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 SFIPRO103, 'Fillet fish and prepare portions'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Fillet fish and prepare portions' 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
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Prepare work area for filleting | 1.1 Confirm fish filleting work instructions with supervisor 1.2 Select, fit and use required personal protective equipment 1.3 Clean work area before commencing and maintain hygienic conditions during processing 1.4 Select equipment and materials required for filleting work and check for cleanliness |
2. Fillet fish | 2.1 Use filleting equipment safely to prepare fillets and portions to productivity and yield requirements for the species 2.2 Visually inspect and set aside fillets that show signs of spoilage, defects or parasites 2.3 Trim fillets and remove bones, ensuring cuts are smooth with no jagged edges 2.4 Remove skin, leaving flesh smooth and without tears, and place skin tissue in the correct container 2.5 Cut portions to the size, weight and shape according to work instructions and productivity and yield requirements 2.6 Trim steaks and cutlets, as required to meet workplace requirements |
3. Finalise filleting activities | 3.1 Rinse fillets, including portions, steaks and cutlets, quickly in potable water and chill ready for further processing, or packaging and retailing 3.2 Identify and trace product by using accurate and compliant labelling 3.3 Report problems with filleting activities to supervisor |