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 DEFCM305A, 'Assist with the establishment and operation of a field kitchen'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Reference books for 'Assist with the establishment and operation of a field kitchen' 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
1. Prepare for catering activities
1.1 Instructions for the activity are received and confirmed with supervisor.
1.2 Equipment and stores are checked for completeness and serviceability in accordance with given directions
1.3 Equipment and stores are packed in accordance with given directions and workplace procedures.
1.4 Work health and safety (WHS) requirements and recognised safety precautions are applied throughout the operation in accordance with standard procedures.
1.5 Food safety plan is obtained from supervisor and is followed throughout the operation.
1.6 Personal protective equipment is selected and used during field catering operations.
1.7 Environmentally sustainable work practices are identified, assessed and implemented where feasible.
2. Assist with the establishment of a field kitchen
2.1 Field catering facilities are established in accordance with given directions and workplace procedures.
2.2 Field catering tasks are completed as directed by appropriate personnel.
2.3 Equipment and stores are safeguarded against loss or damage.
3. Conduct field catering operations
3.1 Field catering equipment is selected and inspected prior to operation.
3.2 Appropriate safety equipment is selected and used while operating catering equipment.
3.3 Field catering equipment is operated in accordance with manufacturers’ instructions.
3.4 Equipment faults are identified and rectified in accordance with workplace procedures.
3.5 Emergency procedures are followed when incidents/accidents occur.
4. Maintain food safety and hygiene
4.1 Personal hygiene is maintained when working within a field kitchen.
4.2 Food is stored appropriately to avoid spoilage and contamination in accordance with food safety procedures.
4.3 Cleanliness of field catering equipment and facilities is maintained in accordance with workplace hygiene procedures.
4.4 Kitchen waste is disposed of in accordance with workplace procedures.
5. Assist with waste management
5.1 Worksite is kept clean and tidy during work operations.
5.2 Waste disposal containers are kept covered and sanitised in accordance with workplace procedures.
5.3 Waste is disposed of in accordance with government regulations, environmental regulations and workplace procedures.
5.4 Precautions are taken to ensure spilt fuel, lubricants and chemicals do not pollute the environment.
6. Cease field catering operations
6.1 Equipment and stores are packed away in accordance with workplace procedures.
6.2 Unused foodstuffs are disposed of in accordance with workplace procedures.
6.3 Kitchen site is refurbished in accordance with organisational environmental policies and procedures.
7. Refurbish stores and equipment
7.1 Equipment is cleaned in accordance with manufacturers’ instructions and workplace procedures.
7.2 Equipment is maintained in accordance with manufacturers’ procedures and workplace procedures.
7.3 Stores are refurbished in accordance with given instructions and workplace procedures.