Application
This unit describes the skills and knowledge required to prepare and produce more complex value added products, such as those employing pastry, dairy products or cooking. It includes preparing ingredients and following recipes. The operation of processing equipment to produce value-added products may also be required.
This unit is applicable to workers in meat retailing and food services enterprises.
All training must be conducted in accordance with Australian meat industry standards and regulations.
All work should be carried out to comply with workplace requirements and hygiene standards.
This unit applies to individuals who work under broad direction and take responsibility for their own work.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Elements and Performance Criteria
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Prepare and operate processing equipment used in producing value-added products | 1.1 Prepared and operate processing equipment according to hygiene, and health and safety requirements 1.2 Identify faults in line with manufacturer and workplace requirements 1.3 Use equipment according to manufacturer, workplace and workplace health and safety requirements 1.4 Performed start-up and shut-down procedures according to manufacturer and workplace requirements |
2. Clean processing equipment | 2.1 Clean equipment to manufacturer's, workplace health and safety, hygiene and workplace requirements |
3. Follow recipe | 3.1 Follow recipes to prepare and produce value-added products to product specifications |
4. Select ingredients for formulation of value-added products | 4.1 Select ingredients in accordance with recipes, policy and practice, and regulatory requirements 4.2 Weigh ingredients in accordance with recipe specifications and regulatory requirements 4.3 Label ingredients according to workplace and regulatory requirements |
5. Prepare meat, stuffings, seasonings and force meat for value-added products | 5.1 Prepare meat according to recipes, policy and practice 5.2 Prepare stuffings, seasonings and force meat in accordance with recipes, policy and practice |
6. Prepare pastry, marinades, sauces, and glazes for value-added product | 6.1 Prepare pastry, marinades, sauces and glazes in accordance with recipes, policy and practice |
7. Mix ingredients | 7.1 Weigh ingredients in accordance with recipe requirements 7.2 Add ingredients to meat according to recipes, product specifications and regulatory requirements 7.3 Blend ingredients to achieve product consistency according to recipes and product specifications |
8. Produce value-added products | 8.1 Formulate product according to product specifications 8.2 Present product according to product specifications and policy and procedures 8.3 Use pastry types according to recipes and workplace requirements 8.4 Skewer meat according to recipes and workplace requirements |
9. Store products and ingredients | 9.1 Store product according to workplace and regulatory requirements 9.2 Store ingredients according to workplace and regulatory requirements 9.3 Identify shelf life of products and take appropriate action 9.4 Identify effects of ingredients on shelf life and take appropriate action |
Evidence of Performance
The candidate must be able to produce value-added meat products from a minimum of three species, using pastry, fresh produce, dried herbs and spices and marinades.
The candidate must:
make adjustments to equipment when necessary according to manufacturer's, workplace and workplace health and safety requirements
describe shelf life of products, factors affecting shelf life and effects of different ingredients on shelf life
explain the permissible use of additives and ingredients in value-added products
identify suitable alternatives from existing stock where quantities of required ingredients are not available, as applicable
work with team members to develop new value-added products
identify sub-standard product and rectify appropriately
label value-added products according to workplace and regulatory requirements
provide advice to customers on ingredients in value-added products
seek advice on new recipes and products from appropriate sources
use communication skills appropriate to the task
use mathematical skills as required for production of value-added products
estimate measures to verify calculations
Evidence of Knowledge
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
regulatory requirements regarding use and storage of fruit and vegetables
shelf life of products, factors affecting shelf life and effects of different ingredients on shelf life
range of effects on the product and on consumer health of the use of incorrect and inadequate quantities of ingredients
properties of correct blending
purpose and use of processing equipment in the preparation of value-added products
use and purpose of stuffings, seasoning and force meat in producing value-added products
use and purposes of ingredients in producing value-added products
quality requirements related to production of value-added products
effect of various ingredients on product shelf life
procedures for cleaning processing equipment
workplace health and safety and hygiene requirements related to producing value-added products
Assessment Conditions
Competency must be demonstrated over time and under typical operating conditions for the enterprise.
Assessment must occur in the workplace under normal operating conditions or in a simulated environment.
Where the candidate does not produce value-added products in their usual place of work they must complete the requirements of the unit in an alternative work placement or in a simulated environment.
The following three forms of assessment must be used:
demonstration in the workplace or simulated environment
quiz of underpinning knowledge
workplace referee or third-party report of performance over time
Assessors must satisfy current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.