Required skills

Ability to

cook or steam of a variety of products to product specifications to workplace customer Quality Assurance QA and hygiene and sanitation requirements

identify the cause and effects of and explain the appropriate action for

cycle out of sequence

drops during cooking

excess cooking or steaming

excess humidity

insufficient cooking or steaming

low humidity

operate cooking or steaming facility in a safe and hygienic manner

demonstrate storage procedures

apply relevant communication and mathematical skills

work effectively in a range of situations as an individual and as a member of a team

apply relevant Occupational Health and Safety OHampS and regulatory requirements

take action to improve own work performance as a result of selfevaluation feedback from others or in response to changed work practices or technology

Required knowledge

Knowledge of

correct cooking or steaming procedure for specific products

procedure followed to measure product internal temperatures correctly

chilling or cooling requirements for different products

dye addition procedures for a given range of products

effect of incorrect chilling on yield

effects of incorrect spacing or placement of product for cooking or steaming

recording requirements for the cooking or steaming process

relevant OHampS and regulatory requirements

cause and effects of

cycle out of sequence

drops during cooking

excess cooking or steaming

excess humidity

insufficient cooking or steaming

low humidity

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 under conditions similar to the speed of production and within the parameters of the role and responsibilities

Context of and specific resources for assessment

Resources may include

real work environment

relevant documentation such as

manufacturers instructions

regulatory requirements

workplace policies and procedures

relevant equipment and materials

Method of assessment

Recommended methods of assessment include

workplace demonstration

quiz

observation 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 wwwmintraccomau or telephone

Product may include:

Cooking includes:

Steaming may be via

Workplace requirements may include:

Product may be chilledorcooled by:

Hygiene and sanitationrequirements may include:

Communication skills may:

Mathematical skills may include:

OH&S requirements may include:

Regulatory requirements may include: