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 SITHCCC001B, 'Organise and prepare food'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Reference books for 'Organise and prepare food' 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
Select, prepare and use equipment.
Select knives andequipment of the correct type and size for the job, and ensure that it is clean, safely assembled and ready before use.
Use equipment correctly, safely and hygienically.
Assemble ingredients for menu items.
Identify and obtain ingredients according to standard recipes, recipe cards or enterprise requirements.
Assemble ingredients according to the correct quantity, type and quality required.
Prepare food items
Prepare food items required for menus according to correct weight, amount and number of portions.
Clean, peel and prepare vegetables and fruit as required for menu items.
Prepare dairy products required for menu items, ensuring they are correctly handled.
Measure, sift where appropriate, and use dry goods as required for menu items.
Correctly handle all food items according to food safety procedures and the handling requirements for particular types of food.
Prepare food items in the required form and timeframe.
Portion food ingredients.
Select and use suitable knives and equipment for food portioning.
Portion food ingredients accurately, according to size, weight and required menu items.
Store prepared and portioned foodstuffs according to food safety procedures and the storage requirements for particular types of food.
Contribute to profitability.
Use the designated quantity, weight and portions of ingredients to minimise wastage and maximise profitability of meals prepared.
Prepare the correct amount of food items according to expected numbers of customers to minimise wastage and maximise profitability of meals prepared.
Reduce food preparation costs and negative environmental impacts.
Use energy and water resources efficiently when cleaning equipment and organising and preparing food to reduce costs and negative environmental impacts.
Save reusable by-products of food preparation for future cooking activities.
Use recyclable products during food preparation and dispose of them in designated recycling bins.
Safely dispose of all kitchen waste and hazardous substances to minimise negative environmental impacts.