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

MTMS34C Mapping and Delivery Guide
Prepare product formulations

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency MTMS34C - Prepare product formulations
Description This unit covers the skills and knowledge required to prepare product formulations in a meat establishment.
Employability Skills The required outcomes described in this unit of competency contain applicable facets of Employability Skills. The Employability Skills Summary of the qualification in which this unit of competency is packaged, will assist in identifying Employability Skill requirements.
Learning Outcomes and Application Skilled operators involved in the preparation of salamis and smallgoods products and mixing combinations of additives, spices and binders may require this unit.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
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
Elements of Competency Performance Criteria              
Element: Prepare product formulations
  • Recipes and product specifications are followed to formulate products in accordance with workplace and regulatory requirements.
  • Products are formulated in accordance with hygiene and regulatory requirements, product specifications and workplace requirements.
  • Ingredients are checked to ensure they meet product specifications and regulatory 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, the Range Statement and the Assessment Guidelines for this 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:

appropriate blending equipment

product specifications and recipes

workplace environment.

Method of assessment

Recommended methods of assessment are:

demonstration - snapshot of performance

quiz, question and answer

observation of performance over time.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality, 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.

Resource materials available from MINTRAC, telephone 1800 817 462.

Meat and Livestock Australia (www.mla.com.au):

Guidelines for the safe manufacture of smallgoods.

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.

This describes the essential skills and knowledge required for this unit. Where bold italicised text is used, further information is detailed in the Range Statement.

Apply relevant communication and mathematical skills.

Demonstrate ability to formulate products.

Demonstrate ability to work effectively as an individual and with other team members.

Explain the functions, dangers and legal implications of various ingredients.

Explain the usage and purpose of various additives, spices, binders and ingredients in the products.

Follow recipes and product specifications to formulate products.

Identify and apply relevant OH&S requirements.

Use equipment according to manufacturer's specifications and workplace requirements.

The Range Statement relates to the Unit of Competency as a whole. It allows for different work environments within the meat industry and situations that may affect performance. This includes any 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. Bold italics wording in the Elements and Performance Criteria, and Required Skills and Knowledge, is detailed below.

Workplace requirements may include:

Enterprise-specific requirements

OH&S requirements

Quality Assurance requirements

Standard Operating Procedures

the ability to perform the task to production requirements

work instructions.

Regulatory requirements may include:

Export Control Act

federal and state regulations regarding meat processing

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations.

Hygiene and sanitation requirements may include:

relevant government regulations

workplace requirements.

Types of ingredients may include additives, spices and binders.

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.

Mathematical skills may:

involve estimation and calculation

relate to own work and work area problem-solving and monitoring

relate to product formulation and specification

require interpretation and drawing conclusions from a range of mathematical tables, charts, bar graphs, pie charts, recipes

require monitoring formula, specifications, outputs and equipment

require synthesis and analysis of mathematical information from more than one source.

Explanations may:

be in diagrammatic, sketch tabular or graphic formats

be presented in writing

be presented orally.

Additives may include:

antioxidants

binders

curry

GDL

GO2

nitrates

nitrites

non-meat proteins

phosphate

salt

spices

sugar

water.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coat and apron

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh apron

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, codes of practice etc.

Equipment may include:

blenders

choppers

cutters

mixers.

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
Recipes and product specifications are followed to formulate products in accordance with workplace and regulatory requirements. 
Products are formulated in accordance with hygiene and regulatory requirements, product specifications and workplace requirements. 
Ingredients are checked to ensure they meet product specifications and regulatory requirements. 

Forms

Assessment Cover Sheet

MTMS34C - Prepare product formulations
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

MTMS34C - Prepare product formulations

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: