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«RTO DETAILS RTO: Inner Melbourne VET Cluster RTO Name NTIS Number 21732 Level 1, 71 Palmerston Crescent, South Melbourne Address ...»

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AQTF Essential Conditions and Standards for Continuing Registration

AUDIT REPORT

RTO: Inner Melbourne VET Cluster Audit Date: 7/11/11

RTO DETAILS

RTO: Inner Melbourne VET

Cluster

RTO Name NTIS Number 21732

Level 1, 71 Palmerston Crescent, South Melbourne Address http://www.imvc.com.au Website Registration Contact Penny Vakakis 9686 2354 pvakakis@imvc.com.au Phone Number Email Student Numbers 385 in 2011

AUDIT TEAM

Lead Auditor Chloe Dyson Auditor/s Therese Hickey Technical Advisor/s Observer/s

REGISTERING BODY DETAILS

Contact Person Katherine Papastathopoulos Phone Number 9651 3225 Email vet.audit@edumail.vic.gov.au

AUDIT DETAILS

Type of Audit Renewal Conditions audited 1, 3, 4, 6, 7, 8, 9. (Conditions 2 & 5 are not required to be audited, see page 3 below) 2.1, 2.2, 2.3, 2.4, 2.5, Standards audited 1.1, 1.2, 1.3, 1.4, 1.5. 3.1, 3.2, 3.3, 3.4 2.6, 2.7 Audit Date/s 7 – 8 November, 2011 Other audit notes A site visit took place on day 2 of the audit to Lynall Hall, Richmond

ACCOMPANYING REPORTS Yes No

 VRQA Guidelines Audit Report  VRQA Guidelines – Re-registration Checklist Version AQTF 1 July 2010 Page 1 of 16 AQTF Essential Conditions and Standards for Continuing Registration

AUDIT REPORT

RTO: Inner Melbourne VET Cluster Audit Date: 7/11/11

FOCUS OF AUDIT

QUALIFICATION/UNIT OF COMPETENCE/ACCREDITED COURSE

Qualification/Unit of Competence/Accredited NTIS Code

–  –  –

INTERVIEWEE/S: Staff name and position; employer name and position; students by program (do not list by name) Colleen Carters – RTO Administrator Penny Vakakis - CEO

–  –  –

Summary of non-compliances – Conditions of Registration The RTO was non compliant in the Conditions. The RTO was compliant in Conditions 1, 4, 6, 8 and 9. Conditions 2 and 5 were not audited.

Condition 3 There was not a system in place to ensure learners are informed of how legislation affects their participation in vocational education and training.

Condition 7 The RTO has a policy and procedure titled “Recognition of qualifications issued by other RTO’s Policy and Procedure.” This policy and procedure outlines the steps to be taken, Information is also available in the Student handbook under the heading “Credit Transfer.” The terms, Credit transfer and National Recognition are used interchangeably and this could create confusion.

The policy states that the students should provide copies of their statements of attainment or qualification and these would then be verified with the provider. Suggested that originals be sighted to ensure authenticity.

Recommendations Condition 3 The RTO is required to ensure that students are provided with information about legislation that affects their participation in vocational education and training.

Condition 7 The RTO is required to develop and implement clear and accurate procedures for the Recognition of qualifications issued by other RTOs.

Strengths Opportunities for Improvement Condition 7 The Recognition of qualifications issued by other RTO’s Policy and Procedure states that the students should provide copies of their statements of attainment or qualification and these would then be verified with the provider. Suggested that originals be sighted to ensure authenticity.

–  –  –

theory training was poor in 2010 and the RTO has not yet resolved this issue it would appear that the RTO has not effectively responded to issues raised from data collected.

Validation of assessment There is not a plan for assessment validation in place. It is the requirement of the VRQA Guidelines that a plan for validation is in place and this is vital for this RTO as it will need to develop a strategy so that staff from partnering schools can participate in validation, wherever possible.

Rectification required The RTO is required to review and strengthen its continuous improvement processes so that responsibilities for data collection and analysis from a range of sources is collected, analysed and acted upon as a basis for improvement of training and assessment.

Element 1.2 The strategy is comprehensive but there are slight inaccuracies and some omissions.

The strategies both state that student placements are not compulsory but the RTO CEO confirmed that they are mandatory. They are completed during student holiday periods but the role that the placements have in training and assessment is not clearly described in the strategy. Assessment methods for the unit Prepare, cook and serve food for food service were not all included – the logbook was omitted.

SIT20207 Certificate II in Hospitality The strategy is comprehensive but there are slight inaccuracies and some omissions. The strategies both state that student placements are not compulsory but the RTO CEO confirmed that they are mandatory. They are completed during student holiday periods but the role that the placements have in training and assessment is not clearly described in the strategy.





Industry consultation The RTO provided minutes from the Industry Advisory Committee Hospitality, which indicated that the meeting highlighted some important industry concerns to be addressed in training. These minutes were dated 19/10/11 and the lessons learnt from consultation – for example, the need to develop knife skills - have not had an impact on the strategies.

Rectification required The RTO is required to ensure that complete and accurate strategies for training and assessment are in place for the two qualifications audited and that there is clear evidenced that they were developed in consultation with industry.

Element 1.3 SIT20307 Certificate II in Hospitality (Kitchen Operations) Units reviewed: SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes and SITHCCC027A Prepare, cook and serve food for food service

–  –  –

SIT20207 Certificate II in Hospitality SITCHCCC004B Clean and maintain kitchen premises and SITHFAB003A Serve food and beverages to customers There were a number of schools, which the RTO entered into agreements with when BEST Restaurant Training closed in March 2011. Four of these schools did not have sufficient training staff and/or commercial kitchens to accommodate the number of students. The CEO stated that it was unlikely that contacts would be entered into with these schools in 2012 as they did not have sufficient capability to deliver the Hospitality training. Other than the schools limiting the number of students to be accommodated in the kitchens there was not a sufficient response to ensure that students would be provided with suitable training venues. The RTO has identified issues with delivery sites but has not effectively managed these issues.

The Operational Commercial kitchen checklist used by the RTO to review the appropriateness of Hospitality facilities in schools does not have a summary of action to be taken if there are insufficient resources in place. This checklist did not state how many students could be accommodated within the training kitchens. This is important because each student needs to have access to 1.5 metres of bench space, two hot plates, ‘half’ of an oven and so on in order to meet the requirements of the Training Package. The checklist does not determine whether students will be given access to an industry realistic ratio of customers for the units where this is required nor does it confirm that students will have access to a sufficient variety of foods as required by the Training Package, for the relevant units.

Facilities - one site visit only Lynall Hall: adequate kitchen facilities were in place although there is not a clear plan in place regarding how students will gain access to customers as required by some of the units of competency and there is not a café or restaurant as such; rather, two large tables in a recreation room. It is planned that the Hospitality program will cater to community groups in 2012 if the program goes ahead a Lynall Hall. Currently there are only four enrolments and this number of students is not sufficient to sustain a program.

Refer also Element 1.5 - Assessment.

Rectification required The RTO is required to revise its processes so that it is confirmed before course commencement that Hospitality training facilities and resources are sufficient to meet the requirements of the Hospitality Training Package. Refer also Elements 1.4 – Staffing and 1.5 - Assessment.

Element 1.4 Trainer Files and the Recruitment of Staff & Contractors Policy and Procedure were reviewed.

 A number of qualifications were not verified,  In some cases Trainer and Assessor competency was not mapped or verified

–  –  –

 Professional development was not systematic as there was no plan in place to ensure that trainers are developed in areas relevant to the qualifications they are delivering. The Professional Development policy and procedure did not provide sufficient guidance for the planning and execution of professional development to ensure that the vocational and VET knowledge and skills of trainers is planned and implemented.

 CV’s and professional development were not verified.

 The trainer matrix is used to verify the vocational competency of the trainers. It does not verify that the trainer and assessor competencies meet the NQC requirements Certificate II in Hospitality (selected units)  Daniel Vitali: Daniel holds the Diploma of VET Practice, 21697VIC Awarded by Box Hill Institute, 1 July 2008. This has not been mapped to the NQC requirements for trainers and assessors Certificate II in Hospitality (Kitchen Operations) - selected units  Michele Dean: matrix and CV does not demonstrate sufficient vocational experience  Louise Barrett: No signed matrix in place  Denise King: No position description, contract or signed CV in place (employed by the host school)  Peter Crawford: Does not hold the TAE40110. Equivalence has not been established and there is not a supervision and co-assessment process in place and evidence of implementation documented Rectification required The RTO is required to change its processes so that it is ensured that trainers and assessors meet the requirements of the National Quality Council and its successors; and the requirements of the VRQA Guidelines.

Element 1.5 SIT20307 Certificate II in Hospitality (Kitchen Operations) Units reviewed: SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes (strategy states assessment is demonstration, questioning, written test).

There is a demonstration, a test and a set of questions (worksheet). The unit of competency, Context of and specific resources for assessment description states that assessment must ensure industry-realistic ratios of kitchen staff to customers. However there is no indication in the assessment conditions statement of the unit that this requirement is considered in assessment. The checklist requires students to prepare at least seven dishes but there is insufficient space on the checklist to record the range of performance

–  –  –

SITHCCC027A Prepare, cook and serve food for food service (strategy states assessment is journal, questioning and third party validation): Strategy is not accurate and assessment also includes a logbook. Mapping has been done from the tasks to some but not all of the performance criteria and to the Employability Skills but not to the critical aspects for assessment and skills and knowledge. All assessment of this unit is related to the placement but according to the VET Administrator could be completed after the placement. Unit requires: collection of direct, indirect and supplementary evidence showing preparation and service of multiple items for a minimum of 12 complete food service periods; use of a range of cookery methods and production of a range of menu items. Portfolio includes responses to a range of questions and many of these questions are well constructed. However the marking guide for the written assessment about the students’ experience at the workplace relates to VCE requirements rather than to the unit of competency requirements. There is also a log and a third party report. There is no strategy for analysing all of the evidence collected against the requirements of the unit of competency – that is, making a judgement from the evidence provided. The logbook does not set the requirements for the number of food service periods to be undertaken by the student or the requirement to use and record a range of cookery methods and food items.

SIT20207 Certificate II in Hospitality SITCHCCC004B Clean and maintain kitchen premises (strategy states assessment is demonstration, questioning, written test): Strategy is accurate. Theory test: conditions for assessment are not provided – e.g. open/closed book. The decision-making rules are not provided to the candidate or to the assessor: for example, the number of correct responses required. A marking guide is in place. There is no space provided for a result on the test. Observation checklist: the task to be observed is not described. The result at the end of the checklist requires a judgement of C/NYC to be made but this is not possible at task level. There are four worksheets, which have the appearance of formative assessment tasks. There are no conditions for assessment, no decision-making rules provided to the student or to the assessor. Assessment is not valid, reliable or fair given the lack of direction and the absence of an assessment task for the observation. The assessment summary document does not have a facility to be signed by the candidate.



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