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 FDFGR2012A, 'Prepare malted grain'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Prepare malted grain' 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 Steep grain | 1.1 Grain is transferred from storage into steeping equipment 1.2 Hoses or other wetting equipment are placed correctly to ensure uniform hydration and to avoid damage to grain 1.3 Grain is immersed, drained and rested for the specified number of cycles 1.4 Moisture content of grain is monitored during air resting to determine when it is ready for transfer to germination vessels 1.5 Waste water is discharged to treatment or holding or other facilities according to enterprise and regulatory environmental guidelines |
2 Germinate grain | 2.1 Grain is fed into germination vessel or floor 2.2 Turning and air blowing equipment is set up, operated and monitored 2.3 Green grain is monitored for humidity, temperature, moisture, chitting/acrospires, and general condition 2.4 Rate of turning, humidity and temperature is adjusted as required to maintain green grain to specifications 2.5 Modified green grain is transferred to kiln according to specifications for malt type and results of laboratory testing |
3 Operate kiln to produce malt | 3.1 First drying of modified grain is conducted 3.2 Stopping of germination is confirmed 3.3 Modified grain is cured through correct combination of air flow and heat for malt product specification, in consultation with the production manager 3.4 Colour, moisture content and other required specifications are confirmed 3.5 Malt is cleaned 3.6 Separated culm is transferred to storage 3.7 Malt is transferred to storage |