Cook, steam and cool product

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 AMPS301, 'Cook, steam and cool product'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Cook, steam and cool product' 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. Place product in cooking or steaming facility

1.1 Identify individual product and place correctly in cooking or steaming facility for even cooking or steaming

1.2 Space product in cooking facility according to product and manufacturer's specifications

2. Cook or steam product

2.1 Determine correct cooking or steaming procedure

2.2 Set and maintain cooking or steaming cycle according to specifications and workplace requirements

2.3 Regularly monitor cooking or steaming process and adjust as necessary to fulfil product specifications

2.4 Check internal temperature of product on completion of cooking or steaming cycle to ensure correct process has been achieved

2.5 Cook or steam a variety of products to workplace requirements and customer specifications at a speed similar to production requirements

2.6 Correctly record process and results of cooking or steaming

2.7 Dye product to achieve a uniform colour when required by product specifications

3. Chill or cool product

3.1 Weigh product immediately on completion of cooking or steaming cycle

3.2 Chill product immediately or cool at ambient temperature before chilling according to product specifications

3.3 Identify and store product according to product specifications and workplace requirements