MINISTRY OF HIGHER AND TERTIARY EDUCATION

SCIENCE AND TECHNOLOGY DEVELOPMENT

SCHOOL OF HOSPITALITY AND TOURISM
ZIMBABWE

TH
12 AVENUE/PARK ROAD TEL: +263-9-258075
P O BOX AC 410 TEL/FAX: +263-9-258174
ASCOT +263-9-238084
BULAWAYO FAX: +263-9-230463
ZIMBABWE
EMAIL [email protected]

ON THE JOB TRAINING

ATTACHMENT LOG BOOK

COURSE: NATIONAL DIPLOMA IN PROFESSIONAL COOKERY

NAME OF TRAINEE: …………………………………………………………

DURATION: ……………………………………………………………………...
INSTITUTION: School Of Hospitality and Tourism

Correspondence: The Director

Att: GM Academic Affairs
School Of Hospitality and Tourism
P.O. Box AC 410
Ascot
Bulawayo

TRAINEE INFORMATION

NAME:__________________________________________________________________
COURSE:________________________________________________________________
DATE OF BIRTH:_________________________________________________________
ID NUMBER:_____________________________ GENDER:________________
CANDIDATE NO.:________________________________________________________
HOME ADDRESS:_________________________________________________________
_________________________________________________________________________
PHONE: ___________________________ E-MAIL:_____________________________
NEXT OF KIN
NAME: ___________________________________________________________________
RELATIONSHIP: __________________________________________________________
CONTACT ADDRESS: ______________________________________________________
__________________________________________________________________________
PHONE: _____________________________ CELL: __________________________
E-MAIL:________________________________ FAX: ___________________________

DATE
STAMP

2
 SCHOOL OF HOSPITALITY AND TOURISM

COURSE TUTOR: __________________________________________________________

ADDRESS: ________________________________________________________________
PHONE: ____________________________E-MAIL: _______________________________
On the job training period: From ___________________To:__________________________

PREAMBLE
The Ministry of Higher and Tertiary Education Science and Technology Development through
all Institutions shall issue this log book to trainees on the first day of commencement of on the
job training. It shall be filled daily by the trainee, every two weeks by the trainee’s supervisor
where he/she is attached and every four months by a representative from an Institution herein
called the training officer or coordinator.

The log book shall guide both the trainee and the employer as to what aspects of the training
have to be covered.

The logbook remains the property of the School of Hospitality and Tourism and the trainee shall
be responsible for the safe keeping during attachment.

Signed.............................
Director

3
 GUIDELINES TO THE EMPLOYER/SUPERVISOR

The following are guidelines for the benefit of the employer supervisor where a trainee is
undergoing on the job training.
1. The trainee is expected to work as much as possible under the supervision of a skilled
worker.
2. The trainee should be placed in the normal operations of the organisation and afforded the
opportunity where possible to acquire individual experience.
3. The employer to give the trainee guidance and assess his/her performance as closely and
as accurately as possible.
4. The employer is expected to complete the objective assessment of the trainee in his/her
log book once every two weeks for record.
5. The employer is expected to use the task table. These are in no way conclusive and extra
tasks/skills can be taught to the trainee.
6. Trainees who do not abide by the code of conduct (appendix 1) would be subjected to a
disciplinary process.

GUIDELINES TO TRAINEE

This logbook forms an important record of your college studies and practical training. It serves as
a means of assessing your performance.

For your assessment:

1. Fill in the log book daily.

2. Record all work done as accurately as possible
3. Ensure that you present your log book to your supervisor regularly for confirmation
and signature
4. Read and understand the code of conduct. Failure to abide by it will lead to
disciplinary action being taken against you, which may lead to withdrawal from the
course.

4
 TASKS TO BE CARRIED OUT DURING ON THE JOB TRAINING

AREAS TO BE COVERED

AREA DURATION

1. Vegetable 1 Month

2. Breakfast 1 Month

3. Pastry/bakery 2 Months

4. Cold kitchen/still room/butchery 2 Months

5. Grill/saucier 1 Month

6. Stewarding/kitchen porter 1 Month

7. Food and Beverage control 1 Month

8. Services (restaurant, room service, bar 1 Month

service)

9. Stores and Purchasing 1 Month

10. Functions 1 Month

5
 RECORD OF WORK DONE
MONTH............................ VEGETABLE

DAY/DATE DESCRIPTION OF WORK DONE TRAINEE’S COMMENTS

Week 1

Week 2

Week 3

Week 4

Supervisor’s Comments: ……………………………………………………………………….

…………………………………………………………………………………………………….

…………………………………………………………………………………………………….

Trainee’s Signature:…...………………………………… Date: ………………………................

Supervisor’s Signature:........................………………….. Date: …………………………………

Lecturer’s Signature……………………….…………. Date: …………………………………

6
 RECORD OF WORK DONE
MONTH............................ BREAKFAST

DAY/DATE DESCRIPTION OF WORK DONE TRAINEE’S COMMENTS

Week 1

Week 2

Week 3

Week 4

Supervisor’s Comments: ……………………………………………………………………….

…………………………………………………………………………………………………….

…………………………………………………………………………………………………….

Trainee’s Signature:…...………………………………… Date: ………………………................

Supervisor’s Signature:........................………………….. Date: …………………………………

Lecturer’s Signature……………………….…………. Date: …………………………………

7
 DEPARTMENT ASSESSMENT FORM

DEPARTMENT: KITCHEN-Vegetable Section

DATE FROM:………………………….. TO:……………………………..

GRADING 1 2 3 4 5 6 7 8 9 10

Punctuality

Skills

Personality

Hygiene

Accuracy

Quality of output

Observance of safety

Product knowledge

Proper use of equipment

Economic use of materials

Where 1 is Poor and 10 is Excellent

Performance:………………………………………………………………………………………..

Overall

comment:……………………………………………………………………………………………

………………………………………………………………………………………………………

Manager’s Comment:……………………………………...………………………………………..

………………………………………………………………………………………………………

Manager signed:…………………………………… Trainee signed:……………………………...

8
 DEPARTMENT ASSESSMENT FORM

DEPARTMENT: BREAKFAST

DATE FROM:………………………….. TO:……………………………..

GRADING 1 2 3 4 5 6 7 8 9 10

Punctuality

Skills

Personality

Hygiene

Accuracy

Quality of output

Observance of safety

Product knowledge

Proper use of equipment

Economic use of materials

Where 1 is Poor and 10 is Excellent

Performance:………………………………………………………………………………………..

Overall

comment:……………………………………………………………………………………………

………………………………………………………………………………………………………

Manager’s Comment:……………………………………...………………………………………..

………………………………………………………………………………………………………

Manager signed:…………………………………… Trainee signed:……………………………...

9
 RECORD OF WORK DONE
MONTH............................ PASTRY

DAY/DATE DESCRIPTION OF WORK DONE TRAINEE’S COMMENTS

Week 1

Week 2

Week 3

Week 4

Supervisor’s Comments: ……………………………………………………………………….

…………………………………………………………………………………………………….

…………………………………………………………………………………………………….

Trainee’s Signature:…...………………………………… Date: ………………………................

Supervisor’s Signature:........................………………….. Date: …………………………………

Lecturer’s Signature……………………….…………. Date: …………………………………

10
 RECORD OF WORK DONE
MONTH............................ PASTRY

DAY/DATE DESCRIPTION OF WORK DONE TRAINEE’S COMMENTS

Week 1

Week 2

Week 3

Week 4

Supervisor’s Comments: ……………………………………………………………………….

…………………………………………………………………………………………………….

…………………………………………………………………………………………………….

Trainee’s Signature:…...………………………………… Date: ………………………................

Supervisor’s Signature:........................………………….. Date: …………………………………

Lecturer’s Signature……………………….…………. Date: …………………………………

11
DEPARTMENT ASSESSMENT FORM

DEPARTMENT: PASTRY

DATE FROM:………………………….. TO:……………………………..

GRADING 1 2 3 4 5 6 7 8 9 10

Punctuality

Skills

Personality

Hygiene

Accuracy

Quality of output

Observance of safety

Product knowledge

Proper use of equipment

Economic use of materials

Where 1 is Poor and 10 is Excellent

Performance:………………………………………………………………………………………..

Overall

comment:……………………………………………………………………………………………

………………………………………………………………………………………………………

Manager’s Comment:……………………………………...………………………………………..

………………………………………………………………………………………………………

Manager signed:…………………………………… Trainee signed:……………………………...

12
 DEPARTMENT ASSESSMENT FORM

DEPARTMENT: PASTRY

DATE FROM:………………………….. TO:……………………………..

GRADING 1 2 3 4 5 6 7 8 9 10

Punctuality

Skills

Personality

Hygiene

Accuracy

Quality of output

Observance of safety

Product knowledge

Proper use of equipment

Economic use of materials

Where 1 is Poor and 10 is Excellent

Performance:………………………………………………………………………………………..

Overall

comment:……………………………………………………………………………………………

………………………………………………………………………………………………………

Manager’s Comment:……………………………………...………………………………………..

………………………………………………………………………………………………………

Manager signed:…………………………………… Trainee signed:……………………………...

13
 RECORD OF WORK DONE
MONTH............................ COLD KITCHEN/Butchery/ Still Room

DAY/DATE DESCRIPTION OF WORK DONE TRAINEE’S COMMENTS

Week 1

Week 2

Week 3

Week 4

Supervisor’s Comments: ……………………………………………………………………….

…………………………………………………………………………………………………….

…………………………………………………………………………………………………….

Trainee’s Signature:…...………………………………… Date: ………………………................

Supervisor’s Signature:........................………………….. Date: …………………………………

Lecturer’s Signature……………………….…………. Date: …………………………………

14
 RECORD OF WORK DONE
MONTH............................ COLD KITCHEN/Butchery/ Still Room

DAY/DATE DESCRIPTION OF WORK DONE TRAINEE’S COMMENTS

Week 1

Week 2

Week 3

Week 4

Supervisor’s Comments: ……………………………………………………………………….

…………………………………………………………………………………………………….

…………………………………………………………………………………………………….

Trainee’s Signature:…...………………………………… Date: ………………………................

Supervisor’s Signature:........................………………….. Date: …………………………………

Lecturer’s Signature……………………….…………. Date: …………………………………

15
 DEPARTMENT ASSESSMENT FORM

DEPARTMENT: COLD KITCHEN/Butchery/ Still Room

DATE FROM:………………………….. TO:……………………………..

GRADING 1 2 3 4 5 6 7 8 9 10

Punctuality

Skills

Personality

Hygiene

Accuracy

Quality of output

Observance of safety

Product knowledge

Proper use of equipment

Economic use of materials

Where 1 is Poor and 10 is Excellent

Performance:………………………………………………………………………………………..

Overall

comment:……………………………………………………………………………………………

………………………………………………………………………………………………………

Manager’s Comment:……………………………………...………………………………………..

………………………………………………………………………………………………………

Manager signed:…………………………………… Trainee signed:……………………………...

16
 DEPARTMENT ASSESSMENT FORM

DEPARTMENT: COLD KITCHEN/Butchery/ Still Room

DATE FROM:………………………….. TO:……………………………..

GRADING 1 2 3 4 5 6 7 8 9 10

Punctuality

Skills

Personality

Hygiene

Accuracy

Quality of output

Observance of safety

Product knowledge

Proper use of equipment

Economic use of materials

Where 1 is Poor and 10 is Excellent

Performance:………………………………………………………………………………………..

Overall

comment:……………………………………………………………………………………………

………………………………………………………………………………………………………

Manager’s Comment:……………………………………...………………………………………..

………………………………………………………………………………………………………

Manager signed:…………………………………… Trainee signed:……………………………...

17
 RECORD OF WORK DONE
MONTH............................ GRILLER/ Saucier

DAY/DATE DESCRIPTION OF WORK DONE TRAINEE’S COMMENTS

Week 1

Week 2

Week 3

Week 4

Supervisor’s Comments: ……………………………………………………………………….

…………………………………………………………………………………………………….

…………………………………………………………………………………………………….

Trainee’s Signature:…...………………………………… Date: ………………………................

Supervisor’s Signature:........................………………….. Date: …………………………………

Lecturer’s Signature……………………….…………. Date: …………………………………

18
 RECORD OF WORK DONE
MONTH............................ GRILLER/ Saucier

DAY/DATE DESCRIPTION OF WORK DONE TRAINEE’S COMMENTS

Week 1

Week 2

Week 3

Week 4

Supervisor’s Comments: ……………………………………………………………………….

…………………………………………………………………………………………………….

…………………………………………………………………………………………………….

Trainee’s Signature:…...………………………………… Date: ………………………................

Supervisor’s Signature:........................………………….. Date: …………………………………

Lecturer’s Signature……………………….…………. Date: …………………………………

19
 DEPARTMENT ASSESSMENT FORM

DEPARTMENT: GRILLER/ Saucier

DATE FROM:………………………….. TO:……………………………..

GRADING 1 2 3 4 5 6 7 8 9 10

Punctuality

Skills

Personality

Hygiene

Accuracy

Quality of output

Observance of safety

Product knowledge

Proper use of equipment

Economic use of materials

Where 1 is Poor and 10 is Excellent

Performance:………………………………………………………………………………………..

Overall

comment:……………………………………………………………………………………………

………………………………………………………………………………………………………

Manager’s Comment:……………………………………...………………………………………..

………………………………………………………………………………………………………

Manager signed:…………………………………… Trainee signed:……………………………...

20
 DEPARTMENT ASSESSMENT FORM

DEPARTMENT: GRILLER/ Saucier

DATE FROM:………………………….. TO:……………………………..

GRADING 1 2 3 4 5 6 7 8 9 10

Punctuality

Skills

Personality

Hygiene

Accuracy

Quality of output

Observance of safety

Product knowledge

Proper use of equipment

Economic use of materials

Where 1 is Poor and 10 is Excellent

Performance:………………………………………………………………………………………..

Overall

comment:……………………………………………………………………………………………

………………………………………………………………………………………………………

Manager’s Comment:……………………………………...………………………………………..

………………………………………………………………………………………………………

Manager signed:…………………………………… Trainee signed:……………………………...

21
 RECORD OF WORK DONE
MONTH............................ STEWARDING/PORTER

DAY/DATE DESCRIPTION OF WORK DONE TRAINEE’S COMMENTS

Week 1

Week 2

Week 3

Week 4

Supervisor’s Comments: ……………………………………………………………………….

…………………………………………………………………………………………………….

…………………………………………………………………………………………………….

Trainee’s Signature:…...………………………………… Date: ………………………................

Supervisor’s Signature:........................………………….. Date: …………………………………

Lecturer’s Signature……………………….…………. Date: …………………………………

22
 RECORD OF WORK DONE
MONTH............................ FOOD AND BEVERAGE CONTROL

DAY/DATE DESCRIPTION OF WORK DONE TRAINEE’S COMMENTS

Week 1

Week 2

Week 3

Week 4

Supervisor’s Comments: ……………………………………………………………………….

…………………………………………………………………………………………………….

…………………………………………………………………………………………………….

Trainee’s Signature:…...………………………………… Date: ………………………................

Supervisor’s Signature:........................………………….. Date: …………………………………

Lecturer’s Signature……………………….…………. Date: …………………………………

23
 DEPARTMENT ASSESSMENT FORM

DEPARTMENT: STEWARDING/PORTER

DATE FROM:………………………….. TO:……………………………..

GRADING 1 2 3 4 5 6 7 8 9 10

Punctuality

Skills

Personality

Hygiene

Accuracy

Quality of output

Observance of safety

Product knowledge

Proper use of equipment

Economic use of materials

Where 1 is Poor and 10 is Excellent

Performance:………………………………………………………………………………………..

Overall

comment:……………………………………………………………………………………………

………………………………………………………………………………………………………

Manager’s Comment:……………………………………...………………………………………..

………………………………………………………………………………………………………

Manager signed:…………………………………… Trainee signed:……………………………...

24
 DEPARTMENT ASSESSMENT FORM

DEPARTMENT: FOOD AND BEVERAGE CONTROL

DATE FROM:………………………….. TO:……………………………..

GRADING 1 2 3 4 5 6 7 8 9 10

Punctuality

Skills

Personality

Hygiene

Accuracy

Quality of output

Observance of safety

Product knowledge

Proper use of equipment

Economic use of materials

Where 1 is Poor and 10 is Excellent

Performance:………………………………………………………………………………………..

Overall

comment:……………………………………………………………………………………………

………………………………………………………………………………………………………

Manager’s Comment:……………………………………...………………………………………..

………………………………………………………………………………………………………

Manager signed:…………………………………… Trainee signed:……………………………...

25
 RECORD OF WORK DONE
MONTH............................ FOOD SERVICE

DAY/DATE DESCRIPTION OF WORK DONE TRAINEE’S COMMENTS

Week 1

Week 2

Week 3

Week 4

Supervisor’s Comments: ……………………………………………………………………….

…………………………………………………………………………………………………….

…………………………………………………………………………………………………….

Trainee’s Signature:…...………………………………… Date: ………………………................

Supervisor’s Signature:........................………………….. Date: …………………………………

Lecturer’s Signature……………………….…………. Date: …………………………………

26
 RECORD OF WORK DONE
MONTH............................ BAR

DAY/DATE DESCRIPTION OF WORK DONE TRAINEE’S COMMENTS

Week 1

Week 2

Week 3

Week 4

Supervisor’s Comments: ……………………………………………………………………….

…………………………………………………………………………………………………….

…………………………………………………………………………………………………….

Trainee’s Signature:…...………………………………… Date: ………………………................

Supervisor’s Signature:........................………………….. Date: …………………………………

Lecturer’s Signature……………………….…………. Date: …………………………………

27
 DEPARTMENT ASSESSMENT FORM

DEPARTMENT: FOOD SERVICE

DATE FROM:………………………….. TO:……………………………..

GRADING 1 2 3 4 5 6 7 8 9 10

Punctuality

Skills

Personality

Hygiene

Accuracy

Quality of output

Observance of safety

Product knowledge

Proper use of equipment

Economic use of materials

Where 1 is Poor and 10 is Excellent

Performance:………………………………………………………………………………………..

Overall

comment:……………………………………………………………………………………………

………………………………………………………………………………………………………

Manager’s Comment:……………………………………...………………………………………..

………………………………………………………………………………………………………

Manager signed:…………………………………… Trainee signed:……………………………...

28
 DEPARTMENT ASSESSMENT FORM

DEPARTMENT: BAR

DATE FROM:………………………….. TO:……………………………..

GRADING 1 2 3 4 5 6 7 8 9 10

Punctuality

Skills

Personality

Hygiene

Accuracy

Quality of output

Observance of safety

Product knowledge

Proper use of equipment

Economic use of materials

Where 1 is Poor and 10 is Excellent

Performance:………………………………………………………………………………………..

Overall

comment:……………………………………………………………………………………………

………………………………………………………………………………………………………

Manager’s Comment:……………………………………...………………………………………..

………………………………………………………………………………………………………

Manager signed:…………………………………… Trainee signed:……………………………...

29
 RECORD OF WORK DONE
MONTH............................ STORES AND PURCHASING

DAY/DATE DESCRIPTION OF WORK DONE TRAINEE’S COMMENTS

Week 1

Week 2

Week 3

Week 4

Supervisor’s Comments: ……………………………………………………………………….

…………………………………………………………………………………………………….

…………………………………………………………………………………………………….

Trainee’s Signature:…...………………………………… Date: ………………………................

Supervisor’s Signature:........................………………….. Date: …………………………………

Lecturer’s Signature……………………….…………. Date: …………………………………

30
 RECORD OF WORK DONE
MONTH............................ FUNCTIONS

DAY/DATE DESCRIPTION OF WORK DONE TRAINEE’S COMMENTS

Week 1

Week 2

Week 3

Week 4

Supervisor’s Comments: ……………………………………………………………………….

…………………………………………………………………………………………………….

…………………………………………………………………………………………………….

Trainee’s Signature:…...………………………………… Date: ………………………................

Supervisor’s Signature:........................………………….. Date: …………………………………

Lecturer’s Signature……………………….…………. Date: …………………………………

31
 DEPARTMENT ASSESSMENT FORM

DEPARTMENT: STORES AND PURCHASING

DATE FROM:………………………….. TO:……………………………..

GRADING 1 2 3 4 5 6 7 8 9 10

Punctuality

Skills

Personality

Hygiene

Accuracy

Quality of output

Observance of safety

Product knowledge

Proper use of equipment

Economic use of materials

Where 1 is Poor and 10 is Excellent

Performance:………………………………………………………………………………………..

Overall

comment:……………………………………………………………………………………………

………………………………………………………………………………………………………

Manager’s Comment:……………………………………...………………………………………..

………………………………………………………………………………………………………

Manager signed:…………………………………… Trainee signed:……………………………...

32
 DEPARTMENT ASSESSMENT FORM

DEPARTMENT: FUNCTIONS

DATE FROM:………………………….. TO:……………………………..

GRADING 1 2 3 4 5 6 7 8 9 10

Punctuality

Skills

Personality

Hygiene

Accuracy

Quality of output

Observance of safety

Product knowledge

Proper use of equipment

Economic use of materials

Where 1 is Poor and 10 is Excellent

Performance:………………………………………………………………………………………..

Overall

comment:……………………………………………………………………………………………

………………………………………………………………………………………………………

Manager’s Comment:……………………………………...………………………………………..

………………………………………………………………………………………………………

Manager signed:…………………………………… Trainee signed:……………………………...

33
MINISTRY OF HIGHER AND TERTIARY EDUCATION
CODE OF CONDUCT FOR TRAINEE ON ON-THE –JOD-TRAINING

Tec.Voc Education training involves the relevant theory in class and relevant practical and, or
work experience activities. Work attachment provides the trainee with an opportunity to work in
a real work environment for the trade. This enables the student to acquire and apply the requisite
trade skills in a realistic work/production environment.

During work attachment, the trainees (students) are expected to conduct themselves in an
exemplary and respectable manner in which is compatible with both the college and the company
culture. The following are guidelines on the conduct expected of the trainees while on work
attachment:

1. During on-the-job training the trainee will report at the company for the same number of days
and hours per day, as the personnel working in the same trade in that company.

2. Once attached, trainees are not allowed to move from one company to another without the
express permission of the co-ordinator of the parent institution.

3. No trainee is allowed to ask for any remuneration or favours from the company and the
company is not obliged to pay anything to the trainee.

4. The trainee’s co-ordinator and the company’s attachment controller or training officer shall
be informed by the trainee, of the reasons for any absence from duty within 24 hours of the
absence.

5. Should a trainee be absent from the company for periods longer than 3 days due to
sickness or any other acceptable reason, a medical certificate (signed by a qualified medical
practitioner) or a written submission by the trainee, on the reasons of absence, shall be sent to
the company’s attachment controller or training officer. The student should send a copy of
the same reasons to the institution.

6. The trainee is expected to maintain a high standard of time keeping and must be punctual at
all times.

7. The trainee should take care of, economically and correctly use all company property, tools,
resources and equipment and should ensure that any items borrowed from the company’s
stores are returned within the required time.

8. Trainees should not smoke during working hours in the workshop or other work places.
However, they may do so in those places set aside for smoking by the company (where they
are available).

9. Trainees should not drink alcoholic beverages or take dangerous drugs during working hours,
including lunch and other breaks. if the student is on prescribed medication, which is likely
to impair her/his judgement, the student should inform his/her supervisor.

34
10. Any company information concerning manufacturing processes, products, costing and
financial results and other activities obtained by the trainee during on the job training
shall be regarded as confidential. The information should not be passed to other people in
any form, without the express permission of the company’s management.

11. The trainees are expected to comply with all company work procedures and safety
regulations throughout their on the job training.

12. Trainees shall comply with all reasonable requests and orders by the company’s supervisors
and management staff. Should it be felt (by the trainees) that the order or request seems
unreasonable guidance should be obtained from the appropriate institute’s co-ordinator.

13. At all times within the best of his/her ability, experience and training, the trainee shall work
to the standard of quality, accuracy and time specified by the supervisors.

14. The trainee is expected at all times to act as an ambassador for polytechnic and ministry and
to behave in an acceptable manner, both professionally and socially.

15. The trainee is expected to follow the company’s channel of communication if the need to do
so arises. All communication with the institution must be channelled through the co-
ordinator.

16. Any behaviour or conduct likely to bring disrepute and disrespect to the polytechnic or to the
government may lead to appropriate disciplinary action being taken against the trainee.

17. A trainee who is dismissed from the company for misconduct may be with drawn from the
course.

18. Any trainee found guilty of violation, or failure to observe, the above code of conduct may
have disciplinary action taken against him/her ranging from suspension to withdrawal.

19. Any student expelled from attachment is deemed to be expelled from the College as well.

I……………………………………………………………………………………... (Name in full)

Have read and fully understood the above code of conduct and promise to abide by it during my
period of on the job training.

Signed: ………………………………….. this ……… day of …………………………

Supervisor: …………………………………………………………………………….......
Name Signature Date

Witness: …………..……………………………………………………………………....
Name Signature Date

35
PLEASE CONFIRM THAT THIS STUDENT WAS AT YOUR ORGANISATION

PERIOD............................................. TO....................................................

SIGNED

HR/GM/REPRESENTATIVE.......................................................

Signature Date

36