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 FDFRB4001A, 'Apply marketing principles to retail bakery'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Apply marketing principles to retail bakery' 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 |
Elements describe the essential outcomes of a unit of competency. | Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
Analyse marketing goals and influences | Information sources on industry trends are identified and accessed to inform retail baking research The business plan is examined to determine marketing goals and strategies Type of retail bakery operation is analysed to determine impacts on promotional and marketing activities, including presentation and product display Trends in retail baking product range are identified Market influences on bakery products and presentation are examined Trends and influences are analysed to determine priorities for promotional and marketing activities |
Analyse market conditions | Information is gathered on local population and target market determined and consumer profile identified Competing businesses are identified and market position and product range examined Market segmentation for specific bakery products are identified Consumer dietary needs are identified and impacts on retail baking determined Cultural and religious influences on retail baking are identified and impacts on retail baking determined Marketing opportunities are identified for retail bakery products and services |
Confirm and price product and service range | Selection of bakery products is confirmed to meet market needs Type of service for bakery products is confirmed to meet market needs Position in market is determined and product range is selected accordingly Costs of production are accessed to determine product profitability Prices of competitor products are identified and used to inform price point and market position Costs for products are determined in accordance with production costs, market conditions and position Process for ongoing monitoring of bakery performance is confirmed to inform product changes |
Determine presentation for retail bakery | Visual layout of bakery is designed to promote attractiveness and customer interest Lighting, décor and showcases are selected to promote bakery appeal in accordance with marketing objectives Promotional props and product information are provided to generate customer sales |
Determine packaging and presentation of bakery products | Types of packaging for bakery products are identified and assessed for suitability to meet market conditions Labelling design and features are determined to meet consumer information requirements Compliance of labelling and packaging with legislative requirements is confirmed Display area is examined and suitability to meet consumer needs assessed Options for display and presentation of bakery products are identified and strategy selected to maximise consumer appeal |
Determine promotional mix for bakery products | Key events influencing consumer bakery purchases are identified and product range selected Consumer information requirements on bakery products are identified and strategies for meeting these needs are determined Options for marketing and promotion of bakery products are examined and suitable strategies selected Promotional ideas and options are documented |