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

MTMS301B Mapping and Delivery Guide
Cook, steam and cool product

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency MTMS301B - Cook, steam and cool product
Description This unit covers the skills and knowledge required to prepare products with the application of heat treatment in a meat establishment.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application A skilled operator would require this unit to prepare cooked and steamed products including trimmed meats, ready to cut meats, frankfurters and hams.
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: Place product in cooking or steaming facility
  • Individual product is identified and placed correctly in cooking or steaming facility for even cooking or steaming.
  • Product is spaced in cooking facility according to product and manufacturer's specifications.
       
Element: Cook or steam product
  • Correct cooking or steaming procedure is determined.
  • Cooking or steaming cycle is set and maintained according to specifications and workplace requirements.
  • Cooking or steaming process is regularly monitored and adjusted as necessary to fulfil product specifications.
  • Internal temperature of product is checked on completion of cooking or steaming cycle to ensure correct process has been achieved.
  • A variety of products are cooked or steamed to workplace requirements and customer specifications at a speed similar to production requirements.
  • Process and results of cooking or steaming are correctly recorded.
  • Product is dyed to achieve a uniform colour when required by product specifications.
       
Element: Chill or cool product
  • Product is weighed immediately on completion of cooking or steaming cycle.
  • Product is chilled immediately or cooled at ambient temperature before chilling according to product specifications.
  • Product is identified and stored according to product specifications and workplace 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.

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 under conditions similar to the speed of production and within the parameters of the role and responsibilities.

Context of, and specific resources for assessment

Resources may include:

real work environment

relevant documentation such as:

manufacturer's instructions

regulatory requirements

workplace policies and procedures

relevant equipment and materials.

Method of assessment

Recommended methods of assessment include:

workplace demonstration

quiz

observation of performance over time.

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:

cook or steam of a variety of products to product specifications, to workplace, customer, Quality Assurance (QA) and hygiene and sanitation requirements

identify the cause and effects of, and explain the appropriate action for:

cycle out of sequence

drops during cooking

excess cooking or steaming

excess humidity

insufficient cooking or steaming

low humidity

operate cooking or steaming facility in a safe and hygienic manner

demonstrate storage procedures

apply relevant communication and mathematical skills

work effectively in a range of situations as an individual and as a member of a team

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

take action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology

Required knowledge

Knowledge of:

correct cooking or steaming procedure for specific products

procedure followed to measure product internal temperatures correctly

chilling or cooling requirements for different products

dye addition procedures for a given range of products

effect of incorrect chilling on yield

effects of incorrect spacing or placement of product for cooking or steaming

recording requirements for the cooking or steaming process

relevant OH&S and regulatory requirements

cause and effects of

cycle out of sequence

drops during cooking

excess cooking or steaming

excess humidity

insufficient cooking or steaming

low humidity

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.

Product may include:

canned meat products

frankfurters

ham

ready to cut meats.

Cooking includes:

baking

dry cooking

hot water immersion.

Steaming may be via

a steam room o

direct steam injection.

Workplace requirements may include:

enterprise-specific requirements

OH&S requirements

QA requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Product may be chilledorcooled by:

chill cabinets

immersing in ambient running water

placing in cool room

placing in intensive or blast chillers

showering with ambient water

use of intensive coolers

washing in water/brine.

Hygiene and sanitationrequirements may include:

relevant government regulations

workplace requirements.

Communication skills may:

be with people from a range of cultural, social and ethnic backgrounds

involve listening and speaking clearly

involve reading and interpreting workplace-related information

require interpreting the needs of internal or external customers.

Mathematical skills may include:

collection

estimation

calculation and interpretation of product formulation and specifications

monitoring, adjusting and calibrating equipment, stock control and usage.

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.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations

federal, state and territory regulations regarding meat processing.

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
Individual product is identified and placed correctly in cooking or steaming facility for even cooking or steaming. 
Product is spaced in cooking facility according to product and manufacturer's specifications. 
Correct cooking or steaming procedure is determined. 
Cooking or steaming cycle is set and maintained according to specifications and workplace requirements. 
Cooking or steaming process is regularly monitored and adjusted as necessary to fulfil product specifications. 
Internal temperature of product is checked on completion of cooking or steaming cycle to ensure correct process has been achieved. 
A variety of products are cooked or steamed to workplace requirements and customer specifications at a speed similar to production requirements. 
Process and results of cooking or steaming are correctly recorded. 
Product is dyed to achieve a uniform colour when required by product specifications. 
Product is weighed immediately on completion of cooking or steaming cycle. 
Product is chilled immediately or cooled at ambient temperature before chilling according to product specifications. 
Product is identified and stored according to product specifications and workplace requirements. 

Forms

Assessment Cover Sheet

MTMS301B - Cook, steam and cool product
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

MTMS301B - Cook, steam and cool product

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: