BSBWOR203 Work Effectively
Practical Assessment Template
Elements Performance Criteria
1. Develop effective workplace relationships | 1.1 | Identify own responsibilities and duties in relation to workgroup members and undertake activities in a manner that promotes cooperation and good relationships |
1.2 | Take time and resource constraints into account in fulfilling work requirements of self and others | |
1.3 | Encourage, acknowledge and act on constructive feedback provided by others in the workgroup | |
2. Contribute to workgroup activities | 2.1 | Provide support to team members to ensure workgroup goals are met |
2.2 | Contribute constructively to workgroup goals and tasks according to organisational requirements | |
2.3 | Share information relevant to work with workgroup to ensure designated goals are met | |
2.4 | Identify and plan strategies/opportunities for improvement of workgroup in liaison with workgroup | |
3. Deal effectively with issues, problems and conflict | 3.1 | Respect differences in personal values and beliefs and their importance in the development of relationships |
3.2 | Identify any linguistic and cultural differences in communication styles and respond appropriately | |
3.3 | Identify issues, problems and conflict encountered in the workplace | |
3.4 | Seek assistance from workgroup members when issues, problems and conflict arise and suggest possible ways of dealing with them as appropriate or refer them to the appropriate person |
Foundation Skills
This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.
Skill | Performance Criteria | Description | Examples/Instance observed | Date |
Reading | 1.1 |
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Writing | 2.3, 2.4 |
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Oral Communication | 1.3, 3.2, 3.4 |
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Numeracy | 1.2 |
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Navigate the world of work | 1.1, 2.2 |
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Interact with others | 1.1, 1.3, 2.1-2.4, 3.1, 3.2, 3.4 |
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Get the work done | 1.2, 2.4, 3.3, 3.4 |
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Performance Evidence
Evidence of the ability to:
- identify own responsibilities in relation to the team and the organisation's requirements
- work effectively in a workgroup including:
- supporting team members
- using culturally appropriate communication skills
- acting on constructive feedback
- cooperating and contributing to team goals
- identifying improvement opportunities
- identify problems and conflicts and address them appropriately.
Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.
Knowledge Evidence
To complete the unit requirements safely and effectively, the individual must:
- outline the organisational standards, policies and procedures that relate to own work role
- outline team responsibilities and duties and their relationship to individual responsibilities and duties.
- summarise conflict resolution techniques.
Assessment Conditions
Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the industry capability – workplace effectiveness field of work and include access to:
- office equipment and resources
- workplace documentation
- case studies and, where possible, real situations
- interaction with others.
No. | Assessment | Method |
1 | Professional Attributes demonstrated | prac |
2 | Practical Tasks completed | prac |
3 | All Aspects of Health and Safety adhered to | prac |
4 | Assessment/Portfolio complete | Written/practical |
5 | Checkpoints/Quiz completed | Written/elec. |
Adjustments required: | ||
Location: Assessment context/TH&E area: | ||
Practical/Task | Spec | Reference | Criteria | 1. Attempt | 2. Attempt | 3. Attempt | |||
S | NYS | S | NYS | S | NYS | ||||
STOCK TAKE | TODAY (FRIDAY)YOU AND 3 OTHER MEMBER OF YOUR KITCHEN TEAM ARE ALLOCATED THE TASK TO PERFORM STOCK TAKE FOR KITCHEN THIS COMING MONDAY. HOW WOULD YOU CARRY OUT THIS ACTIVITY WHILE PERFORMING IT IN A TEAM? | ||||||||
Constructive feedback to student including the following aspects: WHS: STOCK TAKE Learning: TASK TO PERFORM STOCK TAKE FOR KITCHEN Workflow/Planning and Organising: WHAT WILL YOU PLAN Technology:ANY TECHNOLOGY OR PROCESS YO USE Time Constraints: HOW LONG IT WILL TAKE YOU TO PERFORM . Team work:TEAM ALLOCATION AND DUTIES Communication: HOW WOULD YOU COMMUNICATE WITH TEAM MEMBERS Problem solving:HOW TO RESOLVE PROBLEMS. PROVIDE SOME EXAMPLE IN CASE OF PROBLEM FACED IT STOCK TAKE PROCESS Self – Management:HOW WILL YOU FOLLOW PROCEDURE DISCUSSED FOR THE DUTY ALLOCATED Initiative and Enterprise:HOW WOULD YOU CONTRIBUTE General:SUMMARY | |||||||||
Practical | Spec | Reference | Criteria | 1. Attempt | 2. Attempt | 3. Attempt | |||
S | NYS | S | NYS | S | NYS | ||||
CLEANING | YOU AND 2 CHEF FROM LUNCH SHIFT ARE ALLOCATED DUTY TO CLEAN KICTEHN DURING SERVICE PERIOD FROM 3PM-5PM.WHICH AREA WOULD YOU CHOOSE TO CLEAN,WHY AND HOW. | ||||||||
Constructive feedback to student including the following aspects: WHS:WHAT ARE THE WHS CONCERNS Learning:WHAT INFORMATION WOULD YOU NEED Work flow/Planning and Organising:WHAT WILL YOU PLAN Technology:ANY TECHNOLOGY OR PROCESS YO USE Time Constraints: HOW LONG IT WILL TAKE YOU TO PERFORM . Team work:TEAM ALLOCATION AND DUTIES Communication: HOW WOULD YOU COMMUNICATE WITH TEAM MEMBERS Problem solving:HOW TO RESOLVE PROBLEMS. PROVIDE SOME EXAMPLE IN CASE OF PROBLEM FACED IT STOCK TAKE PROCESS Self – Management:HOW WILL YOU FOLLOW PROCEDURE DISCUSSED FOR THE DUTY ALLOCATED Initiative and Enterprise:HOW WOULD YOU CONTRIBUTE General:SUMMARY | |||||||||
Practical | Spec | Reference | Criteria | 1. Attempt | 2. Attempt | 3. Attempt | |||
S | NYS | S | NYS | S | NYS | ||||
EVENT | YOU AND 2 CHEF HAVE BEEN ASSIGNED TO PREPARE FOR A BIRHDAY PARTY MENU FOR A EVENT ON SUNDAY LUNCH TIME.SUNDAY IS USUALLY CLOSED AS REASTAURANT DOES NOT OPEN FOR SERVICE.HOW WOULD YOU PLAN ,PREPARE AND SERVICE FOR THE EVENT. WHO WILL YOU LAISONN WITH. | ||||||||
Constructive feedback to student including the following aspects: WHS:WHAT ARE THE WHS CONCERNS Learning:WHAT INFORMATION WOULD YOU NEED Work flow/Planning and Organising:WHAT WILL YOU PLAN Technology:ANY TECHNOLOGY OR PROCESS YO USE Time Constraints: HOW LONG IT WILL TAKE YOU TO PERFORM . Team work:TEAM ALLOCATION AND DUTIES Communication: HOW WOULD YOU COMMUNICATE WITH TEAM MEMBERS Problem solving:HOW TO RESOLVE PROBLEMS. PROVIDE SOME EXAMPLE IN CASE OF PROBLEM FACED IT STOCK TAKE PROCESS Self – Management:HOW WILL YOU FOLLOW PROCEDURE DISCUSSED FOR THE DUTY ALLOCATED Initiative and Enterprise:HOW WOULD YOU CONTRIBUTE General:SUMMARY | |||||||||
Practical | Spec | Reference | Criteria | 1. Attempt | 2. Attempt | 3. Attempt | |||
S | NYS | S | NYS | S | NYS | ||||
MENU PLANNING | YOU AND YOUR COLLEGUE HAS BEEN GIVEN A TASK TO PREPAPRE SEASONALMENU FROMDEC TO FEB.HOW WILL YOU PLAN AND PREPARE THE MENU FOR THIS COMING SUMMER SEASON.WHAT ELEMENTS WILL YOU TAKE INTO CONSIDERATION EXAMPLE.. FOOD,DESIGNING ETC. | ||||||||
Constructive feedback to student including the following aspects: WHS:WHAT ARE THE WHS CONCERNS Learning:WHAT INFORMATION WOULD YOU NEED Work flow/Planning and Organising:WHAT WILL YOU PLAN Technology:ANY TECHNOLOGY OR PROCESS YO USE Time Constraints: HOW LONG IT WILL TAKE YOU TO PERFORM . Team work:TEAM ALLOCATION AND DUTIES Communication: HOW WOULD YOU COMMUNICATE WITH TEAM MEMBERS Problem solving:HOW TO RESOLVE PROBLEMS. PROVIDE SOME EXAMPLE IN CASE OF PROBLEM FACED IT STOCK TAKE PROCESS Self–Management:HOW WILL YOU FOLLOW PROCEDURE DISCUSSED FOR THE DUTY ALLOCATED Initiative and Enterprise:HOW WOULD YOU CONTRIBUTE General:SUMMARY | |||||||||
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