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 SFIPRO401, 'Evaluate a batch of seafood'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Evaluate a batch 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
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Identify seafood species | 1.1 Identify seafood species using anatomical and other features and characteristics 1.2 Recognise species by scientific and marketing names 1.3 Quantify edible and/or useable portions in terms of flavour, texture and ease of eating characteristics known to exist in the species and/or the requirements of the product specification |
2. Sample a batch of seafood for sensory evaluation | 2.1 Establish the type and quantity of seafood to be sampled 2.2 Remove samples from the batch and forward for evaluation according to workplace sampling plan |
3. Evaluate seafood to determine presence of spoilage | 3.1 Assess sensory, chemical and/or microbiological indicators to determine spoilage factors present in the batch of seafood 3.2 Determine the relationship between the quality profile required and the processing needed for the batch |
4. Develop a quality profile for the batch using a scoring system | 4.1 Develop a quality profile for the batch of seafood according to the workplace score system criteria 4.2 Use consistent terminology in the profile and the workplace score system criteria |
5. Estimate yields and productivity for a batch of seafood | 5.1 Estimate projected yield from the batch according to end-product specifications 5.2 Determine the productivity potential of the batch using end-product specifications and/or processing guidelines |
6. Initiate action for the batch of seafood according to its quality profile | 6.1 Determine a destination for the batch of seafood according to the processing requirements and quality profile of the batch 6.2 Assess results of evaluation against vendor self-assessment criteria, where appropriate, and record and report results 6.3 Process documentation relating to the batch 6.4 Adjust vendor assessment criteria as required |