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 SITHCCC010, 'Re-thermalise chilled and frozen foods'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Reference books for 'Re-thermalise chilled and frozen foods' 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 describe the essential outcomes.
Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Select frozen and chilled foods.
1.1.Confirm food production requirements from food preparation list.
1.2.Identify and select chilled and frozen food items from storage according to recipe needs and stock rotation requirements.
1.3.Check pre-cooked foods for spoilage or contamination prior to preparation.
1.4.Dispose of spoilt stock within scope of responsibility and report losses to supervisors.
2. Prepare chilled and frozen food for reheating.
2.1.Use appropriate methods to thaw chilled and frozen foods according to food safety procedures and standards.
2.2.Space trays and containers to allow air flow.
2.3.Meet time and temperature standards when thawing products.
2.4.Transfer food to the point of production and service, maintaining correct temperatures.
3. Reheat pre-cooked food items.
3.1.Prepare kitchen equipment for reheating food items.
3.2.Select and load trays and containers appropriate for the equipment type and loading procedures.
3.3.Space reheating trays and containers to allow air flow.
3.4.Use appropriate methods and equipment to reheat pre-cooked food items according to cooking instructions, food safety procedures and standards, and manufacturer instructions.
3.5.Check and record food temperature according to food safety procedures and standards.
3.6.Clean thermometers between temperature checks of each food item.
4. Maintain, portion, present and serve reheated food.
4.1.Transfer reheated food safely to heated bain marie or service-ware.
4.2.Maintain food temperature during preparation according to food safety requirements.
4.3.Evaluate food items against quality indicators for re-thermalised food and adjust before serving as required.
4.4.Portion food items to minimise waste and maximise yield and profitability.
4.5.Plate food items with appropriate accompaniments and garnishes according to standard recipes and regional variations.
4.6.Visually evaluate dishes and adjust presentation.
4.7.Serve or deliver food items at temperatures that comply with food safety procedures and standards.
4.8. Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.