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 SITHASC028A, 'Prepare, cook and serve Asian food for menus'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Reference books for 'Prepare, cook and serve Asian food for menus' 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
Coordinate, organise and prepare for food service.
Determine and calculate commodity quantities for a menu and determine requirements for quality and style according to recipes and specifications.
Prepare a jobs checklist for food that is clear, complete and appropriate to the situation.
Liaise with other team members about menu requirements and job roles.
Develop and follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team members.
Organise and prepare food items in correct quantities and according to requirements for different food service periods.
Store food items appropriately in readiness for service.
Cook and serve menu items for food service.
Identify and use appropriate commercial equipment to produce menu items.
Cook and serve menu items according to menu type and service style, using appropriate cookery methods.
Adjust menu items and ingredients to meet special requests or dietary requirements of customers.
Cook and serve dishes using a range of commodities to meet customer expectations of quality, appeal of presentation and timeliness of delivery.
Work cooperatively as part of kitchen team and delegate tasks appropriately.
Follow workplace safety and hygiene procedures according to enterprise and legislative requirements.
Coordinate and complete end of service requirements.
Coordinate end of service procedures according to enterprise practices.
Store food items appropriately to minimise food spoilage and wastage.
Participate in post-service debrief.