Period Last? 3

Types of WIL Placements 4

WorkCover/Insurance 4

International Student Visa Conditions Whilst Undertaking WIL Placement 4

Three-Way WIL Placement Agreements 4

Host Organisation Requirements 5

Host Organisation Responsibilities During WIL Placement 5

Le Cordon Bleu Australia Industry Engagement Student Selection 5

Communication and Progress Monitoring Throughout WIL Placement 6

Continuous Improvement 6

Learning Outcomes 6

WORK INTEGRATED LEARNING HOST ORGANISATION HANDBOOK

Welcome
from the Industry Engagement Team
Thank you for your interest in providing Work Integrated Learning (WIL) placement
opportunities to Le Cordon Bleu Australia (LCBA) students. The experiences offered
through industry partnerships are an integral part of LCBA culinary and hospitality
programs and significantly contribute to the success of our graduates. In turn, they
also provide industry access to committed and passionate students and, provide
host organisations with an opportunity to contribute to the development of future
hospitality employees.

WIL placements are a registered component of LCBA Culinary, Bachelor and Master
programs in Australia. LCBA students undertake vocational courses in cuisine or
patisserie, or study business degrees with a hospitality focus. WIL placements
provide students with an opportunity to apply their new skills in a real workplace
while developing relationships and an understanding of industry expectations.

This handbook provides information for current and future host organisations. If you
have further questions or would like to discuss how you can offer a WIL placement
opportunity to LCBA students, please contact the Industry Engagement team.

We look forward to working with you.

WORK INTEGRATED LEARNING HOST ORGANISATION HANDBOOK

What is Work Integrated Learning? Benefits of WIL Placement for Host
Work Integrated Learning (WIL) are academic units which
provide students with an opportunity to apply their new skills
Organisations
There are no costs related to partnering with LCBA and
in a real workplace. During their WIL placement, students
hosting a student undertaking their WIL placement. Under
have the chance to develop the skills and knowledge learnt
these arrangements, students gain the skills they need to
on campus in a commercial environment. Whilst students
transition successfully from study to work. Host organisations
are required to complete assessment tasks during their WIL
are also given the opportunity to enrich students learning
placement, these learning activities can be completed in a
experiences and increase the number of work-ready graduates.
diverse range of hospitality roles.
Furthermore, WIL placements provide you with access to the
Our Vocational students (culinary) complete their placement
specialist competencies our students bring to your business
in a wide range of commercial kitchen environments, whilst
within the culinary arts, hospitality, events, tourism, and
Higher Education students (hospitality management)
business sectors.
undertake a range of roles in small and medium enterprises
Prior to a WIL placement, our students have completed
(SME) and large organisations. Students may work in roles
extensive on campus learning with fully qualified teachers and
within food and beverage, rooms division, human resources,
assessors.
event management, and sales and marketing departments.
By working with our Industry Engagement team, your
Throughout the WIL placement, the supervisor’s assistance is
organisation can optimise access to:
required in providing support and mentorship to the student.
• Motivated students with diverse skills and knowledge.
Overall, the WIL program at LCBA focuses on developing
• Multilingual and multicultural students to target
students’ skills for the future, while remaining flexible to your
international markets.
organisational needs.
• Fresh, innovative insights into organisational goals or
projects.
• Workforce planning assistance and direct access to
students with specialist skills.
• Potential to retain students after placement period.
• Brand ambassadors for your organisation.

How Long Does a WIL Placement Period

Last?
Depending on their course of study, students are required to
complete a required number of hours within a set period.
Bachelor students undertake two 13-week placements (one in
their second year, one in their third year) and are required to
complete 300 hours per placement.
Master students undertake one semester-long placement (at
the end of their studies) and are required to complete 400
hours.
Culinary students undertake one semester-long placement
(at the end of their Certificate III studies) and are required to
complete 400 hours.

You are encouraged to contact the Industry Engagement

team at any time throughout the year with your placement
opportunities and we will seek to provide you with assistance.

WORK INTEGRATED LEARNING HOST ORGANISATION HANDBOOK

Types of WIL Placements International Student Visa Conditions
Internships
Whilst Undertaking WIL Placement
Students are available to work full-time, part-time, or casual
Host organisations who do not have a genuine vacancy but
during their WIL placement period and is not restricted to
would like to help a student gain industry experience may
the maximum fortnightly average of working hours usually
offer an internship (unpaid work experience) opportunity.
associated with student visa holders. This is due to the WIL
If internship positions meet the criteria under the Fair Work
placement being a required and registered component of the
Act 2009 these roles may be lawfully unpaid, although an
course.
allowance may be offered. Students completing these types of
Please see Student Visa (subclass 500) condition 8105 for
WIL placements are not considered to be employees and no
further information: https://immi.homeaffairs.gov.au/visas/
employee relationship is to exist.
already-have-a-visa/check-visa-details-and-conditions/check-
The Industry Engagement team are always pleased to promote
conditions-online
internship opportunities to our students and communicate the
benefits of these unique and valuable experiences. However,
the roles are restricted to 20-25 hours per week for agreed Three-Way WIL Placement Agreements
dates/times. In addition, our expectation is that organisations All WIL placements will be confirmed with a WIL Agreement
offering these opportunities will ensure the student’s role supplied by LCBA which stipulates the conditions and
does not replace a productive worker and is supplementary requirements of the student’s learning outcomes attached to
to usual operations. A strong mentoring relationship should their program of study. This agreement is in no way a binding
be established to ensure both student and host organisation employment contract, but simply an agreement that all
satisfaction. parties (host organisation, LCBA and the student) must sign to
ensure the WIL placement is recognised as formal study and
Employment Role therefore contributes to the overall academic course program
Due to the length of the WIL placement, the industry demand requirements. This does not affect the separate employment
for committed and dedicated hospitality employees, and the contract (if applicable) between the employer and the student.
students’ availability to work full time, many students will seek
paid employment for their WIL placement. LCBA does not enter
or conduct negotiations regarding student’s remuneration. If
employing a student, the host organisation is required to follow
the relevant award or agreement they are subject to, along
with all requirements as stipulated by State or Government
Laws. LCBA is committed to ensuring the highest of standards
regarding the host organisation’s suitability. Therefore, to
accept a student’s employment as suitable for a WIL placement,
the Industry Engagement team must receive a completed WIL
Agreement and WHS form.

WorkCover/Insurance
• Students participating in Internships are insured via
LCBA for major incidentals.
• Students working in paid employment or work more
than the WIL Agreement are expected to be covered by
the employers’ WorkCover policy*
*www.fairwork.gov.au/pay/unpaid-work/student-
placements

WORK INTEGRATED LEARNING HOST ORGANISATION HANDBOOK

Host Organisation Requirements
LCBA is required to vet all new host organisations along with
existing premises (after a certain time) to ensure the highest
of standards are met and maintained. The LCBA Industry
Engagement team will ensure appropriate paperwork is
completed which includes a WHS check.
*Please note a student cannot undertake a vocational placement
concurrently with employment with the same host organisation
within the same department

Host Organisation Responsibilities

During WIL Placement
To ensure the WIL placement is mutually beneficial for all
parties, we ask the host organisation to:
• Assign a supervisor/mentor and train the student on the
product, its policies, and expected standards of service
• Provide the student with all information required
pertaining to his/her role, and ensure the student has an
induction into the organisation
• Provide a safe workplace to students undertakin WIL
placement, complying with all regulations under
occupational health, safety and welfare legislation, Equal
Opportunity and Anti-Discrimination legislation
• Assist in helping the student’s overall learning experience
by offering (where possible) a variety of learning
opportunities across differing service periods – for
example, breakfast, lunch, dinner and events.
• Allow visits by LCBA staff to assess and monitor the
student’s progress along with the host organisation’s
satisfaction
• Understand that the student’s academic responsibilities
take precedent over additional service periods and hours
outside of the amount stipulated on the WIL Agreement.
• Allow the release of the student to attend campus
or alternate workplace on elected days, should the host
organisation be unable to provide all experience required
for training and assessment purposes.
• Not allow for a student to undertake a vocational
placement concurrently with employment with the same
host organisation within the same department

WORK INTEGRATED LEARNING HOST ORGANISATION HANDBOOK

Le Cordon Bleu Australia Industry
Engagement Student Selection
Bachelor Degrees: International Hotel Management or
International Restaurant Management

First placement
During this unit students identify the competencies and capabilities
required to work as a hospitality professional. The unit utilises
DOTS model career development framework (Decision Making,
Opportunities, Transitioning, and Self-awareness), and focuses
on developing students’ self-awareness of their competencies
and capabilities, and the career opportunities available to them.
During their WIL placement, students develop personal goals and
write a reflective blog which discusses how they are achieving
them. Lecturers support students by providing feedback on the
blog and meeting with them to have 1:1 discussions. In addition
to helping students develop the hard skills required in a real
work environment, host organisations will provide support and
mentorship via their supervisors. This support will assist students
to develop their personal and interpersonal capabilities, increasing
their self-awareness, and ability to reflect on their actions and
consequences. This support can be provided during regular
meetings with their supervisor and through on-the-job training.

WORK INTEGRATED LEARNING HOST ORGANISATION HANDBOOK

Bachelor Degrees: International Hotel Management or
International Restaurant Management

Second placement
This unit builds on the first placement and helps students to
further understand their career path, providing them with an
opportunity to develop a personal career plan. To further develop
their capabilities students also apply skills and knowledge to
provide solutions for identified work-based problems. In pursuit
of generating future hospitality leaders, this unit guides students
to become a reflective practitioner by evaluating the contribution
of professional experiences in their personal and professional
learning. The unit utilises DOTS model career development
framework (Decision Making, Opportunities, Transitioning, and
Self-awareness). This unit focuses on decision making, and critical
thinking in transitioning into a work-ready graduate through long-
term career planning.
At this stage, besides guidance needed in increasing self-awareness
and reflective abilities, students will require mentorship and
direction from their supervisor in maturing their cognitive
capabilities, reviewing and evaluating their application of
competencies and capabilities, reflective, and observational skills
in working environment. This could be done through ongoing
discussions and consultations to guide them in their long-term
career planning.

At this stage, besides guidance needed in increasing self-awareness

and reflective abilities, students will require mentorship and
direction from their supervisor in maturing their cognitive
capabilities, reviewing and evaluating their application of
competencies and capabilities, reflective, and observational skills
in working environment. This could be done through ongoing
discussions and consultations to guide them in their long-term
career planning.

WORK INTEGRATED LEARNING HOST ORGANISATION HANDBOOK

Master Degrees: International
Hospitality Management
Hospitality Industry Experience unit
(final component of degree)

This unit applies key tools and techniques obtained within Master’s
programme disciplines to analyse and evaluate processes;
demonstrate practical abilities in management aspects; critically
assesses managerial duties, responsibilities, knowledge and skills;
and review policies, structures, and operations of the hospitality
organisation.
Students will require mentorship and direction from their
supervisor in guiding, evaluating, and reviewing their cognitive
capabilities as a future hospitality leader. This could be done
through ongoing reviews and deeper discussions to cultivate their
critical thinking and analytical skills.

WORK INTEGRATED LEARNING HOST ORGANISATION HANDBOOK

Vocational Education Courses
Diplôme de Cuisine
(SIT30821: Certificate III in Commercial Cookery)

Work Effectively as a Cook (SITHCCC043) unit

(final component of Certificate III)
The unit of competency ‘Work Effectively as a Cook’ is embedded in
the WIL placement unit which allows students to apply and develop
the skills and knowledge learnt on campus.

The learning outcomes that need to be covered by students during

WIL placement encompass the competencies and knowledge
required to use a range of cookery skills during service and
production periods. This should incorporate organising, preparing,
and cooking various food items across different service periods and
menu types, using cookery methods and team coordination skills.
This allows students to integrate key technical skills, knowledge and
organisation required by a professional working in a commercial
kitchen.

Essential experience: Students will require the opportunity to

complete the following “essential experience” as part of their
WIL placement. Where a student is employed, and the nature of
their role does not include some of these opportunities, they can
be completed during unpaid time in the workplace or under a
simulated environment. Where a workplace is unable to provide
exposure to all of these opportunities, they are required to work
with their Industry Engagement Representative to release the
student for such activity at a mutually agreeable time.

Students must be provided with the opportunity to safely and

hygienically prepare, cook and present menu items for a minimum
of 48 complete food service periods that cover at least three:
breakfast, dinner, lunch; using at least three of the following
different menu styles: à la carte, set menu, buffet, cyclical; including
each of the following food types: appetisers and salads, fish and
shellfish, hot and cold desserts, meat, poultry and game, stocks,
sauces and soups, vegetables, fruit, eggs and farinaceous products.

Students must have the opportunity to 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; and prepare
dishes for customers within the typical time constraints of a busy
commercial kitchen.

WORK INTEGRATED LEARNING HOST ORGANISATION HANDBOOK

Diplôme de Pâtisserie Students must have the opportunity to multi-task and integrate
(SIT31021: Certificate III in Patisserie) technical and other skills to respond to multiple demands
simultaneously and respond to special customer requests; to
Work Effectively in a Commercial Kitchen (SITHCCC034) unit perform designated kitchen roles as part of a team to achieve
(final component of Certificate III) production requirements during the above service periods; to work
The unit of competency ‘Work Effectively in a Commercial Kitchen’ professionally undertaking tasks according to team responsibilities
is embedded in the WIL placement unit which allows students to and organisational requirements; and to prepare dishes
apply and develop the skills and knowledge learnt on campus. appropriate to each of the above service periods within the typical
workplace time constraints of a busy commercial kitchen.
The learning outcomes that need to be covered by students during
the WIL placement encompass the competencies and knowledge
required to use a range of cookery skills during service and
production periods. This should incorporate organising, preparing
and cooking various food items across different service periods and
menu types, using a cookery methods and team coordination skills.
This allows students to integrate key technical skills, knowledge and
organisation required by a professional working in a commercial
kitchen.

Host organisations contribute to the training of our students which

in turn assists with the shortage of skilled workers in the hospitality
industry across Australia, not only in regional areas but also in the
cities where entry level positions are becoming increasingly hard
to fill. The commercial kitchen ultimately becomes the classroom;
our students develop excellent technical skills on campus but
develop their speed and accuracy during the WIL placement period.
Students that are being trained and mentored by you will take the
skills and knowledge passed onto them and either remain in your
employ or pursue further study/careers in the hospitality industry in
Australia or overseas.

Essential experience: Students will require the opportunity to

complete the following “essential experience” as part of their
WIL placement. Where a student is employed, and the nature of
their role does not include some of these opportunities, they can
be completed during unpaid time in the workplace or under a
simulated environment. Where a workplace is unable to provide
exposure to all of these opportunities, they are required to work
with their Industry Engagement representative to release the
student for such activity at a mutually agreeable time.
Students must be provided with the opportunity to safely and
hygienically prepare and serve menu items to industry and
organisational quality standards for a minimum of 12 complete
service periods (shifts) that cover a combination of: breakfast,
dinner, and lunch.

WORK INTEGRATED LEARNING HOST ORGANISATION HANDBOOK

TEQSA PRV 12100 | CRICOS Institute Code: 02380M | RTO 4959

Correct as of August 2023