Required skills

Ability to

apply presentation skills for pts and terrines including pastry decoration glazing and layering of ingredients

assess the freshness and suitability of ingredients for pts and terrines

preprepare meat and offal using safe knife skills

cook meat emulsions

develop commercially viable new recipes

correctly package and store finished products

poach or boil products as required

use communication and numeracy skills required to read write and interpret written documentation such as recipes and regulatory requirements

listen to interpret and correctly carry out instructions

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

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

Required knowledge

Knowledge of

ingredients suitable for making pts and terrines and their characteristics

culinary terms related to pts and terrines commonly used in the industry

properties and outcomes of the various seasonings additives binding agents and processes used in the preparation of pts and terrines

core temperature requirements associated with the various stages of pt production

heating and cooling processes required to ensure end product is safe for consumption and meets regulatory requirements

safe work practices in particular in relation to using chopping and mincing equipment

food safety requirements for the handling and separation of cooked and raw meats

hygiene requirements particularly relating to possible bacterial spoilage in the preparation storage and service of pt and terrine products

casings and containers suitable for commercial use and storage of pts and terrines

threestage cooling program or regime specified in the Australian standard

principles of nutrition in particular the food values of pts and terrines and the effects of cooking on the nutritional value of food

packing and storage requirements for pts and terrines

organisations food safety plan

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 and production conditions for the enterprise

Candidates must be able to

produce a minimum of one type of pt or terrine

demonstrate knowledge of productspecific food safety hazards and control measures

develop a minimum of three new recipes and test one recipe

Context of and specific resources for assessment

Assessment must occur in the workplace under normal production conditions

Resources may include

workplace recipes and formulations

manufacturers instructions

product specifications

food safety plan

workplace equipment

workplace procedures

Method of assessment

Recommended methods of assessment are

demonstration of ptterrine preparation

quiz of underpinning knowledge

workplace referee report 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

Ingredients may include:

Pâtés and terrines are:

Ingredients for lining mouldsmay include:

Specialised machinery may include:

pâtés en croute are:

Packing and storing may involve the use of: