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 SITHCCC034A, 'Apply cook-freeze production processes'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Reference books for 'Apply cook-freeze production processes' 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
Receive and store goods according to appropriate food hygiene and health standards.
Check delivered goods to ensure correct quantities and acceptable use-by dates.
Conduct temperature checks on delivered goods by using temperature measuring devices correctly and ensuring that they are within specified tolerances.
Record temperature check results according to enterprise procedures.
Move stock quickly to freezer storage, ensuring that freezer doors are not left open for extended periods of time.
Prepare and cook food to meet industry safety standards.
Check to ensure raw food and ingredients are not spoilt or contaminated prior to preparation.
Prepare and cook foods according to quality control requirements and food standards for cook-freeze operations.
Portion and package food following required procedures, including correct time and temperature and using correct containers for freezing where necessary.
Freeze cooked food.
Freeze food according to appropriate food safety standards.
Freeze food in batches, according to enterprise procedures, allowing each freezing cycle to be completed.
Store frozen food.
Label frozen food items according to relevant food standards and codes of practice.
Place food items in appropriate storage once the freezing cycle and labelling is complete.
Monitor and record storage temperatures accurately.
Prepare frozen food for reheating.
Remove required food items from the freezer and allow to thaw according to enterprise procedures and food safety requirements.
Space trays to permit air circulation.
Thaw product to 0-4 degrees Celsius within 24 hours.
Transport food safely to the point of production and service, maintaining correct temperatures.
Reheat food product.
Preheat oven to required temperature according to enterprise procedures and food safety standards.
Prepare food product for reheating appropriately.
Space reheating containers to allow air flow.
Reheat using appropriate methods according to manufacturer recommendations, oven type, loading procedures and other established procedures of the enterprise and food safety standards.
Check and record product temperature according to enterprise procedures and food safety standards.
Clean thermometers between temperature checks of each food item.
Reheat fully frozen food where required in emergencies, according to enterprise procedures and food safety standards.
Maintain and serve reheated food.
Transfer reheated food safely to heated bain marie.
Maintain food temperature at 70 degrees Celsius.
Minimise warm holdings.
Follow portion control and serving procedures of the enterprise.
Serve or deliver food items at temperatures that comply with food safety standards, enterprise policy and client preferences.