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 FDFRB2005A, 'Provide assistance in cake, pastry and biscuit production'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Provide assistance in cake, pastry and biscuit production' 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. Prepare work area | 1.1. Work area and personal hygiene are confirmed as clean and in accordance with work food safety standards 1.2. Requirements for production are confirmed with supervisor or work procedures 1.3. Equipment requirements are identified and equipment checked for availability and readiness 1.4. Ingredients are identified and checked for availability and readiness |
2. Mix ingredients | 2.1. Dry ingredients are weighed and/or measured to meet recipe requirements and combined 2.2. Ingredients are poured into mixer and wet ingredients combined according to recipe requirements 2.3. Mixer is operated according to product requirements and operating instructions 2.4. Dough or batter is moved to work area applying safe lifting procedures |
3. Shape dough | 3.1. Dough is rolled by hand and shaped according to product requirements 3.2. Flattening and shaping equipment is used according to workplace requirements 3.3. Dough waste is minimised and processed 3.4. Readiness for baking is confirmed by supervisor |
4. Pour batter | 4.1. Cake tins are prepared for use 4.2. Mixed product is fed into hopper for automatic dispensing into cake tins 4.3. Cake tins are filled according to product requirements and readiness for baking confirmed |
5. Bake product | 5.1. Oven temperatures are confirmed and oven checked for readiness 5.2. Timing required for baking is confirmed 5.3. Tins/trays/racks are loaded into oven and baking time monitored 5.4. Tins/trays/racks are turned as required to achieve even baking 5.5. Tins/trays/racks are removed from oven and cooled in accordance with work requirements 5.6. Quality standards are checked and non-compliances identified and reported 5.7. Products are moved to allocated area for finishing or sale |
6. Clean equipment | 6.1. Equipment is cleaned to meet production and hygiene requirements 6.2. Waste is disposed of according to workplace procedure 6.3. Work is conducted in accordance with workplace environmental guidelines 6.4. Workplace records are maintained according to workplace recording requirements |