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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Select ingredients for formulation of value-added products
   • Select ingredients according to workplace recipes, policy and practice
   • Weigh ingredients according to regulatory requirements
   • Label unused ingredients according to workplace and regulatory requirements
2. Prepare meat, stuffings, seasonings and forcemeat for value-added products
   • Prepare meat according to recipes, policy and practices
   • Prepare stuffings, seasonings and forcemeat according to recipes, policy and practices
3. Mix ingredients
   • Add ingredients according to recipe and product specifications
   • Blend ingredients to achieve product consistency or substance according to recipe and product specifications
4. Produce value-added products
   • Add ingredients to meat according to instructions or recipe
   • Formulate product according to product specifications and workplace, hygiene and sanitation, and Quality Assurance (QA) requirements
   • Present product according to product specifications and workplace requirements
   • Label product according to product specifications, and regulatory and workplace requirements
5. Store products and ingredients
   • Store product according to workplace and regulatory requirements
   • Store ingredients according to workplace and regulatory requirements
   • Identify shelf life of product
   • Identify effects of ingredients on shelf life
6. Sell meat product
   • Provide information, including cooking, preparation, storage and serving suggestions, to customers on meat product
   • Promote product to customers
7. Select ingredients for formulation of value-added products
   • Select ingredients according to workplace recipes, policy and practice
   • Weigh ingredients according to regulatory requirements
   • Label unused ingredients according to workplace and regulatory requirements
8. Prepare meat, stuffings, seasonings and forcemeat for value-added products
   • Prepare meat according to recipes, policy and practices
   • Prepare stuffings, seasonings and forcemeat according to recipes, policy and practices
9. Mix ingredients
   • Add ingredients according to recipe and product specifications
   • Blend ingredients to achieve product consistency or substance according to recipe and product specifications
10. Produce value-added products
    • Add ingredients to meat according to instructions or recipe
    • Formulate product according to product specifications and workplace, hygiene and sanitation, and Quality Assurance (QA) requirements
    • Present product according to product specifications and workplace requirements
    • Label product according to product specifications, and regulatory and workplace requirements
11. Store products and ingredients
    • Store product according to workplace and regulatory requirements
    • Store ingredients according to workplace and regulatory requirements
    • Identify shelf life of product
    • Identify effects of ingredients on shelf life
12. Sell meat product
    • Provide information, including cooking, preparation, storage and serving suggestions, to customers on meat product
    • Promote product to customers

Range Statement

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Performance Evidence

The candidate must demonstrate the ability to make a minimum of five different value-added products from at least three species.

The candidate must:

follow recipes accurately

select, measure and weigh meat and ingredients according to recipes and workplace requirements

perform calculations as required for production of value-added products

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

mix ingredients to achieve product consistency according to recipe and product specifications

produce at least five value-added products from a minimum of three species including stuffing, seasoned and forcemeat

identify quality requirements related to production of value-added products, including limits to value-adding options

present and label products to workplace requirements

record information, including mathematical information, accurately

store meat and ingredients to workplace and regulatory requirements

apply workplace health and safety and hygiene requirements related to producing value-added products

prepare, operate, adjust, shut down and clean preparation equipment.

use mathematical skills relevant to the task (including estimating measures to verify calculations)

work effectively individually or as part of a team

work with other team members to develop new value-added products

use relevant communication skills

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Knowledge Evidence

The candidate must demonstrate a basic factual, technical and procedural knowledge of:

regulatory requirements regarding use and storage of fruit and vegetables

shelf life of products, factors affecting shelf life and the effect of different ingredients on shelf life

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

permissible use of additives and ingredients in value-added products

properties of correct blending

use and purposes of ingredients in producing value-added products

reasons for poor product consistency and rectify problem

workplace health and safety and hygiene requirements related to producing value-added products

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