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 FDFRB4005A, 'Apply advanced finishing techniques for specialty cakes and desserts'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Apply advanced finishing techniques for specialty cakes and desserts' 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. |
Conduct research into finishing and decorating techniques | Information resources are identified and accessed to inform the technical and creative aspects of finishing and decorating cakes, petit fours, pastries and desserts Events and festive seasons celebrated with bakery products are identified and a range of presentations explored Research is conducted into taste, texture, appearance and presentation of cakes to determine key features of finished effect Resources and suppliers available for creating different finished effects are identified and documented for future use Costs associated with different finishing techniques and features are estimated and cost-efficient alternatives identified |
Design finish and decoration for bakery products | Purpose and desired effect for bakery product are confirmed with customer or from product development criteria Design parameters, including colours, flavours, any special requirements or preferences, budget, required servings and quality are confirmed Type of bakery product is assessed to inform decoration and finishing options Design for decoration and finishing is developed to meet product/customer requirements Feedback is sought from client and design adjusted accordingly and final design confirmed Design is documented |
Plan finishing | Ingredients used in finishing are examined and key uses and limitations identified Plan is developed for bakery product finishing which specifies required resources and plans work sequence Ingredients are sourced and prepared for use Equipment is prepared for use Bakery product is prepared for finishing |
Produce finishing and decorating effects | A range of decorative pieces and garnishes are produced A range of fillings and toppings are produced Bakery product decoration and finishing is completed according to plan and customer requirements Work is conducted according to food safety requirements Work is conducted to minimise waste and meet workplace environmental standards |
Cost and price final product | Product ingredients are costed Production costs are estimated Product is priced within business pricing policy Actual costs are measured against estimated costs |
Prepare final product for market | Product shelf life is estimated and required storage conditions identified Bakery product is prepared for display, sale, packaging or presentation |