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 FDFRB4010A, 'Prepare plated sweets and desserts'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Prepare plated sweets 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. |
Prepare for production | Purpose and desired effect for sweets and desserts are confirmed with customer or from product development criteria Product parameters, including colours, flavours, any special requirements or preferences, budget, required servings and quality, are confirmed Cultural influences on product type and production techniques are identified and considered in preparation Recipe is selected and ingredients measured and weighed Cooking methods required are determined and appropriate equipment prepared |
Produce sweets and desserts | Sweets and desserts are prepared according to recipe and quality standards Cooking methods are applied to produce desired effect Hot and cold sauces are produced to required consistency and flavour according to product requirements and using appropriate ingredients and techniques Portions are allocated according to workplace standards Work is conducted to minimise waste and meet workplace environmental standards |
Produce finish effects | A range of decorative pieces, accompaniments and garnishes are produced to enhance taste, texture and balance A range of fillings and toppings are produced Decoration and finishing is completed according to work requirements and in a manner which complements the product Work is conducted according to food safety requirements |
Cost and price final product | Product ingredients are costed and production costs estimated Product is priced within business pricing policy Actual costs are measured against estimated costs |
Prepare final product for display or storage | Product shelf life is estimated and required storage conditions identified Product is prepared for display or presentation and packaging selected as required to enhance appearance and preserve quality and taste Product is stored at appropriate temperature and under the correct conditions to maintain quality, freshness and customer appeal |