RePost_By LK_RESUME TOOLBOX WORKSHOP.pdf

RePost_By LK_RESUME TOOLBOX WORKSHOP.pdf

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  4. ASSESSMENT OF COMPETENCE
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  Assessment of Competence Introduction Competency Competency Based Assessment Theprocess of Assessment 4.1 Assessing Competence Toolboxes 4.2 4.3 4.4 4.5 Appendix
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  EXAMPLE SOP-D1.HPA.CL4.06 SOP: PRESENT DESSERT •Scope: This SOP includes activities for reference to "present dessert" activities that include quality processes and quality products / services and meet the requirements of saniltasi and hygiene. • References: CATC D1.HPA.CL4.06, ASEAN Toolbox • Division/Section: F&B STEPS AND WORK INSTRUCTIONS MEDIA, TOOLS AND/OR OUTPUT PIC Step 1: Plan dessert display Work Instruction: 1.1 Plan dessert display appropriate to location, facilities and equipment! Dessert display, Variety of event information, Sauces and garnishes. Form for recording FR- D1.HPA.CL4.06 Surono 1.2 Plan appropriate amount and variety for event and or service period! 1.3 Plan appropriate sauces and garnishes ! Step 2: Present plated dessert Work Instruction: 2.1 Portion deserts! Portion types, Presentation standard, Service temperature. Form for recording FR- D1.HPA.CL4.06 Surono 2.2 Plate and present and/or decorate desserts! 2.3 Control service temperature of desserts! Step 3: Present dessert display Work Instruction: 3.1 Portion, decorate, arrange dessert display ! Decoration types, Service equipments. Form for recording FR- D1.HPA.CL4.06 Surono 3.2 Prepare dessert service equipment! 3.3 Control volume for quality during event and/or service period ! Prepared by: Surono Verified by: Rati WA 1 UNIT TITLE: PRESENT DESSERTS NOMINAL HOURS: 50 UNIT NUMBER: D1.HPA.CL4.06 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks, chefs and patissiers to present or display a range of high quality deserts in commercial food production environments ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE ANDASSESSMENT GUIDE Element 1: Plandessert display 1.1 Plan dessert display appropriate to location, facilities and equipment 1.2 Plan appropriate amount and variety for event and or service period 1.3 Plan appropriate saucesand garnishes Element 2: Present plated dessert 2.1 Portion deserts 2.2 Plate and present and/or decorate desserts 2.3 Control service temperature of desserts Element 3: Present dessert display 3.1 Portion, decorate, arrange dessert display 3.2 Prepare dessert serviceequipment 3.3 Control volume for quality during event and/or serviceperiod Unit Variables The Unit Variables provide advice to interpret thescope and context of this unit of competence, allowing for differences between enterprises and workplaces. It relates to theunit as a whole and facilitates holistic assessment This unit applies to all industry sectors that are responsible for presenting/displaying a variety of desserts within the labour divisions of the hoteland travel industries and may include: 1. Food Production Dessert display may be related to: x Trolley x Buffet x Refrigerated display x Access by staff and customers Variety may be related to: x Textures x Styles x Shapes x Colours x Temperatures How CATC becomes TOOLS for Assessment
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  EXAMPLE SOP-D1.HPA.CL4.06 SOP: PRESENT DESSERT •Scope: This SOP includes activities for reference to "present dessert" activities that include quality processes and quality products / services and meet the requirements of saniltasi and hygiene. • References: CATC D1.HPA.CL4.06, ASEAN Toolbox • Division/Section: F&B STEPS AND WORK INSTRUCTIONS MEDIA, TOOLS AND/OR OUTPUT PIC Step 1: Plan dessert display Work Instruction: 1.1 Plan dessert display appropriate to location, facilities and equipment! Dessert display, Variety of event information, Sauces and garnishes. Form for recording FR- D1.HPA.CL4.06 Surono 1.2 Plan appropriate amount and variety for event and or service period! 1.3 Plan appropriate sauces and garnishes ! Step 2: Present plated dessert Work Instruction: 2.1 Portion deserts! Portion types, Presentation standard, Service temperature. Form for recording FR- D1.HPA.CL4.06 Surono 2.2 Plate and present and/or decorate desserts! 2.3 Control service temperature of desserts! Step 3: Present dessert display Work Instruction: 3.1 Portion, decorate, arrange dessert display ! Decoration types, Service equipments. Form for recording FR- D1.HPA.CL4.06 Surono 3.2 Prepare dessert service equipment! 3.3 Control volume for quality during event and/or service period ! Prepared by: Surono Verified by: Rati WA STANDARD OPERATING PROCEDURES 1.
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  FR- D1.HPA.CL4.06 RECORDS OFPRESENT DESSERT • Project/task : • Student name : • Date of activity : • Teacher/trainer/third party (supervisor): STEPS/ELEMENTS AND INSTRUCTIONS RECORDS OF ACTIVIES AS RANGE OF VARIABLE NOTES Element 1: Plan dessert display 1.1 Plan dessert display appropriate to location, facilities and equipment Dessert display may be related to: ☐ Trolley ☐ Buffet ☐ Refrigerated display ☐ Access by staff and customers 1.2 Plan appropriate amount and variety for event and or service period Variety may be related to: ☐ Textures ☐ Styles ☐ Shapes ☐ Colours ☐ Temperatures ☐ Puddings ☐ Pies, tarts and flans ☐ Fritters ☐ Custards ☐ Creams ☐ Prepared fruits ☐ Bavarois, mousse and hot/cold soufflés ☐ Sorbet, ice creams and parfaits. Determine amount required for service period may include: ☐ Guess ☐ Keep records ☐ Average of past usage. 1.3 Plan appropriate sauces and garnishes Sauces and garnishes may include: ☐ Fruits ☐ Chocolate ☐ Creams ☐ Flowers and leaves ☐ Herbs ☐ Croquant. Element 2: Present plated dessert 2.1 Portion deserts Portion may relate to: ☐ Ease of service by staff and/or customer ☐ According to enterprise requirements. 2.2 Plate and present and/or decorate desserts Present may include: ☐ According to enterprise standards ☐ According to customers requests ☐ According to menu description. 2.3 Control service temperature of desserts Service temperature should relate to: ☐ Hot ☐ Cold ☐ Frozen ☐ Room temperature. Element 3: Present dessert display 3.1 Portion, decorate, arrange dessert display Decorate may include: ☐ Glazes ☐ Icings ☐ Chocolate ☐ Icing sugar or chocolate powder ☐ Fresh fruits ☐ Fruit sauces ☐ Nuts and dried fruits. 3.2 Prepare dessert service equipment Service equipment may include: ☐ Ceramics ☐ Glass ☐ Crystal ☐ Mirrors ☐ Trays ☐ Croquant stands ☐ Sugar work stands ☐ Chocolate stands. 3.3 Control volume for quality during event and/or service period Verify by (Teacher/trainer/supervisor): Signature RECORDS BECOMES QUALITY EVIDENCE COLLECTED OVER A PERIOD OF TIME 2.
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  WORKSHOP 25 NOV2021 1 FR-PAAP-01. PLAN OF ASSESSMENT ACTIVITIES AND PROCESSES Certification Standards/ Certification Scheme: Scheme Code: Job index number: 1. Assessment Approach 1.1. Candidate Results of training and/or education Experience worker Self training / learning Purposes of Assessment Certification RCC RPL Results of training/ learning process Others: Context of Assessment: Environment Real workplace Simulated workplace Opportunities for collecting evidence in a number of situations Available Limited relationships between competency standards and: evidence to support assessment/RPL: " # $ % & ' ( ) * + work activities in the candidate's workplace: " # $ % & ' ( ) * + learning activities: " # $ % & ' ( ) * + who carries out the assessment/RPL By Certification Body By Training Organization By enterprise assessor Relevant people to be confirmed Certification manager of PCB/AB Master Assessor/Master Trainer/Lead Assessor of competency Training manager of ATO/RTO (accredited training organization/registered training organization) Others: 1.2 benchmarks for assessment Competency standard: ACCSTP/CATC assessment criteria of course curricula: performance specifications of an enterprise or industry: product specifications: Specific guidelines: TOOLBOX (Assessor Manual /AM) 2. Assessment Plan Units of Competency Evidence (Products/Services, records, and/or others) identified based on Performance criteria and assessment approach. Type of evidence Methods and Assessment instruments CL (Checklist), LSQ (List of Structure Instruction), (List Of Interview ),LOQ (List of Oral Question), LWQ (List of Written Questions), VP (Verification of Portfolio), CPR (Checklist of Product Review). Direct Observation (real work/real time activities at the workplace, work activities in a simulated workplace environment) Structured activities (simulation exercises and role- plays, projects, presentation s, activity sheets) Questioning (written questions, interviews, self- assessment, verbal questioning, questionnaire, oral or written examinations) Verification of Portfolio (work samples compiled by candidate, Third Party Statement, product with supporting documentation, historical evidence, journal or log book, information about life experience) Review of products (testimonials and reports from employers and supervisors, evidence of training, authenticated prior achievements, interview with employer, supervisor, or peer) Others : ….. D ID S 3. WORKSHOP 25 NOV 2021 2 3. Modification and Contextualization: 3.1. Candidate characteristics SPECIAL NEEDS/ NORMAL 3.2. Contextualization needs CONTEXTUALIZATION/ NONE 3.3. Advice provided by the training package or course developer - 3.4. Opportunities for integrated assessment activities and record any changes required to assessment tools INTEGRATION/ NONE: Scenario 1 Scenario 2 Demonstration Time : 15 Minutes Relevant people to be confirmed Certification manager of PCB/AB: Master Assessor/Master Trainer/Lead Assessor of competency: Training manager of ATO/RTO: Others:
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  4. Third PartyStatement © ASEAN 2013 Assessor Manual Present desserts 35 Third Party Statement Student name: Name of third party: Contact no Relationship to student: ‰ Employer ‰ Supervisor ‰ Colleague ‰ Other Please specify:_______________________________________________ Please do not complete the form if you are a relative, close friend or have a conflict of interest] Unit of competency: Present desserts D1.HPA.CL4.06 The student is being assessed against industry competency standards and we are seeking your support in the judgement of their competence. Please answer these questions as a record of their performance while working with you. Thank you for your time. Do you believe the trainee has demonstrated the following skills? (tick the correct response] Yes No Not sure Plans dessert displays ‰ ‰ ‰ Plans desserts by type, quantity, sauce and garnish to be prepared for given events and service sessions ‰ ‰ ‰ Portions and plates desserts for service decorating as appropriate and controlling service temperature to ensure dessert reaches guests at correct temperature ‰ ‰ ‰ Portions, decorate and arranges desserts on a dessert display for given events and service sessions ‰ ‰ ‰ Uses service equipment to display and optimise presentation of desserts at a display ‰ ‰ ‰ Controls desserts displayed on a dessert display for given events and service sessions ‰ ‰ ‰ Present desserts D1.HPA.CL4.06 Assessor Manual Present desserts D1.HPA.CL4.06 Assessor Manual Present desserts D1.HPA.CL4.06 Assessor Manual Present desserts D1.HPA.CL4.06 Assessor Manual Present desserts D1.HPA.CL4.06 Assessor Manual Present desserts D1.HPA.CL4.06 Assessor Manual Present desserts D1.HPA.CL4.06 Assessor Manual Present desserts D1.HPA.CL4.06 Assessor Manual Present desserts D1.HPA.CL4.06 Assessor Manual
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  FR.PVC PORTFOLIO VERIFICATIONCHECKLIST Certification Scheme (Qualification/Occupation/ Cluster) Title : Number / Job Index : Location / Venue : Assessor Name : Candidate Name : Date : Duration : ...... minutes 1st Guidances for assessor: • Fill out the table below according to the informations / questions / statements ! • Put a tick (√) on the results of portfolio verification based on the rules of evidence ! LIST OF COMPETENCY STANDARD Code and Competency Standard Portfolio Evidences (performances) Evidence Rules Valid Authentic Current Sufficient Yes No Yes No Yes No Yes No 2nd Guidances for assessor : • The Competency Standards below need to be clarified with interview or third party statement • If third party statement is chosen, please use FR.TPS (third party statement) • Put a tick (√) if the result of interview or third party statement has been done ! No. Competency Standard need to be clarified Interview Third party statement 1 2 3 4 5 6 7 Assessor’s recommendation: Candidate has achieved all of the performance criteria and recommended to be Competent Candidate has not achieved all of the performance criteria, recommended to do a demonstration on the Competency Standard: 1. ….. 2. ….. 3. ….. Assessor Signature Candidate Signature
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  Competency Based Assessment(CBA) ± An introduction for assessors © ASEAN 2013 Assessor Manual Present desserts 5 Checklist for Assessors Tick (9) Remarks Prior to the assessment I have: Ensured the candidate is informed about the venue and schedule of assessment. Received current copies of the performance criteria to be assessed, assessment plan, evidence gathering plan, assessment FKHFNOLVWDSSHDOIRUPDQGWKHFRPSDQ¶VVWDQGDUGRSHUDWLQJ procedures (SOP). Reviewed the performance criteria and evidence plan to ensure I clearly understood the instructions and the requirements of the assessment process. Identified and accommodated any special needs of the candidate. Checked the set-up and resources for the assessment. During the assessment I have: Introduced myself and confirmed identities of candidates. Put candidates at ease by being friendly and helpful. Explained to candidates the purpose, context and benefits of the assessment. Ensured candidates understood the assessment process and all attendant procedures. Provided candidates with an overview of performance criteria to be assessed. Explained the results reporting procedure. Encouraged candidates to seek clarifications if in doubt. Asked candidates for feedback on the assessment. Explained legal, safety and ethical issues, if applicable. After the assessment I have: Ensured candidate is given constructive feedback. Completed and signed the assessment record. Thanked candidate for participating in the assessment.
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  Competency RecordingSheet ©ASEAN 2013 AssessorManual Presentdesserts 37 CompetencyRecordingSheet NameofStudent NameofAssessor/s Unitof Competency Presentdesserts D1.HPA.CL4.06 Dateassessmentcommenced Dateassessmentfinalised Assessment decision PassCompetent/NotYet Competent(Circleone) Follow upactionrequired (Insertadditionalworkand assessmentrequiredtoachieve competency) Comments/observationsby assessor/s Competency Recording Sheet © ASEAN 2013 Assessor Manual Error! Reference source not found. 2 Place a tick (ü) in the column to reflect evidence obtained to determine Competency of the student for each Performance Criteria. Competency Standard its code Observation of skills 3rd Party Statement Oral Questions Written Questions Work Projects Other 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. Candidate signature: Date: Assessor signature: Date:
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  1 FR.EAP EVALUATE ASEANASSESSMENT Certiffication Scheme/standard (Qualification/Occupation/cluster): Certification Scheme/standard Number Explanation: 1. Evaluate should be carried out by assessor. 2. Evaluation can be done in an integrated manner in a certification scheme and / or a homogeneous group participant. ISSUES TO BE EVALUATE YES NO NOTES 1. Evaluation of assessment environment •Did it match training environment? •Did it reflect workplace? •Was it safe? •Was it convenient and accessible? •Was it available when required? •Was it private/secure? 2. Evaluation of resources used •Sufficient physical resources? •Accessible and available? •Reflective of what was used in training? •Matches what industry uses? •Safe? •Sufficient financial resources? 3. Evaluation of personal approach and orientation •Sufficient communication with others? •Was safe and positive environment created/ensured? •Was attitude respectful, fair, honest and approachable? •Was genuine professionalism demonstrated? 4. Evaluation of assessment methods •Were they appropriate? •Were they cost- and time-effective? •Did they reflect what candidates were told to expect? •Did they generate legitimate evidence? •What can be re-used next time? 5. Evaluation of paper-based resources assessment tools •Sufficient? •Any mistakes? •Was content same as what candidates expected? •Did they actually assess the requirements of the Competency Standard? •Did they generate evidence to enable the assessment decision to be made? 6. Evaluation of the assessment decision •Was it correct? Why? Why not? •Would another Assessor make same decision? •Would same decision be made in 12 months time? •Are better strategies available to capture proof? •Could decisions be defended if challenged? •Did employers/Trainers agree with C/NYC decision? Assessor: Signature and date
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  5. SESUAI JUMLAH SKEMA
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  TERIMA KASIH