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 SFIPROC105B, '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
ELEMENT | PERFORMANCE CRITERIA |
1. Prepare work area for filleting | 1.1. OHS hazards in the workplace are identified, assessed, reported and controlled using the hierarchy of control model. 1.2. Work instructions are confirmed with supervisor. 1.3. Work area is cleaned before commencing and hygienic conditions maintained throughout. 1.4. Equipmentand materials required for filleting work are selected and checked for cleanliness. |
2. Fillet fish | 2.1. Filleting equipment is used safely to prepare fillets and portions to customer specifications and enterprise productivity and yield requirements for the species. 2.2. Fillets are visually inspected for signs of spoilage, defects or parasites and defective fillets identified and set aside. 2.3. Fillets are trimmed and bones removed ensuring cuts are smooth with no jagged edges. 2.4. Skin is removed leaving flesh smooth and without tears, and skin tissue placed in the correct container 2.5. Portions are cut to the size, weight and shape specified by the customer and enterprise productivity and yield requirements. 2.6. Steaks and cutlets are trimmed, as necessary, to meet enterprise requirements. |
3. Finalise filleting activities | 3.1. Fillets, including portions, steaks and cutlets, are quickly rinsed in potable water and chilled ready for further processing, or packaging and retailing. 3.2. Identification and traceability of product is maintained throughout by accurate and compliant labelling. 3.3. Problems are reported to supervisor. |