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 AVII2003C, '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
ELEMENT | PERFORMANCE CRITERIA |
1Handle stock and materials | 1.1 Where applicable, bar is checked and restocked at scheduled times using correct documentation in accordance with workplace procedures and customs regulations 1.2 Items are stored in the correct place at the correct temperature 1.3 A suitable range of paperware and garnishes are prepared and stocked in accordance with workplace procedures 1.4 Products are checked to ensure quality is to required standard in accordance with workplace procedures 1.5 Bar area is kept clean, attractive and complete in accordance with workplace procedures and standards 1.6 Glassware is kept hygienically clean, free from chips and cracks and stored correctly where applicable in accordance with workplace procedures 1.7 Familiarity with products to be offered is undertaken prior to service provision 1.8 Customs documentation is completed where applicable in accordance with regulatory requirements and workplace procedures |
2Advise passengers | 2.1 Advice is offered to passengers to assist them in an appropriate selection of products 2.2 Passengers' complaints are resolved to their satisfaction within the limits of authority in accordance with workplace procedures and regulatory requirements 2.3 Passengers' complaints which require further action are referred to the supervisor in accordance with workplace procedures and regulatory requirements |
3Take drink 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 drinks |
4Prepare and serve drinks | 4.1 Drinks are prepared to legal and airline standards, using the correct ingredients and measures, and are made to passenger requests 4.2 Drinks are served promptly and courteously |
5Use 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 Drinks are poured and served in accordance with workplace procedures and regulatory requirements |
6Clear and clean carts/tables and equipment | 6.1 Tables are cleared at an appropriate time in a polite manner 6.2 Tables and carts are cleaned hygienically and prepared for further service in accordance with workplace procedures and standards 6.3 Utensils and glassware are stowed ready for cleaning where applicable |
7Prepare 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 different teas and coffees and these are made to passengers' requests giving consideration to strength, texture and presentation |
8Comply with legal requirements | 8.1 Compliance is maintained at all times with the primary provisions and legal requirements relating to liquor service |
9Monitor level of intoxication of passengers and take suitable action | 9.1 The level of intoxication of passengers is monitored using appropriate methods in accordance with workplace procedures and regulatory requirements |