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 FBPRBK3004, 'Produce meringue products'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Produce meringue products' 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. Prepare for work | 1.1 Confirm product types and volumes to schedule production 1.2 Calculate yield and adjust recipe to meet production volume 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements 1.4 Select and wear personal protective equipment according to safety requirements 1.5 Select meringue equipment and check to confirm readiness for use 1.6 Select ingredients and check to confirm quality and quantity |
2. Mix meringue batter | 2.1 Measure ingredient quantities to meet recipe specifications 2.2 Load meringue ingredients into mixer in required sequence 2.3 Operate and monitor mixer to mix batter for optimum meringue aeration for product type 2.4 Fold in ingredients as required to meet meringue product type 2.5 Check meringue to identify batter faults and rectify |
3. Process meringue products | 3.1 Deposit, spread and pipe meringue batter to prepare gateaux and desserts as required for product type 3.2 Fold meringue batter through gateaux, dessert fillings and bases as required for product type 3.3 Use sight and feel to assess meringue quality 3.4 Check processed meringue to identify faults and rectify |
4. Bake meringue products | 4.1 Deposit, spread and pipe batters into tins and trays as required for product type 4.2 Set baking temperatures and times to suit meringue product type and size 4.3 Load oven and monitor baking to achieve bake required for meringue product type 4.4 Use sight and feel to assess bake of meringue products 4.5 Unload meringue products to cool 4.6 Check meringue bake to identify faults and rectify |
5. Prepare finishing mediums | 5.1 Assemble finishing ingredients and equipment and prepare for use 5.2 Measure finishing ingredient quantities to meet recipe specifications 5.3 Operate and monitor mixer to prepare creams and icings as required for product type 5.4 Prepare chocolate for decorating as required for product type 5.5 Prepare garnishes for decorating as required for product type 5.6 Prepare piping bags to pipe finishing decorations 5.7 Check finishing mediums to identify faults and rectify |
6. Finish meringue products | 6.1 Finish meringue products to meet product type, and transfer to presentation containers 6.2 Apply creams to finish meringue products as required for product type 6.3 Apply garnishes and decorating finishes to decorate meringue product as required for product type 6.4 Check finished meringue products to identify faults and rectify 6.5 Prepare and transfer products for presentation and storage in accordance with packaging and food safety requirements |
7. Complete work | 7.1 Clean equipment and work area to meet housekeeping standards 7.2 Dispose of waste according to workplace requirements 7.3 Complete workplace records according to workplace requirements |