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 MTMR307C, 'Merchandise products and services'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Merchandise products and services' 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. Price and weigh products for display | 1.1. Products are accurately weighed. 1.2. Products are priced accurately to workplace requirements. 1.3. Price tickets are placed on products in accordance with workplace requirements. 1.4. Prices are marked on pre-packaged trays. |
2. Arrange meat for display | 2.1. Meat is trimmed for display purposes in accordance with workplace, hygiene and regulatory requirements. 2.2. Meat is arranged on trays according to workplace, hygiene and regulatory requirements. |
3. Layout cabinets to display products and services | 3.1. Meat, trays and other products are displayed in window and cabinets in accordance with workplace, hygiene and regulatory requirements. 3.2. Trays are laid in window to take most advantage of colour and design and in accordance with workplace, hygiene and regulatory requirements. 3.3. Meat and other products are displayed to ensure maintenance of product quality and food safety. 3.4. Cabinets and windows are regularly replenished with stock to maintain presentation. 3.5. Trays are interspersed with other products and garnishing to provide attractive display in accordance with workplace requirements, hygiene and regulatory requirements. 3.6. Layout reflects advertising and seasonal promotions. |
4. Maintain stock presentation | 4.1. Meat and other products are displayed to ensure maintenance of product quality and safety. 4.2. Cabinets and windows are regularly replenished with stock to maintain presentation. |
5. Position displays for impulse buying | 5.1. Key positions to place displays for maximum sales effect are identified. 5.2. Local, cultural and ethnic needs, seasons or events are identified. 5.3. Displays are planned and prepared in accordance with workplace requirements. |
6. Organise signs and tickets | 6.1. Signage, labels and price tickets are displayed visibly and legibly, with accurate information. 6.2. Signage, labels and price tickets are correctly placed. |
7. Wrap meat and other products for display | 7.1. Meat is wrapped and/or packed for display in accordance with health and workplace requirements. |
8. Contribute to the development of workplace marketing and merchandising strategy | 8.1. Workplace promotional activities are participated in. 8.2. Promotional events and strategies to be conducted within the workplace are recommended to the manager. |