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 SIRRMER002A, 'Pack and display meat products'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Pack and display meat 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
ELEMENT | PERFORMANCE CRITERIA | ||
1 | Prepare meat products. | 1.1 | Identify products to be trimmed or sliced, and trim or slice according to product and safety requirements. |
1.2 | Use trimming and slicing equipment safely and switch off after use, if applicable, according to legislative requirements and store policy and procedures. | ||
1.3 | Clean and store trimming and slicing equipment according to store procedures and legislative requirements. | ||
1.4 | Identify and prepare items to be defrosted according to legislative requirements and store procedures. | ||
2 | Wrap and package meat products. | 2.1 | Set up tubs, trays and supplies for packing meat according to store procedures. |
2.2 | Weigh and price products according to store procedures. | ||
2.3 | Wrap and package products to prevent deterioration or leakage according to legislative requirements and store procedures. | ||
2.4 | Wrap and package products for display or for customer according to store procedures. | ||
3 | Lay out products. | 3.1 | Unpack and remove meat stock from cooler according to store procedures and legislative requirements. |
3.2 | Place meat products in or on display units in determined locations. | ||
3.3 | Display and arrange meat products and replenish to achieve a balanced fully stocked appearance and promote sales. | ||
3.4 | Ensure layout reflects advertising and seasonal promotions. | ||
3.5 | Check meat products for freshness, quality and trimmed prior to placement on display. | ||
3.6 | Identify damaged, deteriorated, spoiled or out-of-date stock and take corrective action as required according to store procedures and legislative requirements. | ||
3.7 | Display and store meat products separately as required to avoid cross-contamination according to store policy and legislative requirements. | ||
3.8 | Place meat product range according to display units, fixtures, ticketing, prices or bar codes. | ||
3.9 | Rotate meat products according to shelf life, use-by dates, store procedures and legislative requirements. | ||
3.10 | Ensure presentation of meat products complies with product handling requirements, techniques and legislative requirements. | ||
3.11 | Actively support store promotions as required. | ||
3.12 | Identify ideas for store promotions and convey to appropriate personnel. | ||
4 | Prepare display labels and tickets. | 4.1 | Prepare labels and tickets for window, wall or floor displays, display units or products according to store policy. |
4.2 | Date code stock as required. | ||
4.3 | Identify soiled, damaged, illegible or incorrect labels and tickets and take corrective action. | ||
4.4 | Identify and ticket late mark-downs and reductions according to store policy. | ||
4.5 | Use and maintain electronic ticketing equipment according to design specifications. | ||
4.6 | Maintain store ticketing equipment in a secure location. | ||
5 | Place, arrange and display price tickets and labels. | 5.1 | Ensure tickets and labels are visible and correctly placed on products according to legislative requirements and store procedures. |
5.2 | Replace labels and tickets according to store policy. | ||
5.3 | Maintain correct pricing and clear information on products according to store procedures and legislative requirements. | ||
6 | Maintain meat displays. | 6.1 | Reset and dismantle special promotion areas. |
6.2 | Select meat products for display. | ||
6.3 | Ensure products are arranged and faced up as directed and according to layout specifications and load-bearing and load limit capacity of fixtures, display or storage units. | ||
6.4 | Identify, reset or remove unsuitable or out-of-date displays as directed. | ||
6.5 | Identify optimum stock levels and replenish stock according to store policy. | ||
6.6 | Maintain display areas in a clean and tidy manner. | ||
6.7 | Remove excess packaging from display areas. | ||
7 | Protect meat products. | 7.1 | Identify and use correct handling, storage and display techniques according to stock characteristics and legislative requirements. |
7.2 | Identify protective clothing and equipment according to legislative requirements and store procedures. | ||
7.3 | Identify and use implements for handling products according to legislative requirements and store policy. | ||
7.4 | Identify and maintain correct temperatures for product range according to legislative requirements and store procedures. | ||
7.5 | Maintain and clean storage and display units according to store procedures. | ||
7.6 | Regularly check storage and display units to ensure products are kept at recommended temperatures. | ||
7.7 | Report temperature irregularities to appropriate people without delay. | ||