SITXHRM007 - Coach others in job skills

Unit code: SITXHRM007 | Study level: TAFE
Nominal hours:
20
Location
Footscray Nicholson
Prerequisites
N/A
Overview
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Overview

This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.
The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures.It applies to all tourism, travel, hospitality and event sectors.

Assessment

For Melbourne campuses

Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.

Students will be expected to demonstrate the following required skills:

  • provide effective on-the-job coaching to two different colleagues
  • address identified performance problems or difficulties experienced by colleagues in each of the above coaching sessions and rectify or refer as appropriate
  • evaluate colleagues’ performance and provide constructive feedback as part of above coaching sessions
  • apply the following during each of the above coaching activities:
    • clear communication and demonstration of the organisational tasks required of the colleague
    • completion of training within commercial time constraints
    • key principles of training.

Students will also be expected to demonstrate the following knowledge:

  • communication techniques suitable to a workplace training context
  • objectives and scope of the coaching
  • factors which impact need for coaching:
    • direction from colleagues
    • own observation and workplace experience
    • request for coaching from colleagues to be coached
  • key principles of training:
    • explanation
    • demonstration
    • review
    • listening to trainee explanation
    • observing and evaluating trainee demonstration
    • providing feedback
  • legislative work health and safety and hygiene requirements
  • organisational procedures related to work tasks
  • possible causes of performance problems or difficulties:
    • breakdown in communication
    • inappropriate circumstances for coaching
    • insufficient opportunity to practice
    • language or cultural barriers
    • shyness or lack of confidence.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by Victoria University and/or via the Victoria University e-learning system.

As part of a course

This unit is studied as part of the following course(s):

Certificate III in Commercial Cookery
SIT30821 | Certificate iii | Duration:
Certificate III in Hospitality
SIT30622 | Certificate iii | Duration:
Certificate III in Patisserie
SIT31021 | Certificate iii | Duration:

Refer to the course page for information on how to apply for the course. VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.

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