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

AMPS312 Mapping and Delivery Guide
Prepare meat-based pates and terrines for commercial sale

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency AMPS312 - Prepare meat-based pates and terrines for commercial sale
Description
Employability Skills
Learning Outcomes and Application This unit covers the skills and knowledge required to prepare meat-based pâtés and terrines for commercial sale.This unit is applicable to smallgoods producers who are developing and manufacturing pâtés and terrines for commercial sale.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.

Competency must be demonstrated over time and under typical operating and production conditions for the enterprise.

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: Prepare ingredients
  • Prepare work area
  • Select ingredients for pâtés and terrines according to specifications
  • Pre-prepare meat and offal ingredients according to specifications
  • Pre-cook meat, offal and other ingredients according to specifications
  • Prepare and line moulds for pâtés and terrines according to specifications
  • Set-up equipment and conduct pre-operational checks on required specialised machinery
       
Element: Prepare pâtés and terrines
  • Prepare and use a range of binding agents and processes required in the preparation of basic forcemeat
  • Prepare a range of pastries suitable for pâté en croute and handle correctly to ensure high quality and attractive presentation
  • Use specialised machinery for making pâtés and terrines correctly and safely according to manufacturer instructions
  • Cook pâtés and terrines to specification ensuring non-spore forming pathogens are destroyed
  • Assess product stability and spreadability
       
Element: Pack and store pâtés and terrines
  • Select and pack pâtés and terrines using appropriate packaging
  • Chill pâtés and terrines at a sufficient rate to prevent spore-forming pathogens
  • Store pâtés and terrines according to regulatory requirements
       
Element: Develop new recipes
  • Develop recipes for pâtés and terrines using a range of suitable products, with consideration given to food safety, taste and presentation
  • Cost and price new recipes
  • Assess and evaluate customer response to new recipes
       


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 ingredients

1.1 Prepare work area

1.2 Select ingredients for pâtés and terrines according to specifications

1.3 Pre-prepare meat and offal ingredients according to specifications

1.4 Pre-cook meat, offal and other ingredients according to specifications

1.5 Prepare and line moulds for pâtés and terrines according to specifications

1.6 Set-up equipment and conduct pre-operational checks on required specialised machinery

2. Prepare pâtés and terrines

2.1 Prepare and use a range of binding agents and processes required in the preparation of basic forcemeat

2.2 Prepare a range of pastries suitable for pâté en croute and handle correctly to ensure high quality and attractive presentation

2.3 Use specialised machinery for making pâtés and terrines correctly and safely according to manufacturer instructions

2.4 Cook pâtés and terrines to specification ensuring non-spore forming pathogens are destroyed

2.5 Assess product stability and spreadability

3. Pack and store pâtés and terrines

3.1 Select and pack pâtés and terrines using appropriate packaging

3.2 Chill pâtés and terrines at a sufficient rate to prevent spore-forming pathogens

3.3 Store pâtés and terrines according to regulatory requirements

4. Develop new recipes

4.1 Develop recipes for pâtés and terrines using a range of suitable products, with consideration given to food safety, taste and presentation

4.2 Cost and price new recipes

4.3 Assess and evaluate customer response to new recipes

The candidate must prepare a minimum of three different types of meat-based pâtés and terrines for commercial sale.

The candidate must:

follow recipes and work instructions

assess the freshness and suitability of ingredients for pâtés and terrines

pre-prepare meat and offal using safe knife skills

cook meat emulsions

poach or boil products, as required

apply presentation skills for pâtés and terrines, including pastry decoration, glazing and layering of ingredients

correctly package and store finished products

consistently prepare at least three different products suitable for commercial sale

develop commercially viable new recipes for at least two products

use communication and numeracy skills required to read, write and interpret written documentation, such as recipes and regulatory requirements

listen to, interpret and correctly carry out instructions

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

ingredients suitable for making pâtés and terrines and their characteristics

culinary terms related to pâtés and terrines commonly used in the industry

properties and outcomes of the various seasonings, additives, binding agents and processes used in the preparation of pâtés and terrines

core temperature requirements associated with the various stages of pâté production

heating and cooling processes required to ensure end product is safe for consumption and meets regulatory requirements

safe work practices, in particular in relation to using chopping and mincing equipment

food safety requirements for the handling and separation of cooked and raw meats

hygiene requirements particularly relating to possible bacterial spoilage in the preparation, storage and service of pâté and terrine products

casings and containers suitable for commercial use and storage of pâtés and terrines

three-stage cooling program or regime specified in the Australian standard

principles of nutrition, in particular, the food values of pâtés and terrines and the effects of cooking on the nutritional value of food

packing and storage requirements for pâtés and terrines

organisation's food safety plan


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 ingredients

1.1 Prepare work area

1.2 Select ingredients for pâtés and terrines according to specifications

1.3 Pre-prepare meat and offal ingredients according to specifications

1.4 Pre-cook meat, offal and other ingredients according to specifications

1.5 Prepare and line moulds for pâtés and terrines according to specifications

1.6 Set-up equipment and conduct pre-operational checks on required specialised machinery

2. Prepare pâtés and terrines

2.1 Prepare and use a range of binding agents and processes required in the preparation of basic forcemeat

2.2 Prepare a range of pastries suitable for pâté en croute and handle correctly to ensure high quality and attractive presentation

2.3 Use specialised machinery for making pâtés and terrines correctly and safely according to manufacturer instructions

2.4 Cook pâtés and terrines to specification ensuring non-spore forming pathogens are destroyed

2.5 Assess product stability and spreadability

3. Pack and store pâtés and terrines

3.1 Select and pack pâtés and terrines using appropriate packaging

3.2 Chill pâtés and terrines at a sufficient rate to prevent spore-forming pathogens

3.3 Store pâtés and terrines according to regulatory requirements

4. Develop new recipes

4.1 Develop recipes for pâtés and terrines using a range of suitable products, with consideration given to food safety, taste and presentation

4.2 Cost and price new recipes

4.3 Assess and evaluate customer response to new recipes

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 work area 
Select ingredients for pâtés and terrines according to specifications 
Pre-prepare meat and offal ingredients according to specifications 
Pre-cook meat, offal and other ingredients according to specifications 
Prepare and line moulds for pâtés and terrines according to specifications 
Set-up equipment and conduct pre-operational checks on required specialised machinery 
Prepare and use a range of binding agents and processes required in the preparation of basic forcemeat 
Prepare a range of pastries suitable for pâté en croute and handle correctly to ensure high quality and attractive presentation 
Use specialised machinery for making pâtés and terrines correctly and safely according to manufacturer instructions 
Cook pâtés and terrines to specification ensuring non-spore forming pathogens are destroyed 
Assess product stability and spreadability 
Select and pack pâtés and terrines using appropriate packaging 
Chill pâtés and terrines at a sufficient rate to prevent spore-forming pathogens 
Store pâtés and terrines according to regulatory requirements 
Develop recipes for pâtés and terrines using a range of suitable products, with consideration given to food safety, taste and presentation 
Cost and price new recipes 
Assess and evaluate customer response to new recipes 

Forms

Assessment Cover Sheet

AMPS312 - Prepare meat-based pates and terrines for commercial 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

AMPS312 - Prepare meat-based pates and terrines for commercial 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: