Contribute to work activities to produce food

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 AHCCMN202, 'Contribute to work activities to produce food'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Contribute to work activities to produce food' on This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to for every purchase, so go nuts :)

Elements and Performance Criteria


Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Identify and plan appropriate activities

1.1 Identify workplace approach to producing food and describe in relation to work activity

1.2 Identify individual responsibilities in contributing to producing food

1.3 Identify workplace products, services, operations and customers

1.4 Identify safe work practices relevant to work activity

1.5 Plan and implement activities to meet workplace requirements

2. Use an appropriate mix of technical skills

2.1 Prepare machinery, equipment and tools required to conduct work, and use safely and in accordance with work procedures

2.2 Apply technical skills to support food production and supply

2.3 Handle produce in a way that minimises damage

2.4 Maintain temperature of produce at appropriate levels

2.5 Clean, maintain and sort machine and equipment according to manufacturer or workplace specifications

2.6 Apply safe work practices to food production activities

2.7 Conduct housekeeping in work area

2.8 Complete workplace documentation

3. Contribute to postharvest treatment of produce where required

3.1 Apply post-harvest treatments where relevant

3.2 Grade and label producewhere relevant

3.3 Deal with waste material produced during post-harvest handling process, according to supervisor instructions

4. Handle unexpected contingencies

4.1 Respond to requests that effect work activity courteously, clearly, professionally and efficiently

4.2 Seek assistance with issues relating to work from other staff when required and in a timely manner

4.3 Keep key personnel informed of work progress and provide clear explanations regarding issues

4.4 Identify and report on physical and behavioural hazards

5. Reflect on procedures used to produce food or plants

5.1 Reflect on personal performance and discuss possible improvements with supervisor

5.2 Apply improvements to work practice

5.3 Identify possible improvements to food production procedures and discuss with key personnel