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 SFIPROC302C, 'Handle and pack sashimi-grade fish'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Handle and pack sashimi-grade fish' 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. Transport fish | 1.1. Whole fish are removed from fishing vessels with the care required to ensure that the fish is not damaged or bent. 1.2. Fish are stored at the processing premises under chilled, hygienic conditions, and kept under conditions that ensure they are not damaged. |
2. Grade fish | 2.1. Fish are visually inspected for defects, diseases and parasites and defective fish are set aside for other uses or markets. 2.2. Selected fish are graded by visual inspection using all of the sashimi-grade criteria as set out in the specifications for the species. 2.3. Fish that fail to meet sashimi-grade criteria are set aside for other uses or markets. |
3. Wipe and chill fish | 3.1. Sashimi-grade fish are wiped clean of any slime. 3.2. Any ice within the body cavity is carefully removed and replaced with potable ice sealed in plastic bags to ensure that the temperature of the fish meets food regulations. |
4. Pack fish | 4.1. Cleaned fish are weighed and packaged for transport to meet the requirements AQIS, the transport company, the domestic customer or the importing country. 4.2. Identification and traceability of product is maintained according to enterprise food safety program. 4.3. Packaged fish is labelled according to the requirements of AQIS, the domestic customer or the importing country. |