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 SITHASC025A, 'Prepare Indian pickles and chutneys'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Prepare Indian pickles and chutneys' 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 | Identify and select key commodities. | 1.1 | Select a range of fresh, dried and preserved commodities for use in making chutneys and pickles. |
1.2 | Identify a variety of main and secondary ingredients. | ||
1.3 | Identify key names of chutneys and pickles, using correct menu names. | ||
1.4 | Identify types of curry powder used. | ||
1.5 | Identify combinations of spices used in the production of chutneys. | ||
2 | Produce chutneys and pickles. | 2.1 | Prepare ingredients according to recipe specifications, using precision cutting techniques required by regional cuisines. |
2.2 | Use quantities of preservatives and colorants according to enterprise practice. | ||
2.3 | Select, prepare and use cooking equipment and utensils, according to enterprise and cuisine requirements. | ||
2.4 | Follow required steps to all cooking methods according to recipe specifications. | ||
2.5 | Follow correct timing to prepare pickles for bottling and allow required time for maturing. | ||
2.6 | Follow food hygiene requirements and OHS regulations and apply them to all tasks related to preparation, bottling and storage. | ||
3 | Present chutneys and pickles. | 3.1 | Select platter and crockery sizes, colour and shapes according to enterprise requirements. |
3.2 | Present chutneys and pickles attractively to achieve maximum customer appeal. | ||
3.3 | Select appropriate chutneys and pickles to accompany main dishes. | ||
4 | Store cooked chutneys and pickles. | 4.1 | Store chutneys and pickles under correct conditions and temperatures to maintain quality and extend shelf life. |
4.2 | Select and use packaging appropriate for the preservation of freshness and taste and to prevent chemical reaction and deterioration. | ||
4.3 | Line jar lids with sheets of greaseproof or waxed paper to prevent metallic lids from coming into contact with chutneys. | ||