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 FDFRB4008A, 'Set up sustainable baking operations'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Set up sustainable baking 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 |
Elements describe the essential outcomes of a unit of competency. | Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
Conduct sustainability related research for the bakery business | Industry information resources are identified and accessed to maintain bakery business knowledge Sustainability related regulatory requirements, drivers and influences that impact on the baking industry are analysed and assessed for relevance to business operations Information is assessed and used to inform a sustainability plan for the business Bakery business plan is examined and implications for set-up identified and prioritised |
Analyse sustainability implications for bakery | The style of bakery and key characteristics and operational implications are confirmed Implications for layout, equipment, stock and staffing are identified and incorporated into set-up planning Criteria for sustainability in bakery operation are determined and strategies for achieving sustainability identified |
Develop layout plan for bakery | Production area is measured and documented, including identification of services, openings and fixed facilities Production process is mapped and a layout plan developed to identify placement of equipment and processes Service and/or distribution requirements are examined and mapped Layout is assessed for its efficiency, occupational health and safety (OHS) and potential for environmental impact Potential for generating waste through production and service/distribution process is identified Opportunities to reduce waste and increase efficiencies are identified and incorporated into planning Layout plan is finalised and checked to ensure accuracy and completeness |
Determine equipment requirements | Range of products and services to be offered are confirmed Production equipment, services and facilities, and storage and transfer equipment options required for business operations are identified Presentation and display equipment requirements are identified and options assessed against décor and image objectives Equipment options are researched and assessed for appropriateness in meeting business plan goals, targets and budgets Equipment features are assessed for their efficiency in relation to waste and energy and resource consumption and options prioritised according to sustainability Equipment is selected based on economic value, operational efficiency and environmental performance Equipment schedule is itemised, costed and documented |
Determine stock requirements | Stock requirements for product range and quality criteria are identified and quantities estimated Stock options are assessed for their economic value, quality and their impact on the environment resulting from production and distribution processes Stock is specified based on economic value, quality and environmental performance Suppliers are researched and selected to support ongoing operations Purchasing schedule is developed, costed and documented |
Determine human resource requirements | Activities and tasks required to operate bakery are identified Number of staff required is determined and job roles documented Costing implications of staff are calculated |
Assess environmental sustainability of bakery | Concept of carbon footprint is described and types of environmental impact of bakery operations are identified Opportunities for improving environmental performance of operations are identified Measures of environmental performance are identified Strategy for ongoing monitoring of environmental performance is developed and documented |