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 SFIPRO303, 'Slaughter and process crocodiles'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Slaughter and process crocodiles' 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. Slaughter crocodile | 1.1 Identify and assess hazards in the work area and develop and report risk controls 1.2 Identify and use the required personal protective equipment 1.3 Identify crocodiles to be slaughtered, immobilise by electrical stunner and shoot according to health and safety and legislative requirements for the humane slaughter of animals 1.4 Cut carcase to facilitate the drainage of blood 1.5 Wash bled carcase in potable water to remove blood 1.6 Maintain temperature of carcase when transferring carcase for processing |
2. Skin and bone carcase | 2.1 Clean workplace and cool as required before and during skinning and boning according to food safety requirements 2.2 Collect equipment, including personal protective equipment, clean and sharpen knives, and organise sufficient clean tables, containers, potable ice and waste bins 2.3 Place carcase on table and remove skin to customer and workplace specifications and productivity requirements 2.4 Transfer, wash and move carcase to a clean boning table using appropriate containers 2.5 Set aside carcases contaminated with gut contents and report to supervisor 2.6 Remove meat from the carcase according to customer and workplace specifications and productivity requirements and place inedible waste product in the appropriate container 2.7 Identify cuts of meat and place in the appropriate container and remove remaining meat from skeleton 2.8 Check meat for defects, set aside meat unsuitable for further processing, and report to supervisor |
3. Pack, freeze and store meat | 3.1 Wash meat ready for packaging in a solution containing food safe anti-bacterial compounds 3.2 Pack and label chilled and rinsed meat according to food safety requirements 3.3 Maintain identification and traceability of product according to food safety and the workplace food safety program 3.4 Freeze packaged meat as required, and store in an appropriate temperature controlled room until distribution |
4. Prepare skin | 4.1 Flense skin to remove all remaining meat from the skin using safe work practices 4.2 Salt and store cleaned skins in a chiller, according to workplace procedures, until dispatched |