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 SITHCCC035A, 'Develop menus to meet special dietary and cultural needs'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Reference books for 'Develop menus to meet special dietary and cultural needs' 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
Identify the dietary and cultural requirements of customers.
Identify the dietary and culturalrequirements of different target groups through consideration of all appropriate factors.
Take into consideration contemporary dietary trends and regimes in assessing dietary requirements.
Liaise with dieticians, medical specialists or other relevant people in order to identify and confirm requirements, where appropriate.
Develop menus and meal plans to meet dietary and cultural requirements.
Select a variety of suitable foods, meals and menus for specific requirements taking account of Dietary Guidelines for Australians and menu planning principles.
Develop menus and meal plans that promote good health and reduce the incidence of diet-related health problems, in consultation with relevant people and according to job role.
Prepare cyclic menus when required and balance them in terms of nutritional requirements and variety.
Recommend food preparation and cooking methods to maximise nutritional value of food.
Identify appropriate combinations of food to meet macro and micro nutrient requirements.
Take into consideration special needs, including texture, composition and portion size.
Incorporate sufficient choice of dishes into the menus.
Cost menus to comply with costing constraints and to maximise profitability of menus.
Use correct terminology in menus and meal plans.
Evaluate meals and menus.
Evaluate meals and menus to ensure customer satisfaction.
Adjust menus as required to ensure dietary needs and goals are met.