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 SITHCCC019A, 'Plan, prepare and display a buffet'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Reference books for 'Plan, prepare and display a buffet' 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
Plan and design a buffet.
Design total buffet concept, food items and display as required, in consultation with customers and other relevant people.
Plan buffets according to required theme or occasion, in consultation with customers and other relevant people.
Select and organise an appropriate range and quantity of food items with consideration given to quality and price, related to enterprise and customer requirements.
Prepare for the buffet.
Select appropriate service equipment, serviceware and linen to display food and decorations.
Plan and arrange tables and service points so that they are suitable for buffet display and service according to establishment requirements, occasion and efficient and safe customer and staff accessibility.
Prepare or organise food presentation with artistic flair and according to establishment standards and customer requirements.
Select, and prepare or organise appropriate and attractive decorations and centrepieces as required.
Liaise with relevant people to organise preparation and conduct of buffets where required.
Display food items.
Display food items with a sense of artistry to create customer appeal.
Use garnishes and accompaniments to enhance taste and appeal.
Supervise buffet service to ensure that food items are replenished, and that the total display remains neat and attractive.
Present buffet in a safe and hygienic manner.
Identify potential health problems through cross-contamination and food spoilage and take appropriate preventative measures to eliminate these risks.
Keep food on display at temperature levels as prescribed by legislation.