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 SFIPRO203, 'Shuck molluscs'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Shuck molluscs' 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 | 1.1 Confirm mollusc shucking work instructions with supervisor 1.2 Select, fit and use the required personal protective equipment 1.3 Ensure work bench and equipment for grading, opening or shucking, rinsing, storing and chilling product are clean and in full working order 1.4 Make available sufficient potable ice, clean baskets and cold potable water 1.5 Check identification and traceability of product according to workplace food safety program |
2. Wash mollusc | 2.1 Clean molluscs in potable water to remove all loose shell, grit and mud 2.2 Store molluscs for shucking according to workplace food safety program 2.3 Discard dead molluscs according to workplace procedures |
3. Open or remove shells | 3.1 Cut adductor muscle (bivalves) or foot (abalone) with a knife according to food safety and health and safety requirements 3.2 Free meat from one shell to produce a half shell (bivalves) or totally remove meat (bivalves and abalone) according to productivity and yield specifications 3.3 Rinse half shells or meat quickly under potable water to remove any grit or debris, and trim meat as required 3.4 Inspect and set aside product that shows signs of spoilage, defects, diseases and parasites 3.5 Grade product by size or weight according to productivity and yield specifications 3.6 Set aside undersize product for other uses |
4. Pack half shells or meats | 4.1 Place graded half shells or meat into transport containers by weight or number 4.2 Separate layers of half shells within the container with plastic sheeting to ensure that no grit is transferred from the shell to the meat 4.3 Label transport containers of packed half shells or meat according to workplace and regulatory guidelines 4.4 Transfer transport containers of packed half shells or meat to chillers within required timeframes 4.5 Maintain identification and traceability of product according to workplace food safety program |