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 |
| |||||||
Element: Clean processing equipment |
| |||||||
Element: Follow recipe |
| |||||||
Element: Select ingredients for formulation of value-added products |
| |||||||
Element: Prepare meat, stuffings, seasonings and force meat for value-added products |
| |||||||
Element: Prepare pastry, marinades, sauces, and glazes for value-added product |
| |||||||
Element: Mix ingredients |
| |||||||
Element: Produce value-added products |
| |||||||
Element: Store products and ingredients |
| |||||||
Element: Prepare and operate processing equipment used in producing value-added products |
| |||||||
Element: Clean processing equipment |
| |||||||
Element: Follow recipe |
| |||||||
Element: Select ingredients for formulation of value-added products |
| |||||||
Element: Prepare meat, stuffings, seasonings and force meat for value-added products |
| |||||||
Element: Prepare pastry, marinades, sauces, and glazes for value-added product |
| |||||||
Element: Mix ingredients |
| |||||||
Element: Produce value-added products |
| |||||||
Element: Store products and ingredients |
|