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

AMPR325 Mapping and Delivery Guide
Prepare cooked meat product for retail sale

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPR325 - Prepare cooked meat product for retail sale
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to prepare cooked meat products in a retail establishment.This unit is applicable to workers in meat retailing. Cookery methods are used to prepare, cook and store meat products for retail sale.This unit must be delivered in accordance with Australian meat industry standards and regulations.All work should be carried out in accordance 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 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:

quiz of underpinning knowledge

verified work log or diary

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 cooking
  • Prepare meat to workplace health and safety, hygiene and sanitation and regulatory requirements
  • Prepare meat following workplace procedures, recipes and requirements
  • Identify sub-standard product prior to cooking and take corrective action
  • Calculate quantities and assemble required ingredients
       
Element: Cook meat product
  • Check equipment and utensils prior to cooking meat products to ensure they meet workplace health and safety, manufacturers, hygiene and sanitation and regulatory requirements
  • Cook meat product following workplace health and safety and regulatory requirements
  • Cook meat following recipes, workplace procedures and quality assurance requirements
  • Monitor temperatures of meat products during cooking
  • Cool meat product (if required)
  • Monitor and record cooling temperatures of meat product
       
Element: Store meat product
  • Store cooked meat product appropriately to avoid cross contamination with raw products
  • Store cooked meat product following workplace health and safety, regulatory and quality assurance requirements
  • Monitor temperature of cooked meat product during storage
       
Element: Prepare meat for cooking
  • Prepare meat to workplace health and safety, hygiene and sanitation and regulatory requirements
  • Prepare meat following workplace procedures, recipes and requirements
  • Identify sub-standard product prior to cooking and take corrective action
  • Calculate quantities and assemble required ingredients
       
Element: Cook meat product
  • Check equipment and utensils prior to cooking meat products to ensure they meet workplace health and safety, manufacturers, hygiene and sanitation and regulatory requirements
  • Cook meat product following workplace health and safety and regulatory requirements
  • Cook meat following recipes, workplace procedures and quality assurance requirements
  • Monitor temperatures of meat products during cooking
  • Cool meat product (if required)
  • Monitor and record cooling temperatures of meat product
       
Element: Store meat product
  • Store cooked meat product appropriately to avoid cross contamination with raw products
  • Store cooked meat product following workplace health and safety, regulatory and quality assurance requirements
  • Monitor temperature of cooked meat product during storage
       


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 cooking

1.1 Prepare meat to workplace health and safety, hygiene and sanitation and regulatory requirements

1.2 Prepare meat following workplace procedures, recipes and requirements

1.3 Identify sub-standard product prior to cooking and take corrective action

1.4 Calculate quantities and assemble required ingredients

2. Cook meat product

2.1 Check equipment and utensils prior to cooking meat products to ensure they meet workplace health and safety, manufacturers, hygiene and sanitation and regulatory requirements

2.2 Cook meat product following workplace health and safety and regulatory requirements

2.3 Cook meat following recipes, workplace procedures and quality assurance requirements

2.4 Monitor temperatures of meat products during cooking

2.5 Cool meat product (if required)

2.6 Monitor and record cooling temperatures of meat product

3. Store meat product

3.1 Store cooked meat product appropriately to avoid cross contamination with raw products

3.2 Store cooked meat product following workplace health and safety, regulatory and quality assurance requirements

3.3 Monitor temperature of cooked meat product during storage

Evidence must demonstrate the candidate’s consistency of performance over time at production speed.

The candidate must:

trim and prepare meat product to be cooked to workplace requirements

follow workplace health and safety, regulatory and hygiene and sanitation requirements for preparing meat

follow workplace recipes and procedures for preparing meat to be cooked

identify sub-standard or contaminated meat product during preparation

take corrective action if sub-standard or contaminated product is identified

identify the most appropriate cooking methods for meat products

select appropriate cooking equipment

calculate required weights and quantities

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

monitor and record temperature of product throughout the cooking process

store meat product appropriately

apply relevant workplace health and safety, regulatory and workplace requirements

use mathematical skills relevant to the task

use relevant communication skills

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

workplace health and safety, and regulatory requirements for cooked meat products

workplace procedures for cooking meat products

temperature requirements for cooking meat products to meet regulatory and quality assurance requirements

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

regulatory requirements for the storage of cooked, ready to eat and cook and cool meat products

storage life of cooked meat products

effects of different ingredients on storage life of cooked meat 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 meat for cooking

1.1 Prepare meat to workplace health and safety, hygiene and sanitation and regulatory requirements

1.2 Prepare meat following workplace procedures, recipes and requirements

1.3 Identify sub-standard product prior to cooking and take corrective action

1.4 Calculate quantities and assemble required ingredients

2. Cook meat product

2.1 Check equipment and utensils prior to cooking meat products to ensure they meet workplace health and safety, manufacturers, hygiene and sanitation and regulatory requirements

2.2 Cook meat product following workplace health and safety and regulatory requirements

2.3 Cook meat following recipes, workplace procedures and quality assurance requirements

2.4 Monitor temperatures of meat products during cooking

2.5 Cool meat product (if required)

2.6 Monitor and record cooling temperatures of meat product

3. Store meat product

3.1 Store cooked meat product appropriately to avoid cross contamination with raw products

3.2 Store cooked meat product following workplace health and safety, regulatory and quality assurance requirements

3.3 Monitor temperature of cooked meat product during storage

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
Prepare meat to workplace health and safety, hygiene and sanitation and regulatory requirements 
Prepare meat following workplace procedures, recipes and requirements 
Identify sub-standard product prior to cooking and take corrective action 
Calculate quantities and assemble required ingredients 
Check equipment and utensils prior to cooking meat products to ensure they meet workplace health and safety, manufacturers, hygiene and sanitation and regulatory requirements 
Cook meat product following workplace health and safety and regulatory requirements 
Cook meat following recipes, workplace procedures and quality assurance requirements 
Monitor temperatures of meat products during cooking 
Cool meat product (if required) 
Monitor and record cooling temperatures of meat product 
Store cooked meat product appropriately to avoid cross contamination with raw products 
Store cooked meat product following workplace health and safety, regulatory and quality assurance requirements 
Monitor temperature of cooked meat product during storage 
Prepare meat to workplace health and safety, hygiene and sanitation and regulatory requirements 
Prepare meat following workplace procedures, recipes and requirements 
Identify sub-standard product prior to cooking and take corrective action 
Calculate quantities and assemble required ingredients 
Check equipment and utensils prior to cooking meat products to ensure they meet workplace health and safety, manufacturers, hygiene and sanitation and regulatory requirements 
Cook meat product following workplace health and safety and regulatory requirements 
Cook meat following recipes, workplace procedures and quality assurance requirements 
Monitor temperatures of meat products during cooking 
Cool meat product (if required) 
Monitor and record cooling temperatures of meat product 
Store cooked meat product appropriately to avoid cross contamination with raw products 
Store cooked meat product following workplace health and safety, regulatory and quality assurance requirements 
Monitor temperature of cooked meat product during storage 

Forms

Assessment Cover Sheet

AMPR325 - Prepare cooked meat product for retail sale
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

AMPR325 - Prepare cooked meat product for retail sale

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: