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 SITHPAT010A, 'Prepare and display sugar work'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Prepare and display sugar work' 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 | Boil sugar. | 1.1 | Identify and assemble required ingredients according to standard recipes and enterprise requirements. |
1.2 | Combine sugar and water and boil to required temperature, using specialised equipment for boiling sugar correctly and safely. | ||
1.3 | Follow preparation methods specified in standard recipes. | ||
1.4 | Use colouring and flavourings appropriately, according to sugar products required. | ||
1.5 | Handleboiled sugar solution safely according to safety requirements, standard recipes and enterprise practice. | ||
2 | Pull boiled sugar. | 2.1 | Manipulate boiled sugar to avoid crust forming. |
2.2 | Turn out and pull sugar, using a suitable work surface and according to standard industry practice and safety requirements. | ||
3 | Store pulled sugar. | 3.1 | Portion pulled sugar according to intended use. |
3.2 | Use correct packaging methods and vacuum-seal pulled sugar pieces. | ||
3.3 | Use appropriate storage procedures to ensure extended shelf life. | ||
4 | Plan decorative sugar work. | 4.1 | Plan sugar work appropriate for the occasion, allowing adequate time for, or working within time available for, preparation. |
4.2 | Produce sketches or outlines of required forms and shapes and identify colours, decorations and supports. | ||
4.3 | Prepare formwork or moulds and working surface appropriately. | ||
4.4 | Calculate required quantities of differently coloured sugar. | ||
4.5 | Select and use appropriate equipment and materials. | ||
5 | Prepare sugar work. | 5.1 | Boil sugar, adding required colouring and arrest the temperature at the correct point for casting or blowing as required. |
5.2 | Cast boiled sugar, shaping into desired forms or moulds, using appropriate techniques and skills and achieving correct and even thickness. | ||
5.3 | Remove formwork from sugar at the correct stage of hardening and move sugar items to cool areas, where required, to accelerate cooling. | ||
5.4 | Create sugar pieces using appropriate blowing techniques and suitable materials and equipment. | ||
5.5 | Assemble sugar centrepieces to achieve balance, proportion and optimum strength. | ||
5.6 | Decorate sugar work creatively, ensuring appropriateness for the occasion and creating customer appeal. | ||
6 | Display sugar work. | 6.1 | Display sugar work attractively to enhance food displays. |
6.2 | Use sugar work to complement, harmonise and balance the displayed food. | ||
7 | Store sugar work. | 7.1 | Store sugar work according to establishment procedures, ensuring it is protected from humidity, dust and heat. |