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 AVII2003, 'Carry out beverage service on an aircraft'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Carry out beverage service on an aircraft' 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
ELEMENTS | PERFORMANCE CRITERIA | ||
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. | ||
1 | Handle stock and materials | 1.1 | Beverage storage area is checked and replenished at scheduled times using correct documentation in accordance with workplace procedures and customs regulations |
1.2 | Items are stored in appropriate places at the recommended storage temperature | ||
1.3 | Products are checked to ensure quality meets the required standard in accordance with workplace procedures | ||
1.4 | Beverage service area is kept clean, attractive and complete in accordance with workplace procedures and standards | ||
1.5 | Glassware is kept hygienically clean, free from chips and cracks and is stored correctly in accordance with workplace procedures | ||
1.6 | Familiarity with products to be offered is undertaken prior to service provision | ||
1.7 | Hazards are identified, risks are assessed and hazard management is implemented | ||
1.8 | Customs documentation is completed as required in accordance with regulatory requirements and workplace procedures | ||
2 | Advise passengers | 2.1 | Advice is offered to passengers to assist them in an appropriate selection of products |
2.2 | Passenger complaints are resolved to their satisfaction within limits of own authority in accordance with workplace procedures and regulatory requirements | ||
2.3 | Passenger complaints that require further action are referred to supervisor in accordance with workplace procedures and regulatory requirements | ||
3 | Take beverage orders | 3.1 | Orders are taken accurately and are either written or memorised |
3.2 | Clear and helpful advice is given to passengers on selection of beverages | ||
4 | Prepare and serve beverages | 4.1 | Beverages are prepared to legal and airline standards, using the correct ingredients and measures, and are made to passenger requests |
4.2 | Beverages are served promptly and courteously | ||
5 | Use trays | 5.1 | Drink trays are loaded skilfully and safely, ensuring correct balance |
5.2 | Drink trays are carried and unloaded in accordance with regulatory requirements | ||
5.3 | Beverages are poured and served in accordance with workplace procedures and regulatory requirements | ||
6 | Clear and clean carts/tables and equipment | 6.1 | Passenger tables are cleared at an appropriate time in a polite manner |
6.2 | Beverage and food service tables and carts are cleaned hygienically and are prepared for further service in accordance with workplace procedures and standards | ||
6.3 | Utensils and glassware are stowed ready for cleaning as required | ||
7 | Prepare and use tea and coffee making equipment | 7.1 | Tea and coffee making equipment is prepared ready for use in accordance with workplace procedures and regulatory requirements |
7.2 | Passengers are offered a range of beverage service options and served in accordance with passenger requests | ||