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 SFISAD202, 'Retail seafood'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Retail 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
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Set up display | 1.1 Select and fit personal protective equipment according to food and health and safety requirements 1.2 Remove seafood from chiller, assess for freshness and suitability, and prepare for retail display 1.3 Dispose of unsuitable product according to environmental requirements 1.4 Check temperature of product in retail display to ensure conformity with food safety requirements 1.5 Check display to ensure that no cross-contamination occurs between raw and cooked products 1.6 Clean and prepare price tickets to show the correct name and price 1.7 Place live product in tanks if available, and monitor and maintain water quality to set requirements of the species |
2. Maintain display | 2.1 Monitor product temperature to ensure that it is within the required range 2.2 Keep fresh product moist and attractive according to workplace procedures 2.3 Ensure ice and water used on fresh product is potable according to food safety requirements 2.4 Check display of frozen product to ensure that all products are within their use-by date and are placed below the freezer unit load line according to manufacturer instructions 2.5 Check live product display tanks if available, to ensure fish are sterile and water quality is appropriate for the species 2.6 Report faults in refrigeration, tank and other equipment to the relevant personnel |
3. Serve customers | 3.1 Apply knowledge of product shelf life and suggested cooking methods when communicating to customers 3.2 Trim, skin or scale product to order according to food safety and workplace requirements 3.3 Handle, weigh, wrap and package product according to food safety and workplace requirements |
4. Pack up and clean up | 4.1 Remove product from retail display, assess freshness and suitability for consumption and dispose of unsuitable product according to environmental requirements 4.2 Check use-by dates on packaged fresh and frozen product and dispose of out-of-date product according to environmental requirements 4.3 Remove and clean price tags according to workplace cleaning procedures 4.4 Clean the empty retail display, fresh product preparation areas and refrigerated storage rooms according to food safety and workplace cleaning requirements 4.5 Clean live tank displays if available, to maintain water quality according to species |
5. Count and store stock | 5.1 Undertake stocktake of fresh, frozen and/or live product according to workplace procedures 5.2 Record identification and traceability of unpackaged fresh and/or live product 5.3 Place product in chiller and freezer storage rooms in appropriate areas and re-ice product as required |