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 TDMMR5007B, 'CARRY OUT BASIC FOOD HANDLING, PREPARATION, STOCK CONTROL AND STORAGE ON AN OFF-SHORE SUPPORT VESSEL OR RIG'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'CARRY OUT BASIC FOOD HANDLING, PREPARATION, STOCK CONTROL AND STORAGE ON AN OFF-SHORE SUPPORT VESSEL OR RIG' 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 | Preparemenus | a | Requirements for catering menus are identified in terms of the eating habits, cultural needs and nutritional requirements of the crew and the catering policies and procedures of the company | ||
b | Menus are constructed to meet identified personnel requirements and budgetary allocations | ||||
2 | Carry out stock control and ordering | a | Requirements for food and ingredients are estimated based on planned menus | ||
b | Stock is purchased, received, stored and transferred according to identified vessel/rig requirements and established procedures | ||||
c | Records of purchases, invoices and other documentation related to stock control and ordering are kept in accordance with established procedures | ||||
d | Effective stock control procedures are applied, including stock taking and reconciliation | ||||
e | Storage areas are maintained and stock transferred according to OH&S and health regulations | ||||
TDMMR5007B CARRY OUT BASIC FOOD HANDLING, PREPARATION, STOCK CONTROL AND STORAGE ON AN OFF-SHORE SUPPORT VESSEL OR RIG |
ELEMENT | PERFORMANCE CRITERIA | ||||||
3 | Handle and store food and ingredients | a | Ensure that equipment is clean before use, is the correct type and size and is safely assembled and ready for use | ||||
b | Food and ingredients are handled and stored in accordance with health regulations, OH&S requirements and established procedures | ||||||
c | Correct lifting and transporting methods are used when handling and moving food and ingredients | ||||||
4 | Prepare food using basic techniques | a | Ingredients are identified correctly, according to standard recipes | ||||
b | Ingredients of the correct quantity, type and quality and are assembled and prepared in required form and time frame | ||||||
c | Food is prepared according to weight, amount and/or required number of portions | ||||||
d | Vegetables and fruit are cleaned, peeled and/or prepared as required for menu items | ||||||
e | Dairy products are correctly handled and prepared as required for menu items | ||||||
f | Dry goods are measured, sifted where appropriate and used as required for menu items | ||||||
g | Meat is trimmed, minced or sliced and prepared in accordance with established procedures | ||||||
h | Fish and seafood is cleaned and prepared and/or filleted in accordance with established procedures | ||||||
i | Poultry is trimmed and prepared in accordance with established procedures | ||||||
j | Sandwiches, garnishes, batters and coatings and other general food items are prepared in accordance with established procedures | ||||||
k | Food is cooked and presented in accordance with menu, recipes and established procedures | ||||||
5 | Fulfil food hygiene regulations | a | Biological, physical and chemical hazards and risks to food safety are identified in accordance with established procedures | ||||
b | Critical control points in the food production system are identified and monitored | ||||||
c | Food is prepared to food safety specifications based on the HACCP method. | ||||||
d | Corrective action is taken in situations where it has been identified that hygiene regulations have not been fulfilled | ||||||
TDMMR5007B CARRY OUT BASIC FOOD HANDLING, PREPARATION, STOCK CONTROL AND STORAGE ON AN OFF-SHORE SUPPORT VESSEL OR RIG |
ELEMENT | PERFORMANCE CRITERIA | ||||
5 | Fulfil food hygiene regulations (continued) | e | Internal and external checks and audits of food safety and hygiene procedures and precautions are undertaken in accordance with established procedures | ||
f | Appropriate records are maintained as required | ||||
6 | Follow safety and hazard control procedures | a | All required safety precautions and regulations are followed when carrying out food preparation and presentation in accordance with established procedures | ||
b | Safety hazards are identified and action is taken in conjunction with others to minimise or eliminate risk to personnel, vessel, rig and the environment | ||||
c | Emergency and contingency plans are followed in the event of a failure or emergency associated with rig shift and anchor handling operations | ||||
TDMMR5007B CARRY OUT BASIC FOOD HANDLING, PREPARATION, STOCK CONTROL AND STORAGE ON AN OFF-SHORE SUPPORT VESSEL OR RIG |