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Evidence Guide: AMPS211 - Prepare dry ingredients

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

 

AMPS211 - Prepare dry ingredients

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

Select ingredients

  1. Select ingredients a by type and quality according to product specifications
  2. Select dry ingredients according to the formulation specification
  3. Handle ingredients hygienically at all times to prevent contamination
Select ingredients a by type and quality according to product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select dry ingredients according to the formulation specification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle ingredients hygienically at all times to prevent contamination

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh and batch ingredients

  1. Correctly calibrate scales for precise measurement
  2. Place ingredients in specific containers for weighing
  3. Weigh ingredients according to daily production requirements
  4. Sort and weight ingredients into batch quantities according to recipes and product requirements
  5. Mix spices according to recipe
Correctly calibrate scales for precise measurement

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place ingredients in specific containers for weighing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh ingredients according to daily production requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sort and weight ingredients into batch quantities according to recipes and product requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mix spices according to recipe

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record usage

  1. Store ingredients in a safe and hygienic manner
  2. Accurately record usage of ingredients to workplace requirements
  3. Reconcile usage of ingredients to production specifications
Store ingredients in a safe and hygienic manner

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Accurately record usage of ingredients to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Reconcile usage of ingredients to production specifications

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

1.1 Select ingredients a by type and quality according to product specifications

1.2 Select dry ingredients according to the formulation specification

1.3 Handle ingredients hygienically at all times to prevent contamination

2. Weigh and batch ingredients

2.1 Correctly calibrate scales for precise measurement

2.2 Place ingredients in specific containers for weighing

2.3 Weigh ingredients according to daily production requirements

2.4 Sort and weight ingredients into batch quantities according to recipes and product requirements

2.5 Mix spices according to recipe

3. Record usage

3.1 Store ingredients in a safe and hygienic manner

3.2 Accurately record usage of ingredients to workplace requirements

3.3 Reconcile usage of ingredients to production specifications

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

1.1 Select ingredients a by type and quality according to product specifications

1.2 Select dry ingredients according to the formulation specification

1.3 Handle ingredients hygienically at all times to prevent contamination

2. Weigh and batch ingredients

2.1 Correctly calibrate scales for precise measurement

2.2 Place ingredients in specific containers for weighing

2.3 Weigh ingredients according to daily production requirements

2.4 Sort and weight ingredients into batch quantities according to recipes and product requirements

2.5 Mix spices according to recipe

3. Record usage

3.1 Store ingredients in a safe and hygienic manner

3.2 Accurately record usage of ingredients to workplace requirements

3.3 Reconcile usage of ingredients to production specifications

The candidate must prepare dry ingredients in a smallgoods manufacturing establishment.

The candidate must:

follow the requirements of the work instruction

work at production speed

calibrate scales (where required)

follow a recipe correctly

select ingredients according to product specifications

weigh ingredients to product specifications and daily production requirements

record usage of ingredients to workplace requirements

explain and demonstrate batching in accordance with food standards code

apply mathematical skills appropriate to the task

apply relevant workplace health and safety, workplace and regulatory requirements

use communication skills relevant to work instructions and Standard Operating Procedures (SOPs)

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

possible effects on product and on consumer health of using incorrect ingredients

health and hygiene factors relating to the preparation of dry ingredients

ingredient batches

workplace health and safety requirements related to the preparation of dry ingredients

relevant workplace and regulatory requirements

various additives, spices, binders and ingredients and explain their functions in the product

procedure for checking scale accuracy

Range Statement