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

AMPR322 Mapping and Delivery Guide
Prepare and produce value added products

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency AMPR322 - Prepare and produce value added products
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to prepare and produce more complex value added products, such as those employing pastry, dairy products or cooking. It includes preparing ingredients and following recipes. The operation of processing equipment to produce value-added products may also be required.This unit is applicable to workers in meat retailing and food services enterprises.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 broad direction and take responsibility 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 conditions for the enterprise.

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

Where the candidate does not produce value-added products 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 and operate processing equipment used in producing value-added products
  • Prepared and operate processing equipment according to hygiene, and health and safety requirements
  • Identify faults in line with manufacturer and workplace requirements
  • Use equipment according to manufacturer, workplace and workplace health and safety requirements
  • Performed start-up and shut-down procedures according to manufacturer and workplace requirements
       
Element: Clean processing equipment
  • Clean equipment to manufacturer's, workplace health and safety, hygiene and workplace requirements
       
Element: Follow recipe
  • Follow recipes to prepare and produce value-added products to product specifications
       
Element: Select ingredients for formulation of value-added products
  • Select ingredients in accordance with recipes, policy and practice, and regulatory requirements
  • Weigh ingredients in accordance with recipe specifications and regulatory requirements
  • Label ingredients according to workplace and regulatory requirements
       
Element: Prepare meat, stuffings, seasonings and force meat for value-added products
  • Prepare meat according to recipes, policy and practice
  • Prepare stuffings, seasonings and force meat in accordance with recipes, policy and practice
       
Element: Prepare pastry, marinades, sauces, and glazes for value-added product
  • Prepare pastry, marinades, sauces and glazes in accordance with recipes, policy and practice
       
Element: Mix ingredients
  • Weigh ingredients in accordance with recipe requirements
  • Add ingredients to meat according to recipes, product specifications and regulatory requirements
  • Blend ingredients to achieve product consistency according to recipes and product specifications
       
Element: Produce value-added products
  • Formulate product according to product specifications
  • Present product according to product specifications and policy and procedures
  • Use pastry types according to recipes and workplace requirements
  • Skewer meat according to recipes and workplace requirements
       
Element: Store products and ingredients
  • Store product according to workplace and regulatory requirements
  • Store ingredients according to workplace and regulatory requirements
  • Identify shelf life of products and take appropriate action
  • Identify effects of ingredients on shelf life and take appropriate action
       
Element: Prepare and operate processing equipment used in producing value-added products
  • Prepared and operate processing equipment according to hygiene, and health and safety requirements
  • Identify faults in line with manufacturer and workplace requirements
  • Use equipment according to manufacturer, workplace and workplace health and safety requirements
  • Performed start-up and shut-down procedures according to manufacturer and workplace requirements
       
Element: Clean processing equipment
  • Clean equipment to manufacturer's, workplace health and safety, hygiene and workplace requirements
       
Element: Follow recipe
  • Follow recipes to prepare and produce value-added products to product specifications
       
Element: Select ingredients for formulation of value-added products
  • Select ingredients in accordance with recipes, policy and practice, and regulatory requirements
  • Weigh ingredients in accordance with recipe specifications and regulatory requirements
  • Label ingredients according to workplace and regulatory requirements
       
Element: Prepare meat, stuffings, seasonings and force meat for value-added products
  • Prepare meat according to recipes, policy and practice
  • Prepare stuffings, seasonings and force meat in accordance with recipes, policy and practice
       
Element: Prepare pastry, marinades, sauces, and glazes for value-added product
  • Prepare pastry, marinades, sauces and glazes in accordance with recipes, policy and practice
       
Element: Mix ingredients
  • Weigh ingredients in accordance with recipe requirements
  • Add ingredients to meat according to recipes, product specifications and regulatory requirements
  • Blend ingredients to achieve product consistency according to recipes and product specifications
       
Element: Produce value-added products
  • Formulate product according to product specifications
  • Present product according to product specifications and policy and procedures
  • Use pastry types according to recipes and workplace requirements
  • Skewer meat according to recipes and workplace requirements
       
Element: Store products and ingredients
  • Store product according to workplace and regulatory requirements
  • Store ingredients according to workplace and regulatory requirements
  • Identify shelf life of products and take appropriate action
  • Identify effects of ingredients on shelf life and take appropriate action
       


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 and operate processing equipment used in producing value-added products

1.1 Prepared and operate processing equipment according to hygiene, and health and safety requirements

1.2 Identify faults in line with manufacturer and workplace requirements

1.3 Use equipment according to manufacturer, workplace and workplace health and safety requirements

1.4 Performed start-up and shut-down procedures according to manufacturer and workplace requirements

2. Clean processing equipment

2.1 Clean equipment to manufacturer's, workplace health and safety, hygiene and workplace requirements

3. Follow recipe

3.1 Follow recipes to prepare and produce value-added products to product specifications

4. Select ingredients for formulation of value-added products

4.1 Select ingredients in accordance with recipes, policy and practice, and regulatory requirements

4.2 Weigh ingredients in accordance with recipe specifications and regulatory requirements

4.3 Label ingredients according to workplace and regulatory requirements

5. Prepare meat, stuffings, seasonings and force meat for value-added products

5.1 Prepare meat according to recipes, policy and practice

5.2 Prepare stuffings, seasonings and force meat in accordance with recipes, policy and practice

6. Prepare pastry, marinades, sauces, and glazes for value-added product

6.1 Prepare pastry, marinades, sauces and glazes in accordance with recipes, policy and practice

7. Mix ingredients

7.1 Weigh ingredients in accordance with recipe requirements

7.2 Add ingredients to meat according to recipes, product specifications and regulatory requirements

7.3 Blend ingredients to achieve product consistency according to recipes and product specifications

8. Produce value-added products

8.1 Formulate product according to product specifications

8.2 Present product according to product specifications and policy and procedures

8.3 Use pastry types according to recipes and workplace requirements

8.4 Skewer meat according to recipes and workplace requirements

9. Store products and ingredients

9.1 Store product according to workplace and regulatory requirements

9.2 Store ingredients according to workplace and regulatory requirements

9.3 Identify shelf life of products and take appropriate action

9.4 Identify effects of ingredients on shelf life and take appropriate action

The candidate must be able to produce value-added meat products from a minimum of three species, using pastry, fresh produce, dried herbs and spices and marinades.

The candidate must:

make adjustments to equipment when necessary according to manufacturer's, workplace and workplace health and safety requirements

describe shelf life of products, factors affecting shelf life and effects of different ingredients on shelf life

explain the permissible use of additives and ingredients in value-added products

identify suitable alternatives from existing stock where quantities of required ingredients are not available, as applicable

work with team members to develop new value-added products

identify sub-standard product and rectify appropriately

label value-added products according to workplace and regulatory requirements

provide advice to customers on ingredients in value-added products

seek advice on new recipes and products from appropriate sources

use communication skills appropriate to the task

use mathematical skills as required for production of value-added products

estimate measures to verify calculations

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

regulatory requirements regarding use and storage of fruit and vegetables

shelf life of products, factors affecting shelf life and effects of different ingredients on shelf life

range of effects on the product and on consumer health of the use of incorrect and inadequate quantities of ingredients

properties of correct blending

purpose and use of processing equipment in the preparation of value-added products

use and purpose of stuffings, seasoning and force meat in producing value-added products

use and purposes of ingredients in producing value-added products

quality requirements related to production of value-added products

effect of various ingredients on product shelf life

procedures for cleaning processing equipment

workplace health and safety and hygiene requirements related to producing value-added products


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 and operate processing equipment used in producing value-added products

1.1 Prepared and operate processing equipment according to hygiene, and health and safety requirements

1.2 Identify faults in line with manufacturer and workplace requirements

1.3 Use equipment according to manufacturer, workplace and workplace health and safety requirements

1.4 Performed start-up and shut-down procedures according to manufacturer and workplace requirements

2. Clean processing equipment

2.1 Clean equipment to manufacturer's, workplace health and safety, hygiene and workplace requirements

3. Follow recipe

3.1 Follow recipes to prepare and produce value-added products to product specifications

4. Select ingredients for formulation of value-added products

4.1 Select ingredients in accordance with recipes, policy and practice, and regulatory requirements

4.2 Weigh ingredients in accordance with recipe specifications and regulatory requirements

4.3 Label ingredients according to workplace and regulatory requirements

5. Prepare meat, stuffings, seasonings and force meat for value-added products

5.1 Prepare meat according to recipes, policy and practice

5.2 Prepare stuffings, seasonings and force meat in accordance with recipes, policy and practice

6. Prepare pastry, marinades, sauces, and glazes for value-added product

6.1 Prepare pastry, marinades, sauces and glazes in accordance with recipes, policy and practice

7. Mix ingredients

7.1 Weigh ingredients in accordance with recipe requirements

7.2 Add ingredients to meat according to recipes, product specifications and regulatory requirements

7.3 Blend ingredients to achieve product consistency according to recipes and product specifications

8. Produce value-added products

8.1 Formulate product according to product specifications

8.2 Present product according to product specifications and policy and procedures

8.3 Use pastry types according to recipes and workplace requirements

8.4 Skewer meat according to recipes and workplace requirements

9. Store products and ingredients

9.1 Store product according to workplace and regulatory requirements

9.2 Store ingredients according to workplace and regulatory requirements

9.3 Identify shelf life of products and take appropriate action

9.4 Identify effects of ingredients on shelf life and take appropriate action

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
Prepared and operate processing equipment according to hygiene, and health and safety requirements 
Identify faults in line with manufacturer and workplace requirements 
Use equipment according to manufacturer, workplace and workplace health and safety requirements 
Performed start-up and shut-down procedures according to manufacturer and workplace requirements 
Clean equipment to manufacturer's, workplace health and safety, hygiene and workplace requirements 
Follow recipes to prepare and produce value-added products to product specifications 
Select ingredients in accordance with recipes, policy and practice, and regulatory requirements 
Weigh ingredients in accordance with recipe specifications and regulatory requirements 
Label ingredients according to workplace and regulatory requirements 
Prepare meat according to recipes, policy and practice 
Prepare stuffings, seasonings and force meat in accordance with recipes, policy and practice 
Prepare pastry, marinades, sauces and glazes in accordance with recipes, policy and practice 
Weigh ingredients in accordance with recipe requirements 
Add ingredients to meat according to recipes, product specifications and regulatory requirements 
Blend ingredients to achieve product consistency according to recipes and product specifications 
Formulate product according to product specifications 
Present product according to product specifications and policy and procedures 
Use pastry types according to recipes and workplace requirements 
Skewer meat according to recipes and workplace requirements 
Store product according to workplace and regulatory requirements 
Store ingredients according to workplace and regulatory requirements 
Identify shelf life of products and take appropriate action 
Identify effects of ingredients on shelf life and take appropriate action 
Prepared and operate processing equipment according to hygiene, and health and safety requirements 
Identify faults in line with manufacturer and workplace requirements 
Use equipment according to manufacturer, workplace and workplace health and safety requirements 
Performed start-up and shut-down procedures according to manufacturer and workplace requirements 
Clean equipment to manufacturer's, workplace health and safety, hygiene and workplace requirements 
Follow recipes to prepare and produce value-added products to product specifications 
Select ingredients in accordance with recipes, policy and practice, and regulatory requirements 
Weigh ingredients in accordance with recipe specifications and regulatory requirements 
Label ingredients according to workplace and regulatory requirements 
Prepare meat according to recipes, policy and practice 
Prepare stuffings, seasonings and force meat in accordance with recipes, policy and practice 
Prepare pastry, marinades, sauces and glazes in accordance with recipes, policy and practice 
Weigh ingredients in accordance with recipe requirements 
Add ingredients to meat according to recipes, product specifications and regulatory requirements 
Blend ingredients to achieve product consistency according to recipes and product specifications 
Formulate product according to product specifications 
Present product according to product specifications and policy and procedures 
Use pastry types according to recipes and workplace requirements 
Skewer meat according to recipes and workplace requirements 
Store product according to workplace and regulatory requirements 
Store ingredients according to workplace and regulatory requirements 
Identify shelf life of products and take appropriate action 
Identify effects of ingredients on shelf life and take appropriate action 

Forms

Assessment Cover Sheet

AMPR322 - Prepare and produce value added products
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

AMPR322 - Prepare and produce value added products

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: