“From unit based qualifications to training programmes
using ECVET principles”
NICOSIA 07th & 08th December 2016
ECVET tools
ECVET tools and methodology comprise
the description of qualifications in terms of units of
learning outcomes,
points associated to units,
a transfer and accumulation process,
complementary documents such as learning
agreements, transcripts of records and ECVET users’
guides.
©Thierry Lefeuvre & Michel Aribaud
ECVET principles
Flexible qualifications
ECVET focus
ECVET aims
Employability
ECVET
processes
Transparency
process
ECVET technical
components
Units of learning outcomes ULO
ECVET points
Assessment of ULO
Lifelong
learning
Mobility
Accumulation
process
Validation of ULO
Recognition of ULO
Memorandum of understanding
(partnership)
Transfer
process
Learning agreements
Learners’ personal transcript
Units
A unit is a building block of a qualification, consisting of
a coherent set of learning outcomes
Each unit within a qualification lists knowledge, skills
and ability in terms of responsibility/autonomy that
learners are expected to achieve and which can be
assessed and validated
The successful completion of a unit is recognised as a
credit
The accumulation of all units leads to the award of a
qualification
©Thierry Lefeuvre & Michel Aribaud
Learning outcomes
Learning outcomes are statements of what a learner
knows, understands and is able to do on completion of
a learning process…
… and which are defined in terms of knowledge, skills
and ability in terms of responsibility/autonomy
©Thierry Lefeuvre & Michel Aribaud
K. S. R/A.
’Knowledge’ means the outcome of the
assimilation of information through learning.
Knowledge is the body of facts, principles,
theories and practices that is related to a field of
work or study.
’Skills’ means the ability to apply knowledge and
know-how to complete tasks and solve problems.
’Responsibility/autonomy’ is the ability of the
leraner to apply knowledge and skills
autonomously and with responsibility.
©Thierry Lefeuvre & Michel Aribaud
Shift to learning outcomes
European approach common to EQF, ECVET,
EQAVET, VNFIL:
 Distinction between learning process and
learning outcomes
 Distinction between qualification standard
and curriculum or training programme
©Thierry Lefeuvre & Michel Aribaud
The core object of this seminar
 To explore the impact of ECVET principles
on the design and implementation of
training programmes (professional units)
 To share a methodology in view of:
- designing programmes taking into account
ECVET principles
- making programmes more flexible through
modularisation
©Thierry Lefeuvre & Michel Aribaud
Units and modules
A unit is not to be confused with a component
of a formal training programme:
Units: for qualification
Modules: for training programmes
©Thierry Lefeuvre & Michel Aribaud
Questions for designing a training
programme using ECVET
Taking into account ECVET principles when designing a
training programme: what does it mean?
What is the starting point?
What are the words to be used for each step of our
workflow?
What impact for the design of training programme?
What impact on teaching practice?
What impact on assessment?
What impact of training design on qualification design?
©Thierry Lefeuvre & Michel Aribaud
Q1- Taking into account ECVET principles when
designing a training programme: what does it
mean?
To design a training programme enabling learners to
achieve a unit based qualification
To translate units of LO within a training programme
To allow recognition of units
To simplify transfer of units
To allow accumulation of the units as “qualification building blocks”
To focus on skills, autonomy and responsibility
No skills without knowledge
Knowledge embedded in skills and in the learning process
©Thierry Lefeuvre & Michel Aribaud
Q2-What is the starting point?
The qualification:
structured in units
units composed of LO
LO are sets of skills and knowledge with specific level of autonomy
and responsibility
assessment criteria
©Thierry Lefeuvre & Michel Aribaud
Q3- What are the words to be used for each step
of our workflow?
- Qualification/Unit/Learning outcomes (LO)
- Training programme = all contents (academic, practical, technological…)
and activities (courses, work placement…) dedicated to the achievement of a
qualification. A training programme may be structured using “modules”.
- Module = component of training programme made with specific contents and
learning activities
- Assessment criteria = standard used to assess a level of performance
related to LOs of a unit; assessment criteria have to be taken into account
when defining the assessment method and procedure
- Assessment method = types of assessment (written exam, interview,
practice observations…)
- Assessment procedure = detailed way of performing assessment;
implemented by assessors committed by competent bodies
©Thierry Lefeuvre & Michel Aribaud
Q4-What impact of ECVET principles for training
design?
Key questions: how many and what kind of modules
within a training programme:
Module(s) dedicated to one particular unit?
Is there an optimal “size” for a module?
Is there an optimal number of modules for one year full
time training?
Can a module be common to several training
programmes?
©Thierry Lefeuvre & Michel Aribaud
Q5- What impact of ECVET principles on teaching
practice?
Focusing on skills: moving from traditional “face to face”
teaching practice to “active” training methods
Job oriented learning activities: in the heart of the
learning process
Knowledge: supporting skills development
Focusing on assessment: formative assessment
supporting autonomy, responsibility and skills development
Various types of assessment
Action and problem solving oriented
©Thierry Lefeuvre & Michel Aribaud
Q6- What impact of ECVET principles on
assessment?
Focusing on skills:
Skills are supposed to be “observable”
Autonomy and responsibility pop up
Knowledge assessed through skills pinpointing
Focusing on assessment = to design an assessment
procedure:
Taking into account the assessment criteria specific for each units
Being transparent for all users
Based on quality criteria (= value of the qualification)
©Thierry Lefeuvre & Michel Aribaud
Q8- How to check/improve quality of qualification
thanks to the training design process?
The training design process provides a mean for testing the
consistency of the particular qualification, avoiding:
Overlapping units
Non observable skills
Inappropriate knowledge
Inappropriate assessment criteria
…
A good practice: to manage the 2 processes in close
coordination
©Thierry Lefeuvre & Michel Aribaud
From units of learning outcomes to modules: the
missing link.
The qualification:
structured in units
units composed of LO
LO are sets of skills and knowledge with specific level of
autonomy and responsibility
assessment criteria
Training programme:
Training programme = all contents (academic, practical,
technological…) and activities (courses, work placement…)
dedicated to the achievement of a qualification
©Thierry Lefeuvre & Michel Aribaud
From units of learning outcomes to modules: the
missing link.
How to go from the
qualification structure
(units of LO)
to
the training structure
(modules)
©Thierry Lefeuvre & Michel Aribaud
From units of learning outcomes to modules.
The LO cluster approach: what does it mean?
A cluster is a bundle of skills and
knowledge, identified and selected within
a unit of learning outcomes.
From the point of view of learning, a
cluster is a coherent and
autonomous subset of skills and
knowledge.
©Thierry Lefeuvre & Michel Aribaud
From units of learning outcomes to modules:
The LO clustering methodology
Applying the “cluster methodology” means:
1 - identify skills with taxonomic and / or technical
similarities
2 - identify the knowledge associated with these skills
3 - grouping these skills and knowledge into coherent
and autonomous groups
©Thierry Lefeuvre & Michel Aribaud
Applying the LO cluster approach to the
qualification « waiter »
Description of the qualification “waiter” (see doc n°01 and 02)
I. Qualification
Waiter – level 4 EQF.
II. Job profile
III- Activities and tasks
IV- Units
- Unit n°1: Organisation of the service
- Unit n°2: Service of dishes and beverage
- Unit n°3: Communication and customer relationship
- Unit n°4: Team management
- Unit n°5: Supply management
©Thierry Lefeuvre & Michel Aribaud
The LO cluster approach
QUALIFICATION: WAITER – level 4 EQF
Unit n°1: Organisation of the service
Responsibility/autonomy
Exercise self-management within the guidelines of work or study contexts that are usually predictable, but are subject to change. Respect rules and procedures. Supervise the routine
work of others, taking some responsibility for the evaluation and improvement of work.
Skills
U1S1 - Collect information or develop necessary documents for the service
U1S2 - Estimate the needs for solid and liquid raw
U1S3 - Estimate the needs taking in account the available human resources
U1S4 - Provide hardware necessary to the service
U1S5 - Manage space and accommodation capacity
U1S6 - Maintain the premises and the equipment
U1S7- Implement equipment, solid and liquid foodstuffs for the service
U1S8- Divide and plan tasks
U1S9 - Achieve service set up
U1S10- Provide service instructions
U1S11 - Check service set up
U1S12 – Check sanitary and organoleptic foodstuffs and production
©Thierry Lefeuvre & Michel Aribaud
Knowledge
U1S1 - The company: operation and environment
U1S2 - The business of a restaurant
U1S3 - Legislation applied to food, beverage and reception of the public
U1S4 – Restaurant staff
U1S5 - Rules of hygiene
U1S6- Premises for reception and production, the workstation, the forward flow procedure
U1S7- Equipment, furniture, linens and materials for preparation, service and storage
U1S8 - Lighting, heating, ventilation, acoustics, the production of hot water and cold water,
cooling and materials used in the professional sector
U1S9- Food concepts and their evolutions
U1S10 – The carcass and decorations
U1S11- Culinary production technology
The LO cluster approach
QUALIFICATION: WAITER – level 4 EQF
Unit n°1: Organisation of the service
Responsibility/autonomy
Exercise self-management within the guidelines of work or study contexts that are usually predictable, but are subject to change. Respect rules and procedures. Supervise the routine
work of others, taking some responsibility for the evaluation and improvement of work.
Skills
U1S1 - Collect information or develop necessary documents for the service
U1S2 - Estimate the needs for solid and liquid raw
U1S3 - Estimate the needs taking in account the available human resources
U1S4 - Provide hardware necessary to the service
U1S5 - Manage space and accommodation capacity
U1S6 - Maintain the premises and the equipment
U1S7- Implement equipment, solid and liquid foodstuffs for the service
U1S8- Divide and plan tasks
U1S9 - Achieve service set up
U1S10- Provide service instructions
U1S11 - Check service set up
U1S12 – Check sanitary and organoleptic foodstuffs and production
©Thierry Lefeuvre & Michel Aribaud
Knowledge
U1S1 - The company: operation and environment
U1S2 - The business of a restaurant
U1S3 - Legislation applied to food, beverage and reception of the public
U1S4 – Restaurant staff
U1S5 - Rules of hygiene
U1S6- Premises for reception and production, the workstation, the forward flow procedure
U1S7- Equipment, furniture, linens and materials for preparation, service and storage
U1S8 - Lighting, heating, ventilation, acoustics, the production of hot water and cold water,
cooling and materials used in the professional sector
U1S9- Food concepts and their evolutions
U1S10 – The carcass and decorations
U1S11- Culinary production technology
The LO cluster approach
QUALIFICATION: WAITER – level 4 EQF
Unit n°1: Organisation of the service
Responsibility/autonomy
Exercise self-management within the guidelines of work or study contexts that are usually predictable, but are subject to change. Respect rules and procedures. Supervise the routine
work of others, taking some responsibility for the evaluation and improvement of work.
Skills
U1S1 - Collect information or develop necessary documents for the service
U1S2 - Estimate the needs for solid and liquid raw
U1S3 - Estimate the needs taking in account the available human resources
U1S4 - Provide hardware necessary to the service
U1S5 - Manage space and accommodation capacity
U1S6 - Maintain the premises and the equipment
U1S7- Implement equipment, solid and liquid foodstuffs for the service
U1S8- Divide and plan tasks
U1S9 - Achieve service set up
U1S10- Provide service instructions
U1S11 - Check service set up
U1S12 – Check sanitary and organoleptic foodstuffs and production
©Thierry Lefeuvre & Michel Aribaud
Knowledge
U1S1 - The company: operation and environment
U1S2 - The business of a restaurant
U1S3 - Legislation applied to food, beverage and reception of the public
U1S4 – Restaurant staff
U1S5 - Rules of hygiene
U1S6- Premises for reception and production, the workstation, the forward flow procedure
U1S7- Equipment, furniture, linens and materials for preparation, service and storage
U1S8 - Lighting, heating, ventilation, acoustics, the production of hot water and cold water,
cooling and materials used in the professional sector
U1S9- Food concepts and their evolutions
U1S10 – The carcass and decorations
U1S11- Culinary production technology
The LO cluster approach
QUALIFICATION: WAITER – level 4 EQF
Unit n°1: Organisation of the service
Responsibility/autonomy
Exercise self-management within the guidelines of work or study contexts that are usually predictable, but are subject to change. Respect rules and procedures. Supervise the routine
work of others, taking some responsibility for the evaluation and improvement of work.
Skills
U1S1 - Collect information or develop necessary documents for the service
U1S2 - Estimate the needs for solid and liquid raw
U1S3 - Estimate the needs taking in account the available human resources
U1S4 - Provide hardware necessary to the service
U1S5 - Manage space and accommodation capacity
U1S6 - Maintain the premises and the equipment
U1S7- Implement equipment, solid and liquid foodstuffs for the service
U1S8- Divide and plan tasks
U1S9 - Achieve service set up
U1S10- Provide service instructions
U1S11 - Check service set up
U1S12 – Check sanitary and organoleptic foodstuffs and production
©Thierry Lefeuvre & Michel Aribaud
Knowledge
U1S1 - The company: operation and environment
U1S2 - The business of a restaurant
U1S3 - Legislation applied to food, beverage and reception of the public
U1S4 – Restaurant staff
U1S5 - Rules of hygiene
U1S6- Premises for reception and production, the workstation, the forward flow procedure
U1S7- Equipment, furniture, linens and materials for preparation, service and storage
U1S8 - Lighting, heating, ventilation, acoustics, the production of hot water and cold water,
cooling and materials used in the professional sector
U1S9- Food concepts and their evolutions
U1S10 – The carcass and decorations
U1S11- Culinary production technology
The LO cluster approach
QUALIFICATION: WAITER – level 4 EQF
Unit n°1: Organisation of the service
Responsibility/autonomy
Exercise self-management within the guidelines of work or study contexts that are usually predictable, but are subject to change. Respect rules and procedures. Supervise the routine
work of others, taking some responsibility for the evaluation and improvement of work.
Skills
U1S1 - Collect information or develop necessary documents for the service
U1S2 - Estimate the needs for solid and liquid raw
U1S3 - Estimate the needs taking in account the available human resources
U1S4 - Provide hardware necessary to the service
U1S5 - Manage space and accommodation capacity
U1S6 - Maintain the premises and the equipment
U1S7- Implement equipment, solid and liquid foodstuffs for the service
U1S8- Divide and plan tasks
U1S9 - Achieve service set up
U1S10- Provide service instructions
U1S11 - Check service set up
U1S12 – Check sanitary and organoleptic foodstuffs and production
©Thierry Lefeuvre & Michel Aribaud
Knowledge
U1S1 - The company: operation and environment
U1S2 - The business of a restaurant
U1S3 - Legislation applied to food, beverage and reception of the public
U1S4 – Restaurant staff
U1S5 - Rules of hygiene
U1S6- Premises for reception and production, the workstation, the forward flow procedure
U1S7- Equipment, furniture, linens and materials for preparation, service and storage
U1S8 - Lighting, heating, ventilation, acoustics, the production of hot water and cold water,
cooling and materials used in the professional sector
U1S9- Food concepts and their evolutions
U1S10 – The carcass and decorations
U1S11- Culinary production technology
The LO cluster approach
QUALIFICATION: WAITER – level 4 EQF
Unit n°1: Organisation of the service
Responsibility/autonomy
Exercise self-management within the guidelines of work or study contexts that are usually predictable, but are subject to change. Respect rules and procedures. Supervise the routine work
of others, taking some responsibility for the evaluation and improvement of work.
Skills
U1S1 - Collect information or develop necessary documents for the service
U1S2 - Estimate the needs for solid and liquid raw
U1S3 - Estimate the needs taking in account the available human resources
U1S4 - Provide hardware necessary to the service
U1S5 - Manage space and accommodation capacity
U1S6 - Maintain the premises and the equipment
U1S7- Implement equipment, solid and liquid foodstuffs for the service
U1S8- Divide and plan tasks
U1S9 - Achieve service set up
U1S10- Provide service instructions
U1S11 - Check service set up
U1S12 – Check sanitary and organoleptic foodstuffs and production
©Thierry Lefeuvre & Michel Aribaud
Knowledge
U1K1 - The company: operation and environment
U1K2 - The business of a restaurant
U1K3 - Legislation applied to food, beverage and reception of the public
U1K4 – Restaurant staff
U1K5 - Rules of hygiene
U1K6- Premises for reception and production, the workstation, the forward flow
procedure
U1K7- Equipment, furniture, linens and materials for preparation, service and storage
U1K8 - Lighting, heating, ventilation, acoustics, the production of hot water and cold
water, cooling and materials used in the professional sector
U1K9- Food concepts and their evolutions
U1K10 – The carcass and decorations
U1K11- Culinary production technology
The LO cluster approach: what does it mean?
Cluster
2and liquid raw
U1S2 - Estimate the needs for solid
U1S3 - Estimate the needs taking in account the available human resources
U1S5 - Manage space and accommodation capacity
U1K8 - Lighting, heating, ventilation, acoustics, the production of hot water and cold water,
cooling
and materials used in the professional sector
U1K9- Food concepts and their evolutions
U1K10 – The carcass and decorations
Cluster
U1S8- Divide and plan tasks
3
U1S1 - Collect information or develop necessary documents for the
service
U1S4 - Provide hardware necessary to the service
U1S6 - Maintain the premises and the equipment
U1S7- Implement equipment, solid and liquid foodstuffs for the service
U1S9 - Achieve service set up
U1S10- Provide service instructions
U1S11 - Check service set up
U1S12 – Check sanitary and organoleptic foodstuffs and production
U1K2 - The business of a restaurant
U1K3 - Legislation applied to food, beverage and reception of
the
public
U1K11- Culinary production technology
©Thierry Lefeuvre & Michel Aribaud
Cluster
1
U1K1 - The company: operation and environment
U1K4 – Restaurant staff
U1K5 - Rules of hygiene
U1K6- Premises for reception and production, the workstation,
the
forward flow procedure
U1K7- Equipment, furniture, linens and materials for
preparation,
service and storage
From clusters to modules.
How to go from the clusters
of learning outcomes
to
the programme modules
(one cluster = one module)
©Thierry Lefeuvre & Michel Aribaud
From clusters within unit 1 to modules
QUALIFICATION: WAITER – level 4 EQF
Unit n°1: Organisation of the service
Responsibility/autonomy
Exercise self-management within the guidelines of work or study contexts that are usually predictable, but are subject to change. Respect rules
and procedures. Supervise the routine work of others, taking some responsibility for the evaluation and improvement of work.
Skills
Knowledge
U1S1 - Collect information or develop necessary documents for
U1K1 - The company: operation and environment
the service
U1K2 - The business of a restaurant
U1S2 - Estimate the needs for solid and liquid raw
U1K3 - Legislation applied to food, beverage and reception of
U1S3 - Estimate the needs taking in account the available human the public
resources
U1K4 – Restaurant staff
U1S4 - Provide hardware necessary to the service
U1K5 - Rules of hygiene
U1S5 - Manage space and accommodation capacity
U1K6- Premises for reception and production, the workstation,
U1S6 - Maintain the premises and the equipment
the forward flow procedure
U1S7- Implement equipment, solid and liquid foodstuffs for the U1K7- Equipment, furniture, linens and materials for
service
preparation, service and storage
U1S8- Divide and plan tasks
U1K8 - Lighting, heating, ventilation, acoustics, the production
U1S9 - Achieve service set up
of hot water and cold water, cooling and materials used in the
U1S10- Provide service instructions
professional sector
U1S11 - Check service set up
U1K9- Food concepts and their evolutions
U1S12 – Check sanitary and organoleptic foodstuffs and
U1K10 – The carcass and decorations
production
U1K11- Culinary production technology
©Thierry Lefeuvre & Michel Aribaud
From clusters within unit 1 to modules
Module 2
Cluster
2
U1S2 - Estimate the needs for solid and liquid raw
Module 1
U1S3 - Estimate the needs taking in account the available human resources
U1S5 - Manage space and accommodation capacity
U1K8 - Lighting, heating, ventilation, acoustics, the production of hot water and cold water,
cooling
and materials used in the professional sector
U1K9- Food concepts and their evolutions
U1K10 – The carcass and decorations
U1S1 - Collect information or develop necessary documents for the
service
U1S4 - Provide hardware necessary to the service
U1S6 - Maintain the premises and the equipment
U1S7- Implement equipment, solid and liquid foodstuffs for the service
U1S9 - Achieve service set up
Cluster
U1S8- Divide and plan tasks
3
U1S10- Provide service instructions
U1S11 - Check service set up
U1S12 – Check sanitary and organoleptic foodstuffs and production
U1K2 - The business of a restaurant
U1K3 - Legislation applied to food, beverage and reception of
the
public
U1K11- Culinary production technology
©Thierry Lefeuvre & Michel Aribaud
Cluster
1
Module
3
U1K1 - The company: operation and environment
U1K4 – Restaurant staff
U1K5 - Rules of hygiene
U1K6- Premises for reception and production, the workstation,
the
forward flow procedure
U1K7- Equipment, furniture, linens and materials for
preparation,
service and storage
Module template
Module n°
1-Title and link with unit of LO
2-Professional situation
3-Learning objectives of the module
(clusters)
- Responsibility/autonomy
- Skills
- Knowledge
4- Learning objectives
of the module (detailed description)
- 4-1 Skills description
limits and content
&
pedagogical advice
- 4-2 Description of responsibility/autonomy
limits and content
pedagogical advice
5- Training
- 4-3 Knowledge description
limits and content
- School (hours)
- Work placement (days)
pedagogical advice
6- Pre-requisite
©Thierry Lefeuvre & Michel Aribaud
&
&
Modules based on clusters; unit 1;
sections 1 to 3
1-Title and link with unit of LO
The professional context of the waiter
Unit n° 1 : Organisation of the service
2-Professional situation
The learner operates within the various areas assigned to customers’ reception, offices, material available and
the organisation of the workstation. He is part of an ongoing process of compliance with the rules of hygiene
and safety.
3-Learning objectives of the module (clusters)
Responsibility/autonomy
Exercise self-management within the guidelines of work or study contexts that are usually predictable, but are subject to
change. Respect rules and procedures. Supervise the routine work of others, taking some responsibility for the evaluation
and improvement of work.
Skills
Knowledge
U1S1 - Collect information or develop necessary U1K1 - The company: operation and environment
documents for the service
U1K4 – Restaurant staff
U1S6 - Maintain the premises and the
U1K5 - Rules of hygiene
equipment
U1K6- Premises for reception and production, the
U1S7- Implement equipment, solid and liquid
workstation, the forward flow procedure
foodstuffs for the service
U1K7- Equipment, furniture, linens and materials for
U1S9 - Achieve service set up
preparation, service and storage
U1S4 - Provide hardware necessary to the
Modules based on clusters; unit 1;
sections 4-1 (extract)
4-Learning objectives of the module: detailed description
4-1 Skills description
Skills
U1S1 - Collect
information or
develop necessary
documents for the
service
Limits and contents
Limit to simple documents:
menus, maps, sales support,
technical sheets, good
picking/output sheets, form of
requisition of equipment
forms, booking documents...
©Thierry Lefeuvre & Michel Aribaud
Pedagogical advices
Use simple documents. Pay
attention:
- to the relevance of the
information collected, selected
and prioritised
- to the consistency of content
and compliance with
professional standards
(reservations, special event,
specific set up special, number
of guests,...
Production of clear, synthetic and
relevant documents taking into
account risky points.
Modules based on clusters; unit 1;
sections 4-2 (extract)
4-2 Description of responsibility/autonomy
Responsibility/autonomy
Exercise selfmanagement within the
guidelines of work or
study contexts that are
usually predictable, but
are subject to change.
Respect rules and
procedures. Supervise
the routine work of
others, taking some
responsibility for the
evaluation and
improvement of work.
Limits and contents
Pedagogical advices
Insist on:
The responsibility and autonomy - the respect of forward flow
procedures in time or in
of the trainee are trained as
space, on the washing of the
attitudes and not only theoretical
hands, the professional dress.
subject.
- protocols of devices with risk
use,
Each action is developed with a
- travelling to the office or in
particular level of autonomy and
the kitchen,
responsibility.
- the manipulation of the
knives,
The rules and procedures must be
- the gestures and postures at
respected regardless of the
work stations.
student and his experience.
Modules based on clusters; unit 1;
sections 4-3 (extract)
4-3 Knowledge description
Knowledge
U1K1 - The company, its
operation and its
environment
Limits and contents
The definition of a company
Economic classification (sector,
size) and legal (public, private,
legal forms and status) of
companies
Identifying the purposes of
companies (production of goods
and services market or nonmarket)
The identification of objectives
based on the purpose and the
type of business
The characterization of the
catering sector (typology of
business, place of the sector in
the local, regional, national and
global)
Pedagogical advices
Insist on the characterization of the
catering sector (typology of business,
place of the sector in the local, regional,
national and global, economy evolution
in recent years).
Modules based on clusters; unit 1;
sections 5 & 6
5 - Training
School
Work placement
6 - Pre-requisite
None
©Thierry Lefeuvre & Michel Aribaud
Number of hours : 90 h
Number of days : 20
From modules to assessment.
Why and how to assess
learning outcomes
within
the programme modules
©Thierry Lefeuvre & Michel Aribaud
From modules to assessment.
One module
=
one assessment process
©Thierry Lefeuvre & Michel Aribaud
From modules to assessment: SMART approach.
Reminder: the SMART criteria for assessment.
An assessment process should be:
• Specific – target a specific set of learning outcomes.
• Measurable – quantify or at least suggest an indicator of
achievement of the learning outcomes.
• Attainable (or Achievable) – state what results can
realistically be achieved, given available time and resources
• Relevant – coherent with the related learning outcomes
• Time-related – specify when the assessment can be
carried out.
©Thierry Lefeuvre & Michel Aribaud
From modules to assessment.
Assessment process - Module N°1: (doc n°11)
1- Title and link with unit of LO …
2- Professional situation …
3- Learning objectives of the module …
4- Assessment process
Assessment criteria
Respect of professional practices,
regulations, protocols, procedures
and rules.
Relevance and clarity of documents
produced.
Pertinence of organisational and
operational choices.
©Thierry Lefeuvre & Michel Aribaud
Assessment method
Situational judgement test
Practical test
Judgement of production
Oral test
Written test: problem solving, study case
From modules to assessment.
Assessment process - Module N°: (template: doc n°12)
1- Title and link with unit of LO …
2- Professional situation …
3- Learning objectives of the module …
4- Assessment process
Assessment criteria
©Thierry Lefeuvre & Michel Aribaud
Assessment method
End of the presentation
©Thierry Lefeuvre & Michel Aribaud