BSBSUS401_Student Assessment v2.2 GIOVANNA MUCCIO

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Dec 6, 2023

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Course Code SIT40516 Course Name Certificate IV Commercial Cookery Unit Code BSBSUS401 Unit Name Implement and monitor environmentally sustainable work practices Due Date ________________ Assessment Name Part A – Assessment Questions Part B – Assessment Project Student No. ________________ Student Name _____________________________ Student Phone ________________ Student Email _____________________________ Student Declaration I declare that this assessment is my own work and where my work is supported by documents from my workplace placement/employer permission has been granted. Note: This assessment will not be accepted unless all sections have been completed and the front cover has been signed and dated. Filling out this coversheet as part of an electronic submission and approving the above information will operate in the same way as physically signing this cover sheet. Student Signature GIOVANNA MUCCIO Date: _____________________________ Office Use Only Date/s Received: ___/___/___ ___/___/___ ___/___/___ Date/s Assessed: ___/___/___ ___/___/___ ___/___/___ Result of Assessment: ___________ ___________ ___________ Entered on Training Plan Moderation Signature Note for Assessors: Filling out the above Office Use Only section as part of an electronic submission will operate in the same way as physically signing this cover sheet. If not physically signed, Assessor must print their name in signature box. /var/filecabinet/temp/converter_assets/66/04/6604b7357fa692fe0969f10f37f28201cf10b4f9.docx Imagine Education Student Assessment Cover Sheet

Course Code and Name: SIT40516 Certificate IV Commercial Cookery Unit Code: BSBSUS401 Unit Title: Implement and Monitor Environmentally sustainable work practices For this assessment you are required to answer all of the questions. Please attach a student assessment cover sheet to each unit submission. You must complete the cover sheet in full detail. PART A – Questions. Question 1 – List and describe the 6 actions of waste management - Avoid Means creating zero waste. e.g. walking tours - Reduce Use less of a product or engineer waste out of the production pathway, - Reuse Repurpose products or materials, - Recycle Items that cannot be reused can be recycled, - Energy Recovery Composting, incineration for power generation and other ways of using the components of a product. - Dispose Send to landfill. This area needs to improve Question 2 - Which legislation governs the environment at Federal Level? What does this cover? Environment Protection and Biodiversity Conservation Act 1999. This Act provides a framework for protecting and managing matters of environmental national significance, which includes locations, fauna, flora, and ecological communities. Question 3 - What laws do the state and local government focus on? Water, waste, land use, air, litter, noise and energy. Question 4 – What is the Green Globe Program? How do they help businesses? The Green Globe program is a global benchmarking, certification and performance improvement scheme predominantly utilised by the tourism and hospitality industries. in areas such as reduced greenhouse emissions, improved energy efficiency, fresh and waste water management and solid waste management. /var/filecabinet/temp/converter_assets/66/04/6604b7357fa692fe0969f10f37f28201cf10b4f9.docx Imagine Education Student Assessment

Question 5- Restaurant and Caterers Association of Australia has developed their own program, called Green Table Australia. What does this program require from its participants? Green Table Australia. Based on a program developed in Canada, it is intended to recognize restaurants and catering businesses that are doing what they can to reduce their CO2 emission. The program requires restaurants, cafés and caterers to commit to: Using natural gas or a minimum of 20% green electricity to power their stoves Sending their organic waste to compost Recycling paper, plastic, glass, metal as much as possible Using energy-efficient equipment and lighting Using water-saving equipment and fixtures Using recycled, biodegradable, and non-toxic supplies. Question 6 - List 4 potential sources of information on environmental efficiency - industry associations - government websites - interest groups such as the Australian Conservation Foundation - Competitors, conducting research on the competition or other companies or industry sectors is a quick way to learn approaches that may have proven successful. Question 7 – List 4 questions regarding environmental requirements when choosing suppliers- - What are the environmental credentials of the supplier? - Do they offset their emissions? - Do they use recycled products? Do they have a sustainability statement? - Are you purchasing products that result in a large or small amount of waste? Question 8 - Provide 4 suggestions for how an organisation could make improvements to water usage - - Institute appropriate purchasing policies for equipment. - Use construction materials with low water requirements. - Use greywater on gardens. /var/filecabinet/temp/converter_assets/66/04/6604b7357fa692fe0969f10f37f28201cf10b4f9.docx

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- Plant drought-tolerant vegetation. Question 9 - List the 4 steps to initiate an Environmental Management Plan: - in implementing an environmental plan is to recruit an environmental committee “the green team”, - Identifying Current Consumption. - Comparing to Best Practice Models - Fit sensor or pedal-activated taps with flow restrictors. - Setting Targets for Improvement Question 10 – An Environmental Improvement Plan is used by larger businesses to guide businesses through continuous improvement. What are the key features? 1. Defined environmental goals 2. Action plan for achieving the goals 3. Timelines for the goals 4. Monitoring of environmental performance 5. Reporting of environmental performance 6. Contingency arrangements 7. Senior management and affected community commitment Question 11 - What is the purpose of quality assurance? How should it be formalised? Quality assurance is a key element of continuous improvement. Measuring performance on an ongoing basis will provide reliable data that can then be used to monitor potential shortfalls or high performing sections or staff members. This is also referred to as the Quality Improvement Cycle with ongoing steps of plan, act, evaluate and improve. Under a quality process this approach is ongoing and never stops. A clearly defined communication strategy should be part of the cycle to ensure that all stakeholders are aware of the process and any changes made. Question 12 - List 5 actions you might take if you observe a staff member acting in a non-compliant manner - Stop the staff member immediately - Point out what they are doing wrong as well as the implications - Show them your written SOP, policy, or procedure and how they should follow them - Make sure they understand how to do the task correctly - Organise training for the staff member if required Question 13 - A range of methods of communication can be used. List 4. - Regular meetings - place feedback on the agenda - Email updates and summary information /var/filecabinet/temp/converter_assets/66/04/6604b7357fa692fe0969f10f37f28201cf10b4f9.docx

- Staff room noticeboards - provide pictorial overviews and celebrate champions - Executive meetings - provide strategic overview and assist with strategic decisions PART B – Project Task 1 For this task, you are to look at the environmental impact that is occurring in your place of employment or your practical classroom. You are to identify and detail: The environmental impact caused by your classroom / workplace Ways in which you could improve the environmental impact identified Your report should contain the following information:  realistic measurements of current resources used  details of any environmental hazards  details of all environmental impact identified Be sure to prepare yourself for your inspection by developing a checklist to follow that is suitable to your working environment Task 1 Internal workplace environment checklist Name of Workplace: Date: Are any of these facilities available within your worksite to assist with health and wellbeing activities? /var/filecabinet/temp/converter_assets/66/04/6604b7357fa692fe0969f10f37f28201cf10b4f9.docx

Yes No Comments/Actions Staff Room X Fresh water X Fridges/ Freezers X Toaster/ sandwich makers X Microwaves X Dishwasher X Training room X NO TRAINING ROOM Air-conditioning X Computer Room X ONLY MANAGERS OFFICE Electricity X Gas X Ovens/ Hotplates X Waste paper X Recycling X Kitchen Deep Fryers X Task 2 Now that you have conducted an environmental analysis on your work area / classroom, you are to participate in a group discussion that brainstorms additional ways to improve the environmental impact. This session will be lead by your assessor; however it is important that you contribute. You are to present your Workplace environmental impact report to your assessor and explain the environmental impact of the organisation / section and your strategy for reducing this impact. The report is to be TYPED . Professional layout with headings, dates and name of person writing the report. Fresh water x Look at water leaks and improve our water consumption Fridges/ Freezers x Check temperature Toaster/ sandwich makers x Check if its hot and clean Microwaves x Check if its clean and on Dishwasher x Look at using full loads only Air-conditioning x Turn off when not in use Electricity x Look at saving electricity Gas x Look if turns off after use Ovens/ Hotplates x Look if its hot Recycling x Look if it is making correctly Kitchen Deep Fryers x Are the deep fryers cleaned regularly /var/filecabinet/temp/converter_assets/66/04/6604b7357fa692fe0969f10f37f28201cf10b4f9.docx  Environmental Impact Report And Corrective Action Plan

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Then provide a corrective action plan that prioritises the corrective actions. Corrective Action Plan Fresh water x Fix water leaks and install cut-off taps Fridges/ Freezers x Make sure to close the door Toaster/ sandwich makers x Clean after each use, turn it off after use Microwaves x Clean if spills, turn it off after use Dishwasher x Full loads only to be used Air-conditioning x Set to 24 degrees - turn off when not in use Electricity x Change all light bulbs to LED, turn off when the restaurant is closed. Gas x Turn it off after use Ovens/ Hotplates x Wear PPE to grab any hot plate or use the oven Recycling x Recycling at yellow bin and general garbage at black bin Kitchen Deep Fryers x deep fryers cleaned daily, and oil changed when required /var/filecabinet/temp/converter_assets/66/04/6604b7357fa692fe0969f10f37f28201cf10b4f9.docx

AUDIT- Workplace Environmental Impact checklist: Date: _______________ Workplace: ______________________ Person completing the audit: ________________ Environmental impact question list Workplace procedure FRESH WATER WATER LEAKS ARE FIXED AND CUT-OFF TAPS INSTALLED FRIDGES/FREEZERS FRIDGES/FREEZERS ARE HOLDING TEMPERATURE TOASTER/SANDWICH MAKERS CLEANED AND READY TO USE – TURNED OFF AFTER KITCHEN CLOSE MICROWAVE CLEANED AND READY TO USE – TURNED OFF AFTER KITCHEN CLOSE DISHWASHER FULL LOADS ONLY ARE USED AIR CONDITIONING SET AT 24 DEGREES – TURNED OFF WHEN NOT IN USE ELECTRICITY ALL LIGHT BULBS TO LED, ELECTRICITY TURNED OFF WHEN THE RESTAURANT IS CLOSED GAS TURNED OFF AFTER KITCHEN CLOSE OVES/HOTPLATES NO DEMAGES CARRYING HOTPLATES AND OVEN BECAUSE OF PPE KITCHEN DEEP FRYERS DEEP FRYERS ARE CLEANED DAILY AND OIL CHANGED WHEN REQUIRED Feedback Result: Satisfactory | Not Satisfactory | Not Assessed Student Declaration: I declare that I have been assessed in this unit, and I have been advised of my result. I also am aware of my appeal rights. Name: ________________________ Signature: ________________________ Date: ____/_____/_____ Assessor: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback Name: ________________________ Signature: ________________________ Date: ____/_____/_____ /var/filecabinet/temp/converter_assets/66/04/6604b7357fa692fe0969f10f37f28201cf10b4f9.docx

BSBSUS401_Student Assessment v2.2 GIOVANNA MUCCIO

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