Merchandise food products

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 SIRRMER002, 'Merchandise food products'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Merchandise food products' 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. Prepare to produce food display.

1.1.Review organisational food display guidelines for display of food products, and seek clarification as required.

1.2.Clean and sanitise food display equipment, and check for defects including irregularities in temperature as required.

1.3.Use personal protective equipment and correct equipment for handling food products as required.

1.4.Follow manufacturer instructions to ensure correct handling and display of food.

1.5.Follow food safety requirements to ensure food safety at all times of handling and display.

1.6. Unpack food and check it is fit for purchase according to organisational policies and procedures.

1.7.Prepare product labels and price tickets for food display according to organisational policies and procedures.

1.8.Wrap, package or plate food items as required.

2. Display food products.

2.1.Produce food display following organisational display guidelines for the display of food products.

2.2.Identify and use correct handling and display techniques according to food characteristics and organisational policies and procedures.

2.3.Ensure correct pricing and labelling of food displays.

2.4.Promptly return excess stock to storage area, and store in accordance with organisational policies and procedures.

3. Maintain food display.

3.1.Maintain cleanliness of display areas ensuring products are displayed neatly and excess packaging is removed.

3.2.Maintain optimum stock levels and replenish stock as required.

3.3.Identify damaged, deteriorated, spoiled or out of date food and reset or remove as required.

3.4.Monitor correct temperatures for food display as required and report temperature irregularities to appropriate personnel without delay.