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 SITHASC005A, 'Prepare salads for Asian cuisines'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Prepare salads 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
ELEMENT | PERFORMANCE CRITERIA | ||
1 | Select salads and accompaniments. | 1.1 | Identify suitable salads and accompaniments for menu requirements for a particular national or regional cuisine. |
1.2 | Plan salads and accompaniments according to season and availability of commodities and other ingredients. | ||
2 | Prepare salads. | 2.1 | Prepare a range of salads using fresh, dried and preserved commodities according to traditional national or regional styles, recipe specifications and enterprise requirements. |
2.2 | Prepare required ingredients according to recipe specifications and using precision cutting techniques required for the specific cuisine. | ||
2.3 | Prepare marinades, flavourings and sauce mixtures and store at correct temperature until required. | ||
2.4 | Prepare accompaniments for salads as required by tradition and enterprise practice. | ||
2.5 | Follow food hygiene requirements and OHS regulations during preparation and presentation. | ||
2.6 | Use, clean and maintain traditional and contemporary equipment. | ||
2.7 | Respond to specific customer requests related to salads, sauces, dressings and accompaniments. | ||
3 | Store salads. | 3.1 | Store salads at correct temperatures and under storage conditions that maintain appearance, nutrition, shelf life and eating characteristics. |
3.2 | Comply with food hygiene requirements and OHS regulations in storing food items. | ||
4 | Present salads. | 4.1 | Select serviceware appropriate in shape, size and colour to ensure attractive presentation. |
4.2 | Arrange and present salads attractively on platters or other serviceware to achieve maximum customer appeal. | ||
4.3 | Use garnishes according to tradition and style of the region and recipe specifications. | ||