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 SITHASC013B, 'Plan menus 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 'Plan menus 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 | Plan and develop menus. | 1.1 | Identify key characteristics ofmenus for Asian cuisines according to enterprise practices. | |
1.2 | Plan and design menus and the sequence of menu items, according to cuisine requirements and conventions, enterprise procedures and customer requirements and preferences. | |||
1.3 | Plan menus to provide a balanced variety of freshness, flavours, colours, textures and delicacies according to cuisine requirements, seasonal factors and enterprise practice. | |||
1.4 | Incorporate results of a sales analysis into menu planning. | |||
1.5 | Plan menus, including the number of courses offered, within the constraints of kitchen equipment, utensils and the staff skill levels within the enterprise. | |||
2 | Plan and design printed menus. | 2.1 | Plan and design printed menus to suit traditional customs, theme, occasion and decor of the enterprise. | |
2.2 | Follow required conventions in using names, description of menu items and terminology, and ensure that all are suitable for the market, style of menu, occasion, festivities and cultural practices. | |||
2.3 | Present the sequence or arrangement of service on printed menus. | |||
2.4 | Arrange printing of menus, taking into consideration colour combinations, paper stock and weight, and costings. | |||
2.5 | Check proofs to ensure that spelling, meanings and descriptions are correct and according to instructions. | |||
3 | Cost menus for profitability and control expenditure. | 3.1 | Calculate ingredients, overhead expenses, labour and production costs accurately. | |
3.2 | Consider yields, losses and portions when costing dishes. | |||
3.3 | Price menu items according to constraints, appropriate selling prices,seasonal influences and to ensure maximum profitability. | |||
3.4 | Monitor and control food costs through implementing procedures to determine percentages and reduce wastage. | |||
3.5 | Monitor and control labour costs through staff rosters, scheduling, and award conditions and rates. | |||
4 | Control menu-based production. | 4.1 | Optimise product use and quality through portion control and yield testing. | |
4.2 | Apply stock control measures. | |||