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

AMPS313 Mapping and Delivery Guide
Prepare product formulations

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPS313 - Prepare product formulations
Description
Employability Skills
Learning Outcomes and Application This unit covers the skills and knowledge required to prepare product formulations in a meat establishment.Skilled operators involved in the preparation of salamis and smallgoods products and mixing combinations of additives, spices and binders may require this unit.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.

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: Prepare product formulations
  • Follow recipes and product specifications to formulate products in accordance with workplace and regulatory requirements
  • Formulate products in accordance with product specifications, hygiene and sanitation, regulatory and workplace requirements
  • Check ingredients to ensure they meet product specifications and regulatory 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. Prepare product formulations

1.1 Follow recipes and product specifications to formulate products in accordance with workplace and regulatory requirements

1.2 Formulate products in accordance with product specifications, hygiene and sanitation, regulatory and workplace requirements

1.3 Check ingredients to ensure they meet product specifications and regulatory requirements

Candidates must prepare product formulations in a meat establishment.

Candidates must:

follow the requirements of the work instruction

work at production speed

follow recipes and product specifications to formulate products

formulate products consistently and accurately

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

apply relevant workplace health and safety, and hygiene and sanitation requirements

use equipment according to manufacturer's specifications and workplace requirements

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

functions, dangers and legal implications of various ingredients

usage and purpose of various additives, spices, binders and ingredients in the products

potential sources of contamination and ways to minimise risk of contamination

relevant workplace health and safety and regulatory requirements

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 product formulations

1.1 Follow recipes and product specifications to formulate products in accordance with workplace and regulatory requirements

1.2 Formulate products in accordance with product specifications, hygiene and sanitation, regulatory and workplace requirements

1.3 Check ingredients to ensure they meet product specifications and regulatory 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
Follow recipes and product specifications to formulate products in accordance with workplace and regulatory requirements 
Formulate products in accordance with product specifications, hygiene and sanitation, regulatory and workplace requirements 
Check ingredients to ensure they meet product specifications and regulatory requirements 

Forms

Assessment Cover Sheet

AMPS313 - Prepare product formulations
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

AMPS313 - Prepare product formulations

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: