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 SITHFAB017, 'Provide advice on food and beverage matching'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Reference books for 'Provide advice on food and beverage matching' 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.
Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Evaluate foods and beverages.
1.1.Assess the compatibility of both Australian and imported wines with various food items and cuisines.
1.2.Assess the compatibility of beers, spirits and liqueurs with various food items and cuisines.
1.3.Determine the ways in which different methods of cooking affect food compatibility with different beverages.
1.4.Evaluate the ways in which food features affect interactions with different beverages.
1.5.Determine the ways in which beverage production techniques affect beverage compatibility with different foods.
2. Provide advice on food and beverage compatibility.
2.1.Provide informed opinions and ideas to support the selection of compatible food and beverage items.
2.2.Exchange and discuss options, ideas and information in a manner that builds positive rapport with customers and colleagues.
2.3.Provide tailored food and beverage matching advice that is appropriate to the specific need.
2.4.Take account of business considerations when providing advice.
2.5.Adapt and adjust advice appropriately to meet particular organisational requirements.
3. Extend and update own knowledge of food and beverage compatibility.
3.1.Conduct research to access information on current and emerging food and beverage service trends and customer preferences.
3.2.Identify customer taste trends based on customer contact and workplace interaction.
3.3.Provide informed input about food and beverage matching to support organisational activities.