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 AVII2009B, 'Serve wine to aircraft passengers'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Serve wine to aircraft passengers' 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 |
1Store and handle wines | 1.1 Wines are stored for optimum quality as recommended by the manufacturer and within the possible parameters of the workplace 1.2 Quality problems are promptly identified and rectified in accordance with workplace procedures |
2Set bar or cocktail unit | 2.1 Bar glassware is selected and checked for cleanliness, chips and cracks in accordance with workplace procedures and standards 2.2 Ice buckets are inspected and cleaned hygienically in accordance with workplace procedures and regulatory requirements 2.3 Napkins are prepared in accordance with workplace procedures and standards |
3Organise glassware | 3.1 Appropriate glassware is correctly placed on tables in accordance with workplace procedures and standards 3.2 Appropriate styles of glassware are selected for use with particular wines 3.3 Glassware is selected, checked for cleanliness, chips and cracks and placed on passengers' tables in accordance with workplace procedures and standards 3.4 Where necessary, suitable glassware is selected to match a passenger's choice of wine and exchanged with that set on table 3.5 Used and unused glassware is removed at the appropriate time in accordance with workplace procedures and standards |
4Converse with passengers about wine | 4.1 Appropriate communication techniques are used to converse with passengers about wine 4.2 A sufficient knowledge and understanding of wine appreciation is appropriately applied to conversation with passengers for the purpose of assisting them in making choices according to the food to be consumed |
5Advise passengers on their wine choice | 5.1 Where applicable, wine list is discussed in terms of the wine areas of Australia and overseas using standard industry information including grape variety, notable producers and vintage 5.2 Passengers are correctly and courteously advised on their wine choice in terms of traditional combinations, seasonal and special occasions and contemporary cuisine 5.3 Feedback on composition of wine list is relayed to the passenger service supervisor/passenger service manager or appropriate department for product development in accordance with workplace procedures 5.4 Wine irregularities are appropriately followed up with appropriate personnel 5.5 The level of intoxication of passengers is monitored using appropriate methods in accordance with workplace procedures and regulatory requirements 5.6 Legislative requirements concerning the serving of alcoholic beverages are followed when providing advice to passengers on wine choice |
6Take orders | 6.1 Wine list is presented in a courteous manner at the appropriate time in accordance with workplace procedures and standards 6.2 Orders are taken accurately in accordance with workplace procedures |
7Serve wine | 7.1 Wine is presented in accordance with a passenger's order and workplace procedures 7.2 Wine is opened and checked for soundness in accordance with workplace procedures and regulatory requirements 7.3 Correct workplace procedures are followed if wine is refused after tasting 7.4 Wine is served and glasses refilled promptly and with minimal disruption in accordance with workplace procedures and regulatory requirements 7.5 Correct glassware is used when serving fortified wines in accordance with workplace procedures and standards |