Evaluate a batch of seafood

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 SFIPROC401C, '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

ELEMENT

PERFORMANCE CRITERIA

1. Identify seafood species by scientific and correct marketing names

1.1. Anatomical and other features and characteristics of a seafood species are identified to establish correct name.

1.2. Edible and/or useable portions are quantified 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. The type and quantity of seafood to be sampled is established.

2.2. Samples are removed from the batch and forwarded for evaluation according to the requirements of the enterprise sampling plan.

3. Evaluate seafood to determine presence (or otherwise) of spoilage characteristics

3.1. Sensory, chemical and/or microbiological indicators are assessed to determine spoilage factors present in the batch of seafood.

3.2. The relationship between the quality profile required and the processing needed for the batch is determined.

4. Develop a quality profile for the batch using a scoring system

4.1. A quality profile is developed for the batch of seafood according to the enterprise score system criteria.

4.2. Terminology used in the profile is consistent with the enterprise scoresystem criteria.

5. Estimate yields and productivity for a batch of seafood

5.1. Projected yield from the batch is estimated according to end-product specifications.

5.2. The productivity potential of the batch of seafood is determined using end-product specifications and/or processing guidelines.

6. Initiate action for the batch of seafood according to its quality profile

6.1. A destination for the batch of seafood is determined according to the processing requirements and quality profile of the batch.

6.2. Results of evaluation are assessed against vendor self-assessment criteria, where appropriate, and results recorded and reported.

6.3. Documentation relating to the batch is processed correctly.

6.4. Vendor assessment criteria is adjusted, as required.


Qualifications and Skillsets

SFIPROC401C appears in the following qualifications:

  • SFI50511 - Diploma of Seafood Processing
  • SFI40511 - Certificate IV in Seafood Processing
  • SFI30511 - Certificate III in Seafood Processing