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 SITHASC011A, 'Prepare vegetarian dishes 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 vegetarian dishes 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 vegetables and lentils.
Identify and select a range of fresh, dried and preserved commodities, including herbs and spices according to regional recipe specifications.
Prepare a selection of fresh and dried leafy and root vegetables using precision cutting techniques, according to recipe specifications and cuisine requirements.
Select, measure, weigh and blend a variety of fresh, dried and preserved herbs and spices, using correct quantities and other ingredients according to cuisine and recipe requirements.
Where required, select, soak and cook lentils and split peas, according to recipe requirements and enterprise practices.
Produce vegetable and lentil/split pea dishes.
Follow standard recipes accurately, according to cuisine requirements and enterprise practice.
Produce vegetarian menu items, according to enterprise practice and quantity requirements.
Produce marinades, flavourings and sauce mixtures and store them at correct temperatures until required.
Use appropriate cooking procedures and methods and add curry powders and pastes at the correct time.
Use equipment safely and clean and store it after preparation of ingredients, avoiding flavour contamination and transfer.
Follow food hygiene requirements and OHS regulations at all times and within all tasks.
Present vegetarian menu items.
Select crockery and other serviceware according to size, shape and colour, to ensure appealing presentation.
Arrange vegetarian menu items attractively to achieve maximum customer appeal.
Use accompaniments and garnishes consistent with acceptable traditional style of the region and specifications.
Store and reconstitute cooked menu items.
Select storage methods and conditions to retain taste, appearance, eating characteristics, shelf life and customer appeal.
Follow requirements under food hygiene and safety principles.
Reconstitute and reheat pre-prepared menu items under correct conditions, and at the temperature and for the time required.