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 MTMPS412C, 'Monitor and overview the production of processed meats and smallgoods'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Monitor and overview the production of processed meats and smallgoods' 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. Overview the production of further processed meats and smallgoods | 1.1. Range of further processed meat products and smallgoods is identified and explained. 1.2. Processing techniques involved in the production of these products are identified and explained. 1.3. Hygieneand sanitation and quality hazards associated with the production of these products are identified and explained. 1.4. Regulatory requirements associated with the production of these products are identified and explained. |
2. Monitor the preparation of processing equipment and areas | 2.1. Procedures for pre-operational equipment checks conducted are identified in accordance with workplace policies and procedures, and manufacturer's instructions. 2.2. Pre-operational checks and procedures carried out in accordance with workplace and regulatory requirements are monitored. |
3. Monitor the production of smallgoods and further processed meat products | 3.1. Ingredients are identified by type and quality according to product specifications and their function in the process is explained. 3.2. Types of meat, by-product, stock, additive, binder and spices selected are identified according to the formulation specifications and regulatory requirements. 3.3. Handling requirements for ingredients to prevent contamination and to ensure product quality and safety are demonstrated. 3.4. Relevant processing equipment is identified and operating procedures are explained according to manufacturer and work specifications. 3.5. Relevant temperature, consistency, appearance and texture requirements are described and monitored in accordance with product specifications and regulatory requirements. 3.6. Relevant processing area hygiene and sanitation requirements are monitored as specified in workplace procedures and regulatory requirements. 3.7. Procedures for rejection, reprocessing and/or recall for products which do not meet specifications or hygiene and sanitation requirements are identified and assessed against regulatory requirements. |