Provide advice on food

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 SITHFAB309, 'Provide advice on food'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Provide advice on food' 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. Research information on food.

1.1 Identify sources of information on food.

1.2 Develop current knowledge of food to provide informed customer advice.

1.3 Evaluate the characteristics of organisational menu items using sensory evaluation techniques.

2. Advise customers on menu items.

2.1 Provide accurate information on different menu options.

2.2 Discuss methods of cooking and different culinary styles in clear and simple language.

2.3 Respond courteously and correctly to customer questions on menu items.

2.4 Provide information and advice on menu items in response to special dietary requirements.

2.5 Offer variations to menu items in response to customer preferences and dietary requirements.

2.6 Assist customers with menu selections according to taste, price preferences and other specific needs.

3. Contribute to menu development.

3.1 Discuss and contribute to the content of menus with appropriate managers.

3.2 Suggest a variety of menu items at different cost points to reflect the type of food outlet.

3.3 Provide information on customer feedback and preferences.

3.4 Nominate the preferences of particular target groups.

3.5 Identify best selling menu items to contribute to organisational profitability.

4. Extend and update food knowledge.

4.1 Conduct research to access current, accurate and relevant information about food.

4.2 Identify customer taste trends based on customer contact and workplace experience.

4.3 Source information on current and emerging food service trends and customer preferences.

4.4 Provide informed input about food trends and menu items to support organisational activities.