Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
AMPR209 Mapping and Delivery Guide
Produce and sell value-added products
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | AMPR209 - Produce and sell value-added products |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the skills and knowledge required to produce and sell value-added products such as stir-fries, sprinkles, glazes, pre-marinated meat, satays, and forced, stuffed and seasoned meat. The products may be made with pre-prepared ingredients, such as commercially-prepared marinades and ready-cut meat, or by following recipes and preparing ingredients.This unit is applicable to workers in meat retail and food services 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 requirements and hygiene standards.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 is unable to produce the required volume of value-added products in their workplace 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. |
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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: Select ingredients for formulation of value-added products |
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Element: Prepare meat, stuffings, seasonings and forcemeat for value-added products |
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Element: Mix ingredients |
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Element: Produce value-added products |
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Element: Store products and ingredients |
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Element: Sell meat product |
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Element: Select ingredients for formulation of value-added products |
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Element: Prepare meat, stuffings, seasonings and forcemeat for value-added products |
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Element: Mix ingredients |
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Element: Produce value-added products |
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Element: Store products and ingredients |
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Element: Sell meat product |
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