Plan and develop formulations and/or specifications for new seafood product

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 SFIPROC604C, 'Plan and develop formulations and/or specifications for new seafood product'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Plan and develop formulations and/or specifications for new seafood product' 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. Gather and collate information regarding food and related product specifications

1.1. Information related tonew product specification is sought from production trials and/or laboratory tests.

1.2. Existing specifications relating to new product components and/or process are collated and confirmed.

1.3. End user requirements for specification/formulations are confirmed.

2. Plan development of final formulation to achieve results within agreed timeframe

2.1. Requirements for development of final formulation are established from product specifications and confirmed.

2.2. Ingredients and/or processes required to produce product to profile are identified, costed and confirmed.

2.3. Consistency of ingredient supply against specifications is confirmed.

2.4. Constraints to formulation planning are identified and solutions proposed to minimise delay.

2.5. Documentation of formulation is completed.

3. Finalise and publish formulations and/or specifications

3.1. Product formulation and specifications are clear, accurate and convey information critical to reproduction of product.

3.2. Information regarding formulation and preparation of product is concise, accurate and in a format which meets customer needs.

3.3. Customers are canvassed to ensure product developed from formulation meets specifications and/or requirements.

3.4. Formulation and/or specifications developed meet relevant requirements.

4. Record formulations and product specifications

4.1. Product formulations and specifications are maintained and authorised changes are accurate and implemented in a timely manner.

4.2. Publishing and maintenance of formulations and/or specifications are correctly completed.

4.3. Personnel affected by changes in formulations or specifications are informed within timeframes which optimise efficiency of performance.


Qualifications and Skillsets

SFIPROC604C appears in the following qualifications:

  • SFI50511 - Diploma of Seafood Processing