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: June 2024
Qualification | - |
Unit of Competency | AMPS312 - Prepare meat-based pates and terrines for commercial sale |
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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. |
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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: Prepare ingredients |
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Element: Prepare pâtés and terrines |
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Element: Pack and store pâtés and terrines |
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Element: Develop new recipes |
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