Lesson Plan

Name: Tatjana Lam

Competency: General Construction
Unit Duration: 20 hours
Skill Area: Safety and First Aid
Competency Descriptor: This unit deals with the skills, knowledge and attitudes required to access,
increase/update and share knowledge of the job, including roles and functions. This knowledge
underpins effective performance in all sectors.
Competency Field: Tourism and Hospitality
THHCOR0101A: Develop and update job knowledge
Objectives: For students to have knowledge on how they could develop and update job knowledge
on the tourism and hospitality sector.
ELEMENT OF
PERFORMANCE CRITERIA EMPLOYABILITY SKILLS DURATION
COMPETENCY

1. Update occupational 1.1 Identify careers in the occupation. -Collect, analyse and organise 2 hours
knowledge information.
1.2 Develop and update knowledge of
current trends in the occupation. -Make judgement of quality using
given criteria.
1.3 Understand the characteristics of a
professional employee. -Work with others and in team

1.4 Update knowledge of employment and -Use mathematical ideas and

training opportunities available in the techniques.
occupation.

2. Share information on 2.1 Understand key industry jargons. 2 hours

the job industry.
2.2 Use key industry jargons to
communicate information to colleagues and
customers.
2.3 Select and use appropriate techniques to
share information with colleagues and
customers.
ELEMENT OF
PERFORMANCE CRITERIA EMPLOYABILITY SKILLS DURATION
COMPETENCY

3. Develop and 3.1 Access information on job roles and -Collect, analyse and organise 2 hours
demonstrate functions, for example, organisational information.
understanding of job structures, job descriptions and
roles and functions. specifications, special skill requirements. -Make judgement of quality using
given criteria.
3.2 Understand the inter-relationships of
departments within the organisation. -Work with others and in team
3.3 Demonstrate knowledge of trade and -Use mathematical ideas and
professional ethics of the job. techniques.
3.4 Operate within the established policies
and procedures of the job.
 This unit deals with the skills and knowledge required for :

PROCEDURES FACILITATION RESOURCE/EQUIPMENT/

METHODOLOGY ASSESSMENT
Facilitator Learner(s) STRATEGY TOOLS/REFERENCES
-Asks students to -Correctly list Listing Brain storming Oral questioning
identify careers in careers in Tourism Computer with internet
Tourism & and hospitality
Hospitality sector
Defining
-Define the term -Accurately define
Discussing
trend the term “Trend”
-Boldly state
- State current
current trends in
trends in the Stating
the sector
Hospitality and
Tourism sector

-Explain the -correctly

characteristics of a demonstrate the Explaining,
professional characteristics of a Demonstrating Observation sheet
professional Role play
employee
employee

-Define the term -Correctly define Discussion Oral questioning

“Jargon” the term “Jargon” Defining
-Correctly give at
least three
examples of
jargons.
Demonstrating Checklist
- Demonstrate how -Excitingly Role play Oral questioning
to use Jargons in demonstrated how
the workplace to use various
 jargons in the
workplace

- Discuss what is -Give examples of Discussing Whole class Oral questioning

inter-relationship how departments discussion
of department can inter-relate
within an
organization
Explaining Observation sheet
-Demonstrate
-Explain how to Role play
knowledge of trade
display trade and Demonstrating
and professional
professional ethics
ethics of the job.
in one’s
organization

Evaluation
 CATEGORY STRENGTH WEAKNESS RECOMMENDATIONS
The Lesson provided the Nil Nil
learners with activities that
kept them occupied for the full
LESSON duration of the lesson. The
activities allowed for the
learners to practice and weak
areas were identified.

Learners were very Nil Nil

involved in activities and
showed interest until they
LEARNER
completed their tasks

Learners received much Nil Nil

individual attention from
the facilitator since the
FACILITATOR
activities were structured
for continuous involvement.

APTTVET01

CARIBBEAN VOCATIONAL QUALIFICATION (CVQ)

 ASSESSMENT PROCEDURE

CATEGORIES SPECIFIC REQUIREMENTS

Target Group:  Students pursuing studies in Commercial Food Preparation Level 1.

Candidate Characteristics  They are moderately functional in Literacy and Numeracy

Specific Assessment Context  In School: Bartica Secondary school- In class (Home Economics Department classroom)

Purpose:  To determine the competency level and awarding the qualifications

Evidence Collection  Direct evidence: Observation

Options/ Methods
Tools/ Resources  Checklist, pen, pencil

Personnel/ Stakeholders  The candidate, Facillator

Record Keeping process  Soft copy (on a flash drive), Hard copy (teacher’s and student’s portfolio)

Allowable Adjustments  The candidate will be allowed adjustments where necessary.

Appeal Options  Appeal process was thoroughly explained and a hard copy singed and retained by students

Assessor Name (PRINT): Odellie Roach (Facillator) (SIGNATURE) (DATE) ______________

Internal Verifier Name (PRINT): (SIGNATURE) (DATE)______________

 DOCTVET02
CARIBBEAN VOCATIONAL QUALIFICATION (CVQ)
DIMENSIONS OF COMPETENCY

Using the Competency or Occupational Standard, plan a work activity and identify the aspects of the
activity relating to the dimensions of competency. (The work activity must be specifically stated).

UNIT: THHCOR0101A: Develop and update job knowledge

ELEMENT: 1- Update occupational knowledge

2- Share information on the job industry
3. Develop and demonstrate understanding of job roles and functions

WORK ACTIVITY:

Scenario- Role Play: For the new Academic year there will be a new batch of Commercial Food Preparation
students. As a senior student with prior knowledge on Tourism and Hospitality you are tasked with hosting a one-
day workshop educating students on how to develop and update job knowledge. Presentation must have
information on: 1. How to update occupational knowledge
2. How information can be shared on the job industry.
3. Understanding roles and functions within the job
TASK SKILLS TASK MANAGEMENT SKILLS

Trainees will respond to questions to demonstrate

they: Trainees are expected to exhibit the following
 Understand to communicate effectively. management skills:
 Access information
 Apply trade and professional ethics  Share information
 Demonstrate trade and professional ethics
 Meet workplace employment
requirements

CONTINGENCY MANAGEMENT SKILLS EMPLOYABILITY/ JOB ROLE/ ENVIRONMENT

SKILLS

- What if your power point presentation got -Makes judgement of quality using given criteria
deleted?
-Use appropriate techniques to share information.

-Solve problems.

Assessor Signature : Date:

Candidate Signature : Date:
OQCTVET04

CARIBBEAN VOCATIONAL QUALIFICATION (CVQ)

ORAL QUESTIONS CHECK LIST

Institution/ Centre :

Qualification :

Unit Competency :

You are required to develop a minimum of six (6) questions.

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Assessor Signature : Date:

Candidate Signature : Date:

OQARTVET05
 CARIBBEAN VOCATIONAL QUALIFICATION (CVQ)
ORAL QUESTIONS AND RESPONSES

Institution/ Centre :

Qualification :

Unit Competency :

Please provide expected responses for the oral questions.

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Assessor Signature : Date:

CAEFTVET03
1 not yet competent

Key 3
4 competent
 CARIBBEAN VOCATIONAL QUALIFICATION (CVQ)

CANDIDATE/ ASSESSOR EVALUATION FORM

Institution/ Centre : Bartica Secondary School

Candidate Name : -------------------------------
Qualification : CHTHH10309 Commercial Food Preparation (Cookery) Level 1
Unit Competency : THHCOR0101A Develop & update job knowledge

CANDIDATE ASSESSOR
1 2 3 4 5 1 2 3 4 5
1. PLANNING
 Schedule presentation date
 Inform students of the scheduled date
 Acquire relevant information
 Set up presentation room

2.PROCESS
 Demonstrate how to introduce lesson
 Demonstrate questioning techniques
 Plan relevant work activity
 Presented information in a clear manner
 Work as part of a team
3.PRODUCT
 Effective two-way communication was shown
 Information was clearly presented
 Clarifies any misconceptions

Comment/ Feedback:

Rating Scale:
1.Cannot perform the task to the required knowledge, skill and attitude.
2.Performs limited parts of the task but not to required standard.
3.Demonstrates sufficient knowledge of the task operates satisfactorily and displays some initiative.
4.Demonstrates proficiency in doing the task with good working knowledge and displays initiative.
5.Demonstrates mastery of the task, with a high degree of proficiency, autonomy and initiative.

Assessor Signature : Date:

 RORATVET06

CARIBBEAN VOCATIONAL QUALIFICATION (CVQ)

RECORD OF REASONABLE ADJUSTMENT

Assessment Date :

Assessor’s Name :

Assessor’s Signature : Date:

This table is used by the assessor when there is an adjustment in the prescribed assessment tool given.

Adjustment to Assessment Procedures

Performance Criteria Evidence Type Reason for New Activity Competent Not Yet Comments
Adjustment Details Competent
RACOATVET07
CARIBBEAN VOCATIONAL QUALIFICATION (CVQ)

RANGE AND CONTEXT OF ASSESSMENT

1. Unit Code(s)/ Title (s) Assessed

- THHCOR0101A: Develop and update job knowledge

-Element: -Update occupational knowledge

-Share information on the job industry
- Develop and demonstrate understanding of job roles and functions

2. Task (s)/ Project (s) Assigned/ Work Activity

For the new Academic year there will be a new batch od Commercial Food Preparation students. As a
senior student with prior knowledge on Tourism and Hospitality you are tasked with hosting a one-
day workshop educating students on how to develop and update job knowledge. Presentation must
have information on: 1.How to update occupational knowledge
2. How information can be shared on the job industry.
3. Understanding roles and functions within the job

The Assessor should specify the following:

3. The Range under which the assessment took place (see range statement in unit standards). This
assessment has been conducted under the following range of conditions:
 Stimulated work environment
 Purpose of workshop- Access information
 Barriers- New Knowledge
1. The Context of Assessment: On the Job Institution/ School

2. Additional Comments:
 ERSTVET08
CARIBBEAN VOCATIONAL QUALIFICATION (CVQ)

EVIDENCE RECORD SHEET

Qualification : CCTH10309 Commercial Food Preparation (Cookery) Level 1

Unit Competency : THHCOR0101A: Develop and update job knowledge

If the candidate demonstrates competency, then place a check mark () in the circle or box. If not yet competent then place an () N.B. the circle denotes Critical
aspect of Evidence.
Evidence
Critical Methods of Evidence Critical
Performance Criteria Performance Outcome
* Collection Underpinning Knowledge and Skill

Element: 1 Update occupational knowledge

1.1 Identify careers in the occupation. Checklist Knowledge of what careers falls Identify careers in the
under Tourism & Hospitality. occupation.

1.2 Develop and update knowledge of Checklist Knowledge of where to get up-to- Develop and update
current trends in the occupation. date information on the sector. knowledge of current
trends in the occupation.
1.3 Understand the characteristics of a Demonstration Knowledge of what characteristics Understand the
professional employee. a professional employee possess. characteristics of a
professional employee.
1.4 Update knowledge of employment Checklist Knowledge of where is seek Update knowledge of
and training opportunities available training opportunities on the sector. employment and training
in the occupation. opportunities available in
the occupation.

ERSTVET08
 CARIBBEAN VOCATIONAL QUALIFICATION (CVQ)

EVIDENCE RECORD SHEET

Qualification : CCTH10309 Commercial Food Preparation (Cookery) Level 1

Unit Competency : THHCOR0101A: Develop and update job knowledge

If the candidate demonstrates competency, then place a check mark () in the circle or box. If not yet competent then place an () N.B. the circle denotes Critical
aspect of Evidence.
Evidence
Critical Methods of Evidence Critical
Performance Criteria Performance Outcome
* Collection Underpinning Knowledge and Skill

Element: 2 Share information on the job industry

2.1 Understand key industry jargons. Checklist Knowledge of what jargons are Understand key industry
used in the tourism and hospitality jargons.
sector.
2.2 Use key industry jargons to Demonstration/ Knowledge of when to use Use key industry jargons
communicate information to Checklist jargons. to communicate
colleagues and customers. Knowledge of who to information to colleagues
communicate jargons to. and customers.
2.3 Select and use appropriate Observation Knowledge of what techniques to Select and use appropriate
techniques to share information use to share information with techniques to share
with colleagues and customers. colleagues or customers. information with
colleagues and customers.

ERSTVET08
 CARIBBEAN VOCATIONAL QUALIFICATION (CVQ)

EVIDENCE RECORD SHEET

Qualification : CCTH10309 Commercial Food Preparation (Cookery) Level 1

Unit Competency : THHCOR0101A: Develop and update job knowledge

If the candidate demonstrates competency, then place a check mark () in the circle or box. If not yet competent then place an () N.B. the circle denotes Critical
aspect of Evidence.
Evidence
Critical Methods of Evidence Critical
Performance Criteria Performance Outcome
* Collection Underpinning Knowledge and Skill

Element: 3 Develop and demonstrate understanding of job roles and functions.

3.1 Access information on job roles and Demonstration Knowledge of how to access Access information on job
functions, for example, information roles and functions, for
organisational structures, job example, organisational
descriptions and specifications, structures, job descriptions
special skill requirements and specifications, special
skill requirements
3.2 Understand the inter-relationships Demonstration Knowledge of how each Understand the inter-
of departments within the department within a business relationships of
organisation. works departments within the
organisation.
3.3 Demonstrate knowledge of trade Demonstration Knowledge of how to demonstrate Demonstrate knowledge of
and professional ethics of the job. trade and professional ethics. trade and professional
ethics of the job.
3.4 Operate within the established Demonstration Knowledge of how to operate Operate within the
policies and procedures of the job within established policies. established policies and
procedures of the job.
CVQFARSTVET09
 CARIBBEAN VOCATIONAL QUALIFICATION (CVQ)

FINAL ASSESSMENT RECORD SHEET

Qualification: CHTHH10309 Commercial Food Preparation (Cookery) Level 1

Code Title
Institution/ Centre: New Bartica Secondary Centre Number: _______________________________

Candidate’s Name: _________________________________________ Candidate’s Number: ________________________________

Cycle Start: 2019 End: 2022

For each item place a tick () to indicate candidate’s competence. Where the candidate is not yet competent place a circle (O).
Unit Code Element Performance Criteria Number Underpinning Critical
Code 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 Range Knowledge & Employability
Completed Skills Skills
Completed Completed

Note to Assessor: Place an X in the box after the last Performance Criteria Number of each element.

Centre
Stamp
Here
Assessor Name & Number Assessor Signature/ Date Internal Verifier Name & Number Internal Verifier Signature/ Date