09/01/2012
During my time at RG (resource Guardianship) we learned about conservation ethics, what it is and how it fits into the working environment. Conservation ethics is all about respect for others, their possessions and the environment, Articulate different culture interests and values with regard to the environment.
We also learned about the implementing of cultural heritage resource management in the field, the basic concepts of cultural heritage resource management, we had to describe local cultural heritage practices, traditions and sites.
We did a project HIV/AIDS where we must say what it is all about and how to prevent it, the effects of HIV/AIDS on the human immune system, how it can be transmitted, Know what guidelines ans assistance are available to support workers with HIV/AIDS and understand the implications of it.
Monday, January 9, 2012
Tuesday, November 15, 2011
Working @ Resource Gardianship again....
SAQA US 252459
Control non-dangerous damage causing animals
Questions and answers
| Specific Outcomes and Assessment Criteria: |
| SPECIFIC OUTCOME 1 |
| Identify and locate non-dangerous damage causing animals. |
| ASSESSMENT CRITERIA |
| ASSESSMENT CRITERION 1 |
| Non-dangerous damage causing animals are identified and listed. · Mongoose, Flies, Ticks, Warthog, Indian Minors, Red Billed Quelleas, Nyallas, Grey go-away birds, Feral cats, Rats |
| ASSESSMENT CRITERION 2 |
| Tracking skills are used to identify non-dangerous damage causing animals. · You will use your senses to track eg. Smell, hear, feel, and see. Look at dung, spoor, damage caused, nests/dens. |
| ASSESSMENT CRITERION 3 |
| The behavior of non-dangerous damage causing animals are identified and described. · You must know the animal/pest you are dealing with. How the specific animal locates their food e.g. a fly smell its food. You must know the specific animal’s life cycle, for instance the fly live for about 10 days. The fly lays eggs, the eggs become maggots, the maggots become pupae and then the pupae becomes a fly. The fly has a holometabolic (complete) life cycle. You also need to know the animal or pests life span. |
| ASSESSMENT CRITERION 4 |
| An overview is given of regulations arising out of legislation applicable to game removal operations as it applies to non-dangerous damage causing animals. · Under Section 2(2) of the Animals Act 1971 states that where damage is caused by an animal that belongs to a non-dangerous species a keeper of the animal is liable for the damage. Animals within this category as such things as dogs, cattle, horses etc. In order to prove liability under Section 2(2) of the Animals Act 1971 the following needs to be established:
|
| SPECIFIC OUTCOME 2 |
| Assist in control measures for non-dangerous damage causing animals within the area of operation. |
| ASSESSMENT CRITERIA |
| ASSESSMENT CRITERION 1 |
| Trapping and baiting techniques used during control operations relating to non-dangerous damage causing animals are applied as per organizational requirements. · Trapping animals can be destructive (gin trap) or non-destructive (putting bait in a cage). The environment can be influenced by the trapping or baiting method. |
| ASSESSMENT CRITERION 2 |
| Control measures are maintained to provide assistance in the capturing of non-dangerous damage causing animals. · Capturing cages can be used to catch and relocate non dangerous damage causing animals. It is live capture and is non-destructive |
| ASSESSMENT CRITERION 3 |
| Poisons, sprays and/or biological agents are applied in accordance with applicable legislation and manufacturer's instructions. · Poison spray can be used on Red Billed Queleas, and there is a specific method of using the poison. The poison can be harmful to the environment. Poison should be changed more often when working with pests with a short life cycle because the pests can carry resistance to the poison over in genes. |
| ASSESSMENT CRITERION 4 |
| Breeding sites are limited to control certain species. · You must once again know the animal’s behavior and where they breed to know where to start working on the problem or pest, for instance the mosquitoes like breeding in still water. |
| SPECIFIC OUTCOME 3 |
| Carry out skinning, disposal, preservation and other procedures to remove carcasses of animals. |
| ASSESSMENT CRITERIA |
| ASSESSMENT CRITERION 1 |
| Assistance is provided in the carrying out of skinning, disposal and other procedures as it relates to the disposal of carcasses. · There is always a money or an OHS (Occupational health and safety) point of view. Carcasses can be taken to the taxidermist or can be used as compost, tusks can be used, animal skin can be used and meat of the dead animals can be reused. |
| ASSESSMENT CRITERION 2 |
| Assistance is given in the preservation of carcasses as per operational requirements. · Preservation of carcasses can be done for scientific purposes or for reselling |
| SPECIFIC OUTCOME 4 |
| Assist in community interactions. |
| ASSESSMENT CRITERIA |
| ASSESSMENT CRITERION 1 |
| Assistance is rendered in communicating with the local community in addressing problem animal incidents. · Record incidents: time, date, location, etc. Incidents is recorded so that there can be something done about it and it can be followed up. |
| ASSESSMENT CRITERION 2 |
| Information is gathered from local communities as it relates to problem animals. · Find out what the nature of the incident was (what happened, look at the site, speak to the people who are involved) |
| ASSESSMENT CRITERION 3 |
| Assistance is rendered in addressing problems with non-dangerous damage causing animals through the dissemination of information. · Speak to the chief of the local community about the problem and discuss the matter and what can be done, when and how. |
| ASSESSMENT CRITERION 4 |
| Assistance is rendered in the educating of local communities about damage causing animals. · Start with educating local communities’ children, even though it is a long term planning, children might still tall to their parents about it and discus it with others |
Tuesday, September 20, 2011
Working at Food and Beverage. My first week
13/09/2011 - 19/09/2011
13/09 Cleaned the tables (wiping the tables), swept and mopped the floors so the day can be started in the right way.
Tsidi showed us where we can find what we might need while we're at this course for instance the cutlery, plates, cups, tea, coffee etc. She also showed us how to make the coffee, tea and cappuccinos. Surprisingly they all should be made with love (they must be perfect, with foam and sprinkles). We also learned how to make milkshake and how to serve it.
First day and we already had to help at our first conference. We had to get the tables ready and polish the glasses and the cutlery for the conference
14/09 Early the morning we started setting the tables for the conference people so they can have breakfast. We put on the table cloths and the overlays and we helped with the self service coffee bar.
We steamed/polish the red and white whine glasses and set the tables again for lunch time. We cleaned the tables by removing the dirty plates and glasses. And after the conference people had finished their lunch we had to set the tables again for dinner time. Finally after that we cleaned the restaurant and went home.
15/09 Today i worked late shift. Cleaned the table of the conference after they have had lunch.
Polished the whine glasses and the cutlery before sweeping the hall and setting the tables for the big gala night of the conference.
Worked till 02:50 the next morning, helping the guests and cleaning the tables.
16/09 Had another quick conference the next morning where we sat the tables outside and put the plates and the cutlery ready.
After that was finished i went to SSB (Sondela Share Block) the take away the dirty laundry and had t pick up the clean ones and bring it back to the restaurant.
Worked at the vleisvreters braai the evening, where i also had a few tables.
17/09 Had to help at the rugby game which was shown on the big screen in the hall. Served the people and had to clean the tables regularly. Worked at the bring and braai the evening.
18/09 Had the wildlife center breakfast with Robyn, it is real great fun. You get to set up the table while standing between the giraffes.
We took the food, cutlery, chairs, tables, glasses, cups, juice and everything else needed with us to set the table so we can give the guests a memorable breakfast between all the animals.
Cleaned after wards and went to the restaurant and did waitering the rest of the day.
19/09 Went to SSB with the dirty laundry and came back with the clean laundry
When I came back I served a few tables and then Tsidi taught me to work with the computer and showed me how to cash up.
13/09 Cleaned the tables (wiping the tables), swept and mopped the floors so the day can be started in the right way.
Tsidi showed us where we can find what we might need while we're at this course for instance the cutlery, plates, cups, tea, coffee etc. She also showed us how to make the coffee, tea and cappuccinos. Surprisingly they all should be made with love (they must be perfect, with foam and sprinkles). We also learned how to make milkshake and how to serve it.
First day and we already had to help at our first conference. We had to get the tables ready and polish the glasses and the cutlery for the conference
14/09 Early the morning we started setting the tables for the conference people so they can have breakfast. We put on the table cloths and the overlays and we helped with the self service coffee bar.
We steamed/polish the red and white whine glasses and set the tables again for lunch time. We cleaned the tables by removing the dirty plates and glasses. And after the conference people had finished their lunch we had to set the tables again for dinner time. Finally after that we cleaned the restaurant and went home.
15/09 Today i worked late shift. Cleaned the table of the conference after they have had lunch.
Polished the whine glasses and the cutlery before sweeping the hall and setting the tables for the big gala night of the conference.
Worked till 02:50 the next morning, helping the guests and cleaning the tables.
16/09 Had another quick conference the next morning where we sat the tables outside and put the plates and the cutlery ready.
After that was finished i went to SSB (Sondela Share Block) the take away the dirty laundry and had t pick up the clean ones and bring it back to the restaurant.
Worked at the vleisvreters braai the evening, where i also had a few tables.
17/09 Had to help at the rugby game which was shown on the big screen in the hall. Served the people and had to clean the tables regularly. Worked at the bring and braai the evening.
18/09 Had the wildlife center breakfast with Robyn, it is real great fun. You get to set up the table while standing between the giraffes.
We took the food, cutlery, chairs, tables, glasses, cups, juice and everything else needed with us to set the table so we can give the guests a memorable breakfast between all the animals.
Cleaned after wards and went to the restaurant and did waitering the rest of the day.
19/09 Went to SSB with the dirty laundry and came back with the clean laundry
When I came back I served a few tables and then Tsidi taught me to work with the computer and showed me how to cash up.
Thursday, September 8, 2011
The second week at Sondela share block (SSB)
31/08/2011 - 06/09/2011
At SSB they teach you a bit about the payments and to double check the cleaning services so it is not only about the cleaning of the chalets you also work with the numbers....
They showed us the procedure for making a bed and what to check for when making a bed. We also do a lot of filing and did two workbooks this week. Monica helps us a lot by giving us class and explaining everything in detail for us.
Luki and I also did the stock take where we counted everything... from the linen to the crockery and after that we also handled the issues, that is when you give out the supplies to all the SSB ladies so that they can go and put it into the different chalets.
Monica gave me a bit of paper work to do, she asked me to do the billing of the special requests and she also showed me how to do it, and shortly after that I worked on my portfolio of evidence.
We also went to Maroela 9 (one of the chalets on Sondela) to take photos of the chalet and to do dusting in the chalet.
At SSB they teach you a bit about the payments and to double check the cleaning services so it is not only about the cleaning of the chalets you also work with the numbers....
They showed us the procedure for making a bed and what to check for when making a bed. We also do a lot of filing and did two workbooks this week. Monica helps us a lot by giving us class and explaining everything in detail for us.
Luki and I also did the stock take where we counted everything... from the linen to the crockery and after that we also handled the issues, that is when you give out the supplies to all the SSB ladies so that they can go and put it into the different chalets.
Monica gave me a bit of paper work to do, she asked me to do the billing of the special requests and she also showed me how to do it, and shortly after that I worked on my portfolio of evidence.
We also went to Maroela 9 (one of the chalets on Sondela) to take photos of the chalet and to do dusting in the chalet.
Friday, September 2, 2011
The first week at Sondela share block (SSB)
24/08/2011 - 30/08/2011
We worked at the issue store, that is where you give out the different equipment and amenities to the cleaner ladies so that they can go and check the different chalets and make sure the supplies are efficient for the guests.
We also worked at the chemical store where we refilled the different cleaning chemicals like the pine gel, sunlight liquid, swish, bathroom cleaner and bleach.
Sanet and I went to Makato 1 to check whether the items on the inventory list and the items in the chalet arev the same, we also went to Acacia 209 to take photos of the chalet.
We also did a bit of filing and took out all the information about the different chalets (Maroela, Acacia and Karee). We get a lot of quality time with our portfolios and we already did a project on hazards and how to prevent them.
I got the linen ready for the Moselesele tents, it is 4 tented camps, each with one double bed and two 3/4 beds. Each bed needs three duvet covers, three flat sheets and three fitted sheets. Each bed also needed 2 pillowcases and 2 extra pillowcases for each pillow. Each tented camp also needed 18 towels.
We worked at the issue store, that is where you give out the different equipment and amenities to the cleaner ladies so that they can go and check the different chalets and make sure the supplies are efficient for the guests.
We also worked at the chemical store where we refilled the different cleaning chemicals like the pine gel, sunlight liquid, swish, bathroom cleaner and bleach.
Sanet and I went to Makato 1 to check whether the items on the inventory list and the items in the chalet arev the same, we also went to Acacia 209 to take photos of the chalet.
We also did a bit of filing and took out all the information about the different chalets (Maroela, Acacia and Karee). We get a lot of quality time with our portfolios and we already did a project on hazards and how to prevent them.
I got the linen ready for the Moselesele tents, it is 4 tented camps, each with one double bed and two 3/4 beds. Each bed needs three duvet covers, three flat sheets and three fitted sheets. Each bed also needed 2 pillowcases and 2 extra pillowcases for each pillow. Each tented camp also needed 18 towels.
Tuesday, August 23, 2011
My third and last week at cheffing
16/08/2011 - 22/08/2011
I worked at the scullery where I had to clean a lot of dishes and I also worked at the cold kitchen where i made the chicken mayo, the ham and cheese etc.
I also helped Kathy and Jeanet in the hot kitchen, that is the area where all the fries and the wedges are made, as well as the frying of the hamburger patties and the frying of the bacon and the cooking of eggs.
Chef Edward also helped us with making creambrole, mmm that is yummy!!
I also made pancakes for welcoming and I worked alone at reception.
The cheffing course taught me a lot even if it was small things like keeping a kitchen clean it also was a lot of fun and many new good times.
I worked at the scullery where I had to clean a lot of dishes and I also worked at the cold kitchen where i made the chicken mayo, the ham and cheese etc.
I also helped Kathy and Jeanet in the hot kitchen, that is the area where all the fries and the wedges are made, as well as the frying of the hamburger patties and the frying of the bacon and the cooking of eggs.
Chef Edward also helped us with making creambrole, mmm that is yummy!!
I also made pancakes for welcoming and I worked alone at reception.
The cheffing course taught me a lot even if it was small things like keeping a kitchen clean it also was a lot of fun and many new good times.
My second week at cheffing
09/08/2011 - 16/0/2011
Worked at the main kitchen and did a lot of preparation work today.. We cut up all the vegetables for the orders coming in during the day, we cut up tomatoes, lettuce, cucumber, onions and it it is also your duty to make sure that there are baked eggs, bacon and chicken mixed with mayonnaise at the cold kitcen.
The cold kitchen area is where they make the toasted sandwiches like the ham and cheese, the tomato and cheese, the chicken mayo, the bacon and egg etc. We also make the different salads like the Chef salad, the biltong salad and the Greek salad in the cold kitchen.
We also did the preparation at the Pizza area, yip exactly what it says, we cut up the bacon, the chicken, the pineapple, the ham, mushrooms, olives, salami and of course the mozzarella cheese.
In this week we also had a bread making competition, we also had to make one other dish with the bread. I worked with Juan, he made potato bread and i made the bran muffins, it came out rather good and we did not do bad at all.
Worked at the main kitchen and did a lot of preparation work today.. We cut up all the vegetables for the orders coming in during the day, we cut up tomatoes, lettuce, cucumber, onions and it it is also your duty to make sure that there are baked eggs, bacon and chicken mixed with mayonnaise at the cold kitcen.
The cold kitchen area is where they make the toasted sandwiches like the ham and cheese, the tomato and cheese, the chicken mayo, the bacon and egg etc. We also make the different salads like the Chef salad, the biltong salad and the Greek salad in the cold kitchen.
We also did the preparation at the Pizza area, yip exactly what it says, we cut up the bacon, the chicken, the pineapple, the ham, mushrooms, olives, salami and of course the mozzarella cheese.
In this week we also had a bread making competition, we also had to make one other dish with the bread. I worked with Juan, he made potato bread and i made the bran muffins, it came out rather good and we did not do bad at all.
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