Overview
Work History
Education
Accomplishments
Timeline
Generic

Aliza Shrestha

Craigieburn,VIC

Overview

9
9
years of professional experience

Work History

- 01.2018
  • November 2009 $1.20
  • December 2009 $1.22
  • January 2010 $1.26
  • February 2010 $1.23
  • March 2010 $1.24
  • April 2010 $1.23
  • May

- 01.2013
  • October 2009 $1.

07.2009 - 06.2010
  • Satisfactory Not Satisfactory (Comments)
  • The table below shows the average price of petrol per litre for the period
  • Read the information and then answer the questions that follow
  • Month
  • Average price/litre
  • July 2009 $1.14
  • August 2009 $1.15
  • September 2009 $1.

01.2001 - 01.2010

06.2010 - 1 1
  • 1.30
  • In which month was the petrol price the lowest?
  • In which two months was the price of petrol the same?
  • In which month was the price of petrol the highest?
  • In which month did the price of petrol increase the most?
  • What was the general trend in the price of petrol over this 12 month period?
  • Satisfactory Not Satisfactory (Comments)
  • Handy Stores is having a sale
  • All items have been reduced by 30%
  • Complete the table to show the sale price of the items
  • Show how you worked out your answers.

Education

SIT40516 – Certificate IV in Commercial Cookery -

Diploma of Hospitality management -

Advanced diploma of hospitality management -

Accomplishments

  • This task requires you to: listen and respond to oral questions asked by your Assessor and reflect on your learning in your own words.Please answer the following questions
  • A self-assessment…
  • Rate yourself from low to high by circling the number below
  • I can …
  • Low
  • High
  • Rating
  • Understand signs 2 4
  • Fill in a time sheet 2 4
  • Count and check change when shopping 2 4
  • Text a message 2 4
  • Use the internet to get information like business telephone numbers 2 4
  • Fill in a leave form 2 4
  • Read a staff memo 2 4
  • Use a computer to email 2 4
  • Use a calculator 2 4
  • Read a work roster 2 4
  • Read a map or street directory 2 4
  • Read and understand an Australian newspaper 2 4
  • Use a dictionary 2 4
  • Write a job application 2 4
  • Read books in English 2 4
  • Follow procedures for mixing a solution or follow a recipe 2 4
  • Calculate fractions, decimals and percentages 2 4
  • In your own words please answer the following questions: Can you tell me about something that you learned recently
  • How did you learn it
  • Satisfactory Not Satisfactory (Comments) What do you like about learning? Satisfactory Not Satisfactory (Comments) What are you good at
  • Satisfactory Not Satisfactory (Comments) What helps you to learn
  • Satisfactory Not Satisfactory (Comments) Why are you enrolling in this course? Satisfactory Not Satisfactory (Comments) What previous experience, if any, have you obtained in hospitality industry? Satisfactory Not Satisfactory (Comments) Please provide 3 reasons why you are interested in working in this industry? Satisfactory Not Satisfactory (Comments) Being a cook can be physically demanding work
  • You will be required to standing up in a kitchen all day, as well as lift heavy pots and; work late nights and split shifts
  • Do you think you are physically capable of doing this job
  • Is there any limitation/s you might have
  • Please provide details
  • Satisfactory Not Satisfactory (Comments) What personal goals are you hoping to achieve in completing your chosen course with ACUMEN
  • (For example, to gain employment, become more confident, make friends) Satisfactory Not Satisfactory (Comments)
  • Part B
  • Task: ONE - Injury hotspots: Hospitality
  • Instructions
  • This task requires you to:
  • Read and interpret graphic information
  • Complete numerical tasks and write answers to questions based on information provided
  • Read a case study and write answers to questions based on information in the case study
  • Read a case study and respond by writing a formal letter
  • Injury hotspots: Hospitality
  • From http://www.worksafe.vic.gov.au/safety-and-prevention/injury-hotspots-statistics-and-solutions
  • The most common injuries experienced by workers in the fast food industry
  • Injury hotspots
  • According to this diagram, the most common injury experienced by workers in the fast food industry is to the back
  • Why do you think this is the case
  • Satisfactory Not Satisfactory (Comments)
  • Use the information in the diagram on the previous page to complete the % column in the following table (Table 1)
  • Body part % of total
  • Injury type
  • Hazards
  • Hands and fingers
  • Laceration and open wound
  • Knives / sharp objects
  • Back
  • Muscle and tendon sprains and strains
  • Manual tasks
  • Knee
  • Muscle and tendon sprains and strains
  • Slips, trips and falls
  • Shoulder
  • Muscle and tendon sprains and strains
  • Slips, trips and falls
  • Wrist
  • Fractures
  • Slips, trips and falls
  • Ankle
  • Muscle and tendon sprains and strains
  • Slips, trips and falls
  • Foot and toes
  • Muscle and tendon sprains and strains, fractures, bruising
  • Slips, trips and falls
  • Forearm
  • Burns
  • Hot substances
  • Table 1 Satisfactory Not Satisfactory (Comments)
  • How might the following injuries have occurred?
  • Back muscle and tendon sprains and strains
  • Forearm burns Satisfactory Not Satisfactory (Comments)
  • Read the following article and then answer the questions below
  • Slips, trips and falls
  • Each year, thousands of Australians suffer an injury as a result of a slip, trip or fall
  • In Queensland alone 13,000 workers suffer from this type of injury costing Queensland businesses more than 256,000 lost work days and over $60 million in workers compensation payments
  • In addition to these costs, there are financial, physical and emotional costs for the injured worker and their family
  • A workplace injury can affect a worker’s wellbeing by restricting their usual home and leisure activities
  • A basic understanding of what causes a slip, trip or fall can help prevent these incidents occurring
  • Slips, trips and falls can happen in any workplace
  • They may occur in a kitchen, cold rooms, loading docks, factories and hospitals
  • More serious slips or trips, together with the resulting falls, may result in:
  • Sprains or strains
  • Broken bones when trying to break the fall
  • A back injury due to the sudden and forceful impact during a fall
  • Burns if it occurs near hot surfaces or if the person is handling hot fluids
  • Cuts if it occurs near sharp objects
  • There are various factors that contribute to the risk of a slip, trip or fall
  • Slips usually occur when there is a loss of grip between the shoe and the floor
  • This commonly occurs when there is a contaminant between the shoe and the floor
  • Trips occur when a person’s foot hits a low obstacle in their path, causing a loss of balance
  • Often, the obstacle is not easily visible or noticed
  • Special attention needs to be paid to the following aspects of a workplace:
  • Floor surfaces and floor cleaning
  • Lighting
  • Footwear
  • The layout
  • Attitudes to safety
  • In your own words explain the main message of the article Slips, trips and falls
  • Name at least three types of injuries that workers can suffer from a slip, trips and falls
  • In your own words explain the following words and phrases:
  • Contaminants
  • Workers compensation
  • Leisure activities
  • Explain how the following aspects of a workplace are important in preventing slips, trips and falls
  • Floor surfaces and floor cleaning
  • Lighting Satisfactory Not Satisfactory (Comments)
  • Read through the following case study and answer the questions
  • Case Study
  • The following incident occurred in the commercial kitchen of Scoff Foods, 17 Murray Rd, Windsor, 0304
  • Towards the end of a shift in the commercial kitchen a worker slipped and fell, sustaining serious burns after coming in contact with a tub of hot water
  • The tub of water was used for cleaning the floor at the end of the night
  • It was positioned beside the walkway near the deep fryer
  • In the same area, several floor tiles were missing
  • This hollowed area allowed pooling of water and oil, which was tracked throughout the kitchen
  • The kitchen floor was properly cleaned once at the end of the night
  • Workers were advised to wear enclosed shoes, but no advice was provided regarding the type of non-slip sole that should be worn
  • Write a formal letter to the management of the company suggesting changes that could prevent further incidents in the kitchen
  • Satisfactory Not Satisfactory (Comments)
  • Task TWO: State your opinion
  • State your opinion
  • Choose one of the following topics and write as much as you can
  • Smoking should be banned outside workplaces as well as inside
  • CEOs are overpaid
  • Women make better managers
  • Customer focus – A key for success in hospitality
  • Organic vs Inorganic food
  • Use paragraphs and correct spelling and grammar
  • Check with your assessor if you need clarification
  • You may use the computer if you need to
  • Remember to plan your work before you start and to check your work before you finish
  • Satisfactory Not Satisfactory (Comments)
  • Task Three - Making numbers work
  • Instructions to student
  • Read the questions carefully and complete all questions independently
  • Remember to show your workings for the questions where it is indicated in the instructions
  • Making numbers work
  • A box holds 15 lettuces
  • At the end of the day the farm crew had filled 86 boxes
  • How many lettuces is that in total
  • Show how you worked this out
  • Satisfactory Not Satisfactory (Comments)
  • Diesel costs $1.86 per litre
  • The tractor’s fuel tank is empty
  • When full it holds 1200 litres
  • How much money would it cost to fill up the tractor with fuel
  • Show how you worked this out
  • Normal price
  • Sale price – 30% off
  • Men’s woollen sockspair pack for $20.00
  • Price -
  • How you worked -
  • Children’s pyjamas $18.00
  • Price -
  • How you worked -
  • Women’s jumpers $35.00
  • Price -
  • How you worked -
  • Sports shoes $50.00
  • Price -
  • How you worked -
  • Football scarves $22.00
  • Price -
  • How you worked -       Satisfactory Not Satisfactory (Comments)
  • A phone survey asked 300 people the following question:
  • Should Australia export live cattle
  • Answer: Yes or No
  • The results of the survey were Yes 45% No 55%
  • How many people voted yes
  • Show how you worked this out
  • How many people voted no
  • Show how you worked this out
  • Plot a bar graph on the grid below to illustrate the poll results
  • Percentage of votes
  • Yes
  • No
  • Vote Satisfactory Not Satisfactory (Comments)
  • Use the information from the signs below to answer the questions that follow
  • Show how you worked out all your answers
  • CAFÉ RELAXO
  • CAFÉ CINO
  • Days Open
  • Monday – Friday
  • Days Open
  • Tuesday – Sunday
  • Days Closed
  • Saturday – Sunday
  • Days Closed
  • Monday
  • Hours Openm – 5pm
  • Hours Open
  • Tuesday – Thursdaym – 7pm
  • Friday – Sundaym – 11pm
  • What are the total hours that Café Relaxo is open in one full week
  • What are the total hours that Café Cino is open in one full week
  • Tony works in Café Relaxo on the following days – Monday, Wednesday, Thursday, Friday
  • Ramos works in Café Cino on Wednesday, Saturday, Sunday
  • Who works more hours in a week, Tony or Ramos
  • Show how you worked this out
  • (Ignore break times)
  • Ramos is paid $18.00/hour
  • What is his total pay for one week (before tax)
  • Show how you worked this out
  • Tony is paid 25%/hour more than Ramos
  • What is his total pay for one week (before tax)
  • Show how you worked this out
  • Satisfactory Not Satisfactory (Comments)
  • The perimeter of a rectangle is 64m
  • What are three possible measurements for the length and width
  • What is the area of these rectangles?
  • Answer number
  • Length
  • Width
  • Area
  • A)
  • B)
  • C) Satisfactory Not Satisfactory (Comments)
  • Fill in the gaps in the following table
  • Simplify the fraction in column one
  • The first one has been done for you
  • Fraction
  • Decimal
  • Percentage
  • 1/10
  • 0.1
  • 10%
  • 1/5
  • 0.7
  • 65%
  • 16/25
  • Satisfactory Not Satisfactory (Comments)
  • Student Name and Signature:
  • I declare that the information provided above is true and provided by me
  • Name:
  • Date:
  • Comments if the answer is not satisfactory
  • This form is completed by the assessor and used for comments if the answer is not satisfactory
  • Q.no
  • Comments
  • Part A
  • Question 1:
  • Question 2:
  • Question 3:
  • Question 4:
  • Question 5:
  • Question 6:
  • Question 7:
  • Question 8:
  • Question 9:
  • Part B
  • Task One
  • Question 1:
  • Question 2:
  • Question 3:
  • Question 4:
  • Question 5:
  • Task Two:
  • Task Three
  • Question 1:
  • Question 2:
  • Question 3:
  • Question 4:
  • Question 5:
  • Question 6:
  • Question 7:
  • Question 8:
  • OFFICE USE ONLY
  • Core LLN skill assessment summary
  • Student’s name:       Date assessed:
  • Summary of core LLN skills (refer to the ACSF for details of what defines the levels of performance within each skill)
  • Skill
  • Support
  • Note the level of support given, if any, during assessment
  • Notes
  • ACSF level of performance
  • Learning
  • Reading
  • Writing
  • Oral communication
  • Numeracy Plot student results on spiky profile chart belo
  • Tasks completed:
  • Notes about educational background:
  • Strengths and weaknesses:
  • Other comments:
  • Recommendations for support (if any):
  • The student has confirmed in the Pre-Training Review, the course they are enrolling in will meet their education and career goals
  • Yes No FINAL RECOMMENDATIONS
  • Part A
  • Based on this LLN Assessment identifies student supports needs:
  • Student meets the initial LLN Assessment requirements and will be able to complete the qualification without any support.

Timeline

06.2010 - 1 1

07.2009 - 06.2010

01.2001 - 01.2010

- 01.2018

- 01.2013

SIT40516 – Certificate IV in Commercial Cookery -

Diploma of Hospitality management -

Advanced diploma of hospitality management -

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Aliza Shrestha