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 SITHFAB202, 'Operate a bar'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Reference books for 'Operate a bar' 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. Prepare bar for service.
1.1 Set up bar display and work area according to regulatory and organisational standards and style of bar service.
1.2 Check and restock bar products and materials and complete documentation.
1.3 Store all items in correct place and at correct temperature.
1.4 Complete mis en place requirements for decorations, coasters, edible and non-edible garnishes according to organisational standards.
2. Take drink orders.
2.1 Take orders, note or memorise them correctly.
2.2 Check and identify specific customer preferences.
2.3 Make recommendations and suggestions to assist customers with drink selection, and promote or upsell products.
2.4 Receive and process customer payments.
3. Prepare and serve drinks.
3.1 Prepare alcoholic and non-alcoholic beverages according to legal and organisational standards, using the correct equipment, ingredients and standard measures.
3.2 Serve drinks using required glassware and garnishes.
3.3 Minimise wastage and spillage.
3.4 Check beverage quality during service and take corrective action when required.
3.5 Report beverage quality issues promptly to the appropriate person.
3.6 Provide tray service where appropriate, according to organisational procedures.
3.7 Attend to any mishaps promptly and safely.
4. Close down bar operations.
4.1 Shut down equipment according to organisational safety procedures and manufacturer instructions.
4.2 Clear, clean or dismantle bar areas according to organisational procedures.
4.3 Store leftover garnishes at the correct temperature.
4.4 Check and reorder stock according to organisational procedures.
4.5 Set up bar correctly for next service, ensuring equipment, stock and glasses are in the correct place.
4.6 Conduct a handover to incoming bar staff and share relevant information.
5. Work safely and reduce negative environmental impacts.
5.1 Use safe work practices of specific relevance to bar operations.
5.2 Use energy, water and other resources efficiently when operating and cleaning the bar to reduce negative environmental impacts.
5.3 Recycle any glass and plastic bottles and containers.
5.4 Safely dispose of all waste, especially hazardous substances, to minimise negative environmental impacts.