Constrauct a process control chart for a food processing operation

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 FDFFST5003A, 'Constrauct a process control chart for a food processing operation'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Constrauct a process control chart for a food processing operation' 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. Apply tools and techniques to collect and present data

1.1 The key characteristics and uses of attribute and variable data are identified

1.2 The concepts of frequency and distribution are described

1.3 The frequency and distribution of supplied data for various measurement levels are determined

1.4 Data collection tools including check sheets, surveys and logs are described and used

1.5 Appropriate charts and graphs using available data are constructed

2. Interpret charting tools and techniques in process control

2.1 The concept of process capability and its implications are discussed

2.2 Probability distributions in analysing process capability are used

2.3 Control Charts used to monitor processes are interpreted

2.4 The application of charting methods to establishing process capability, evaluating process changes and interpreting simple experiments is identified

3. Determine the Process Capability of a piece of equipment on a production line

3.1 The scope and purpose of the process are identified

3.2 A representative data sample is determined

3.3 Data collection techniques are selected

3.4 Data is collected to meet sampling requirements

3.5 Appropriate statistical analysis techniques are selected and applied

3.6 All relevant parameters for the determination of Process Capability are calculated statistically

3.7 The Process Capability value for each piece of equipment is incorporated into process control for the whole operation

4. Construct a process flow chart

4.1 Scope and purpose of Average & Range charts in the food industry are identified

4.2 All relevant parameters for use in preparing both Average and Range charts are statistically calculated

4.3 Average and Range charts, showing all pre-calculated parameters, are prepared

4.4 Trends and cyclic patterns of Average and Range charts are interpreted

4.5 An action plan based on the results of Average and Range is designed


Qualifications and Skillsets

FDFFST5003A appears in the following qualifications:

  • FDF50311 - Diploma of Food Science and Technology