Assessor Resource

PMC552005C
Process greenware_green products

Assessment tool

Version 1.0
Issue Date: April 2024


This unit of competency applies to operators who are responsible for conducting activities relevant to the preparation and processing of greenware or green products.

It does NOT cover the firing of products in a kiln or similar firing equipment. It does cover warmed or heated curing areas.

This unit of competency is typically performed by operators working either independently or as part of a team.

This unit of competency covers the drying, preparation and other processing of greenware or green products. It involves preparing equipment, loading products, monitoring drying, resolving routine problems and ensuring finished product is to specification.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Employability Skills

This unit contains employability skills.



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

The unit will be assessed in as holistic a manner as is practical and may be integrated with the assessment of other relevant units of competency.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Competence must be demonstrated in the ability to recognise situations requiring action and then in implementing appropriate corrective action. Consistent performance should be demonstrated. In particular look to see that:

greenware is ready for next stage of the process

drying achieves the specified moisture content

curing achieves the specified strength

drying/curing area loaded to requirements

temperature and humidity are within limits

product waste levels are low.

Context of and specific resources for assessment

Assessment will require access to an operating plant over an extended period of time, or a suitable method of gathering evidence of operating ability over a range of situations.

Assessment will occur over a range of situations which will include disruptions to normal, smooth operation.

Simulation or case studies/scenarios may be required to allow for timely assessment of parts of this competency unit (e.g. those parts referring to safety of equipment). Simulation should be based on the actual plant and will include 'walk-throughs' of the relevant competency components. A bank of scenarios/case studies/what ifs will be required as will a bank of questions which will be used to probe the reasoning behind the observable actions.

Method of assessment

Individual enterprises may choose to add prerequisites and co-requisites relevant to their processes.

Guidance information for assessment

Assessment processes and techniques must be appropriate to the work being performed and must take into consideration the language and literacy capacity of the candidate.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills

Required skills include:

reading from the production schedule

stacking greenware to allow efficient drying and curing

recognising conditions which will lead to out of specification product

implementing the enterprise's procedures within time constraints and in a manner relevant to the correct use of the equipment

conveying information relevant to the operation clearly and effectively

maintaining appropriate levels of quality assurance

reading and numeracy to interpret workplace documents and technical information

Required knowledge

Required knowledge includes:

surface finish requirements and terms

nature and purpose of the drying/curing stage

importance of correct moisture content

importance of correct temperature and air circulation

consequences of poor stacking

underlying causes of faults such as precipitated by:

dryer/curing kiln

air flow/temperature

materials

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Procedures

All operations are performed in accordance with standard procedures and work instructions

Greenware and green products

Greenware and green products may include:

clay and ceramics products prior to firing

fibre reinforced cement products prior to autoclaving

concrete products such as masonry curing

Equipment

Equipment may include:

hand tools

templates

drying area, cabinets, tunnel, curing kiln

transfer cars, kiln cars, trolleys, shelving or racks

temperature measuring equipment

moisture measuring equipment (e.g. infra-red moisture meter)

Finishing

Finishing includes operations, such as:

brushing

dressing

fettling

linishing

sanding

sponging

stacking

edge trimming

Typical problems

Typical problems may include:

inspecting and finishing to ensure surfaces are to specification

ensuring moisture content is within requirements

ensuring product strength has been obtained

temperature and humidity control

distribution of product in drying/curing area

Occupational health and safety (OHS)

The identification and control of hazards and the application of OHS is to be in accordance with current, applicable legislation and regulations, and company procedures. All work is carried out at all times in accordance with these requirements

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Determine the requirements from the production program 
Identify and set up the racks, shelves or trolleys 
Ensure the equipment is safe for use 
Identify hazards from the job to be done 
Identify other hazards in the work area 
Assess the risks arising from those hazards 
Implement measures to control those risks in line with procedures 
Stack or set products to specification 
Ensure correct stacking pattern is used 
Allow adequate space around each item 
Use available space effectively 
Monitor drying equipment and test products to determine correct conditions 
Adjust temperature and humidity to maintain correct conditions 
Remove product from the area and store appropriately 
Finish products to specifications 
Ensure condition of product is acceptable 
Store products in appropriate area 
Repair product and/or report product faults to the designated person. 
Identify the range of faults that can occur during the operation 
Determine and rectify fault causes in accordance with procedures 
Identify and rectify equipment failure causes to procedures 
Make sure appropriate records and log books of equipment operations are maintained to meet procedures 
Identify non-routine problems and report to designated person 

Forms

Assessment Cover Sheet

PMC552005C - Process greenware_green products
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

PMC552005C - Process greenware_green products

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: