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 FDFCD2006A, 'Conduct a standard product tasting'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Conduct a standard product tasting' 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 |
1. Store and handle products | 1.1 Products are cellared and stock is rotated according to product knowledge and workplace policy 1.2 Sediments and cork characters associated with ageing products are managed according to individual product and workplace requirements |
2. Set up product tasting area | 2.1 Products are prepared for tasting using techniques according to product knowledge and workplace procedures 2.2 Tasting equipment suitable to product and tasting requirements is prepared and placed ready for use by customers 2.3 Adequate supplies of suitable support materials are prepared and placed ready for use |
3. Conduct product tastings | 3.1 Customer preferences are established using communication techniques and support materials 3.2 Customers are encouraged to sample preferred product range in the most beneficial order to experience product characters effectively 3.3 Customers are given time and privacy to sample each product and make a decision 3.4 Customers are encouraged to ask questions and/or pass opinions on products 3.5 Customer queries are answered accurately and comprehensively, or referred to another information resource 3.6 Common product faults are identified and any associated customer dissatisfaction is handled in a positive manner according to workplace policy and procedures |
4. Serve tasting samples | 4.1 Product is opened using techniques and procedures suitable to product characteristics 4.2 Product faults are identified and rectified and/or reported according to workplace procedures 4.3 Product is poured and presented to the customer for tasting according to legal regulations and workplace policy 4.4 Waste is collected and disposed of according to workplace procedures 4.5 Work is conducted in accordance with workplace environmental guidelines |
5. Maintain product in optimum condition | 5.1 Open product is maintained according to workplace procedures 5.2 Sealed product is stored according to workplace procedures |