HOSPITALITY, COOKERY AND BAKERY Assignment Course Name: - Cert IV - - PDF document

HOSPITALITY, COOKERY AND BAKERY Assignment

Holmesglen: sm/wm 29-Jul-2014 J:\Teaching HCB\2014\PROGRAM DELIVERY\SIT12V2\Common Core\Leadership\Master Documents\Leadership Presentation Assignment Cookery final.doc

Course Name:

• Cert IV in Commercial Cookery/ Patisserie

Course Code:

• SIT40413/

Group Identifier:

• Unit / Cluster Name:
• Leadership

Lead and Manage People Monitor Work Operations Unit Code/s:

• SITXHRM402/ SITXMGT401

Teacher Name:

• Sylvia Miselowski / Winchell Mendes

Assessment Title:

• Leadership Presentation

Completion Date:

• Week 5

Assessment weight: - Graded (30%) I understand the submission and return policy and I certify that: This assignment is my own work; All sources have been annotated; This assignment and/or parts of have not been previously submitted for assessment in this or any other unit. Student Name: ........................................................................... Student Signature: .................................................................... Student ID: ....................................... Date: _____/_____/_____ Please note:

Where plagiarism and/or unauthorised collusion of any work submitted are suspected, the matter shall be brought to the attention of the Head of Department. If it is determined that malpractice has occurred, no mark, recognition or credit shall be given for the piece of work submitted and further disciplinary action may be taken.

HOSPITALITY, COOKERY AND BAKERY Assignment

Holmesglen: sm/wm 29-Jul-2014 J:\Teaching HCB\2014\PROGRAM DELIVERY\SIT12V2\Common Core\Leadership\Master Documents\Leadership Presentation Assignment Cookery final.doc

All students are required to keep a copy of all work submitted.

Notes on assessment

Critical Skills and Knowledge Assessed The assignment will assess the following key competencies as outlined in the weekly session and assessment plan for the following units:

Lead and Manage People, Monitor Work Operations The questions in this assessment cover all critical skills and knowledge required to achieve competency in these units. You will be assessed through a range of questions that will demonstrate your ability to apply relevant skills, knowledge and attitudes consistently over time. Relevant skills are assessed in all questions whilst relevant knowledge is assessed in questions as outlined in bold below.

Each question in this assignment is intended to determine the understanding of each key competency from the student. To be deemed competent the student must achieve 80% on each question.

IMPORTANT INSTRUCTIONS FOR ASSESSMENT:

Students MUST read the following information prior to commencing this assessment. Achieving Competency in this assessment piece This assessment will assess the above critical skills and knowledge for this unit. Should competency in this assessment piece not be achieved - you will be required to re-attempt / further demonstrate your competence to your assessor. Further Information For further information on assessment requirements please refer to your Unit Outline for this unit and / or HCB student induction book. Feedback will be provided to students once this assessment has been marked.

HOSPITALITY, COOKERY AND BAKERY Assignment

Holmesglen: sm/wm 29-Jul-2014 J:\Teaching HCB\2014\PROGRAM DELIVERY\SIT12V2\Common Core\Leadership\Master Documents\Leadership Presentation Assignment Cookery final.doc

Choose one exceptional world leader living or dead, good or bad, past or present. Leaders may be Presidents, Prime Ministers, Inspirational, Religious, Courageous, Artistic, Scientific, Brave, Movie Stars, CEO’s, Managers, Athletes but they don’t have to be famous. 1. Give a brief outline of their life story, background and key achievements. 2. List and explain the key criterion(s) that YOU believe makes them a great leader. This should include a clear list of their various leadership characteristics, a description of why that characteristic is important to you and evidence of why or how that person shows that characteristic. 3. Using the 12 Criteria of Leadership below analyse your chosen leader showing how she or he meets each of these criteria.

Twelve Criteria for Judging Leadership

• 1. Intent. Does the leader make an express commitment to achieve certain exceptional ends?
• 2. Focus. Does the leader use various verbal and nonverbal means to highlight what is most

important and to overturn the trivial and nonessential, so employees understand what to attend to and work on?

• 3. Skill. Does he or she possess a foundation for understanding people, organisations and the way

work or actions are accomplished?

• 4. Form. Does the leader combine numerous communications, structures, policies, etc. into a unified,

coherent whole?

• 5. Representation. Does the leader produce nonobvious and captivating ways of conveying

meanings as opposed to giving simple directives and making straightforward declarations of fact?

• 6. Imagination. Does the leader make surprising and unconventional departures from the ordinary

that create a new sense of awareness or understanding?

• 7. Authenticity. Does the leader present stylistic individuality that is an honest expression of his or

her individuality and personal beliefs?

• 8. Engagement. Does the leader offer complex and challenging information that encourages

intellectual effort and imaginative thought?

• 9. Pleasure. Does the leader provide emotionally rewarding experiences that are shared among

members of a group, promoting stronger interpersonal bonds and developing personal growth and fulfillment?

• 10. Human significance. Does the leader facilitate personal reflection about who one is, what is most

important, what is culturally valuable and what is possible?

• 11. Context. Does the leader take actions that are in line with institutional or cultural practices,

customs, demands and norms, adopting a style of communicating that is understandable and appropriate under given circumstances?

HOSPITALITY, COOKERY AND BAKERY Assignment

Holmesglen: sm/wm 29-Jul-2014 J:\Teaching HCB\2014\PROGRAM DELIVERY\SIT12V2\Common Core\Leadership\Master Documents\Leadership Presentation Assignment Cookery final.doc

• 12. Criticism. Does the leader welcome an assessment of his or her behavior, where the effects of

that behavior invites critical discourse and evaluation from others regarding how well the leader has performed and the amount of appreciation he or she should be afforded?

4.

Analyse their attributes and decide whether they are or were a good leader. Give your clear reasons. 5. Oral presentation – 10 minutes. You should use PowerPoint to summarise your presentation and aid your oral presentation. Minimum of 10- 15 slides Not too much information on each slide (summarise the information on the slide and you do the explaining) Make your PowerPoint interesting. Use plenty of pictures You can use videos/ utube clips. If using video clips. They should not run for more than a few minutes

• 4. You must submit a copy of your entire PowerPoint (as handouts) prior to your presentation.