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 SITHCCC021B, 'Handle and serve cheese'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Handle and serve cheese' 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 suppliers and purchase cheese. | 1.1 | Identify different categories and types of available cheeses. |
1.2 | Select suppliers with regard to type, quality and price. | ||
1.3 | Maximise profitability of menu items by negotiating purchase price of both one-off and regular purchases. | ||
1.4 | Purchase cheese according to quality currently presented. | ||
1.5 | Minimise wastage through appropriate purchase and storage techniques. | ||
2 | Prepare cheese for service. | 2.1 | Bring cheeses to room temperature before serving. |
2.2 | Identify optimum condition for serving particular cheeses and serve appropriately. | ||
2.3 | Prepare appropriate garnishes and accompaniments according to enterprise standards. | ||
3 | Present cheese. | 3.1 | Present cheese attractively according to required context. |
3.2 | Decorate and present cheese appropriately using suitable garnishes. | ||
3.3 | Use cheese leftovers productively. | ||
4 | Implement safe and hygienic practices for cheese. | 4.1 | Identify potential hygiene issues, including spoilage and cross-contamination, and take appropriate preventative measures to eliminate risks. |
4.2 | Use knives and equipment to prepare and serve cheeses safely. | ||
4.3 | Store cheeses in suitable conditions and at the correct temperature to minimise spoilage and contamination. | ||