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 MTMPSR301C, 'Cure and corn product'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Reference books for 'Cure and corn product' 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
1. Prepare, operate and clean processing equipment used for curing and corning product
1.1. Processing equipment is prepared according to manufacturer's specifications, and Occupational Health and Safety (OH&S), hygiene and sanitation, and workplace requirements
1.2. Processing equipment is operated according to manufacturer's specifications, and OH&S, hygiene and workplace requirements.
1.3. Processing equipment is cleaned according to manufacturer's specifications, and OH&S, hygiene and workplace requirements.
2. Prepare meat
2.1. Meat is selected according to product specifications.
2.2. Meat is prepared according to product specifications, and hygiene and workplace requirements.
3. Prepare ingredients
3.1. Ingredients are selected and prepared according to product specifications, and hygiene and workplace requirements.
4. Prepare brines
4.1. Required amount of water and other liquid and solid additives are added in correct order and mixed according to product specifications, and hygiene and workplace requirements.
4.2. Brine solutions are prepared according to product specifications, and hygiene and workplace requirements.
4.3. Hydrometer (salinometer) is used to check brine solution.
5. Process meat
5.1. Meat is cured or corned according to product specifications, health regulations and workplace requirements at a speed appropriate for production requirements.
5.2. Processing is regularly monitored.
5.3. Adjustments are made to processing as required to achieve product specifications.
6. Store meat product
6.1. On completion of processing, product is stored according to product specifications, and hygiene, regulatory and workplace requirements.