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

MTMR211B Mapping and Delivery Guide
Produce and sell value-added products

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency MTMR211B - Produce and sell value-added products
Description This unit covers the skills and knowledge required to produce and sell value-added products such as stir-fries, sprinkles, glazes, pre-marinated meat, satays, and forced, stuffed and seasoned meat. The products may be made from prepared ingredients, such as commercially-prepared marinades and ready-cut meat, or by following recipes and preparing ingredients.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit is applicable to meat retail and food services operations.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites MTMPSR203A Sharpen knives
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: Select ingredients for formulation of value-added products
  • Ingredients are selected according to workplace recipes, policy and practice.
  • Ingredients are weighed according to regulatory requirements.
  • Unused ingredients are labelled according to workplace and regulatory requirements.
       
Element: Prepare meat, stuffings, seasonings and forcemeat for value-added products
  • Meat is prepared according to recipes, policy and practices.
  • Stuffings, seasonings and forcemeat are prepared according to recipes, policy and practices.
       
Element: Mix ingredients
  • Ingredients are added according to recipe and product specifications.
  • Ingredients are blended to achieve product consistency or substance according to recipe and product specifications.
       
Element: Produce value-added products
  • Ingredients are added to meat according to instructions or recipe.
  • Product is formulated according to product specifications and workplace, hygiene and sanitation, and Quality Assurance (QA) requirements.
  • Product is presented according to product specifications and workplace requirements.
  • Product is labelled according to product specifications, and regulatory and workplace requirements.
       
Element: Store products and ingredients
  • Products are stored according to workplace and regulatory requirements.
  • Ingredients are stored according to workplace and regulatory requirements.
  • Shelf life of product is identified.
  • Effects of ingredients on shelf life are identified.
       
Element: Sell meat product
  • Information, including cooking, preparation, storage and serving suggestions, is provided to customers on meat product.
  • Product is promoted to customers.
       


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.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.

These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.

Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.

All assessment must be conducted against Australian meat industry standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Competency must be demonstrated over time under typical operating conditions.

The candidate must demonstrate the ability to make a minimum of five different value-added products from at least three species.

Where the candidate is unable to produce the required volume of value-added products in their workplace they must complete the requirements of the unit in an alternative work placement or in a simulated environment.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal production conditions or in a simulated environment.

Method of assessment

Recommended methods of assessment include:

verified work log or diary

workplace project

workplace referee or third-party report of performance over time

demonstration with assessor.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.

Guidance information for assessment

A current list of resources for this unit of competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.

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.

Required skills

Ability to:

follow recipes accurately

select meat and ingredients according to recipes and workplace requirements

measure and weigh meat and ingredients according to recipe and regulatory requirements

perform calculations as required for production of value-added products

explain permissible use of additives and ingredients in value-added products

mix ingredients to achieve product consistency according to recipe and product specifications

produce at least five value-added products from a minimum of three species

identify quality requirements related to production of value-added products, including limits to value-adding options

present and label products to workplace requirements

record information, including mathematical information, accurately

store meat and ingredients to workplace and regulatory requirements

apply workplace, Occupational Health and Safety (OH&S) and hygiene requirements related to producing value-added products

use mathematical skills relevant to the task (e.g. estimating measures to verify calculations)

work effectively individually or as part of a team

work with other team members to develop new value-added products

use relevant communication skills

Required knowledge

Knowledge of:

regulatory requirements regarding use and storage of fruit and vegetables

shelf life of products, factors affecting shelf life and the effect of different ingredients on shelf life

range of effects on the product and consumer of the use of both incorrect and inadequate quantities of ingredients

permissible use of additives and ingredients in value-added products

properties of correct blending

use and purposes of ingredients in producing value-added products

reasons for poor product consistency and rectify problem

workplace, OH&S and hygiene requirements related to producing value-added products

effect of various ingredients on product shelf life

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Ingredients vary depending on the products and may include:

brines

fruit

glazes

marinades

meat

nuts

satays

sauces

sprinkles

stuffings

vegetables.

Value-added products may include:

forced, stuffed or seasoned meat products

other products to recipe.

Regulatory requirements may include:

Export Control Act

federal, state and territory regulations regarding meat processing and food handling

relevant Australian standards.

Workplace requirements may include:

enterprise-specific procedures and ethical standards

Standard Operating Procedures (SOPs)

work instructions.

Hygieneand sanitation requirements may include:

relevant government regulations

workplace requirements.

Labels may include:

'best before' date

composition labelling

directions for use and storage

list of ingredients in descending order, where necessary

mandatory warning labels

name and address of your business

name of product

nutritional panels.

Information on meat product may include:

interpreting nutritional panels

identifying allergies associated with ingredients in product

identifying ingredients and preservatives in meat product

dietary information, including kilojoules per average serving size

how to handle product

how to store product

shelf life of product

cooking methods, times and temperatures

serving suggestions.

Explanations may:

be completed with the assistance of others

be directly related to problem solving in own work and work area

be in everyday workplace language and include mathematical language and commonly used technical terms

be presented in writing using standard formats or proformas, diagrams, symbols and charts

be presented orally

include information from several sources.

Species may include:

beef

buffalo

chicken

emu

game meat

kangaroo

lamb

mutton

pork

veal.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coats and aprons

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Mathematical skills may include:

accurate recording of temperature, time, volume, weight and quantity in standard formats and proformas

interpreting and drawing conclusions from routine charts, bar graphs and pie charts

operations involving percentages, comparisons and variations

reading and interpreting analogue and digital measures including clocks, scales, pressure gauges, thermometers and cash registers

routine estimations and calculations using a range of specified formulas and procedures

using calculators and computer software packages.

Communication skills may include:

applying mathematical skills to workplace requirements

listening and understanding

reading and interpreting workplace-related documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups.

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
Ingredients are selected according to workplace recipes, policy and practice. 
Ingredients are weighed according to regulatory requirements. 
Unused ingredients are labelled according to workplace and regulatory requirements. 
Meat is prepared according to recipes, policy and practices. 
Stuffings, seasonings and forcemeat are prepared according to recipes, policy and practices. 
Ingredients are added according to recipe and product specifications. 
Ingredients are blended to achieve product consistency or substance according to recipe and product specifications. 
Ingredients are added to meat according to instructions or recipe. 
Product is formulated according to product specifications and workplace, hygiene and sanitation, and Quality Assurance (QA) requirements. 
Product is presented according to product specifications and workplace requirements. 
Product is labelled according to product specifications, and regulatory and workplace requirements. 
Products are stored according to workplace and regulatory requirements. 
Ingredients are stored according to workplace and regulatory requirements. 
Shelf life of product is identified. 
Effects of ingredients on shelf life are identified. 
Information, including cooking, preparation, storage and serving suggestions, is provided to customers on meat product. 
Product is promoted to customers. 

Forms

Assessment Cover Sheet

MTMR211B - Produce and sell value-added products
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

MTMR211B - Produce and sell value-added products

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: