Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

AMPA3082 Mapping and Delivery Guide
Operate batch cooker

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency AMPA3082 - Operate batch cooker
Description
Employability Skills
Learning Outcomes and Application This unit describes skills and knowledge required to operate a batch cooker.This unit is applicable to workers in rendering plants.All work should be carried out to comply with workplace procedures, customer requirements and product specifications.This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Assessment must be conducted in a registered, operating meat rendering plant.

Competency must be demonstrated at the normal rate of production for that rendering plant.

As a minimum, the following three forms of assessment must be used:

quiz of underpinning knowledge

workplace demonstration

workplace referee or third-party report of performance over time

Assessors must satisfy the current standards for RTOs.

Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities
Slides
PPT
Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Load batch cooker
  • Load batch cooker to correct quantity in accordance with workplace requirements
  • Explain implications for product quality and productivity if cooker is incorrectly loaded
  • Identify effect on outcome of different types of raw materials
       
Element: Cook raw materials
  • Monitor and control flow into cooker
  • Monitor and adjust temperature in accordance with workplace and health and safety requirements
  • Monitor outflow for workplace requirements
  • Apply pressure (if appropriate) in accordance with workplace and regulatory requirements
       
Element: Unload batch cooker
  • Test product to ensure batch is cooked to workplace requirements.
  • Identify effects of overcooking
  • Empty cooker in accordance with workplace requirements
  • Identify and comply with workplace health and safety requirements for the operation and unloading of a batch cooker
       
Element: Monitor environmental controls
  • Monitor vapours to ensure they are condensed in accordance with regulatory requirements
  • Monitor non-condensed emissions to scrubber, bio-filter and/or after burner in accordance with regulatory requirements
       


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.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Load batch cooker

1.1 Load batch cooker to correct quantity in accordance with workplace requirements

1.2 Explain implications for product quality and productivity if cooker is incorrectly loaded

1.3 Identify effect on outcome of different types of raw materials

2. Cook raw materials

2.1 Monitor and control flow into cooker

2.2 Monitor and adjust temperature in accordance with workplace and health and safety requirements

2.3 Monitor outflow for workplace requirements

2.4 Apply pressure (if appropriate) in accordance with workplace and regulatory requirements

3. Unload batch cooker

3.1 Test product to ensure batch is cooked to workplace requirements.

3.2 Identify effects of overcooking

3.3 Empty cooker in accordance with workplace requirements

3.4 Identify and comply with workplace health and safety requirements for the operation and unloading of a batch cooker

4. Monitor environmental controls

4.1 Monitor vapours to ensure they are condensed in accordance with regulatory requirements

4.2 Monitor non-condensed emissions to scrubber, bio-filter and/or after burner in accordance with regulatory requirements

The candidate must operate a batch cooker.

The candidate must:

load and unload cooker to specifications, workplace and regulatory requirements

manage quality and flow of raw materials

test product samples to ensure cooked specifications

monitor environmental emissions in accordance with workplace and regulatory requirements

apply mathematical skills to monitoring procedures

apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs)

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

workplace health and safety requirements of operating batch cooker

operating principles and requirements of cooker

Quality Assurance (QA) aspects of cooked product

effects of overcooking

implications on product quality and productivity of incorrect load in cooker


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, 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.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Load batch cooker

1.1 Load batch cooker to correct quantity in accordance with workplace requirements

1.2 Explain implications for product quality and productivity if cooker is incorrectly loaded

1.3 Identify effect on outcome of different types of raw materials

2. Cook raw materials

2.1 Monitor and control flow into cooker

2.2 Monitor and adjust temperature in accordance with workplace and health and safety requirements

2.3 Monitor outflow for workplace requirements

2.4 Apply pressure (if appropriate) in accordance with workplace and regulatory requirements

3. Unload batch cooker

3.1 Test product to ensure batch is cooked to workplace requirements.

3.2 Identify effects of overcooking

3.3 Empty cooker in accordance with workplace requirements

3.4 Identify and comply with workplace health and safety requirements for the operation and unloading of a batch cooker

4. Monitor environmental controls

4.1 Monitor vapours to ensure they are condensed in accordance with regulatory requirements

4.2 Monitor non-condensed emissions to scrubber, bio-filter and/or after burner in accordance with regulatory requirements

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
Load batch cooker to correct quantity in accordance with workplace requirements 
Explain implications for product quality and productivity if cooker is incorrectly loaded 
Identify effect on outcome of different types of raw materials 
Monitor and control flow into cooker 
Monitor and adjust temperature in accordance with workplace and health and safety requirements 
Monitor outflow for workplace requirements 
Apply pressure (if appropriate) in accordance with workplace and regulatory requirements 
Test product to ensure batch is cooked to workplace requirements. 
Identify effects of overcooking 
Empty cooker in accordance with workplace requirements 
Identify and comply with workplace health and safety requirements for the operation and unloading of a batch cooker 
Monitor vapours to ensure they are condensed in accordance with regulatory requirements 
Monitor non-condensed emissions to scrubber, bio-filter and/or after burner in accordance with regulatory requirements 

Forms

Assessment Cover Sheet

AMPA3082 - Operate batch cooker
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

AMPA3082 - Operate batch cooker

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: