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 SITHASC001A, 'Use basic Asian methods of cookery'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Use basic Asian methods of cookery' 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 | Select and use cooking equipment and technology. | 1.1 | Select appropriate equipment and technology for particular cuisine styles and required cooking methods. |
1.2 | Set up, use and maintain equipment hygienically, safely and according to manufacturer instructions, enterprise specifications and traditional requirements. | ||
2 | Assemble and prepare ingredients for Asian menu items. | 2.1 | Identify ingredients according to recipes or enterprise requirements. |
2.2 | Calculate correct quantities and ratios of commodities for specific menu items. | ||
2.3 | Prepare, cut and portion ingredients for specified dishes to enterprise portion specifications. | ||
2.4 | Assemble the ingredients according to the correct quantity, type and quality required. | ||
2.5 | Prepare ingredients in the required form and timeframe, using appropriate preparation methods and cutting techniques. | ||
3 | Apply methods of cookery, and prepare and cook a range of given menu items. | 3.1 | Prepare dishes using specified commodities and ingredients, employing a range of cookery methods according to recipe specifications for a given menu. |
3.2 | Complete cooking process in a logical and sequential manner. | ||
3.3 | Identify problems with the cooking process promptly and take corrective action. | ||
3.4 | Present menu items according to cuisine style and enterprise practices. | ||
3.5 | Work with members of the kitchen team to ensure timely preparation of dishes. | ||
4 | Carry out safe work practices. | 4.1 | Comply with legislative and regulatory requirements. |
4.2 | Maintain a clean and tidy workplace according to health and safety requirements and enterprise procedures. | ||
4.3 | Follow workplace food hygiene and safety procedures during preparation, cooking and serving of food and menu items. | ||