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 |
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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. |
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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 |
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Element: Weigh and batch ingredients |
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Element: Record usage |
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