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 TLIX5045A, 'Manage and monitor catering on deployed operations'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Manage and monitor catering on deployed operations' 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 |
1Prepare for catering operations | 1.1 Information is sourced and analysed to identify the catering factors to be considered in supporting operations 1.2 Logistic information management systems and planning tools are utilised in the scheduling and coordination of catering 1.3 The maintenance of catering equipment is scheduled within the constraints of delivering catering support to operations 1.4 The establishment of catering facilities is monitored to promote a functional and technically efficient catering operation 1.5 Instructions are prepared and delivered to implement and coordinate catering operations 1.6 Technical advice is provided to management and stakeholders 1.7 Occupational health and safety (OH&S) requirements and recognised safety precautions are applied throughout the operation in accordance with standard procedures |
2Ensure compliance with food safety | 2.1 Resources required to meet food safety requirements are accessed and made available 2.2 The observance of food safety programs is monitored 2.3 Corrective action in response to food safety non-compliance is taken in close consultation with the senior caterer 2.4 Food recall or quarantine notices are acted on to ensure food safety |
3Manage food service | 3.1 The catering team is supervised to ensure that linkages between receipt and storage of food, food preparation and food service are actively maintained to meet food standards and catering support requirements 3.2 Menu planning and preparation is monitored to ensure the menu complements the operational plan and provide sound nutritional balance to personnel 3.3 Staff rostering is monitored to ensure that it accurately reflects the catering support requirements and utilises staff efficiently and sustainably 3.4 Organisational policies and procedures relating to food service are implemented and monitored in the delivery of catering support 3.5 Consistent quality in service and food product is supervised to meet food standards and catering support requirements 3.6 Inventory management relating to the provisioning, procurement, supply, receipt and storage of food and food service material is supervised to meet food standards and catering support requirements 3.7 External stakeholders are lisised with in the ongoing monitoring of the catering support requirement 3.8 Processes and procedures relating to food usage and resource accounting are monitored |
4Minimise waste and manage disposal of food and waste | 4.1 Opportunities to reduce waste are identified and acted on within the catering facility 4.2 Cost control procedures are implemented to minimise waste within the catering facility and to use catering resources efficiently 4.3 The development and implementation of waste management arrangements are monitored to ensure waste management supports good field hygiene and protection of the environment 4.4 Waste management processes and procedures are monitored to ensure compliance with field hygiene and environmental standards 4.5 Agencies responsible for the removal of waste and the monitoring of field hygiene are liaised with to ensure compliance with field hygiene and environmental standards |