Assessor Resource

MTMR308C
Prepare and produce value-added products

Assessment tool

Version 1.0
Issue Date: May 2024


This unit is applicable to meat retailing and food services enterprises.

This unit covers the skills and knowledge required to prepare and produce more complex value added products, such as those employing pastries, dairy products or cooking. It includes preparing ingredients and following recipes. The operation of processing equipment to produce value-added products may also be required.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

Nil

Employability Skills

This unit contains employability skills.



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.

These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.

Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.

All assessment must be conducted against Australian meat industry standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Competency must be demonstrated over time and under typical operating conditions for the enterprise.

The candidate must be able to produce value-added meat products from a minimum of three species, using pastry, fresh produce, dried herbs and spices and marinades.

Where the candidate does not produce value-added products in their usual place of work they must complete the requirements of the unit in an alternative work placement or in a simulated environment.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal operating conditions or in a simulated environment.

Method of assessment

Recommended methods of assessment include:

verified work log or diary

workplace assignment

workplace referee or third-party report of performance over time.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.

Guidance information for assessment

A current list of resources for this unit of competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills

Ability to:

make adjustments to equipment when necessary according to manufacturer's, workplace and OH&S requirements

describe shelf life of products, factors affecting shelf life and effects of different ingredients on shelf life

explain the permissible use of additives and ingredients in value-added products

identify suitable alternatives from existing stock where quantities of required ingredients are not available, as applicable

work with team members to develop new value-added products

identify sub-standard product and rectify appropriately

label value-added products according to workplace and regulatory requirements

provide advice to customers on ingredients in value-added products

seek advice on new recipes and products from appropriate sources

use communication skills appropriate to the task

use mathematical skills as required for production of value-added products

estimate measures to verify calculations

Required knowledge

Knowledge of:

regulatory requirements regarding use and storage of fruit and vegetables

shelf life of products, factors affecting shelf life and effects of different ingredients on shelf life

range of effects on the product and on consumer health of the use of incorrect and inadequate quantities of ingredients

properties of correct blending

purpose and use of processing equipment in the preparation of value-added products

use and purpose of stuffings, seasoning and force meat in producing value-added products

use and purposes of ingredients in producing value-added products

quality requirements related to production of value-added products

effect of various ingredients on product shelf life

procedures for cleaning processing equipment

workplace, OH&S and hygiene requirements related to producing value-added products

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Value-added products may include:

beef wellington

fillet mignon

goldfield racks with camembert

pastry meat products

tornadoes (e.g. pork and apple)

veal cordon bleu.

Workplace requirements may include:

enterprise-specific procedures and ethical standards

Standard Operating Procedures (SOPs)

work instructions.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coats and aprons

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Ingredients vary depending on the products and may include:

brines

fruit

glazes

marinades prepared from a recipe

meat

nuts

pastry (e.g. filo, shortcrust, puffed, flaky)

satays

sauces

skewers

sprinkles

stuffings prepared from a recipe

vegetables.

Regulatory requirements may include:

Export Control Act

federal, state and territory regulations regarding meat processing and food handling

hygiene and sanitation requirements

relevant Australian Standards.

Descriptions and explanations may:

be presented orally, in writing using standard formats or using a range of communications technology and media

include information from several sources

present information in diagrammatic, tabular, graphic or pictorial formats

require summaries of information for presentation to work colleagues

use workplace, mathematical and technical language.

Communication skills may include:

interacting with people from a range of cultural, social and ethnic backgrounds and with colleagues, superiors, customers, clients and external parties

speaking clearly and directly

the use of communication technology

own work and the wider work area

reading and interpreting workplace documentation.

Mathematical skills may include:

estimating and calculating

the use of calculators and computer software packages

the use of familiar and unfamiliar complex formula

product formulations and specifications

interpreting and drawing conclusions from a range of simple and complex mathematical tables, charts, bar graphs and pie charts

monitoring, adjusting and calibrating formula, specifications, outputs and equipment

synthesis and analysis of mathematical information from more than one source.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Processing equipment is prepared and operated according to hygiene, and health and safety requirements. 
Faults are identified in line with manufacturer and workplace requirements. 
Equipment is used according to manufacturer, workplace and Occupational Health and Safety (OH&S) requirements. 
Start-up and shut-down procedures are performed according to manufacturer and workplace requirements. 
Equipment is cleaned to manufacturer's, OH&S, hygiene and workplace requirements. 
Recipes are followed to prepare and produce value-added products to product specifications. 
Ingredients are selected in accordance with recipes, policy and practice, and regulatory requirements. 
Ingredients are weighed in accordance with recipe specifications and regulatory requirements. 
Ingredients are labelled according to workplace and regulatory requirements. 
Meat is prepared according to recipes, policy and practice. 
Stuffings, seasonings and force meat are prepared in accordance with recipes, policy and practice. 
Marinades, sauces and glazes are prepared in accordance with recipes, policy and practice. 
Ingredients are weighed in accordance with recipe requirements. 
Ingredients are added to meat according to recipes, product specifications and regulatory requirements. 
Ingredients are blended to achieve product consistency according to recipes and product specifications. 
Product is formulated according to product specifications. 
Product is presented according to product specifications and policy and procedures. 
Pastry types are used correctly to recipes and workplace requirements. 
Meat is skewered according to recipes and workplace requirements. 
Product is stored according to workplace and regulatory requirements. 
Ingredients are stored according to workplace and regulatory requirements. 
Shelf life of products is identified and appropriate action taken. 
Effects of ingredients on shelf life are identified and appropriate action taken. 

Forms

Assessment Cover Sheet

MTMR308C - Prepare and produce value-added products
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

MTMR308C - Prepare and produce value-added products

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: