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 SFISTOR202C, 'Receive and distribute product'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Receive and distribute 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. Receive product | 1.1. Workplace is cleaned before commencement. 1.2. Product to be received is checked before weighing against the specification for the species and is visually inspected for any signs of spoilage, defects and parasites, and defective product is identified, set aside and appropriate person notified. 1.3. Accepted product is weighed, allowing for drainage of liquid from fresh product, and weight recorded. 1.4. Identification and traceability of product is checked and recorded. 1.5. The temperature of fresh and frozen product is checked and recorded, and action taken, if necessary, to maintain temperature at level required to meet food regulations or to sustain live product. |
2. Prepare product for distribution | 2.1. Product is prepared, if necessary, according to customer specifications. 2.2. Damaged and defective product is set aside for disposal by appropriate person. 2.3. Product is packaged according to customer specifications, ensuring that the requirements of the transport company and relevant food regulations are met. 2.4. Product packaging is checked to ensure the product temperature remains at the required level until product is received by customer, taking full account of possible delays that may occur. 2.5. Appropriate product packaging is applied to live product, if necessary, to ensure that product remains alive during distribution. 2.6. The wellbeing of product accepted as live is maintained to ensure that it will remain alive until received by customer. 2.7. Product is labelled according to relevant food regulations, ensuring that original identification of the product can be easily established. |
3. Distribute product | 3.1. Product is taken to or collected by transport company and appropriate dispatch forms are completed and filed. 3.2. Temperature of fresh and frozen product before final dispatch is measured and recorded to ensure compliance with food regulations. 3.3. Water quality and temperature of live produce is measured and recorded. 3.4. Customer is notified of the time and place of product delivery and advised of consignment number or other means of identifying product. |