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 AVII3010, 'Carry out aircraft business and first class meal and non-alcoholic beverage service'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Carry out aircraft business and first class meal and non-alcoholic beverage service' 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
ELEMENTS | PERFORMANCE CRITERIA | ||
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. | ||
1 | Prepare for meal service | 1.1 | Food is prepared hygienically in accordance with workplace procedures and regulatory requirements |
1.2 | Equipment used in food preparation is maintained in a safe and hygienic condition at all times in accordance with workplace procedures and regulatory requirements | ||
1.3 | Equipment, implements and utensils are used in a safe manner throughout the preparation and serving of food or dishes | ||
1.4 | Work practices and methods of service adopted during meal service operations is in accordance with workplace procedures and standards, ensuring the safety of staff and passengers | ||
1.5 | Menus and wine lists are sourced and consulted on to ensure product knowledge | ||
2 | Prepare, lay and set tables | 2.1 | Tables are laid and set with appropriate cloths in accordance with workplace procedures and standards |
2.2 | Tables are prepared to workplace standards, with the appropriate equipment and utensils for a given menu | ||
3 | Clean, prepare and display mobile service unit | 3.1 | Mobile service unit is checked to ensure it is cleaned to workplace standards in preparation for service |
3.2 | Mobile service unit equipment is checked to ensure it is clean and serviceable | ||
3.3 | Items for salad preparation and garnishing are prepared and displayed on mobile service unit in accordance with workplace procedures and customer service standards | ||
3.4 | Mobile service unit is set up in accordance with regulatory requirements, and workplace procedures and standards | ||
4 | Advise passengers about food and non-alcoholic beverage selection | 4.1 | Dish names and specialities are explained to passengers |
4.2 | Ingredients of dishes and preparation methods are explained and shown to passengers to assist them in selecting dishes appropriately relative to their dietary requirements, as required | ||
4.3 | Appropriate advice is politely given to passengers to assist them in selecting non-alcoholic beverages at the appropriate time | ||
5 | Plate and serve a range of foods from mobile service unit | 5.1 | Appropriate portions of foods are correctly positioned on plates in accordance with workplace procedures and standards prior to leaving the galley |
5.2 | Appropriate accompaniments are selected to suit passenger meal choice | ||
5.3 | Meal choice is presented to passenger in accordance with regulatory requirements, and workplace procedures and standards | ||
6 | Work in cooperation with galley operator | 6.1 | Liaison with galley staff is established and maintained to ensure correct preparation, presentation and timing of meals and meal service to passengers is appropriately adjusted as required |
6.2 | Appropriate relationship is established and maintained with galley operator and cabin operators to ensure service is maintained correctly | ||
7 | Rectify spillages, clear and re-lay table | 7.1 | Spillages are promptly identified and dealt with in accordance with workplace procedures and standards |
7.2 | Spilt food/beverage is replaced as required with minimum disruption to passengers and crew | ||
7.3 | Debris is removed and linen is changed safely and promptly after spillage | ||
7.4 | Passenger needs are attended to in a polite and friendly manner in accordance with workplace procedures and standards | ||
7.5 | Tables are cleaned, set and re-laid as required after completion of meals ensuring minimum disruption to passenger | ||
8 | Reset mobile service unit | 8.1 | Mobile service unit is cleaned at appropriate time in accordance with workplace procedures and standards |
8.2 | Mobile service unit is reset correctly with appropriate equipment | ||
8.3 | Mobile service unit is restocked correctly with clean equipment, utensils and linen in accordance with regulatory requirements, and workplace procedures and standards | ||
9 | Handle passenger complaints | 9.1 | Compliments on service or meals are received promptly and in a courteous manner from passengers |
9.2 | Passenger complaints are handled in a timely and courteous manner in accordance with workplace procedures and standards | ||
9.3 | Passengers are advised about action that will be taken in response to their complaints | ||
9.4 | Appropriate follow-up action is taken and passenger satisfaction is checked in accordance with workplace procedures | ||