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 SITHASC006A, 'Prepare rice and noodles for Asian cuisines'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Prepare rice and noodles for Asian cuisines' 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 a range of ingredients. | 1.1 | Identify a range of rice and noodles appropriate to specific national and regional cuisines. |
1.2 | Select and assemble secondary ingredients required for preparation of rice and noodle dishes. | ||
2 | Prepare and cook rice and noodles. | 2.1 | Prepare rice and noodles according to menu specifications. |
2.2 | Use correct equipment for cooking rice and noodles according to cuisine requirements and enterprise practice. | ||
2.3 | Observe correct cooking procedures and timing, according to cuisine and recipe requirements. | ||
2.4 | Add required flavourings to rice and noodles, according to cuisine and enterprise requirements. | ||
2.5 | Follow food hygiene requirements and OHS regulations in completing all tasks. | ||
3 | Present cooked rice and noodles. | 3.1 | Select serviceware appropriate in shape, size and colour to ensure appealing presentation. |
3.2 | Arrange and present rice and noodles attractively on platters or serviceware to achieve maximum customer appeal. | ||
3.3 | Use garnishes, accompaniments and sauces conforming to acceptable traditional styles and customs, occasion, service specifications and menu requirements. | ||
3.4 | Present rice and noodles with other dishes and accompaniments according to cuisine and enterprise requirements. | ||
4 | Store and reheat rice and noodles. | 4.1 | Store and reheat rice and noodles according to food hygiene principles, practices and requirements. |
4.2 | Select storage and reheating methods for rice and noodles to maintain quality, freshness, eating characteristics and appearance. | ||