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 HLTFS201D, 'Distribute meals and refreshments to clients'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Distribute meals and refreshments to clients' 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. Receive and check food deliveries | 1.1 Receive and check food deliveries against order and delivery forms for quality and quantity 1.2 Check the temperature of delivered goods to ensure that it is within specified food regulations 1.3 Report defects to designated person(s) |
2. Transport food safely and hygienically | 2.1 Package, load, restrain and unload food appropriately 2.2 Observe hygienic work practices, manual handling and WHS practices and regulations 2.3 Maintain appropriate records of food transportation, including time and temperature |
3. Apply safe food hygiene practices | 3.1 Select food storage environments that are appropriate to specific food type 3.2 Maintain appropriate environmental conditions for specific food types 3.3 Keep food storage area free from contaminants 3.4 Use appropriate food practices, WHS guidelines and requirements 3.5 Optimise nutritional quality |
4. Deliver meals and/or beverages | 4.1 Check each meal against appropriate documentation prior to meal delivery 4.2 Reheat meals, if required, according to food regulations 4.3 Complete and check meal tray assembly for accuracy according to established routines and procedures 4.4 Prepare beverage utensils for use 4.5 Leave trolley or tray in a convenient and appropriate location for meal delivery 4.6 Deliver meals and/or beverages to client and leave in an appropriate place within the designated timeframe 4.7 Replace missing or incorrect meals and/or beverages with appropriate meals and beverages 4.8 Refill water jugs according to specific client requirements and established policy and procedure 4.9 Check room numbers, bed numbers and client name against appropriate documentation 4.10 Assist client to sit up if required, under direction, and when this is in keeping with organisation policy and procedures |
5. Collect utensils and meal trays | 5.1 Collect trays and all utensils after client has finished eating 5.2 Check tray for foreign objects and stack on trolley safely 5.3 Return dirty beverage utensils for cleaning 5.4 Maintain a stock of clean drinking utensils 5.5 Collect empty water jugs 5.6 Report insufficient food or fluid intake to the appropriate person(s) according to enterprise procedures, when this is within the scope of the work role 5.7 Seek client feedback on general acceptance/satisfaction with meals and report to appropriate person(s) according to enterprise procedures |