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Evidence Guide: AMPR322 - Prepare and produce 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

 

AMPR322 - Prepare and produce value added products

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

Prepare and operate processing equipment used in producing value-added products

  1. Prepared and operate processing equipment according to hygiene, and health and safety requirements
  2. Identify faults in line with manufacturer and workplace requirements
  3. Use equipment according to manufacturer, workplace and workplace health and safety requirements
  4. Performed start-up and shut-down procedures according to manufacturer and workplace requirements
Prepared and operate processing equipment according to hygiene, and health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify faults in line with manufacturer and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use equipment according to manufacturer, workplace and workplace health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Performed start-up and shut-down procedures according to manufacturer and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean processing equipment

  1. Clean equipment to manufacturer's, workplace health and safety, hygiene and workplace requirements
Clean equipment to manufacturer's, workplace health and safety, hygiene and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow recipe

  1. Follow recipes to prepare and produce value-added products to product specifications
Follow recipes to prepare and produce value-added products to product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select ingredients for formulation of value-added products

  1. Select ingredients in accordance with recipes, policy and practice, and regulatory requirements
  2. Weigh ingredients in accordance with recipe specifications and regulatory requirements
  3. Label ingredients according to workplace and regulatory requirements
Select ingredients in accordance with recipes, policy and practice, and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh ingredients in accordance with recipe specifications and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Label ingredients according to workplace and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

  1. Prepare meat according to recipes, policy and practice
  2. Prepare stuffings, seasonings and force meat in accordance with recipes, policy and practice
Prepare meat according to recipes, policy and practice

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare stuffings, seasonings and force meat in accordance with recipes, policy and practice

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare pastry, marinades, sauces, and glazes for value-added product

  1. Prepare pastry, marinades, sauces and glazes in accordance with recipes, policy and practice
Prepare pastry, marinades, sauces and glazes in accordance with recipes, policy and practice

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mix ingredients

  1. Weigh ingredients in accordance with recipe requirements
  2. Add ingredients to meat according to recipes, product specifications and regulatory requirements
  3. Blend ingredients to achieve product consistency according to recipes and product specifications
Weigh ingredients in accordance with recipe requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Add ingredients to meat according to recipes, product specifications and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Blend ingredients to achieve product consistency according to recipes and product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Produce value-added products

  1. Formulate product according to product specifications
  2. Present product according to product specifications and policy and procedures
  3. Use pastry types according to recipes and workplace requirements
  4. Skewer meat according to recipes and workplace requirements
Formulate product according to product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present product according to product specifications and policy and procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use pastry types according to recipes and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Skewer meat according to recipes 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 products and take appropriate action
  4. Identify effects of ingredients on shelf life and take appropriate action
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 products and take appropriate action

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify effects of ingredients on shelf life and take appropriate action

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and operate processing equipment used in producing value-added products

  1. Prepared and operate processing equipment according to hygiene, and health and safety requirements
  2. Identify faults in line with manufacturer and workplace requirements
  3. Use equipment according to manufacturer, workplace and workplace health and safety requirements
  4. Performed start-up and shut-down procedures according to manufacturer and workplace requirements
Prepared and operate processing equipment according to hygiene, and health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify faults in line with manufacturer and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use equipment according to manufacturer, workplace and workplace health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Performed start-up and shut-down procedures according to manufacturer and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean processing equipment

  1. Clean equipment to manufacturer's, workplace health and safety, hygiene and workplace requirements
Clean equipment to manufacturer's, workplace health and safety, hygiene and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow recipe

  1. Follow recipes to prepare and produce value-added products to product specifications
Follow recipes to prepare and produce value-added products to product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select ingredients for formulation of value-added products

  1. Select ingredients in accordance with recipes, policy and practice, and regulatory requirements
  2. Weigh ingredients in accordance with recipe specifications and regulatory requirements
  3. Label ingredients according to workplace and regulatory requirements
Select ingredients in accordance with recipes, policy and practice, and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh ingredients in accordance with recipe specifications and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Label ingredients according to workplace and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

  1. Prepare meat according to recipes, policy and practice
  2. Prepare stuffings, seasonings and force meat in accordance with recipes, policy and practice
Prepare meat according to recipes, policy and practice

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare stuffings, seasonings and force meat in accordance with recipes, policy and practice

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare pastry, marinades, sauces, and glazes for value-added product

  1. Prepare pastry, marinades, sauces and glazes in accordance with recipes, policy and practice
Prepare pastry, marinades, sauces and glazes in accordance with recipes, policy and practice

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mix ingredients

  1. Weigh ingredients in accordance with recipe requirements
  2. Add ingredients to meat according to recipes, product specifications and regulatory requirements
  3. Blend ingredients to achieve product consistency according to recipes and product specifications
Weigh ingredients in accordance with recipe requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Add ingredients to meat according to recipes, product specifications and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Blend ingredients to achieve product consistency according to recipes and product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Produce value-added products

  1. Formulate product according to product specifications
  2. Present product according to product specifications and policy and procedures
  3. Use pastry types according to recipes and workplace requirements
  4. Skewer meat according to recipes and workplace requirements
Formulate product according to product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present product according to product specifications and policy and procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use pastry types according to recipes and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Skewer meat according to recipes 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 products and take appropriate action
  4. Identify effects of ingredients on shelf life and take appropriate action
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 products and take appropriate action

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify effects of ingredients on shelf life and take appropriate action

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 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

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 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

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

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

Range Statement