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 FDFFST4035A, 'Implement and review the processing of high and low boil confectionery'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Implement and review the processing of high and low boil confectionery' 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. Carry out the preparation and manufacture of high and low boil confectionery to meet quality standards | 1.1 Equipment and accessories used in the preparation and manufacture of high and low boil confectionery are prepared 1.2 Ingredients are assembled and prepared and product formulations checked 1.3 Standard Operating Procedures are put in place 1.4 A production schedule is implemented to ensure all resources and requirements are available and meet company standards 1.5 Production system is set to operating specifications before and during production 1.6 Data requirements appropriate for food safety, quality and production standards are interpreted 1.7 Data collection points consistent with equipment capabilities and data requirements are determined 1.8 Procedures to deal with non-conformance in relation to process and the final product are developed 1.9 Process control system is implemented and monitored |
2. Diagnose, rectify and/or report problem arising from the preparation and manufacture of high and low boil confectionery | 2.1 Sensory evaluation and product testing protocols are established to identify defects and maintain organoleptic quality of confectionery 2.2 Identified adjustments to inputs, process & equipment are implemented 2.3 Adjustments to process/equipment as identified are implemented 2.4 Problems are reported to designated person according to company policies and procedures |
3. Review production processes | 3.1 The critical control points (CCPs) and critical limits for product safety are reviewed 3.2 A sampling plan is developed and implemented 3.3 Sensory analysis is conducted and analysed 3.4 Food tests are undertaken to check product composition and compliance with label information 3.5 Operating procedures and the process control system are reviewed for food safety and quality 3.6 Safe work systems for processing of high and low boil confectionery are reviewed 3.7 Environmental impacts and energy efficiencies are reviewed for processing of high and low boil confectionery |