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 AHCPLY204A, 'Collect and pack eggs for human consumption'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Collect and pack eggs for human consumption' 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. Collect eggs | 1.1. Eggs are collected using either hand or mechanical means. 1.2. Eggs are placed in egg trays with the pointed end down. 1.3. All lifting and bending is done according to safe working practices and using the available safety and lifting equipment. 1.4. Records of all collections are completed clearly and accurately to monitor production levels. 1.5. Vertebrate and invertebrate pests are controlled in egg grading and storage areas. |
2. Assess and grade eggs | 2.1. Equipment to be used is calibrated according to manufacturer's instructions. 2.2. Eggs are sorted according to industry standards and organisation quality assurance program. 2.3. Eggs are candled using appropriate equipment in a light proof area. 2.4. Eggs are graded into appropriate weight and quality grades according to industry standards. 2.5. Cage marked and dirty, cracked or weak shelled eggs removed. 2.6. Grading, cleaning, and packing machine problems and abnormal noises are recognised and reported to the supervisor according to organisation procedures. 2.7. Grading records are completed clearly and accurately according to organisation requirements. 2.8. Eggs are washed using equipment approved by appropriate industry Quality Assurance (QA) program. 2.9. Eggs are oiled when required according to legislative requirements and organisational practice. |
3. Pack and store eggs | 3.1. Eggs are placed in correct cartons or trays and assembled, packed, and labelled. 3.2. All labelling is clear and accurate and contains all information required by the industry and organisation. 3.3. Cool room and equipment is cleaned, sanitised and checked for efficient operation. 3.4. Cool room operates with strict temperature and humidity ranges. 3.5. Records are maintained of cool room temperature, and if required, the humidity. 3.6. Eggs are transferred to storage and positioned in order of age, grade or dispatch. |
4. Clean and disinfect equipment | 4.1. All machines, equipment, and egg handling areas used are cleaned hygienically and disinfected or sanitised according to organisations quality assurance program and health regulations. 4.2. All chemicals used in the cleaning process are handled safely and measured according to occupational health and safety requirements and organisation procedure. 4.3. Samples are taken and prepared for testing as required by organisation procedures and analysing body. 4.4. All waste containers, fluids and run-off are disposed of, or managed, according to organisation environmental management requirements. |