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

AMPS301 Mapping and Delivery Guide
Cook, steam and cool product

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency AMPS301 - Cook, steam and cool product
Description
Employability Skills
Learning Outcomes and Application This unit covers the skills and knowledge required to prepare products with the application of heat treatment in a meat establishment.A skilled operator would require this unit to prepare cooked and steamed products including trimmed meats, ready to cut meats, frankfurters and hams.All work should be carried out to comply with workplace procedures, customer requirements and product specifications.This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.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 processing standards and regulations.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

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: Place product in cooking or steaming facility
  • Identify individual product and place correctly in cooking or steaming facility for even cooking or steaming
  • Space product in cooking facility according to product and manufacturer's specifications
       
Element: Cook or steam product
  • Determine correct cooking or steaming procedure
  • Set and maintain cooking or steaming cycle according to specifications and workplace requirements
  • Regularly monitor cooking or steaming process and adjust as necessary to fulfil product specifications
  • Check internal temperature of product on completion of cooking or steaming cycle to ensure correct process has been achieved
  • Cook or steam a variety of products to workplace requirements and customer specifications at a speed similar to production requirements
  • Correctly record process and results of cooking or steaming
  • Dye product to achieve a uniform colour when required by product specifications
       
Element: Chill or cool product
  • Weigh product immediately on completion of cooking or steaming cycle
  • Chill product immediately or cool at ambient temperature before chilling according to product specifications
  • Identify and store product according to product specifications and workplace requirements
       


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. Place product in cooking or steaming facility

1.1 Identify individual product and place correctly in cooking or steaming facility for even cooking or steaming

1.2 Space product in cooking facility according to product and manufacturer's specifications

2. Cook or steam product

2.1 Determine correct cooking or steaming procedure

2.2 Set and maintain cooking or steaming cycle according to specifications and workplace requirements

2.3 Regularly monitor cooking or steaming process and adjust as necessary to fulfil product specifications

2.4 Check internal temperature of product on completion of cooking or steaming cycle to ensure correct process has been achieved

2.5 Cook or steam a variety of products to workplace requirements and customer specifications at a speed similar to production requirements

2.6 Correctly record process and results of cooking or steaming

2.7 Dye product to achieve a uniform colour when required by product specifications

3. Chill or cool product

3.1 Weigh product immediately on completion of cooking or steaming cycle

3.2 Chill product immediately or cool at ambient temperature before chilling according to product specifications

3.3 Identify and store product according to product specifications and workplace requirements

Candidates must consistently cook, steam and cool product to workplace requirements in the workplace.

Candidates must:

follow the requirements of the work instruction

work at production speed

cook or steam of a variety of products to product specifications, to workplace, customer, Quality Assurance (QA) and hygiene and sanitation requirements

identify the cause and effects of, and explain the appropriate action for:

cycle out of sequence

drops during cooking

excess cooking or steaming

excess humidity

insufficient cooking or steaming

low humidity

operate cooking or steaming facility in a safe and hygienic manner

demonstrate storage procedures

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

apply relevant workplace health and safety, and regulatory requirements

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

correct cooking or steaming procedure for specific products

procedure followed to measure product internal temperatures correctly

chilling or cooling requirements for different products

dye addition procedures for a given range of products

effect of incorrect chilling on yield

effects of incorrect spacing or placement of product for cooking or steaming

recording requirements for the cooking or steaming process

relevant workplace health and safety, and regulatory requirements

cause and effects of

cycle out of sequence

drops during cooking

excess cooking or steaming

excess humidity

insufficient cooking or steaming

low humidity


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. Place product in cooking or steaming facility

1.1 Identify individual product and place correctly in cooking or steaming facility for even cooking or steaming

1.2 Space product in cooking facility according to product and manufacturer's specifications

2. Cook or steam product

2.1 Determine correct cooking or steaming procedure

2.2 Set and maintain cooking or steaming cycle according to specifications and workplace requirements

2.3 Regularly monitor cooking or steaming process and adjust as necessary to fulfil product specifications

2.4 Check internal temperature of product on completion of cooking or steaming cycle to ensure correct process has been achieved

2.5 Cook or steam a variety of products to workplace requirements and customer specifications at a speed similar to production requirements

2.6 Correctly record process and results of cooking or steaming

2.7 Dye product to achieve a uniform colour when required by product specifications

3. Chill or cool product

3.1 Weigh product immediately on completion of cooking or steaming cycle

3.2 Chill product immediately or cool at ambient temperature before chilling according to product specifications

3.3 Identify and store product according to product specifications and workplace requirements

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
Identify individual product and place correctly in cooking or steaming facility for even cooking or steaming 
Space product in cooking facility according to product and manufacturer's specifications 
Determine correct cooking or steaming procedure 
Set and maintain cooking or steaming cycle according to specifications and workplace requirements 
Regularly monitor cooking or steaming process and adjust as necessary to fulfil product specifications 
Check internal temperature of product on completion of cooking or steaming cycle to ensure correct process has been achieved 
Cook or steam a variety of products to workplace requirements and customer specifications at a speed similar to production requirements 
Correctly record process and results of cooking or steaming 
Dye product to achieve a uniform colour when required by product specifications 
Weigh product immediately on completion of cooking or steaming cycle 
Chill product immediately or cool at ambient temperature before chilling according to product specifications 
Identify and store product according to product specifications and workplace requirements 

Forms

Assessment Cover Sheet

AMPS301 - Cook, steam and cool product
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

AMPS301 - Cook, steam and cool product

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: