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 FDFRB4004A, 'Produce sourdough products'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Produce sourdough products' 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. |
Examine features and processes in sourdough production | Key differences between sourdough and straight dough products and the range of sourdough products are identified Implications of using sourdough on production processes and requirements are identified Techniques used to produce sourdough are examined and the range of outcomes identified Role of ingredients and bacteria in sourdough fermentation and types of yeast are identified Benefits of sourdough products and organic ingredients are identified and marketing opportunities examined |
Produce sourdough starter | Process for fermentation and development of sourdough starter is selected Flour and other ingredients are selected to refresh culture and achieve desired outcomes Impacts of flour types, temperature, time and moisture on fermentation is described and typical problems identified Ingredients and equipment are selected and prepared for use Starter is generated and refreshed to achieve optimum fermentation activity Appearance, size and aroma are examined to assess starter maturity |
Prepare sourdough products | Ingredients are selected, weighed and mixed according to production requirements Bulk fermentation is conducted Dough is divided, rested and moulded Dough pieces are retarded according to anticipated sales requirements Dough pieces are selected at optimum proof and baked according to product requirements Final product is cooled, assessed for quality and prepared for sale Processes specified are in accordance with workplace environmental guidelines |
Assess commercial viability of sourdough product | Marketplace interest in sourdough products is assessed through research Product ingredients and production costs are calculated Product is priced according to business pricing policy and estimated costs calculated Actual costs are analysed Product range is selected and produced according to commercial viability Spoils and waste are recorded |