ObjectiveThe objective of the Workplace Implementation Project (the Project) is to develop a report providing evidence that, following the National Healthy School Canteens (NHSC) workshop, you have planned and implemented the Guidelines for healthy foods and drinks supplied in school canteens and demonstrated the competencies outlined in the Tourism, Hospitality and Events Training Package (SIT07) unit SITHCCC035A Develop menus to meet special dietary and cultural needs.
Why complete the Workplace Implementation Project?The project provides a framework and checklist that will guide you through the implementation process. It also allows you to document the skills you have already demonstrated over many years as well as the new skills you have gained as a result of participating in the NHSC workshop.
An additional benefit is the option of obtaining a nationally recognised Statement of Attainment for the unit of competency SITHCCC035A Develop menus to meet special dietary and cultural needs if the evidence you supply in the Project meets the assessment requirements. The details of that unit of competency are included at the end of Appendix 1.
Please note that if you wish to gain a Statement of Attainment, you will need to contact a Registered Training Organisation (RTO) accredited to issue a Statement of Attainment, for that unit. You will also need to meet that organisation’s assessment requirements. A Statement of Attainment issued by an RTO is recognised nationally and contributes to several qualifications, including the Certificate III in Hospitality (Catering Operations), Certificate III in Hospitality (Commercial Cookery) and Certificate IV in Hospitality (Commercial Cookery).
Further information about the Unit SITHCCC035A Develop menus to meet special dietary and cultural needs can be found at the National Training Information Service website.
Hints for developing the Project ReportThe development of the Project Report should be a relatively easy task once you have identified how the skills gained in the National Healthy School Canteens workshop will be implemented.
You can use the Project template (pages 22-24 of your workbook) to assist you in implementing the changes required for your canteen to meet the guidelines. As you work through the implementation process, document each of the steps undertaken. By doing this you are able to achieve the objectives of the NHSC program, as well as the possible gaining of a Statement of Attainment for the unit SITHCCC035A Develop menus to meet special dietary and cultural needs as the documentation should provide most of the required evidence.
The evidence must demonstrate the process used to plan and implement the guidelines, including a continuous improvement strategy.
The evidence provided can include the following:
- An implementation plan
- Meeting minutes
- Menus and recipes
- Use of the recipe calculator (FSANZ Nutrition Panel Calculator, Appendix 2)
- The consultation process
- Data on student and staff population in relation to special dietary and cultural needs
- Student/staff/parent/guardian continuous improvement surveys, results and action plans (Example Student Survey Questionnaires, Appendix 3)
- Awards or recognition (including Certification) for meeting standards related to the Guidelines for healthy foods and drinks supplied in school canteens
- Confirmation from the person responsible for overseeing the canteen that the guidelines have been met and that you demonstrate the competencies outlined in the SITHCCC035A Develop menus to meet special dietary and cultural needs.