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

AMPR205 Mapping and Delivery Guide
Use basic methods of meat cookery

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPR205 - Use basic methods of meat cookery
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to use a range of cookery methods to prepare meat dishes.This unit is applicable to workers in meat retailing, food services and smallgoods operations. Cookery methods are used to prepare meat and meat dishes for sale, and in the preparation of smallgoods products. Cookery methods are also used for recommendations when selling meat.All training must be conducted against Australian meat industry standards and regulations.All work should be carried out to comply with workplace and hygiene requirements.This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.No occupational licensing, legislative or certification requirements are known to 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.

Competency must be demonstrated over time and under typical operating and production conditions for the enterprise.

Assessment must occur in the workplace under normal enterprise conditions or in a simulated environment.

The following three forms of assessment must be used:

assignments

quiz of underpinning knowledge

workplace referee or third-party report of performance over time

Assessors must satisfy 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: Select and use cooking equipment and technology
  • Select appropriate equipment or technology for particular cooking methods
  • Use equipment hygienically, safely and in accordance with manufacturer's instructions
       
Element: Use methods of meat cookery
  • Use various cookery methods to prepare dishes to enterprise standard
  • Calculate correct quantities and ratios of commodities for specific cookery methods
  • Complete cooking process in a logical and safe manner
  • Identify problems with the cooking process and promptly take corrective action
  • Prepare dishes using a range of methods and current technology within acceptable enterprise time frames
       
Element: Select and use cooking equipment and technology
  • Select appropriate equipment or technology for particular cooking methods
  • Use equipment hygienically, safely and in accordance with manufacturer's instructions
       
Element: Use methods of meat cookery
  • Use various cookery methods to prepare dishes to enterprise standard
  • Calculate correct quantities and ratios of commodities for specific cookery methods
  • Complete cooking process in a logical and safe manner
  • Identify problems with the cooking process and promptly take corrective action
  • Prepare dishes using a range of methods and current technology within acceptable enterprise time frames
       


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. Select and use cooking equipment and technology

1.1 Select appropriate equipment or technology for particular cooking methods

1.2 Use equipment hygienically, safely and in accordance with manufacturer's instructions

2. Use methods of meat cookery

2.1 Use various cookery methods to prepare dishes to enterprise standard

2.2 Calculate correct quantities and ratios of commodities for specific cookery methods

2.3 Complete cooking process in a logical and safe manner

2.4 Identify problems with the cooking process and promptly take corrective action

2.5 Prepare dishes using a range of methods and current technology within acceptable enterprise time frames

The candidate must be able to cook meat dishes using all the following cooking methods:

boiling or simmering

stewing

braising

roasting

grilling

shallow frying

The candidate must:

identify the most appropriate cooking methods for a range of cuts of meat

select appropriate cooking equipment

follow recipes accurately

apply hygiene and safety principles and procedures during the cooking process

follow safe work practices, particularly in relation to bending, lifting and using cutting implements, appliances, heated surfaces and other equipment which carry a risk of burns

seek advice from appropriate sources when working with new products/equipment

report equipment faults, either verbally or in writing according to workplace requirements

explain logical and time-efficient workflow

apply relevant workplace health and safety, regulatory and workplace requirements

use mathematical skills relevant to the task

use relevant communication skills

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

the effects of different cookery methods on the nutritional value of food

underlying principles of all basic methods of meat cookery

waste minimisation techniques and environmental considerations in relation to different cookery methods

logical and time-efficient workflow

use and characteristics of a range of equipment used for the required methods of meat cookery

relevant workplace health and safety, regulatory and workplace requirements

major food groups, culinary terminology and equipment as they relate to the required methods of meat cookery

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. Select and use cooking equipment and technology

1.1 Select appropriate equipment or technology for particular cooking methods

1.2 Use equipment hygienically, safely and in accordance with manufacturer's instructions

2. Use methods of meat cookery

2.1 Use various cookery methods to prepare dishes to enterprise standard

2.2 Calculate correct quantities and ratios of commodities for specific cookery methods

2.3 Complete cooking process in a logical and safe manner

2.4 Identify problems with the cooking process and promptly take corrective action

2.5 Prepare dishes using a range of methods and current technology within acceptable enterprise time frames

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
Select appropriate equipment or technology for particular cooking methods 
Use equipment hygienically, safely and in accordance with manufacturer's instructions 
Use various cookery methods to prepare dishes to enterprise standard 
Calculate correct quantities and ratios of commodities for specific cookery methods 
Complete cooking process in a logical and safe manner 
Identify problems with the cooking process and promptly take corrective action 
Prepare dishes using a range of methods and current technology within acceptable enterprise time frames 
Select appropriate equipment or technology for particular cooking methods 
Use equipment hygienically, safely and in accordance with manufacturer's instructions 
Use various cookery methods to prepare dishes to enterprise standard 
Calculate correct quantities and ratios of commodities for specific cookery methods 
Complete cooking process in a logical and safe manner 
Identify problems with the cooking process and promptly take corrective action 
Prepare dishes using a range of methods and current technology within acceptable enterprise time frames 

Forms

Assessment Cover Sheet

AMPR205 - Use basic methods of meat cookery
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

AMPR205 - Use basic methods of meat cookery

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: