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 SITHCCC012A, 'Select, prepare and cook meat'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Select, prepare and cook meat' 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 | Select meats. | 1.1 | Select primary, secondary and portioned cuts of pork, lamb, beef and veal required for menu items. |
1.2 | Select game, fancy meats and offal as required for menu items. | ||
1.3 | Apply and use leftovers to minimise waste and maintain quality. | ||
1.4 | Select low-cost cuts and meat products when and where appropriate. | ||
1.5 | Select the best supplier for quality and price according to enterprise requirements. | ||
1.6 | Minimise wastage through appropriate purchase and storage techniques. | ||
2 | Prepare and portion meats. | 2.1 | Select and use suitable knives and equipment for meat preparation and cooking. |
2.2 | Prepare and portion meat cuts, game, fancy meats and offal according to menu requirements. | ||
2.3 | Prepare and use suitable marinades where appropriate for a variety of meat cuts. | ||
3 | Cook and present meats for service. | 3.1 | Select and use a variety of appropriate cooking methods for meats. |
3.2 | Cook and present a variety of primary, secondary and portioned meat cuts to standard recipe specifications. | ||
3.3 | Cook and present a variety of game, fancy meats and offal to standard recipe specifications. | ||
3.4 | Portion and serve meats according to menu requirements. | ||
3.5 | Carve meats using the appropriate tools and techniques, taking into consideration meat structure, bone structure and minimal waste. | ||
4 | Store meats. | 4.1 | Store fresh and cryovac meats according to health regulations. |
4.2 | Age fresh meat correctly, where required, to maximise and maintain quality. | ||
4.3 | Thaw frozen meats correctly. | ||