Prepare work instructions for new seafood processing tasks

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 SFIPROC607C, 'Prepare work instructions for new seafood processing tasks'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Prepare work instructions for new seafood processing tasks' 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. Determine the sequential tasks necessary to complete the processing operation

1.1. Individual tasks involved in a processing operation are accurately identified.

1.2. The sequence of tasks is determined to ensure efficiency is achieved.

1.3. The sequential tasks are consistent with current or desired performance.

2. Write work instructions for the processing tasks

2.1. Work instructions identify key roles and responsibilities.

2.2. Work instructions are prepared using a format and language consistent with enterprise procedures.

2.3. Corrective actions and/or critical control points are included in the instruction.

2.4. Safe work practices and/or hygiene requirements related to the task are included.

3. Validate written instructions in the workplace

3.1. Written work instruction is tested for consistency with requirements of the product specification and supports performance in day-to-day production settings.

3.2. Written work instruction is trialled with personnel to confirm clarity and language is appropriate to literacy needs.

3.3. Written work instruction is confirmed by appropriate personnel as meeting OHS and hygiene requirements.

3.4. Written work instruction is amended, as necessary, based on feedback from validation activities.


Qualifications and Skillsets

SFIPROC607C appears in the following qualifications:

  • SFI40511 - Certificate IV in Seafood Processing