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Evidence Guide: AMPR325 - Prepare cooked meat product for retail sale

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

 

AMPR325 - Prepare cooked meat product for retail sale

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

Prepare meat for cooking

  1. Prepare meat to workplace health and safety, hygiene and sanitation and regulatory requirements
  2. Prepare meat following workplace procedures, recipes and requirements
  3. Identify sub-standard product prior to cooking and take corrective action
  4. Calculate quantities and assemble required ingredients
Prepare meat to workplace health and safety, hygiene and sanitation and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare meat following workplace procedures, recipes and requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify sub-standard product prior to cooking and take corrective action

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate quantities and assemble required ingredients

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook meat product

  1. Check equipment and utensils prior to cooking meat products to ensure they meet workplace health and safety, manufacturers, hygiene and sanitation and regulatory requirements
  2. Cook meat product following workplace health and safety and regulatory requirements
  3. Cook meat following recipes, workplace procedures and quality assurance requirements
  4. Monitor temperatures of meat products during cooking
  5. Cool meat product (if required)
  6. Monitor and record cooling temperatures of meat product
Check equipment and utensils prior to cooking meat products to ensure they meet workplace health and safety, manufacturers, hygiene and sanitation and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook meat product following workplace health and safety and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook meat following recipes, workplace procedures and quality assurance requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor temperatures of meat products during cooking

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cool meat product (if required)

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor and record cooling temperatures of meat product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store meat product

  1. Store cooked meat product appropriately to avoid cross contamination with raw products
  2. Store cooked meat product following workplace health and safety, regulatory and quality assurance requirements
  3. Monitor temperature of cooked meat product during storage
Store cooked meat product appropriately to avoid cross contamination with raw products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store cooked meat product following workplace health and safety, regulatory and quality assurance requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor temperature of cooked meat product during storage

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare meat for cooking

  1. Prepare meat to workplace health and safety, hygiene and sanitation and regulatory requirements
  2. Prepare meat following workplace procedures, recipes and requirements
  3. Identify sub-standard product prior to cooking and take corrective action
  4. Calculate quantities and assemble required ingredients
Prepare meat to workplace health and safety, hygiene and sanitation and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare meat following workplace procedures, recipes and requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify sub-standard product prior to cooking and take corrective action

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate quantities and assemble required ingredients

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook meat product

  1. Check equipment and utensils prior to cooking meat products to ensure they meet workplace health and safety, manufacturers, hygiene and sanitation and regulatory requirements
  2. Cook meat product following workplace health and safety and regulatory requirements
  3. Cook meat following recipes, workplace procedures and quality assurance requirements
  4. Monitor temperatures of meat products during cooking
  5. Cool meat product (if required)
  6. Monitor and record cooling temperatures of meat product
Check equipment and utensils prior to cooking meat products to ensure they meet workplace health and safety, manufacturers, hygiene and sanitation and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook meat product following workplace health and safety and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook meat following recipes, workplace procedures and quality assurance requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor temperatures of meat products during cooking

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cool meat product (if required)

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor and record cooling temperatures of meat product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store meat product

  1. Store cooked meat product appropriately to avoid cross contamination with raw products
  2. Store cooked meat product following workplace health and safety, regulatory and quality assurance requirements
  3. Monitor temperature of cooked meat product during storage
Store cooked meat product appropriately to avoid cross contamination with raw products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store cooked meat product following workplace health and safety, regulatory and quality assurance requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor temperature of cooked meat product during storage

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 cooking

1.1 Prepare meat to workplace health and safety, hygiene and sanitation and regulatory requirements

1.2 Prepare meat following workplace procedures, recipes and requirements

1.3 Identify sub-standard product prior to cooking and take corrective action

1.4 Calculate quantities and assemble required ingredients

2. Cook meat product

2.1 Check equipment and utensils prior to cooking meat products to ensure they meet workplace health and safety, manufacturers, hygiene and sanitation and regulatory requirements

2.2 Cook meat product following workplace health and safety and regulatory requirements

2.3 Cook meat following recipes, workplace procedures and quality assurance requirements

2.4 Monitor temperatures of meat products during cooking

2.5 Cool meat product (if required)

2.6 Monitor and record cooling temperatures of meat product

3. Store meat product

3.1 Store cooked meat product appropriately to avoid cross contamination with raw products

3.2 Store cooked meat product following workplace health and safety, regulatory and quality assurance requirements

3.3 Monitor temperature of cooked meat product during storage

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 cooking

1.1 Prepare meat to workplace health and safety, hygiene and sanitation and regulatory requirements

1.2 Prepare meat following workplace procedures, recipes and requirements

1.3 Identify sub-standard product prior to cooking and take corrective action

1.4 Calculate quantities and assemble required ingredients

2. Cook meat product

2.1 Check equipment and utensils prior to cooking meat products to ensure they meet workplace health and safety, manufacturers, hygiene and sanitation and regulatory requirements

2.2 Cook meat product following workplace health and safety and regulatory requirements

2.3 Cook meat following recipes, workplace procedures and quality assurance requirements

2.4 Monitor temperatures of meat products during cooking

2.5 Cool meat product (if required)

2.6 Monitor and record cooling temperatures of meat product

3. Store meat product

3.1 Store cooked meat product appropriately to avoid cross contamination with raw products

3.2 Store cooked meat product following workplace health and safety, regulatory and quality assurance requirements

3.3 Monitor temperature of cooked meat product during storage

Evidence must demonstrate the candidate’s consistency of performance over time at production speed.

The candidate must:

trim and prepare meat product to be cooked to workplace requirements

follow workplace health and safety, regulatory and hygiene and sanitation requirements for preparing meat

follow workplace recipes and procedures for preparing meat to be cooked

identify sub-standard or contaminated meat product during preparation

take corrective action if sub-standard or contaminated product is identified

identify the most appropriate cooking methods for meat products

select appropriate cooking equipment

calculate required weights and quantities

follow recipes accurately

apply hygiene and safety principles and procedures during the cooking process

follow safe work practices, particularly in relation to bending, lifting and using cutting implements, appliances, heated surfaces and other equipment which carry a risk of burns

seek advice from appropriate sources when working with new products/equipment

report equipment faults, either verbally or in writing according to workplace requirements

monitor and record temperature of product throughout the cooking process

store meat product appropriately

apply relevant workplace health and safety, regulatory and workplace requirements

use mathematical skills relevant to the task

use relevant communication skills

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

workplace health and safety, and regulatory requirements for cooked meat products

workplace procedures for cooking meat products

temperature requirements for cooking meat products to meet regulatory and quality assurance requirements

use and characteristics of a range of equipment used for the required methods of meat cookery

regulatory requirements for the storage of cooked, ready to eat and cook and cool meat products

storage life of cooked meat products

effects of different ingredients on storage life of cooked meat products

Range Statement