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

MTMS217A Mapping and Delivery Guide
Prepare dry ingredients

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency MTMS217A - Prepare dry ingredients
Description This unit covers the skills and knowledge required to prepare dry ingredients in a smallgoods manufacturing establishment.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application Operators require these skills and knowledge to prepare dry ingredients in preparation for further processing of meat and meat products.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Nil
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
  • Ingredients are selected by type and quality according to product specifications.
  • Dry ingredients are selected according to the formulation specification.
  • Ingredients are handled hygienically at all times to prevent contamination.
       
Element: Weigh and batch ingredients
  • Scales are correctly calibrated for precise measurement.
  • Ingredients are placed in specific containers for weighing.
  • Ingredients are weighed according to daily production requirements.
  • Ingredients are sorted and weighed into batch quantities according to recipes and product requirements.
  • Spices are mixed according to recipe.
       
Element: Record usage
  • Ingredients are stored in a safe and hygienic manner.
  • Usage of ingredients is accurately recorded to workplace requirements.
  • Usage of ingredients is accurately reconciled to production specifications.
       


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 and under typical operating and production conditions for the enterprise.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal production conditions.

Resources may include:

real work environment

relevant documentation such as:

regulatory requirements

workplace policies and procedures

relevant equipment and materials.

Method of assessment

Recommended methods of assessment include:

workplace demonstration

observation of performance over time

quiz.

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:

weigh ingredients to product specifications and daily production requirements

describe procedure to record usage of ingredients

apply mathematical skills appropriate to the task

work effectively with team members as appropriate

explain and demonstrate batching in accordance with food standards code

apply relevant Occupational Health and Safety (OH&S), workplace and regulatory requirements

use relevant communication skills

Required knowledge

Knowledge of:

possible effects on product and on consumer health of using incorrect ingredients

health and hygiene factors relating to the preparation of dry ingredients

ingredient batches

OH&S requirements related to the preparation of dry ingredients

relevant workplace and regulatory requirements

various additives, spices, binders and ingredients and explain their functions in the product

procedure for checking scale accuracy

steps to follow a recipe correctly

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 may

need to adhere to legislative requirements

and may include:

additives

binders

pre-mixes

salt

spices.

Product specifications will vary according to:

customer and workplace requirements.

Workplace requirements may include:

enterprise-specific procedures

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Mathematical skills may involve:

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

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

operations involving percentages, comparisons and variations

routine estimations and calculations using a range of specified formula and procedures.

Explanations may:

be in everyday workplace language including mathematical language and some commonly used technical terms

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

be presented orally

include mathematical and other information from several sources.

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

eye and facial protection

head-wear

lifting assistance

uniforms

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Regulatory requirements may include:

Export Control Act

federal, state and territory regulations regarding meat processing

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations.

Communication skills may include

applying numeracy 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

writing to audience needs.

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 by type and quality according to product specifications. 
Dry ingredients are selected according to the formulation specification. 
Ingredients are handled hygienically at all times to prevent contamination. 
Scales are correctly calibrated for precise measurement. 
Ingredients are placed in specific containers for weighing. 
Ingredients are weighed according to daily production requirements. 
Ingredients are sorted and weighed into batch quantities according to recipes and product requirements. 
Spices are mixed according to recipe. 
Ingredients are stored in a safe and hygienic manner. 
Usage of ingredients is accurately recorded to workplace requirements. 
Usage of ingredients is accurately reconciled to production specifications. 

Forms

Assessment Cover Sheet

MTMS217A - Prepare dry ingredients
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

MTMS217A - Prepare dry ingredients

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: