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Evidence Guide: AMPR209 - Produce and sell value-added products

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

 

AMPR209 - Produce and sell value-added products

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

Select ingredients for formulation of value-added products

  1. Select ingredients according to workplace recipes, policy and practice
  2. Weigh ingredients according to regulatory requirements
  3. Label unused ingredients according to workplace and regulatory requirements
Select ingredients according to workplace recipes, policy and practice

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh ingredients according to regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Label unused ingredients according to workplace and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare meat, stuffings, seasonings and forcemeat for value-added products

  1. Prepare meat according to recipes, policy and practices
  2. Prepare stuffings, seasonings and forcemeat according to recipes, policy and practices
Prepare meat according to recipes, policy and practices

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare stuffings, seasonings and forcemeat according to recipes, policy and practices

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mix ingredients

  1. Add ingredients according to recipe and product specifications
  2. Blend ingredients to achieve product consistency or substance according to recipe and product specifications
Add ingredients according to recipe and product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Blend ingredients to achieve product consistency or substance according to recipe and product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Produce value-added products

  1. Add ingredients to meat according to instructions or recipe
  2. Formulate product according to product specifications and workplace, hygiene and sanitation, and Quality Assurance (QA) requirements
  3. Present product according to product specifications and workplace requirements
  4. Label product according to product specifications, and regulatory and workplace requirements
Add ingredients to meat according to instructions or recipe

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Formulate product according to product specifications and workplace, hygiene and sanitation, and Quality Assurance (QA) requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present product according to product specifications and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Label product according to product specifications, and regulatory and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store products and ingredients

  1. Store product according to workplace and regulatory requirements
  2. Store ingredients according to workplace and regulatory requirements
  3. Identify shelf life of product
  4. Identify effects of ingredients on shelf life
Store product according to workplace and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store ingredients according to workplace and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify shelf life of product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify effects of ingredients on shelf life

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sell meat product

  1. Provide information, including cooking, preparation, storage and serving suggestions, to customers on meat product
  2. Promote product to customers
Provide information, including cooking, preparation, storage and serving suggestions, to customers on meat product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Promote product to customers

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select ingredients for formulation of value-added products

  1. Select ingredients according to workplace recipes, policy and practice
  2. Weigh ingredients according to regulatory requirements
  3. Label unused ingredients according to workplace and regulatory requirements
Select ingredients according to workplace recipes, policy and practice

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh ingredients according to regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Label unused ingredients according to workplace and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare meat, stuffings, seasonings and forcemeat for value-added products

  1. Prepare meat according to recipes, policy and practices
  2. Prepare stuffings, seasonings and forcemeat according to recipes, policy and practices
Prepare meat according to recipes, policy and practices

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare stuffings, seasonings and forcemeat according to recipes, policy and practices

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mix ingredients

  1. Add ingredients according to recipe and product specifications
  2. Blend ingredients to achieve product consistency or substance according to recipe and product specifications
Add ingredients according to recipe and product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Blend ingredients to achieve product consistency or substance according to recipe and product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Produce value-added products

  1. Add ingredients to meat according to instructions or recipe
  2. Formulate product according to product specifications and workplace, hygiene and sanitation, and Quality Assurance (QA) requirements
  3. Present product according to product specifications and workplace requirements
  4. Label product according to product specifications, and regulatory and workplace requirements
Add ingredients to meat according to instructions or recipe

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Formulate product according to product specifications and workplace, hygiene and sanitation, and Quality Assurance (QA) requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present product according to product specifications and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Label product according to product specifications, and regulatory and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store products and ingredients

  1. Store product according to workplace and regulatory requirements
  2. Store ingredients according to workplace and regulatory requirements
  3. Identify shelf life of product
  4. Identify effects of ingredients on shelf life
Store product according to workplace and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store ingredients according to workplace and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify shelf life of product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify effects of ingredients on shelf life

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sell meat product

  1. Provide information, including cooking, preparation, storage and serving suggestions, to customers on meat product
  2. Promote product to customers
Provide information, including cooking, preparation, storage and serving suggestions, to customers on meat product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Promote product 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. Select ingredients for formulation of value-added products

1.1 Select ingredients according to workplace recipes, policy and practice

1.2 Weigh ingredients according to regulatory requirements

1.3 Label unused ingredients according to workplace and regulatory requirements

2. Prepare meat, stuffings, seasonings and forcemeat for value-added products

2.1 Prepare meat according to recipes, policy and practices

2.2 Prepare stuffings, seasonings and forcemeat according to recipes, policy and practices

3. Mix ingredients

3.1 Add ingredients according to recipe and product specifications

3.2 Blend ingredients to achieve product consistency or substance according to recipe and product specifications

4. Produce value-added products

4.1 Add ingredients to meat according to instructions or recipe

4.2 Formulate product according to product specifications and workplace, hygiene and sanitation, and Quality Assurance (QA) requirements

4.3 Present product according to product specifications and workplace requirements

4.4 Label product according to product specifications, and regulatory and workplace requirements

5. Store products and ingredients

5.1 Store product according to workplace and regulatory requirements

5.2 Store ingredients according to workplace and regulatory requirements

5.3 Identify shelf life of product

5.4 Identify effects of ingredients on shelf life

6. Sell meat product

6.1 Provide information, including cooking, preparation, storage and serving suggestions, to customers on meat product

6.2 Promote product 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. Select ingredients for formulation of value-added products

1.1 Select ingredients according to workplace recipes, policy and practice

1.2 Weigh ingredients according to regulatory requirements

1.3 Label unused ingredients according to workplace and regulatory requirements

2. Prepare meat, stuffings, seasonings and forcemeat for value-added products

2.1 Prepare meat according to recipes, policy and practices

2.2 Prepare stuffings, seasonings and forcemeat according to recipes, policy and practices

3. Mix ingredients

3.1 Add ingredients according to recipe and product specifications

3.2 Blend ingredients to achieve product consistency or substance according to recipe and product specifications

4. Produce value-added products

4.1 Add ingredients to meat according to instructions or recipe

4.2 Formulate product according to product specifications and workplace, hygiene and sanitation, and Quality Assurance (QA) requirements

4.3 Present product according to product specifications and workplace requirements

4.4 Label product according to product specifications, and regulatory and workplace requirements

5. Store products and ingredients

5.1 Store product according to workplace and regulatory requirements

5.2 Store ingredients according to workplace and regulatory requirements

5.3 Identify shelf life of product

5.4 Identify effects of ingredients on shelf life

6. Sell meat product

6.1 Provide information, including cooking, preparation, storage and serving suggestions, to customers on meat product

6.2 Promote product to customers

The candidate must demonstrate the ability to make a minimum of five different value-added products from at least three species.

The candidate must:

follow recipes accurately

select, measure and weigh meat and ingredients according to recipes and workplace requirements

perform calculations as required for production of value-added products

explain permissible use of additives and ingredients in value-added products

mix ingredients to achieve product consistency according to recipe and product specifications

produce at least five value-added products from a minimum of three species including stuffing, seasoned and forcemeat

identify quality requirements related to production of value-added products, including limits to value-adding options

present and label products to workplace requirements

record information, including mathematical information, accurately

store meat and ingredients to workplace and regulatory requirements

apply workplace health and safety and hygiene requirements related to producing value-added products

prepare, operate, adjust, shut down and clean preparation equipment.

use mathematical skills relevant to the task (including estimating measures to verify calculations)

work effectively individually or as part of a team

work with other team members to develop new value-added products

use relevant communication skills

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

regulatory requirements regarding use and storage of fruit and vegetables

shelf life of products, factors affecting shelf life and the effect of different ingredients on shelf life

range of effects on the product and consumer of the use of both incorrect and inadequate quantities of ingredients

permissible use of additives and ingredients in value-added products

properties of correct blending

use and purposes of ingredients in producing value-added products

reasons for poor product consistency and rectify problem

workplace health and safety and hygiene requirements related to producing value-added products

Range Statement