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 HLTFS203D, 'Apply cook-freeze processes'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Apply cook-freeze processes' 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. Ensure goods are received and stored in accordance with appropriate food hygiene and health standards | 1.1 Check delivered goods to ensure correct quantities, appropriate use-by dates and temperature 1.2 Record temperature check results 1.3 Quickly move stock to freezer storage 1.4 Do not leave freezer doors open for extended periods of time 1.5 Check and record freezer temperatures according to health standard requirements 1.6 Report departure from established standards concerning the receipt of goods, temperature checks and stack quality 1.7 Rotate stock on a 'first in, first out' basis 1.8 Discard expired stock |
2. Prepare and cook food to meet industry safety standards | 2.1 Check raw food and ingredients for potential deterioration prior to preparation 2.2 Prepare and cook food according to quality control requirements and food standards for cook-freeze operations 2.3 Portion and pack food or place in correct containers for freezing |
3. Freeze cooked food | 3.1 Freeze food according to appropriate food safety standards 3.2 Place additional product in freezing unit after the freezing cycle is complete |
4. Store frozen food | 4.1 Safely relocate food items to a deep-freeze store 4.2 Label frozen food items according to food standards and codes of practice 4.3 Monitor storage temperatures |
5. Prepare frozen food for reheating | 5.1 Remove required items from freezer and place in chiller according to established procedures of the food service 5.2 Space trays to permit air circulation 5.3 Relax product to 0-4 degrees c within 24 hours 5.4 Safely transport or move to point of service while maintaining correct temperatures |
6. Reheat food product | 6.1 Pre-heat oven to meet temperature standards 6.2 Prepare product for re-heating 6.3 Space trays to allow air flow 6.4 Use re-heating times according to manufacturer's recommendations, oven type, loading procedures and other established procedures for the food service 6.5 Check and record product temperature 6.6 Clean thermometers between checking each item 6.7 Undertake re-heating of non-relaxed food in emergencies according to established procedures of the food service |
7. Serve re-heated food | 7.1 Transfer re-heated food to heated bain marie 7.2 Maintain temperature at 70 degrees C 7.3 Minimise warm holdings 7.4 Maintain portion control 7.5 Serve or deliver the meal at a temperature that complies with food safety standards and policy of the food service |