Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
AMPS314 Mapping and Delivery Guide
Ferment and mature product
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | AMPS314 - Ferment and mature product |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit covers the skills and knowledge required to prepare semi-dried and fermented products such as salami, mettwurst or prosciutto in a smallgoods manufacturing establishment.This unit is applicable to workers manufacturing fermented meat products in smallgoods processing plants or smaller specialist smallgoods producers.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. |
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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: Ferment product |
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Element: Finish maturation process |
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