Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
MTMS38C Mapping and Delivery Guide
Smoke product
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | MTMS38C - Smoke product |
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Description | This unit covers the skills and knowledge required to prepare products which are smoked, such as ham, bacon and smallgoods products. | ||
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 | This unit is suitable for skilled operators responsible for smoking ham, bacon and other smallgoods products and operating the smokehouse in smallgoods plants or meat retail enterprises. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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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 |
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Element: Prepare facility |
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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 product |
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Element: chilled immediately or | ||||||||
Element: cooled at ambient temperature to a specified internal temperature before chilling according to product specifications. |
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