Formats and tools
- Unit Description
- Reconstruct the unit from the xml and display it as an HTML page.
- Moodle 1.9 template
- A moodle 1.9 course with content placeholders for the unit's elements and performance criteria.
- 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
- Assessment Template
- generate a spreadsheet for marking this unit in a classroom environment
- 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 columns headings to check that all performance criteria have been covered.
- Assessment Tool
- an assessor resource that builds a framework for writing an assessment tool
- Evidence Guide
- create an evidence guide for workplace assessment and RPL applicants
- 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)
- this is the source material provided by training.gov.au, transformed into the useful formats found on this site :-)
- mark up the unit in a wiki format, ready to copy and paste into a wikispaces wiki page.
- 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.
- Registered Training Organisations
- Trying to find someone to train or assess you for 'Prepare, cook and serve food for menus'? This link lists all the RTOs that are currently registered to deliver SITHCCC028A, 'Prepare, cook and serve food for menus'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Reference books for 'Prepare, cook and serve food for menus' 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 :)
- Resource Links
- I tried writing some AI to extract important words and phrases from the unit and link them to wikipedia articles and other relevant online resources. Sometimes this routine was more A than I, but on the whole I'm happy with the results.
- Questions and Answers
- Questions and answers about the unit's competency field: Commercial Cookery and Catering
- create a wordle tag cloud from the unit's elements, performance criteria and range statement, then capture the screen - ready to include as an image in your online course or handouts.
Elements and Performance Criteria
Coordinate, organise and prepare for food service.
Determine and calculate commodity quantities for a menu and determine requirements for quality and style according to recipes and specifications.
Prepare a jobs checklist for food that is clear, complete and appropriate to the situation.
Liaise with other team members about menu requirements and job roles.
Develop and follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team members.
Organise and prepare food items in correct quantities and according to requirements for different food service periods.
Store food items appropriately in readiness for service.
Cook and serve menu items for food service.
Identify and use appropriate commercial equipment to produce menu items.
Cook and serve menu items according to menu type and service style, using appropriate cookery methods.
Adjust menu items and ingredients to meet special requests or dietary requirements of customers.
Cook and serve menu items to meet customer expectations of quality, appeal of presentation and timeliness of delivery.
Work cooperatively as part of a kitchen team and delegate tasks appropriately.
Follow workplace safety and hygiene procedures according to enterprise and legislative requirements.
Coordinate and complete end of service requirements.
Coordinate end of service procedures according to enterprise practices and regulatory requirements.
Store food items appropriately to minimise food spoilage, contamination and wastage.
Participate in post-service debrief.