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 LMFCP3001A, 'Apply product and material knowledge to coopering operations'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Reference books for 'Apply product and material knowledge to coopering operations' 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
1. Identify and respond to timber and material properties
1.1. Applicable OH&S, legislative and organisational requirements relevant to coopering operations are verified and complied with
1.2. The types of timber and inherent characteristics are analysed to select the optimum timber for the product
1.3. The characteristics and properties of oak are identified and considered
1.4. The properties and impacts of metals are identified and considered
2. Apply sensory evaluation techniques to wine products
2.1. Correct tasting procedures using sight, smell and taste are followed
2.2. The four key taste sensations of the tongue are identified
2.3. Characteristics of the key wine styles and grape varieties with regards to sight, smell and taste are explained
2.4. Wine is identified according to style and grape variety
2.5. The quality and characteristics of the wine style are evaluated ensuring conditions for evaluation are as favourable as possible
3. Identify basic wine faults
3.1. Basic wine faults are recognised and reported
3.2. The cork is inspected and faults identified
4. Respond to the impact of the barrel properties on wine product
4.1. The cause and effects on the product of controlled oxidation is considered and responded to
4.2. The cause and effects on the product of barrel maturation is considered and responded to
4.3. The cause and effect of the fermentationin barrel is considered and responded to
4.4. The impacts of toasting on the barrel and the product are responded to as a factor in the toasting operation
4.5. The impact of seasoning on the barrel timber components and the product are considered as a factor in determination of seasoning requirements