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 SITHCCC007, 'Prepare stocks, sauces and soups'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Prepare stocks, sauces and soups' 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
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Select ingredients. | 1.1.Confirm food production requirements from food preparation list and standard recipes. 1.2.Calculate ingredient amounts according to requirements. 1.3.Identify and select ingredients for stocks, sauces and soups from stores according to recipe, quality, freshness and stock rotation requirements. 1.4.Check perishable supplies for spoilage or contamination prior to preparation. |
2. Select, prepare and use equipment. | 2.1.Select type and size of equipment suitable to requirements. 2.2.Safely assemble and ensure cleanliness of equipment before use. 2.3.Use equipment safely and hygienically according to manufacturer instructions. |
3. Portion and prepare ingredients. | 3.1.Sort and assemble ingredients according to food production sequencing. 3.2.Weigh and measure ingredients according to recipe. 3.3.Clean and cut ingredients as required using basic culinary cuts according to culinary standards. 3.4.Minimise waste to maximise profitability of food items prepared. |
4. Prepare stocks, sauces and soups. | 4.1.Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups. 4.2.Use flavouring and clarifying agents according to standard recipes. 4.3.Use thickening agents and convenience products appropriately. 4.4.Make appropriate derivations from basic sauces, both hot and cold where required. 4.5.Make food quality adjustments within scope of responsibility. |
5. Present and store stocks, sauces and soups. | 5.1.Reconstitute or re-thermalise stocks, sauces and soups to required consistencies. 5.2.Present soups and sauces attractively on appropriate service-ware. 5.3.Add garnishes according to standard recipes. 5.4.Visually evaluate dish and adjust presentation. 5.5.Store dishes in appropriate environmental conditions. 5.6.Clean work area, and dispose of or store surplus and reusable by-products according to organisational procedures, environmental considerations, and cost reduction initiatives. |