SC1    Capacity to undertake routine support tasks across a range of functions in one or more work areas within a school environment.

SC2    Demonstrated capacity to communicate effectively with members of the school community including students and the capacity to provide

 support and/or attendant care to students where necessary.

SC3    Demonstrated proficiency in the use of office systems, software or technical equipment as relevant to the position.

SC4    Capacity to work cooperatively with a range of people including teachers, education support, students and parents.

SC5    A commitment to professional learning and growth.

An education support class position at this range will perform tasks that are carried out in accordance with guidelines, accepted practice, and school policy under supervision and direction. This may include coordination of other education support class staff within the work area or educational program.

An education support class position supports the educational services being provided to students but must not include duties of a teacher as defined in clause 2.6.1 of the Education and Training Reform Act 2006 (Vic) or its successor. Supervision of students can be required individually or in groups up to 4 in controlled circumstances and where the responsibility for students remains clearly with a teacher.

Certification and/or qualifications of up to three years can be required at this level (noting that Registered Nurse is not included at this level, the first level for which is Level 1 range 3).

A role at this range may include:

• Specific support tasks to achieve outcomes. Typically, this will involve accountability for a single function, (e.g. ensuring data is properly maintained) or the co-ordination of a work area under the direction of the principal or a manager.
• Assisting teachers, within an educational program, by undertaking specific support tasks or the coordination of the support function.
• Supervised health and wellbeing support tasks, medical intervention support tasks, or other specialised student/teacher support roles (e.g. enrolled nurses performing the role as described in schedule 3). These roles require specific qualifications and/or training, including roles where further training must be undertaken from time to time. The role is for a specific purpose, for which there will be direct accountability as opposed to support roles that are carried out by a range of staff performing routine tasks under direction.
• Technical tasks that require a sound knowledge of basic technical and/or scientific principles that are used to develop and adapt work methods and make judgements where there are clear guidelines and limited options. Routine technical support in libraries, science, and information technology would be typical examples.

An education support class position at this range commencing at the base will initially be limited to undertaking routine tasks that are carried out under close supervision and direction. Work that carries some degree of independence will generally involve a limited number of tasks performed on a regular basis where priorities are clear, procedures are well established, and direction is readily available. Subject to any specific qualification and/or training requirement, an education support class employee employed in this range may be progressively required to undertake coordination, specialised student/teacher support tasks, or technical tasks as experience in the role is gained.

1. Place specified equipment needed for the recipe on the teacher bench.
2. Check 10 mins prior to class starts that all ingredients listed in the recipe are placed on the teacher bench. 
3. Prepare food in all practical lessons and place the specified equipment and ingredients needed in the recipe for teacher demonstration.
4. Place laminated copies of recipes on the teacher bench and put them away back in the drawers.
5. At all times, adhere to all hygiene and food handling guidelines requirements in the preparation and handling of food.
6. Use approved chemicals safely and according to directions on container
7. Store food in a first in, first out order on shelves in accordance with local health and sanitation requirements.
8. Do a stock take of excess fresh produce every week.
9. Ensure kitchen areas, including the pantry, cool room, laundry and storage areas are maintained in a clean and ready to use condition at all times.
10. Safely operate, clean and maintain appliances, utensils and other equipment in the kitchen daily.
11. Check and refill supplies of hand soap, detergent and multi-cleaner as required.
12. Launder and fold tea towels, dish cloths, micro-fibre cloths after every practical lesson and ensure work stations are stocked with same before every practical lesson.
13. Launder oven mitts, table cloths and aprons as required.
14. Clean and polish stove tops, fridges, freezers, microwaves, dryers and washing machines and clean filters of dryers and washing machines weekly or as required more

 frequently.

1. Report faulty appliances or equipment to the program coordinator
2. Participate in professional learning activities as appropriate.
3. If required, assist teachers in the classroom, with cleaning and with the equipment inventory.
4. If required, shop for food for practical classes and other events.
5. Use digital food ordering system to collate shopping list and check ingredients in stock a week before.
6. Check ingredients in the shopping list against the recipes and order ingredients for all classes for delivery a week before (usually Thursday and Friday).

Receiving / Storing of Food

1. Unpack, process and/or store fresh food items immediately upon receipt
2. Check the quality of all goods received and arrange for return of inferior goods.
3. Ensure ingredients not used immediately are dated and stored in designated containers / fridge immediately.
4. Ensure ingredients are placed in appropriate food safe receptacles immediately to ensure that quality and shelf life are maximised and not accessible by pests or vermin.
5. At the end of each week, or sooner if appropriate, dispose of unusable ingredients.

Cleaning

Daily

• Remove all equipment and dishes from pantry bench at the end of the day
• 15 mins before the practical class ends to check teachers kitchen space, clear all ingredients, sanitise benchtop, wash any dirty dishes, dry and put away.
• Sanitise all kitchen and pantry benches as required
• Empty dishwasher and clean filters as required
• Ensure all allocated equipment is available at every workstation at all times
• Clean clothes dryer filter

Weekly

• Clean and polish stainless steel surfaces
• Reorganise and mop cool room
• Clean and sanitise all stainless steel surfaces and splashbacks

End of term

• Clean ovens and stove tops
• Sanitise chopping boards

Wash saucepans, trays, woks, frypans, bowls and utensils after conducting a visual inspection ]