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 AVII3002B, 'Carry out food preparation and service on an aircraft'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Carry out food preparation and service on an aircraft' 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 |
1Prepare galley for service | 1.1 Galley equipment, bar carts and other applicable food service items are checked to ensure levels of stock and equipment are appropriate to the level of service and sector requirements 1.2 Menus are checked against catering supplied and prepared for distribution where applicable 1.3 Dry stores are checked for availability 1.4 Tea and coffee making equipment and materials are prepared for service in accordance with regulatory requirements and workplace procedures and standards |
2Receive, check and store goods | 2.1 Food and equipment are checked against passenger load figures and checklists 2.2 Defects and shortages are identified and reported to the appropriate person/department in accordance with workplace procedures 2.3 Non-exchange equipment is inspected for defects and appropriate action is taken if required 2.4 Dry stores are received and stowed in accordance with regulatory requirements and workplace procedures 2.5 Appropriate action is initiated/taken to minimise effect on service when problems with stock or equipment are identified |
3Check and maintain galley | 3.1 Galley is inspected and maintained to ensure that it is clean, well lit and at the correct temperature 3.2 Defects and problems with galley equipment are identified and reported in accordance with workplace procedures 3.3 Catering checklist is used with required levels of speed and accuracy 3.4 Foods and goods are correctly issued according to passengers' requests 3.5 Security in the galley area is maintained in accordance with regulatory requirements and workplace procedures 3.6 Familiarity with store area is maintained and used to enable smooth workflow 3.7 Identified galley equipment irregularities and defects are followed up with relevant personnel in accordance with workplace procedures |
4Respond to breakdown in galley or cabin equipment | 4.1 Breakdown in galley or cabin equipment is identified, recorded in the log of equipment failure and notified to a senior crew member in accordance with workplace procedures 4.2 Appropriate strategy for dealing with the breakdown is formulated in conjunction with the pilot-in-command (PIC) and/or other flight or cabin crew in accordance with workplace procedures 4.3 Where applicable, passengers are kept informed of the nature of the problem and the action being taken to deal with it in accordance with workplace procedures 4.4 Alternative action is taken as appropriate to maintain cabin service in accordance with the agreed strategy |
5Prepare equipment for use | 5.1 Equipment needed for service is checked for cleanliness and is prepared for use in accordance with workplace procedures and regulatory requirements for safety and hygiene 5.2 Carts and/or serving equipment are set up in accordance with workplace procedures for the relevant menus |
6Prepare and present food for service | 6.1 Food items are prepared in accordance with workplace procedures and recipes and regulatory requirements for food hygiene 6.2 Food for menu items is correctly identified 6.3 Oven temperatures are at appropriate levels and food is transferred at appropriate times in accordance with workplace procedures and recipes and regulatory requirements for food hygiene 6.4 Food is monitored to ensure the quality of food is in accordance with workplace procedures 6.5 Sufficient supplies of clean, undamaged crockery are available at temperatures appropriate to food being served 6.6 Food is portioned in accordance with workplace procedures, recipes, product and service standards 6.7 Food items are arranged and presented without drips or spills in accordance with regulatory requirements and workplace procedures |
7Carry out galley service | 7.1 Crew are advised when meal service is due to commence 7.2 Meal service operations are monitored and additional food is prepared as required 7.3 Work is completed effectively in conjunction with other crew members to ensure timely, quality service of food 7.4 Quality of food items is regularly monitored in accordance with workplace procedures and appropriate action is taken if required 7.5 Towels are prepared hygienically at the appropriate time and forwarded as required to cabin staff for service in accordance with regulatory requirements and workplace procedures 7.6 Galley operations are adjusted as required to meet service and operational requirements and contingencies in accordance with workplace procedures |
8Clean galley and equipment | 8.1 Unused food items are returned to correct storage area in accordance with workplace procedures 8.2 Soiled and used linen and towels are collected, sorted and removed in accordance with workplace procedures and regulatory requirements 8.3 Appropriate cleaning materials are identified and selected in accordance with workplace procedures and regulatory requirements 8.4 Equipment is cleaned in accordance with workplace procedures, manufacturers instructions and regulatory requirements 8.5 Cleaning materials and equipment are correctly and safely stored in accordance with regulatory requirements and workplace procedures 8.6 Waste is identified and sorted in accordance with regulatory requirements and workplace procedures |
9Prepare galley for landing | 9.1 Galley facilities and equipment are checked and secured for landing in accordance with workplace procedures and regulatory requirements 9.2 Stock levels are checked and additional stock ordered if required to meet passenger load requirements for the next sector 9.3 Appropriate action is taken to ensure that compliance with quarantine regulations is maintained 9.4 Non-exchange items are sorted and stored in accordance with workplace procedures 9.5 Feedback on galley service provided is sought from other crew members and any problems that may have been experienced are appropriately documented 9.6 Suggestions are made to supervisory personnel in accordance with workplace procedures on options for possible improvements to food service operations 9.7 Galley administrative and feedback documentation is completed and stored in accordance with workplace procedures |