as a result Date Type / Name / Fed Uni Industry Relevant Relevant Unit Industry Relevance: topics Action or Outcome Who is Completion Link for responsible date further location of Staff Contact Qualification (course) discussed, learned, shared of this engagement to any: for the reference Industry Member Code Please list feedback received, etc & Assessment action (files, copies Engagement involved specific Strategy, 2-Practices and of relevant units resources, 3-Current industry documents of competency skills of trainer or assessor, saved) if and/or changes to required assessment tools SAMPLE Ballarat Fed M Wilson, Various All Cookery SITHCC309, Discussed current industry The information shared will be Education Review of minutes on ENTRY Uni Cookery P Trotter, as per Qualifications SITHCC207, needs of employers relevant used to determine class hours Manager 2015 L:drive 30/09/15 Employers N agenda delivered by SITHCCC203 to current skills shortages and class content for 2015 program Network Brudenall, FedUni Relevant to all and hours of on-the-job and timetables. Scanned industry for R Pearce Cookery units. off the job training interest in Cert IV Commercial cookery & Patisserie of 2016 SAMPLE Ginger Boy P. Trotter SIT30813 Cert SITHCC201 Visited top Melbourne Latest industry practice to P.Trotter Review of photos and ENTRY Restaurant III in restaurant with group of incorporate current recipe styles EM to 2015 excursion 30/09/15 Manager Commercial students to gain insight into into Asian food unit. Current ensure program forms on B. Tong Cookery industry standards, and industry expectations into overall considered for L:drive practices. Specialist Asian course delivery. in review restaurant showcasing latest of program of 2016 industry practice Ensure current practice and trends are integrated into next year units of Asian Cookery 3 - Industry Contact List Name of Industry / Company Contact Address Email Phone Mobile
Date Type / Name / location of Industry Engagement Fed Uni Staff Member involved Industry Contact Relevant Qualification Code Relevant Unit (course) Please list specific relevant units of competency Industry Relevance: topics discussed, learned, shared feedback received, etc Action or Outcome as a result of this engagement to any: & Assessment Strategy, 2-Practices and resources, 3-Current industry skills of trainer or assessor, and/or changes to assessment tools Who is responsible for the action Completion date Link for further reference (files, copies of documents saved) if required SAMPLE ENTRY 30/09/15 Ballarat Fed Uni Cookery Employers Network M Wilson, P Trotter, N Brudenall, R Pearce Various as per agenda All Cookery Qualifications delivered by FedUni SITHCC309, SITHCC207, SITHCCC203 Relevant to all Cookery units. Discussed current industry needs of employers relevant to current skills shortages and hours of on-the-job and off the job training The information shared will be used to determine class hours and class content for 2015 timetables. Scanned industry interest in Cert IV Commercial cookery & Patisserie Education Manager Review of 2015 program for of 2016 minutes on L:drive SAMPLE ENTRY 30/09/15 Ginger Boy Restaurant P. Trotter Manager B. Tong SIT30813 Cert III in Commercial Cookery SITHCC201 Visited top Melbourne restaurant with group of students to gain insight into industry standards, and practices. Specialist Asian restaurant showcasing latest industry practice Latest industry practice to incorporate current recipe styles into Asian food unit. Current industry expectations into overall course delivery. Ensure current practice and trends are integrated into next year units of Asian Cookery P.Trotter EM to ensure considered in review of program Review of 2015 program for of 2016 photos and excursion forms on L:drive 3 - Industry Contact List Name of Industry / Company Contact Address Email Phone Mobile
2016-Industry-Engagement-Log.docx