CONTACT

Western Student Connections
Beth Beatty
Ph: 02 6885 6144
Em: Beth.Beatty@wsc.edu.au

ClubEDU 2021 Club Industry Education Program Handbook

Handbook Contents

1. ClubEDU Program Overview

2. Schools Connect with clubs

3. Roles and Responsibilities

4. Work Placement

5. ClubEDU Student Restaurant

6. Master Class

7. Post School Pathways

8. Appendix - Forms

 

ClubEDU PROGRAM OVERVIEW

The ClubEDU program has been developed in response to the requirements for Hospitality assessment of the SIT Tourism, Travel and Hospitality Training Package (release 1.2). Students and teachers will benefit from developing industry links with local clubs and create opportunities for student work placements.

Interested schools will complete a ClubEDU EOI to participate in the program and submit to Beth Beatty, ClubEDU Coordinator Western Student Connections, AND their local Work Placement Service Provider (WPSP). Beth and the WPSP will support schools to connect with a local club.

The program has five components:
  1. Enhanced Work Placement - one placement for each student in the class. Each student from the Hospitality class register with their local WPSP for work placement and complete one 35-hour placement at the club (organised through WPSP). The placement can include the workplace induction visit and ClubEDU student restaurant.
  2. ClubEDU Student Restaurant / Function Activity – Students work with the Chef at school or at club and prepare a three-course meal (or other event) and serve to family, friends, teachers and club patrons. Tickets will be sold to cover the cost of food or could act as a fund raiser for the school. This component may be combined with the enhanced work placement.
  3. Master Class at school with the Chef – The Chef can cook with students to prepare for practical assessment or teach industry specific Hospitality skills. This program can be tailored for kitchen operations or food & beverage students.
  4. Assessment validation at school with industry expert – collaborative assessment between industry expert and teacher using RTO mandated assessment tasks and checklists.
  5. Post School Pathways – the prime measure of success for the ClubEDU program will be transition to employment in clubs. Post-school options will include transition to either an HTN pre-apprenticeship program; apprenticeships with HTN or other training organisations and job placement with a club (full time, part time or casual).

Following a successful pilot in 2018 with schools in South-Western Sydney, the ClubEDU program is rolling out again across the state from late 2021 after suspension during 2020.
Ask your Work Placement Service Provider how they can assist your school to connect with a local club and start the journey into a fulfilling lifelong career in Hospitality.

Opportunities to students and clubs include:
  • Enhanced work placement opportunities in clubs;
  • Commercial environment to hold master classes;
  • Participation in functions/events held in an actual work environment, and;
  • Hospitality career pathways including transition into apprenticeships and traineeships with the host clubs.

Process Chart (.pdf)

SCHOOLS CONNECT WITH CLUBS

Schools can connect with clubs via their Work Placement Service Providers (WPSP). If you are not sure who your WPSP is, you can find them on the Workplace Learning (WLN) website.

Interested schools will complete an expression of interest (EOI) and send it to the ClubEDU Coordinator, Beth Beatty at Western Student Connections (See contact details above) AND their WPSP.

The WPSP will follow their normal work placement processes to contact the local club(s) and confirm the work placement opportunity.
Each WPSP will have their own system of notifying schools of successful EOIs, in collaboration with the ClubEDU Coordinator, Beth Beatty.

Once confirmed, the school and club representatives will sign the ClubEDU Agreement, to commit to the duration and expectations of the program for each cohort of students. Once an agreement has been signed, the WPSP will confirm the placement and produce the necessary work placement documentation, including the Student Placement Record (SPR).

The WPSP will send work placement documentation to the school, with normal school work placement procedures following, to obtain all signatures on the SPR and provide copies of the SPR to all relevant parties.

The teacher may then contact the Club to organise the ClubEDU activities, including:

  • Student workplace induction
  • Planning day and ClubEDU student restaurant date
  • Any additional events including master classes

Hospitality students register with their WPSP for work placement. School/Hospitality teacher completes & sends EOI to Beth & their WPSP. WPSP/Beth contact Club(s). WPSP confirms & sets dates for work placement. WPSP/Beth notifies school/Hospitality teacher of EOI outcome. WPSP produces work placement documentation and sends to school. SPRs are signed, copied by school and provided to all parties. Hospitality teacher contacts Club to organise planning meeting.

ROLES AND RESPONSIBILITIES

Work Placement Service Provider Club School ClubEDU Coordinator
  • Broker ClubEDU agreement with club & confirm dates for work placement
  • Coordinate work placement part of ClubEDU experience (3 days)
  • Provide opportunities for workplace learning.
  • Provide student assessment activities.
  • Provide Master Class event.
  • Provide Restaurant event.
  • Provide a safe workplace environment.
  • Share workplace learning and culture with students.
  • Complete all required paperwork including School-Club Agreement & SPR.
  • Notify teacher and/or WPSP Work Placement Coordinator if problems arise.
  • Prepare students for Work Placement.
  • Register students for Work Placement with WPSP
  • Complete EOI and send to WPSP and ClubEDU Coordinator, Beth Beatty
  • Allocate students to placements provided by work placement service provider.
  • Manage all Work Placement documentation provided by WPSP
  • Ensure all parties receive a copy of the fully signed SPR
  • Ensure industry experts are briefed in school procedures and policy when on site.
  • Retain duty of care for student supervision in the workplace.
  • Negotiate specific competencies to be practiced / assessed in the workplace.
  • Act as initial point of contact if problems arise.
  • Inform the employer, school admin, WPSP & ClubEDU Coordinator if work placement is cancelled.
  • Assist WPSP with connections to clubs, if required
  • Manage Hospitality teacher access to CoAssemble e-learning platform and portfolios.
  • Assist schools, clubs and WPSPs as required. The Coordinator can assist with organisation for Master Classes, automatic entry for Margaret Fulton Future Chefs Scholarships, employment opportunities.
  • Provide assistance to Hospitality teacher and Club contacts in the planning of the ClubEDU experience.
  • Manage the CoAssemble e-learning platform.

WORK PLACEMENT

Work Placement coordination is the responsibility of the Work Placement Service Provider (WPSP). Student Placement Records (SPR) must be completed for this work placement. The WPSP will prepare the necessary documentation for the planned work placement opportunity and provide it to the school hospitality teacher.

Work Placement within the ClubEDU program will include the student Workplace Induction, 3 days placement, function planning day and student restaurant.

Clubs and schools will determine the program of events according to local requirements. NOTE: The Hospitality teacher can attend the function planning day and student restaurant. (this will count towards maintaining industry currency and teacher identified NESA accreditation requirements).

Variations: will depend on club facilities and the number of students in the cohort.

Suggested itinerary and timeline (note this may occur over several terms)

Student Induction – to be completed prior to placement (at least one week prior)
  • Students and their Hospitality teacher visits the Club site for a site tour, introduction to staff, venue safety and work placement requirements.
  • may include morning/afternoon tea/lunch (fee for service)
  • training e.g. espresso coffee machine, point of sale, safe use of equipment
DAY 1 - 3
  • Students complete 2-3 days’ work placement at club.
DAY 4 Function planning
  • Kitchen Operation Students - The Club chef visits the school or students attend the club venue for master class and menu planning. Planning will include training on menu, budget/costing, culinary terms, equipment safety, characteristics of ingredients, seasonal produce, plating and presentation requirements, end of shift procedures
OR
  • Food & Beverage students - Meet with the Club F&B manager/attendant to plan table and room setup, greeting guests, serving requirements, use of espresso coffee machine, processing orders, end of shift procedures
DAY 5 Function – ClubEDU Student Restaurant
Day of function
  • Kitchen Operation Students will work in the club kitchen to prepare and cook menu items, liaise with front of house staff about menu options, follow end of shift procedures.
OR
  • Food & Beverage students will arrive prior to the function for briefing, table and room setup, liaise with kitchen staff about menu options, serve guests, process orders and follow end of shift procedures.
The Hospitality teacher may participate in days 4 & 5 of the program to gain industry currency.

ClubEDU STUDENT RESTAURANT

Students work with the chef at the school or at the club and prepare a three-course meal and serve to family, friends, teachers and club patrons. Tickets sold to cover cost of food or could act as a fund raiser for the school. Two days including function planning and function may be combined with the enhanced work placement.

Sample Menu

Note: This menu can be altered to suit other options. It is just a starting point and has some items that the students could be assessed on during the school term.

Menu 50/50 Service
(Revesby Workers Club)

Entree

Salt and Pepper Calamari with Garlic Aioli
Or
Asian Spiced Roasted Pumpkin Soup with Flat Bread

Main

Prosciutto Wrapped Chicken Breast Supreme with an Avocado and Tomato Salsa
Or
Roast Lamb Rack with a Honey and Rosemary Jus

All served with a Rösti Potato and Broccolini and Dutch Carrots

Dessert

Chocolate and Banana Spring Rolls with Vanilla Bean Ice Cream and Warm Chocolate Dipping Sauce
Or
Rum and Raisin Bread and Butter Pudding with Vanilla Bean Ice Cream and Toffee Shards

MASTERCLASS

Master Class will be led by an Industry Expert from the Club venue or HTN

OPTION 1

The Industry Expert can visit the school and run a masterclass for students - the chef can cook with students to prepare them for their practical assessment tasks or teach them other important Kitchen Operations skills OR Food & Beverage students master class with barista, front of house staff to learn skills such as table setting/customer service.

OPTION 2

The Industry Experts provide professional learning for Hospitality teachers with professional learning/upskilling and currency (either at school or at the club venue).

POST-SCHOOL PATHWAYS

  • School and Student Promotion – HTN will visit participating schools where practicable and prepare media content that will be distributed throughout HTN’s network of employers, sponsors and industry bodies. This will raise awareness of the school, the program, and the students and engage industry to become involved with the success of the program.
  • Access to HTN’s masterclass series – All school students involved with the program and teachers will gain invitation to HTN’s masterclass series. The Masterclass series is developed to showcase our industry and inspire people to pursue careers within the hospitality and food service Industry, HTN will also look to participate in masterclasses specifically for schools based on the demand of the school and student involvement. Development of these classes will be discussed with Teachers and some costs for produce maybe involved.
  • Entry to HTN’s Interschool’s Competition – participation in the programme will see all students have access to enter the HTN interschool’s competition. This is a series conducted by HTN to have schools battle it out with each other in recreating a local chefs signature dish, note that participant numbers may be limited dependant on competition venue size.
  • Teacher and Student Access to CoAssemble – participation in the program will see teachers and students gain access to HTN’s exclusive learning and development platform. CoAssemble contains content regarding instructional videos, produce guides, recipes, interactive kitchen for familiarisation of workplaces, safety resources and vital apprenticeship and career resources.
  • Entry to the AAFP Margaret Food Service Professional Scholarship – Participation in ClubEDU will see direct entry for the AAFP Margaret Food Service Professional Scholarship including paid work experience in a number of leading kitchens, travel to Perth, accommodation, dining experiences, market tours, paid work experience, AAFP’s book “Yesterday, Today and Tomorrow” – signed by Margaret.
  • Offer of employment at the end of program – completion of the program will see HTN offer employment as apprentice chefs to students in the program to be placed at over 135 venues across NSW and the ACT (Conditions apply)

APPENDIX - FORMS

School Pack - includes all forms in Microsoft Word Format School Pack (.zip)
  • Appendix 1 - Checklist for school staff organising a ClubEDU Experience for their Students
School Checklist (.pdf)
  • Appendix 2 - Example of Daily Planner. This may be adjusted to reflect the results of the Planning Day
Daily Planner (.pdf)
  • Appendix 3 - Example of High School Excursion Risk Assessment & Risk Management Plan
Risk Management (.pdf)
  • Appendix 4a - ClubEDU Expression of Interest (EOI) - Schools - To be completed by the school and forwarded to WPSP and ClubEDU Coordinator
School EOI (.pdf)
  • Appendix 4b - ClubEDU Student Information - Schools - To be completed by the school and forwarded to ClubEDU Coordinator
Student Information (.xlsx)
  • Appendix 4c - ClubEDU Expression of Interest (EOI) - Clubs - To be completed by the club and forwarded to WPSP and ClubEDU Coordinator
Club EOI (.docx)
Club EOI (.pdf)
  • Appendix 5 - ClubEDU School-Club Agreement
School-Club Agreement (.pdf)
  • Appendix 6 - Permission to Publish Form - Each student to complete
Permission (.pdf)
  • Appendix 7 - Checklist for WPSP Work Placement Coordinator
WPSP Checklist (.docx)
WPSP checklist (.pdf)
  • Appendix 8 - ClubEDU Contacts
Contacts (pdf)