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

AMPR208 Mapping and Delivery Guide
Make and sell sausages

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPR208 - Make and sell sausages
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to make and sell sausages.This unit is applicable to workers in meat retail operations.All training must be conducted in accordance with 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 under typical operating conditions.

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

Where the candidate cannot make and sell sausages in their usual place of work they must complete the requirements of the unit in an alternative work placement or in a simulated environment.

The following three forms of assessment must be used:

demonstration in the workplace or simulated environment

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: Prepare meat for sausages
  • Select and weigh meat is according to product and workplace specifications
  • Process meat in preparation for forming according to product specifications
       
Element: Select ingredients for sausages
  • Select and weigh ingredients according to product specifications and workplace and regulatory requirements
       
Element: Combine selected ingredients
  • Combine selected ingredients according to product specifications and workplace and regulatory requirements
       
Element: Prepare casings
  • Prepare casings according to product specifications
  • Use and store casings according to workplace requirements and health and hygiene requirements
  • Identify and report defective casings where appropriate according to workplace requirements
       
Element: Fill casings
  • Fill casings to consistency required by product specifications
  • Identify and report defective product, where appropriate, according to workplace requirements
       
Element: Link, tie and hang sausages
  • Link and tie sausages to product specifications
  • Trim excess casings according to product specifications
  • Hang and store sausages according to product specifications and workplace requirements
       
Element: Prepare, operate, disassemble and clean equipment
  • Prepare, adjust and operate sausage making equipment to workplace health and safety, workplace and hygiene requirements, and manufacturer specifications
  • Disassemble, clean and store equipment and parts in line with workplace health and safety, workplace and regulatory requirements, and manufacturer specifications
       
Element: Sell a variety of sausages
  • Provide information, including cooking, storage and serving suggestions on a variety of sausages to customers
  • Promote sausage range to customers
       
Element: Prepare meat for sausages
  • Select and weigh meat is according to product and workplace specifications
  • Process meat in preparation for forming according to product specifications
       
Element: Select ingredients for sausages
  • Select and weigh ingredients according to product specifications and workplace and regulatory requirements
       
Element: Combine selected ingredients
  • Combine selected ingredients according to product specifications and workplace and regulatory requirements
       
Element: Prepare casings
  • Prepare casings according to product specifications
  • Use and store casings according to workplace requirements and health and hygiene requirements
  • Identify and report defective casings where appropriate according to workplace requirements
       
Element: Fill casings
  • Fill casings to consistency required by product specifications
  • Identify and report defective product, where appropriate, according to workplace requirements
       
Element: Link, tie and hang sausages
  • Link and tie sausages to product specifications
  • Trim excess casings according to product specifications
  • Hang and store sausages according to product specifications and workplace requirements
       
Element: Prepare, operate, disassemble and clean equipment
  • Prepare, adjust and operate sausage making equipment to workplace health and safety, workplace and hygiene requirements, and manufacturer specifications
  • Disassemble, clean and store equipment and parts in line with workplace health and safety, workplace and regulatory requirements, and manufacturer specifications
       
Element: Sell a variety of sausages
  • Provide information, including cooking, storage and serving suggestions on a variety of sausages to customers
  • Promote sausage range to customers
       


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. Prepare meat for sausages

1.1 Select and weigh meat is according to product and workplace specifications

1.2 Process meat in preparation for forming according to product specifications

2. Select ingredients for sausages

2.1 Select and weigh ingredients according to product specifications and workplace and regulatory requirements

3. Combine selected ingredients

3.1 Combine selected ingredients according to product specifications and workplace and regulatory requirements

4. Prepare casings

4.1 Prepare casings according to product specifications

4.2 Use and store casings according to workplace requirements and health and hygiene requirements

4.3 Identify and report defective casings where appropriate according to workplace requirements

5. Fill casings

5.1 Fill casings to consistency required by product specifications

5.2 Identify and report defective product, where appropriate, according to workplace requirements

6. Link, tie and hang sausages

6.1 Link and tie sausages to product specifications

6.2 Trim excess casings according to product specifications

6.3 Hang and store sausages according to product specifications and workplace requirements

7. Prepare, operate, disassemble and clean equipment

7.1 Prepare, adjust and operate sausage making equipment to workplace health and safety, workplace and hygiene requirements, and manufacturer specifications

7.2 Disassemble, clean and store equipment and parts in line with workplace health and safety, workplace and regulatory requirements, and manufacturer specifications

8. Sell a variety of sausages

8.1 Provide information, including cooking, storage and serving suggestions on a variety of sausages to customers

8.2 Promote sausage range to customers

The candidate must be able to make at least four varieties of sausages including two gourmet varieties.

The candidate must:

identify different species and categories of meat used in sausages

make a range of at least four different varieties of sausages

seek advice from appropriate sources before working with new equipment or products

operate adjustment tools and equipment

apply mathematical skills relevant to the task

report faults and required adjustments, verbally or in writing according to workplace requirements

explain cooking methods for a range of sausages

answer customer enquiries, for at least four different varieties of sausage, relating to:

cooking methods

cooking times

storage

shelf life

ingredients

nutritional value, including fat content

work with team members

apply relevant workplace health and safety requirements

use relevant communication skills

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

sausage filler types

materials used for hanging and storing sausages

protective covering for sausages and its purpose

conditions under which equipment may need adjusting

function and operation of sausage filler machines

safe and correct operation of sausage making equipment

cooking methods for a range of sausage varieties

shelf life of a range of sausage varieties

temperature for storing a range of sausage varieties

filling yields of various sizes and types of casings

purpose and storage needs of collagen casings and natural casings

purpose and use of processing equipment used in making sausages

purpose and use of ingredients used in sausage making

relevant workplace health and safety requirements

ingredients used in at least four different varieties of sausage

purposes and processes for undertaking emergency stops, machine lockouts and isolation procedures

regulatory requirements in relation to sausage making

procedures for cleaning sausage making equipment

properties of correct blending of ingredients

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. Prepare meat for sausages

1.1 Select and weigh meat is according to product and workplace specifications

1.2 Process meat in preparation for forming according to product specifications

2. Select ingredients for sausages

2.1 Select and weigh ingredients according to product specifications and workplace and regulatory requirements

3. Combine selected ingredients

3.1 Combine selected ingredients according to product specifications and workplace and regulatory requirements

4. Prepare casings

4.1 Prepare casings according to product specifications

4.2 Use and store casings according to workplace requirements and health and hygiene requirements

4.3 Identify and report defective casings where appropriate according to workplace requirements

5. Fill casings

5.1 Fill casings to consistency required by product specifications

5.2 Identify and report defective product, where appropriate, according to workplace requirements

6. Link, tie and hang sausages

6.1 Link and tie sausages to product specifications

6.2 Trim excess casings according to product specifications

6.3 Hang and store sausages according to product specifications and workplace requirements

7. Prepare, operate, disassemble and clean equipment

7.1 Prepare, adjust and operate sausage making equipment to workplace health and safety, workplace and hygiene requirements, and manufacturer specifications

7.2 Disassemble, clean and store equipment and parts in line with workplace health and safety, workplace and regulatory requirements, and manufacturer specifications

8. Sell a variety of sausages

8.1 Provide information, including cooking, storage and serving suggestions on a variety of sausages to customers

8.2 Promote sausage range to customers

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 and weigh meat is according to product and workplace specifications 
Process meat in preparation for forming according to product specifications 
Select and weigh ingredients according to product specifications and workplace and regulatory requirements 
Combine selected ingredients according to product specifications and workplace and regulatory requirements 
Prepare casings according to product specifications 
Use and store casings according to workplace requirements and health and hygiene requirements 
Identify and report defective casings where appropriate according to workplace requirements 
Fill casings to consistency required by product specifications 
Identify and report defective product, where appropriate, according to workplace requirements 
Link and tie sausages to product specifications 
Trim excess casings according to product specifications 
Hang and store sausages according to product specifications and workplace requirements 
Prepare, adjust and operate sausage making equipment to workplace health and safety, workplace and hygiene requirements, and manufacturer specifications 
Disassemble, clean and store equipment and parts in line with workplace health and safety, workplace and regulatory requirements, and manufacturer specifications 
Provide information, including cooking, storage and serving suggestions on a variety of sausages to customers 
Promote sausage range to customers 
Select and weigh meat is according to product and workplace specifications 
Process meat in preparation for forming according to product specifications 
Select and weigh ingredients according to product specifications and workplace and regulatory requirements 
Combine selected ingredients according to product specifications and workplace and regulatory requirements 
Prepare casings according to product specifications 
Use and store casings according to workplace requirements and health and hygiene requirements 
Identify and report defective casings where appropriate according to workplace requirements 
Fill casings to consistency required by product specifications 
Identify and report defective product, where appropriate, according to workplace requirements 
Link and tie sausages to product specifications 
Trim excess casings according to product specifications 
Hang and store sausages according to product specifications and workplace requirements 
Prepare, adjust and operate sausage making equipment to workplace health and safety, workplace and hygiene requirements, and manufacturer specifications 
Disassemble, clean and store equipment and parts in line with workplace health and safety, workplace and regulatory requirements, and manufacturer specifications 
Provide information, including cooking, storage and serving suggestions on a variety of sausages to customers 
Promote sausage range to customers 

Forms

Assessment Cover Sheet

AMPR208 - Make and sell sausages
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

AMPR208 - Make and sell sausages

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: