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 SITHFAB005A, 'Provide table service of alcoholic beverages'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Reference books for 'Provide table service of alcoholic beverages' 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
Advise customers on alcoholic beverages and take orders.
Provide general information on alcoholic beverages served by the enterprise.
Offer drinks and wine list to customers, using correct terminology and pronunciation to describe beverages.
Offer advice and recommendations on beverage choices to customers courteously and when appropriate.
Promote products and drinks to customers according to preferences and enterprise requirements.
Assist customers in selection of food and wine combinations, when appropriate.
Take customer orders and verify selection with the customer.
Serve alcoholic beverages.
Store alcoholic beverages appropriately according to enterprise practices.
Select beverages and check both temperature and presentation of bottle prior to serving.
Select appropriate glassware and other equipment for beverage service, according to enterprise requirements.
Prepare glassware and place according to enterprise and industry standards.
Load, carry and unload trays where required, safely and avoiding spillage.
Present beverages selected by customers to verify, where appropriate.
Open and serve beverages correctly, safely and without spillage.
Pour beverages as required according to enterprise and industry protocol.
Verify customer complaints about quality of beverages and respond according to enterprise procedures.
Refill glasses where appropriate during service, with minimal disruption to customers.
Remove used and unused glassware from tables at the appropriate time and in the correct manner.