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Evidence Guide: AMPR208 - Make and sell sausages

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

AMPR208 - Make and sell sausages

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare meat for sausages

  1. Select and weigh meat is according to product and workplace specifications
  2. Process meat in preparation for forming according to product specifications
Select and weigh meat is according to product and workplace specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process meat in preparation for forming according to product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select ingredients for sausages

  1. Select and weigh ingredients according to product specifications and workplace and regulatory requirements
Select and weigh ingredients according to product specifications and workplace and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Combine selected ingredients

  1. Combine selected ingredients according to product specifications and workplace and regulatory requirements
Combine selected ingredients according to product specifications and workplace and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare casings

  1. Prepare casings according to product specifications
  2. Use and store casings according to workplace requirements and health and hygiene requirements
  3. Identify and report defective casings where appropriate according to workplace requirements
Prepare casings according to product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use and store casings according to workplace requirements and health and hygiene requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and report defective casings where appropriate according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Fill casings

  1. Fill casings to consistency required by product specifications
  2. Identify and report defective product, where appropriate, according to workplace requirements
Fill casings to consistency required by product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and report defective product, where appropriate, according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Link, tie and hang sausages

  1. Link and tie sausages to product specifications
  2. Trim excess casings according to product specifications
  3. Hang and store sausages according to product specifications and workplace requirements
Link and tie sausages to product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Trim excess casings according to product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Hang and store sausages according to product specifications and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare, operate, disassemble and clean equipment

  1. Prepare, adjust and operate sausage making equipment to workplace health and safety, workplace and hygiene requirements, and manufacturer specifications
  2. Disassemble, clean and store equipment and parts in line with workplace health and safety, workplace and regulatory requirements, and manufacturer specifications
Prepare, adjust and operate sausage making equipment to workplace health and safety, workplace and hygiene requirements, and manufacturer specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Disassemble, clean and store equipment and parts in line with workplace health and safety, workplace and regulatory requirements, and manufacturer specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sell a variety of sausages

  1. Provide information, including cooking, storage and serving suggestions on a variety of sausages to customers
  2. Promote sausage range to customers
Provide information, including cooking, storage and serving suggestions on a variety of sausages to customers

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Promote sausage range to customers

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare meat for sausages

  1. Select and weigh meat is according to product and workplace specifications
  2. Process meat in preparation for forming according to product specifications
Select and weigh meat is according to product and workplace specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process meat in preparation for forming according to product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select ingredients for sausages

  1. Select and weigh ingredients according to product specifications and workplace and regulatory requirements
Select and weigh ingredients according to product specifications and workplace and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Combine selected ingredients

  1. Combine selected ingredients according to product specifications and workplace and regulatory requirements
Combine selected ingredients according to product specifications and workplace and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare casings

  1. Prepare casings according to product specifications
  2. Use and store casings according to workplace requirements and health and hygiene requirements
  3. Identify and report defective casings where appropriate according to workplace requirements
Prepare casings according to product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use and store casings according to workplace requirements and health and hygiene requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and report defective casings where appropriate according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Fill casings

  1. Fill casings to consistency required by product specifications
  2. Identify and report defective product, where appropriate, according to workplace requirements
Fill casings to consistency required by product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and report defective product, where appropriate, according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Link, tie and hang sausages

  1. Link and tie sausages to product specifications
  2. Trim excess casings according to product specifications
  3. Hang and store sausages according to product specifications and workplace requirements
Link and tie sausages to product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Trim excess casings according to product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Hang and store sausages according to product specifications and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare, operate, disassemble and clean equipment

  1. Prepare, adjust and operate sausage making equipment to workplace health and safety, workplace and hygiene requirements, and manufacturer specifications
  2. Disassemble, clean and store equipment and parts in line with workplace health and safety, workplace and regulatory requirements, and manufacturer specifications
Prepare, adjust and operate sausage making equipment to workplace health and safety, workplace and hygiene requirements, and manufacturer specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Disassemble, clean and store equipment and parts in line with workplace health and safety, workplace and regulatory requirements, and manufacturer specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sell a variety of sausages

  1. Provide information, including cooking, storage and serving suggestions on a variety of sausages to customers
  2. Promote sausage range to customers
Provide information, including cooking, storage and serving suggestions on a variety of sausages to customers

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Promote sausage range to customers

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare meat for sausages

1.1 Select and weigh meat is according to product and workplace specifications

1.2 Process meat in preparation for forming according to product specifications

2. Select ingredients for sausages

2.1 Select and weigh ingredients according to product specifications and workplace and regulatory requirements

3. Combine selected ingredients

3.1 Combine selected ingredients according to product specifications and workplace and regulatory requirements

4. Prepare casings

4.1 Prepare casings according to product specifications

4.2 Use and store casings according to workplace requirements and health and hygiene requirements

4.3 Identify and report defective casings where appropriate according to workplace requirements

5. Fill casings

5.1 Fill casings to consistency required by product specifications

5.2 Identify and report defective product, where appropriate, according to workplace requirements

6. Link, tie and hang sausages

6.1 Link and tie sausages to product specifications

6.2 Trim excess casings according to product specifications

6.3 Hang and store sausages according to product specifications and workplace requirements

7. Prepare, operate, disassemble and clean equipment

7.1 Prepare, adjust and operate sausage making equipment to workplace health and safety, workplace and hygiene requirements, and manufacturer specifications

7.2 Disassemble, clean and store equipment and parts in line with workplace health and safety, workplace and regulatory requirements, and manufacturer specifications

8. Sell a variety of sausages

8.1 Provide information, including cooking, storage and serving suggestions on a variety of sausages to customers

8.2 Promote sausage range to customers

Required Skills and Knowledge

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare meat for sausages

1.1 Select and weigh meat is according to product and workplace specifications

1.2 Process meat in preparation for forming according to product specifications

2. Select ingredients for sausages

2.1 Select and weigh ingredients according to product specifications and workplace and regulatory requirements

3. Combine selected ingredients

3.1 Combine selected ingredients according to product specifications and workplace and regulatory requirements

4. Prepare casings

4.1 Prepare casings according to product specifications

4.2 Use and store casings according to workplace requirements and health and hygiene requirements

4.3 Identify and report defective casings where appropriate according to workplace requirements

5. Fill casings

5.1 Fill casings to consistency required by product specifications

5.2 Identify and report defective product, where appropriate, according to workplace requirements

6. Link, tie and hang sausages

6.1 Link and tie sausages to product specifications

6.2 Trim excess casings according to product specifications

6.3 Hang and store sausages according to product specifications and workplace requirements

7. Prepare, operate, disassemble and clean equipment

7.1 Prepare, adjust and operate sausage making equipment to workplace health and safety, workplace and hygiene requirements, and manufacturer specifications

7.2 Disassemble, clean and store equipment and parts in line with workplace health and safety, workplace and regulatory requirements, and manufacturer specifications

8. Sell a variety of sausages

8.1 Provide information, including cooking, storage and serving suggestions on a variety of sausages to customers

8.2 Promote sausage range to customers

The candidate must be able to make at least four varieties of sausages including two gourmet varieties.

The candidate must:

identify different species and categories of meat used in sausages

make a range of at least four different varieties of sausages

seek advice from appropriate sources before working with new equipment or products

operate adjustment tools and equipment

apply mathematical skills relevant to the task

report faults and required adjustments, verbally or in writing according to workplace requirements

explain cooking methods for a range of sausages

answer customer enquiries, for at least four different varieties of sausage, relating to:

cooking methods

cooking times

storage

shelf life

ingredients

nutritional value, including fat content

work with team members

apply relevant workplace health and safety requirements

use relevant communication skills

The candidate must demonstrate a basic factual, technical and procedural knowledge of:

sausage filler types

materials used for hanging and storing sausages

protective covering for sausages and its purpose

conditions under which equipment may need adjusting

function and operation of sausage filler machines

safe and correct operation of sausage making equipment

cooking methods for a range of sausage varieties

shelf life of a range of sausage varieties

temperature for storing a range of sausage varieties

filling yields of various sizes and types of casings

purpose and storage needs of collagen casings and natural casings

purpose and use of processing equipment used in making sausages

purpose and use of ingredients used in sausage making

relevant workplace health and safety requirements

ingredients used in at least four different varieties of sausage

purposes and processes for undertaking emergency stops, machine lockouts and isolation procedures

regulatory requirements in relation to sausage making

procedures for cleaning sausage making equipment

properties of correct blending of ingredients

Range Statement