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 SITHFAB301, 'Operate and monitor cellar systems'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Reference books for 'Operate and monitor cellar systems' 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. Operate and maintain beverage dispensing systems.
1.1 Operate beer systems according to manufacturer instructions and relevant safety requirements.
1.2 Tap kegs according to safety requirements and manufacturer instructions.
1.3 Handle, connect and store beverage gas according to relevant safety standards.
1.4 Check post mix systems for effective operation and change syrup boxes as required.
1.5 Clean beverage system parts in accordance with manufacturer instructions and safety requirements.
1.6 Use chemicals safely according to product instructions.
1.7 Correct or report dispensing system faults to the appropriate person according to scope of individual responsibility.
2. Use and monitor refrigeration systems.
2.1 Monitor and accurately measure refrigeration system, and adjust to comply with product requirements.
2.2 Perform routine checking of glycol levels and cleaning of vents, ensuring safe use of chemicals at all times.
2.3 Promptly identify refrigeration faults and report to qualified refrigeration mechanic according to organisational procedures.
3. Monitor overall cellar safety.
3.1 Make regular routine checks of gas systems according to relevant safety standards.
3.2 Systematically monitor the use and storage of chemicals and ensure safety requirements are met.
3.3 Monitor the cellar area for safety signage and take action to rectify any deficiencies.
3.4 Proactively provide relevant information about safety issues to other workers.
4. Monitor quality of beverage products.
4.1 Monitor cellar temperature to ensure optimum storage conditions for different beverage products.
4.2 Systematically check cellar conditions to ensure the requirements of the Australia New Zealand Food Standards (ANZFS) Code are met.
4.3 Use systematic product rotation to maintain quality.
4.4 Use manual or electronic stock control system to monitor quality of products and control stock during receiving, storage and issuing.
4.5 Test the quality of beverage products regularly and identify faults.
4.6 Take appropriate action to rectify faults within scope of individual responsibility or report to the appropriate person.