You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)
List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here
Assessment task 1: [title] Due date:
(add new lines for each of the assessment tasks)
Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.
| Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice | Yes | No | Comments/feedback |
|---|---|---|---|
| Identify and explain the range of further processed meat products and smallgoods | |||
| Identify and explain the processing techniques involved in the production of these products | |||
| Identify and explain the hygiene and sanitation and quality hazards associated with the production of these products | |||
| Identify and explain the regulatory requirements associated with the production of these products | |||
| Identify workplace health and safety risks and address associated hazards | |||
| Identify procedures for pre-operational equipment checks according to workplace policies and procedures, and manufacturer's instructions | |||
| Ensure pre-operational checks and procedures are carried out according to workplace and regulatory requirements | |||
| Identify ingredients by type and quality according to product specifications, and explain their function in the process | |||
| Identify types of meat, by-product, stock, additive, binder and spices selected according to formulation specifications and regulatory requirements | |||
| Monitor handling techniques for ingredients to prevent contamination and ensure product quality and safety | |||
| Monitor processing equipment to ensure optimal performance | |||
| Monitor temperature, consistency, appearance and texture of product according to product specifications and regulatory requirements | |||
| Monitor processing area hygiene and sanitation requirements as specified in workplace procedures and regulatory requirements | |||
| Rectify problems with production as they arise | |||
| Assess products against regulatory requirements and procedures for rejection, reprocessing and/or recalling products that do not meet specifications or hygiene and sanitation requirements | |||
| Complete reports required by the workplace |
Student name:
Student ID:
I declare that the assessment tasks submitted for this unit are my own work.
Student signature:
Result: Competent Not yet competent
Feedback to student
Assessor name:
Signature:
Date:
Student name:
Student ID:
Assessment task 1: [title] Result: Competent Not yet competent
(add lines for each task)
Feedback to student:
Overall assessment result: Competent Not yet competent
Assessor name:
Signature:
Date:
Student signature:
Date: