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 SITHPAT005A, 'Prepare and present gateaux, torten and cakes'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Prepare and present gateaux, torten and cakes' 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
ELEMENT | PERFORMANCE CRITERIA | ||
1 | Prepare specialist cakes and sponges. | 1.1 | Select, measure and weigh ingredients according to recipe requirements, quality and freshness, standard recipe requirements, enterprise practice and customer preferences. |
1.2 | Verify that ingredients are used at the correct temperature for optimum quality. | ||
1.3 | Prepare specialist cakes and sponges to recipe specifications, using correct techniques, and bake to achieve required product characteristics, including colour, crumb structure, consistency and texture, moisture content, mouth feel and eating properties and appearance. | ||
1.4 | Use appropriate equipment to produce required cakes. | ||
1.5 | Cool sponges and cakes in conditions that retain optimum freshness and eating characteristics and appearance. | ||
2 | Prepare and use fillings. | 2.1 | Prepare a selection of fillings to required consistency, using appropriate flavourings. |
2.2 | Slice or layer sponges and cakes, and fill and assemble, according to standard recipe specifications, enterprise practice and customer preference. | ||
2.3 | Mask, cover or coat top and sides of sponges and cakes as appropriate to achieve even, straight and smooth surfaces, or characteristics and appearance required by recipe specifications. | ||
3 | Decorate cakes. | 3.1 | Decorate sponges and cakes, using designs and techniques suited to the product and occasion, and according to standard recipes and enterprise practice. |
3.2 | Use suitable icings and decorations, according to standard recipes, enterprise standards and customer preferences. | ||
4 | Present cakes. | 4.1 | Present cakes attractively using suitable serviceware and decorations. |
4.2 | Select and use appropriate equipment for display and service. | ||
4.3 | Arrange cakes for display in an appealing manner to meet customer expectations and enterprise standards. | ||
4.4 | Verify that display and service temperature of products are appropriate for maintaining freshness, appearance and eating qualities. | ||
4.5 | Mark, score or cut portion-controlled cakes precisely, according to enterprise specifications and customer preferences, minimising wastage. | ||
5 | Store cakes. | 5.1 | Store cakes at the correct temperature in storage conditions that maintain quality and extend shelf life. |
5.2 | Identify storage methods that minimise spoilage and wastage, using methods appropriate to specific products for short and medium-term preservation. | ||