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

AMPS211 Mapping and Delivery Guide
Prepare dry ingredients

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPS211 - Prepare dry ingredients
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to prepare dry ingredients in a smallgoods manufacturing establishment.Operators require these skills and knowledge to prepare dry ingredients in preparation for further processing of meat and meat products.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.This unit must be delivered and assessed in the context of Australian meat industry standards and regulations.
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 production conditions.

As a minimum, the following three forms of assessment must be used:

quiz of underpinning knowledge

workplace demonstration

workplace referee or third-party report of performance over time

Assessors must satisfy the 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: Select ingredients
  • Select ingredients a by type and quality according to product specifications
  • Select dry ingredients according to the formulation specification
  • Handle ingredients hygienically at all times to prevent contamination
       
Element: Weigh and batch ingredients
  • Correctly calibrate scales for precise measurement
  • Place ingredients in specific containers for weighing
  • Weigh ingredients according to daily production requirements
  • Sort and weight ingredients into batch quantities according to recipes and product requirements
  • Mix spices according to recipe
       
Element: Record usage
  • Store ingredients in a safe and hygienic manner
  • Accurately record usage of ingredients to workplace requirements
  • Reconcile usage of ingredients to production specifications
       


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. Select ingredients

1.1 Select ingredients a by type and quality according to product specifications

1.2 Select dry ingredients according to the formulation specification

1.3 Handle ingredients hygienically at all times to prevent contamination

2. Weigh and batch ingredients

2.1 Correctly calibrate scales for precise measurement

2.2 Place ingredients in specific containers for weighing

2.3 Weigh ingredients according to daily production requirements

2.4 Sort and weight ingredients into batch quantities according to recipes and product requirements

2.5 Mix spices according to recipe

3. Record usage

3.1 Store ingredients in a safe and hygienic manner

3.2 Accurately record usage of ingredients to workplace requirements

3.3 Reconcile usage of ingredients to production specifications

The candidate must prepare dry ingredients in a smallgoods manufacturing establishment.

The candidate must:

follow the requirements of the work instruction

work at production speed

calibrate scales (where required)

follow a recipe correctly

select ingredients according to product specifications

weigh ingredients to product specifications and daily production requirements

record usage of ingredients to workplace requirements

explain and demonstrate batching in accordance with food standards code

apply mathematical skills appropriate to the task

apply relevant workplace health and safety, workplace and regulatory requirements

use communication skills relevant to work instructions and Standard Operating Procedures (SOPs)

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

possible effects on product and on consumer health of using incorrect ingredients

health and hygiene factors relating to the preparation of dry ingredients

ingredient batches

workplace health and safety requirements related to the preparation of dry ingredients

relevant workplace and regulatory requirements

various additives, spices, binders and ingredients and explain their functions in the product

procedure for checking scale accuracy

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. Select ingredients

1.1 Select ingredients a by type and quality according to product specifications

1.2 Select dry ingredients according to the formulation specification

1.3 Handle ingredients hygienically at all times to prevent contamination

2. Weigh and batch ingredients

2.1 Correctly calibrate scales for precise measurement

2.2 Place ingredients in specific containers for weighing

2.3 Weigh ingredients according to daily production requirements

2.4 Sort and weight ingredients into batch quantities according to recipes and product requirements

2.5 Mix spices according to recipe

3. Record usage

3.1 Store ingredients in a safe and hygienic manner

3.2 Accurately record usage of ingredients to workplace requirements

3.3 Reconcile usage of ingredients to production specifications

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 ingredients a by type and quality according to product specifications 
Select dry ingredients according to the formulation specification 
Handle ingredients hygienically at all times to prevent contamination 
Correctly calibrate scales for precise measurement 
Place ingredients in specific containers for weighing 
Weigh ingredients according to daily production requirements 
Sort and weight ingredients into batch quantities according to recipes and product requirements 
Mix spices according to recipe 
Store ingredients in a safe and hygienic manner 
Accurately record usage of ingredients to workplace requirements 
Reconcile usage of ingredients to production specifications 

Forms

Assessment Cover Sheet

AMPS211 - Prepare dry ingredients
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

AMPS211 - Prepare dry ingredients

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: