Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
AMPX305 Mapping and Delivery Guide
Smoke product
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | AMPX305 - Smoke product |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the skills and knowledge required to prepare products which are smoked, such as ham, bacon and smallgoods products.This unit is applicable to skilled operators who are responsible for smoking ham, bacon and other smallgoods products and operating the smokehouse in smallgoods plants or meat retail enterprises.This unit must be delivered in the context of Australian meat processing standards and regulations.All work should be carried out to comply with workplace requirements and hygiene and sanitation standards.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. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. Competency must be demonstrated over time and under normal operating conditions for the enterprise, within the parameters of the role and responsibilities, and according to workplace requirements. Assessment may occur in the workplace under normal operating conditions or in a simulated environment. As a minimum, the following three forms of assessment are required: quiz of underpinning knowledge workplace demonstration workplace referee or third-party report of performance over time Assessors must satisfy 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: Select meat |
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Element: Prepare ingredients and equipment |
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Element: Load products |
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Element: Smoke product |
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Element: Monitor smoke cycle |
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Element: Chill products |
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Element: Select meat |
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Element: Prepare ingredients and equipment |
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Element: Load products |
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Element: Smoke product |
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Element: Monitor smoke cycle |
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Element: Chill products |
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