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 SITHCCC206, 'Rethermalise chilled and frozen foods'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Rethermalise chilled and frozen foods' 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
Elements describe the essential outcomes of a unit of competency. | Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
1. Select frozen and chilled foods. | 1.1 Confirm food production requirements from food preparation list. 1.2 Identify and select chilled and frozen food items from storage according to stock rotation requirements and labelling. 1.3 Check precooked foods for spoilage or contamination prior to preparation. 1.4 Safely dispose of spoilt stock within scope of responsibility and report losses to supervisors. |
2. Prepare chilled and frozen food for reheating. | 2.1 Use appropriate methods to thaw chilled and frozen foods according to food safety procedures and standards. 2.2 Space trays to permit air circulation. 2.3 Thaw product to 0–4 degrees Celsius within 24 hours. 2.4 Transfer food to the point of production and service, maintaining correct temperatures. |
3. Reheat precooked food items. | 3.1 Preheat oven to required temperature food safety procedures and standards. 3.2 Select and load cooking trays and containers appropriate for the oven type and loading procedures. 3.3 Space reheating trays and containers to allow air flow. 3.4 Use appropriate methods to reheat precooked food items according to cooking instructions, food safety procedures and standards. 3.5 Check and record food temperature according to food safety procedures and standards. 3.6 Clean thermometers between temperature checks of each food item. 3.7 Reheat fully frozen food only in emergency supply shortage circumstances. |
4. Maintain, portion, present and serve reheated food. | 4.1 Transfer reheated food safely to heated bain marie. 4.2 Maintain food temperature at 70 degrees Celsius. 4.3 Minimise warm holdings. 4.4 Evaluate the food items against quality indicators for rethermalised food and make adjustments before serving. 4.5 Portion food items to minimise waste and maximise yield and profitability of food. 4.6 Plate food items with accompaniments and garnishes appropriate for the food item. 4.7 Visually evaluate dishes and adjust presentation. 4.8 Serve or deliver food items at temperatures that comply with food safety procedures and standards. |