Contribute to at-sea processing of seafood

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 SFIFISH214B, 'Contribute to at-sea processing of seafood'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Contribute to at-sea processing of seafood' 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. Sort targeted seafood products from by-catch and other matter

1.1. Sorting area is prepared to receive the new catch and the new catch is separated from the previous catch.

1.2. Various seafood species are correctly identified and separated from other matter.

1.3. Defective products are isolated from good quality products.

1.4. By-catch is correctly identified and handled quickly and safely.

2. Grade seafood products according to enterprise specifications

2.1. Identify and grade seafood products according to species, quality and size to meet enterprise, customer and legislative requirements.

2.2. Clean and sanitise grading area and equipment after use.

3. Undertake spoilage prevention process

3.1. Product washing procedures are carried out appropriately.

3.2. Seafood product protectiveprocesses are safely carried out.

3.3. Processing plant and equipment are cleaned and sanitised after use.

4. Pack, weigh, close and label seafood products

4.1. Accuracy of scales is checked according to enterprise and supplier procedures.

4.2. Enterprise specificationsfor packing, weighing, closing and labelling seafood products are correctly followed.

4.3. Processing plant and equipment are cleaned and sanitised after use.

5. Store seafood products in raw seawater tank, chiller or freezer

5.1. Chilling or freezing areais prepared to receive seafood products.

5.2. Chilling or freezing area is correctly loaded to ensure required product temperature is maintained.

5.3. Products are monitored and maintained while in the chilling or freezer area.

6. Unload seafood products

6.1. Seafood products are unloaded in a manner that maintains quality and temperature according to enterprise, food safety and legislative requirements.

6.2. Chilling or freezing area and unloading equipment are cleaned.


Qualifications and Skillsets

SFIFISH214B appears in the following qualifications:

  • SFI20211 - Certificate II in Fishing Operations
  • SFI10211 - Certificate I in Fishing Operations

And the skillsets: