Presentation is loading. Please wait.

Presentation is loading. Please wait.

Suzanah Kuzio Chief Executive Officer. 3 sites Kintore, Santa Teresa and Titjikala Proof of concept developed Funds made available in June 2011 Designed.

Similar presentations


Presentation on theme: "Suzanah Kuzio Chief Executive Officer. 3 sites Kintore, Santa Teresa and Titjikala Proof of concept developed Funds made available in June 2011 Designed."— Presentation transcript:

1 Suzanah Kuzio Chief Executive Officer

2 3 sites Kintore, Santa Teresa and Titjikala Proof of concept developed Funds made available in June 2011 Designed 6 non accredited training programs Kitchen hygiene and food safety Organising and preparing a healthy range of food Budgeting, minimising wastage, cooking and lifestyle Why healthy eating is important nutrition and diet Being active, planting gardens, walking group fitness targets Using computers, internet and accessing services elctronically

3 Write the 6 training programs which included LL&N all modules approved by 5 th September Recruit to the positions 7 relocatable buildings kitchens and laundries to be delivered and connected to services Create a comfortable and clean learning environment Purchasing

4

5

6 This non accredited training focusses on understanding the importance of kitchen hygiene and food safety. This skill building program works collaboratively with five other non-accredited training programs in the provision of promoting healthy eating, shopping, cooking and lifestyle and is delivered over 100 hours. This program will incorporate components from accredited units SITHCCC004B (Clean and maintain kitchen premises), SITHCCC026A (Establish and maintain quality control of food), SITHCCC034A (Apply cook-freeze production processes), SITHCCC032A (Apply cook-chill production processes) and SITXOHS001B (Follow workplace hygiene procedures) from the hospitality training package. Participants will be assessed for LLN before commencing this program and then again at completion. These assessments will be scanned and uploaded in participant documents as supporting evidence. LLN will be incorporated in every activity as detailed below with evidence of facilitation recorded in participants individual scrap books with samples scanned and uploaded at the end of the program. Individual performance will be monitored and documented weekly as a qualitative assessment of development and capacity building. The following spread sheet itemises: Topics to be covered over the 100 hours Potential exercises/activities to be facilitated for specific topics The LLN incorporated in the proposed activities The outcomes to be achieved from each topic delivered

7 TOPICS TO BE DELIVERED ExerciseLLNOutcome 1.Clean and prepare kitchen for use (20 hours) - As a group make posters illustrating the steps in cleaning and preparing the kitchen before preparing food - Written, oral - Increase understanding of both the process and importance of maintaining a healthy kitchen 1.Food storage and cross contamination (20 hours) - Participants to watch DVDs on food storage and cross contamination, then follow instructions to package, label and store food - Reading, written, oral - Reduce the risk of food poisoning in the community through promoting awareness 1.3 Food safe temperatures (10 Hours) - Discuss food temperatures while cooking and preparing food - Oral, reading - Reduce the risk of food poisoning in the community through promoting awareness - Reduce the risk of 1.4 Personal Hygiene in the kitchen (20 hours) - Participants to follow a set of instructions with regards to preparing themselves prior to cooking - Reading, oral - Increase awareness of personal hygiene 1.5 Apply OH&S in the kitchen (20 hours) - Identify OH&S hazards in the kitchen, document and then discuss - Oral, written - Promote awareness of kitchen hazards and safe practices 1.6 Establish & maintain Kitchen rules & protocols (10 hours) - Individually create a poster to illustrate a rule that applies to the kitchen - Oral, written - Establish rules to be governed by staff, participants and kitchen leaders TOTAL HOURS = 100

8 This non accredited training focusses on understanding the importance of cooking healthy food. This skill building program works collaboratively with five other non-accredited training programs in the provision of promoting healthy eating, shopping, cooking and lifestyle and is delivered over 100 hours. This program will incorporate components from accredited units SITHCCC001B (Organise and prepare food), SITHCCC005A (Use basic methods of cookery), SITHCCC029A (Prepare food according to dietary and culture needs, SITHCCC010A (Select, prepare and cook poultry), SITHCCC011A (Select, prepare and cook seafood) and SITHCCC012A (Select, prepare and cook meat) from the hospitality training package. Participants will be assessed for LLN before commencing this program and then again at completion. These assessments will be scanned and uploaded in participant documents as supporting evidence. LLN will be incorporated in every activity as detailed below with evidence of facilitation recorded in participants individual scrap books with samples scanned and uploaded at the end of the program. Individual performance will be monitored and documented weekly as a qualitative assessment of development and capacity building. The following spread sheet itemises: Topics to be covered over the 100 hours Potential exercises/activities to be facilitated for specific topics The LLN incorporated in the proposed activities The outcomes to be achieved from each topic delivered

9 TOPICS TO BE DELIVERED ExerciseLLNOutcome 2.1 Organise and prepare food (184 hours) Cater for specific dietary requirements Cater for lunch, dinner and breakfast Prepare meat, poultry and seafood dishes - Participants to choose a family member and then prepare an appropriate meal for that person - Reading, oral, numerical - Increase capacity to cater for a range of diets and prepare a variety of healthy dishes 2.2 Using cooking appliances & utensils (15 hours) - Facilitator to select specific appliances and utensils and participants to source recipes that match - Reading, oral - Build confidence in utilising kitchen appliances and utensils 2.3 Use alternative cooking methods (10 hours) - Facilitator to supply participants with alternative cooking implements and participants to source recipes that can be cooked using this method - Reading, oral - Inspiring innovation and building confidence 2.4 Understand quantities, measurements & temperatures (15 hours) - Participants to follow a recipes using correct measurements etc. - Reading, oral, numerical - Build capacity in understanding measurements and temperatures TOTAL HOURS = 224

10 This non accredited training focusses on understanding the importance of purchasing healthy food, minimising food wastage and working to a budget. This skill building program works collaboratively with five other non-accredited training programs in the provision of promoting healthy eating, shopping, cooking and lifestyle and is delivered over 100 hours. This program will incorporate components of accredited units SITHCCC016A (develop a cost effective menu) from the hospitality training package. Participants will be assessed for LLN before commencing this program and then again at completion. These assessments will be scanned and uploaded in participant documents as supporting evidence. LLN will be incorporated in every activity as detailed below with evidence of facilitation recorded in participants individual scrap books with samples scanned and uploaded at the end of the program. Individual performance will be monitored and documented weekly as a qualitative assessment of development and capacity building. The following spread sheet itemises: Topics to be covered over the 100 hours Potential exercises/activities to be facilitated for specific topics The LLN incorporated in the proposed activities The outcomes to be achieved from each topic delivered

11 TOPICS TO BE DELIVERED ExerciseLLNOutcome 3.1 Budgeting(35 hours) Understanding budgets and their purpose - Lutheran church to deliver Money Matter, relevant docs attached - Numeracy, oral, written - Understanding of budgeting and techniques to save money Setting, monitoring and maintaining personal household budget - Using spread sheets to set hypothetical budgets and then individual personal budget for application. Once personal budget is established participants will review and modify each week. - Numeracy, oral, written - Be able to manage personal budget and save for desired items - Reduce instances of living week to week and living by the community store hours 3.2 Effective shopping (30 hours) Comparing prices - Examine and compare catalogue prices, recommendations on cost effective purchasing - Field Trip to Alice springs and other community stores to compare prices - Review the process and benefits of using the bush ordering system - Reading, Oral - Increase awareness of shopping alternatives (bush order, buying in bulk) Satisfying nutritional requirements - Create shopping list of ingredients for a meal that meets specific dietary requirements, gather the goods from the store or pantry - Writing, reading, oral - Awareness of nutritional alternatives to satisfy all food groups Understanding food labels - Shopping trip exploring labels, comparing different brands for the purpose for nutrition and price - Reading, oral - Capacity to purchase cheaper alternatives - Understanding nutritional values to enable participants to make more informed shopping decisions

12 3.3 Using your resources effectively (35 hours) Buy less (explore your pantry), use scraps, store leftovers, make the most out of your fruit, veg and meat - Explore pantry odds and ends at the end of the week and find a recipe to incorporate these items. This can be facilitated at the kitchen or in individuals homes - Reading, oral - Assist participants in saving money, though understanding how to reduce household waste Utilising natural resources, bush tucker, grow your own - Source bush tucker and explore recipes around bush tucker to satisfy dietary requirements - Reading, oral - Save money by complementing bush tucker with additional healthy extras to meet dietary requirements TOTAL HOURS = 100

13 This non accredited training focusses on understanding the importance of healthy eating. This skill building program works collaboratively with five other non-accredited training programs in the provision of promoting healthy eating, shopping, cooking and lifestyle and is delivered over 100 hours. This program will incorporate components from accredited units HLTAHW429B (Provide healthy lifestyle programs and advice), HLTAHW412B (Provide information and strategies to promote nutrition for good health), HLTNA301C (provide assistance to nutrition and dietetic services), HLTNA302C (Plan and evaluate meals and menus to meet recommended dietary guidelines) and WRHHS405A (Apply the principles of nutrition) from the Health training package. Participants will be assessed for LLN before commencing this program and then again at completion. These assessments will be scanned and uploaded in participant documents as supporting evidence. LLN will be incorporated in every activity as detailed below with evidence of facilitation recorded in participants individual scrap books with samples scanned and uploaded at the end of the program. Individual performance will be monitored and documented weekly as a qualitative assessment of development and capacity building. The following spread sheet itemises: Topics to be covered over the 100 hours Potential exercises/activities to be facilitated for specific topics The LLN incorporated in the proposed activities The outcomes to be achieved from each topic delivered

14 TOPICS TO BE DELIVERED ExerciseLLNOutcome 4.1 Nutrition (30 hours) Nutrition requirements What is a sample serve Energy requirements The food intake range Achieving healthy eating patterns How to loose excess body fat Fats, salt, sugar and fibre - Research nutrition facts on the internet and share with the group - Reading, oral - Increased awareness of nutrition and its importance 4.2 Develop personal menu and exercise plans (30 hours) - Set personal goals and develop a eating and exercise plan for the week - Writing, reading, oral, numerical - Build capacity in managing a healthy diet 4.3 Specific Health requirements (30 hours) The link between diet and disease Suitable food for different dietary requirements - Discuss, diet vs disease and different dietary requirements, then complete worksheet activities - Writing, reading, oral - Awareness of how food effects the body both negatively and positively 4.4 Visits from health professionals (10 hours) - Have a variety of health professionals visit the centre and provide information on their area of expertise, including health check (if participants want) - Oral, reading - Promote self- awareness of individuals health TOTAL HOURS = 100

15 This non accredited training focusses on being active, getting involved in physical activities and maintaining a healthy lifestyle. This skill building program works collaboratively with five other non-accredited training programs in the provision of promoting healthy eating, shopping, cooking and lifestyle and is delivered over 100 hours. This program will incorporate components from accredited unit SITHCCC0338 (Plan and catering for an event or function) form the Hospitality training package. Participants will be assessed for LLN before commencing this program and then again at completion. These assessments will be scanned and uploaded in participant documents as supporting evidence. LLN will be incorporated in every activity as detailed below with evidence of facilitation recorded in participants individual scrap books with samples scanned and uploaded at the end of the program. Individual performance will be monitored and documented weekly as a qualitative assessment of development and capacity building. The following spread sheet itemises: Topics to be covered over the 100 hours Potential exercises/activities to be facilitated for specific topics The LLN incorporated in the proposed activities The outcomes to be achieved from each topic delivered

16 TOPICS TO BE DELIVERED ExerciseLLNOutcome 5.1 Growing and maintaining a fruit, vegetables and herb garden (20 hours) - Participant to make a list of all the items required to establish the garden - Written, oral - Understand the fundamentals for establishing a garden 5.2 Establish a walking group (35 hours) - Participants to start a walking school bus that encourages parents to walk children to school - Oral - Promote 30 minutes a day exercise 5.3 Planning, setting and maintaining weekly fitness targets (20 hours) - Participant to set personal fitness goals each week, assess their achievement then set new targets for the following week - Written, oral - Understand the importance of goal setting Visits from health professional (5 hours) - Information session on required fitness levels for individual and the importance of living an active lifestyle. Participants to share their daily activities - Oral - Increase awareness of personal fitness requirements 5.5 Prepare for a community event (20 hours) - Participants to create promotional material for display, detailing information about the event - Oral, written, reading - Build organisational skills TOTAL HOURS = 100

17 This non accredited training focusses on understanding the world around us, being connected via different mean and how to utilise computers and the internet. This skill building program works collaboratively with five other non-accredited training programs in the provision of promoting healthy eating, shopping, cooking and lifestyle and is delivered over 100 hours. This program will incorporate components from accredited units ICAU2231B (Use computer operating system), ICAU1128B (Operate a personal computer), ICAU2005B (Operate computer hardware) and ICAU2007B (Maintain equipment and consumables) from the information technology training package. Participants will be assessed for LLN before commencing this program and then again at completion. These assessments will be scanned and uploaded in participant documents as supporting evidence. LLN will be incorporated in every activity as detailed below with evidence of facilitation recorded in participants individual scrap books with samples scanned and uploaded at the end of the program. Individual performance will be monitored and documented weekly as a qualitative assessment of development and capacity building. The following spread sheet itemises: Topics to be covered over the 100 hours Potential exercises/activities to be facilitated for specific topics The LLN incorporated in the proposed activities The outcomes to be achieved from each topic delivered

18 TOPICS TO BE DELIVERED ExerciseLLNOutcome 6.1 Computer literacy (40 hours) - Discuss the components of the computer, demonstrate how to maintain, then participant to suggest appropriate rules for usage - Oral - Understanding of how to utilise and maintain computers 6.2 Internet banking (15 hours) - Once participant are set up on internet banking, get them to explore their expenses and see what bank fee they are being charge, discuss how these fees can be avoided - Reading, oral, numerical - Enable participants to access and track finances. 6.3 Accessing services via the net (15 hours) - Participant to explore the net for services they use or would like to access. From this participants are to create a phone directory of these services for later ease of access - Reading, writing, oral - Promote a better understanding of how to access services and information via the net 6.4 Exploring the globe (30 hours) - Watch the morning new as a group and discuss the world wide issues. - Oral - Promote awareness of worldwide issues TOTAL HOURS = 100

19 Dream Sisters by Colleen Wallace Nungari Paintings


Download ppt "Suzanah Kuzio Chief Executive Officer. 3 sites Kintore, Santa Teresa and Titjikala Proof of concept developed Funds made available in June 2011 Designed."

Similar presentations


Ads by Google