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 SITHASC003A, 'Prepare stocks and soups for Asian cuisines'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Reference books for 'Prepare stocks and soups for Asian cuisines' 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
Prepare ingredients for Asian stocks and soups.
Select ingredients for stock and soups including herbs, spices and flavourings, and prepare them according to recipe requirements.
Prepare ingredients and garnishes to recipe specifications using any specified precision cutting techniques.
Use correct cooking procedures and equipment in preparing main ingredients, including chicken, beef, lamb, seafood and vegetables, according to enterprise.
Use fish and other pre-prepared sauces to achieve required results and balance, according to recipe specifications.
Follow food hygiene and OHS regulations and requirements in all preparation and cooking tasks.
Prepare and produce Asian stocks and soups.
Follow standard recipes according to enterprise practices.
Prepare stocks and soups using correct herbs, spices and flavourings, according to recipe specifications.
Use appropriate ingredients according to the menu items and recipe specifications.
Follow correct timing and temperature requirements when cooking stocks and soups to maintain quality.
Cook or finish off soups quickly and effectively, according to customer orders and recipe specifications.
Adjust stocks and soups according to required taste, consistency and quality.
Incorporate stocks into other dishes according to standard recipes and cuisine requirements.
Present Asian soups.
Select crockery and serviceware size, colour and shape according to enterprise and cuisine requirements.
Serve soups in correct portions according to cuisine and enterprise requirements.
Use garnishes that conform to the acceptable style of the region and recipe specifications.
Store Asian stocks and soups.
Prepare stocks and soups in advance and store them appropriately under conditions and temperatures that maintain freshness and eating qualities, and comply with health and safety requirements.