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 SFIPRO201, 'Head and peel crustaceans'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Head and peel crustaceans' 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 workplace | 1.1 Confirm work instructions with supervisor 1.2 Select and fit the required personal protective equipment 1.3 Clean work area before starting and maintain hygienic conditions according to workplace procedures 1.4 Check all equipment and materials for grading, rinsing, storing and chilling product are clean and in full working order 1.5 Make available sufficient potable ice, clean baskets and cold potable water |
2. Prepare product | 2.1 Rinse raw or cooked product in air or potable water according to supervisor instructions 2.2 Check product during washing to ensure it is clean and shows no signs of spoilage, disease and parasites 2.3 Maintain product at the temperature range stipulated in workplace food safety plan when being transferred to clean perforated baskets for size grading |
3. Head and peel product | 3.1 Remove head and shell hygienically and quickly to achieve productivity and yield requirements, and to minimise temperature abuse and melanosis 3.2 Assess product for defects and spoilage and put defective product aside 3.3 Place peeled product into correct container, avoiding cross-contamination between raw and cooked products 3.4 Use appropriate techniques to safely remove flesh from shell of species to achieve yield requirements |
4. Treat, trim and maintain product | 4.1 Treat product with food-grade chemicals as required 4.2 Trim product according to supervisor instructions 4.3 Maintain identification and traceability of product through accurate labelling 4.4 Maintain product temperature within required range during processing 4.5 Collect waste and dispose according to workplace procedures |
5. Grade and pack product | 5.1 Size and grade peeled product to meet workplace specifications 5.2 Rinse and chill product according to workplace procedures 5.3 Pack product to be frozen and transfer to the freezer immediately or keep chilled until frozen 5.4 Pack fresh product and correctly label, store, display or dispatch according to supervisor instructions |