Formats and tools
- Unit Description
- Reconstruct the unit from the xml and display it as an HTML page.
- Assessment Tool
- an assessor resource that builds a framework for writing an assessment tool
- Assessment Template
- generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
- Assessment Matrix
- a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
- Wiki Markup
- mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
- Evidence Guide
- create an evidence guide for workplace assessment and RPL applicants
- Competency Mapping Template
- Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
- Observation Checklist
- create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)
- Self Assessment Survey
- A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
- Moodle Outcomes
- Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
- Registered Training Organisations
- Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver AHCBEK403A, 'Produce and harvest royal jelly'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Produce and harvest royal jelly' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Prepare to produce and harvest royal jelly | 1.1. Hive is assessed for suitability for production of royal jelly. 1.2. Production of royal jelly is stimulated. 1.3. Personal Protective Equipment (PPE) is selected and used. 1.4. Occupational Health and Safety (OHS) hazards associated with working with bees are identified and appropriate action is taken to minimise risks to self and others. 1.5. All equipment used in process of collecting royal jelly is cleaned and sanitised either by heat, alcohol or irradiation according to food safety requirements and enterprise procedures. |
2. Collect and store royal jelly | 2.1. Personal hygiene requirements are met, including washed hands and clean clothing. 2.2. Wax is cut from selected grafted queen larvae cells just above the royal jelly to aid and speed up collection. 2.3. Larvae are carefully removed from cell with a grafting tool so as not to harm or contaminate jelly, and larvae are discarded. 2.4. Royal jelly is removed from each cell. 2.5. Royal jelly is filtered through fine nylon net to remove traces of wax or larvae. 2.6. Harvested royal jelly is placed into appropriate hygienic containers, avoiding excessive exposure to air, and is refrigerated immediately. |
3. Finalise tasks | 3.1. Equipment is checked, cleaned and returned to store area. 3.2. Records are made and maintained according to enterprise procedures, and food safety and quality assurance requirements. |