Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
AMPP205 Mapping and Delivery Guide
Operate a poultry marinade injecting process
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | AMPP205 - Operate a poultry marinade injecting process |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a poultry marinade injection process.This unit applies to individuals who apply basic operating principles to the operation and monitoring of marinade injecting equipment and processes in a poultry production environment.All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, work health and safety, and environmental codes, regulations, legislation and standards that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Prepare the marinade injection equipment and process for operation |
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Element: Operate and monitor the marinade injection process |
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Element: Shut down the marinade injection process |
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