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Evidence Guide: AMPS301 - Cook, steam and cool product

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

 

AMPS301 - Cook, steam and cool product

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

Place product in cooking or steaming facility

  1. Identify individual product and place correctly in cooking or steaming facility for even cooking or steaming
  2. Space product in cooking facility according to product and manufacturer's specifications
Identify individual product and place correctly in cooking or steaming facility for even cooking or steaming

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Space product in cooking facility according to product and manufacturer's specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook or steam product

  1. Determine correct cooking or steaming procedure
  2. Set and maintain cooking or steaming cycle according to specifications and workplace requirements
  3. Regularly monitor cooking or steaming process and adjust as necessary to fulfil product specifications
  4. Check internal temperature of product on completion of cooking or steaming cycle to ensure correct process has been achieved
  5. Cook or steam a variety of products to workplace requirements and customer specifications at a speed similar to production requirements
  6. Correctly record process and results of cooking or steaming
  7. Dye product to achieve a uniform colour when required by product specifications
Determine correct cooking or steaming procedure

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set and maintain cooking or steaming cycle according to specifications and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Regularly monitor cooking or steaming process and adjust as necessary to fulfil product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check internal temperature of product on completion of cooking or steaming cycle to ensure correct process has been achieved

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook or steam a variety of products to workplace requirements and customer specifications at a speed similar to production requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Correctly record process and results of cooking or steaming

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dye product to achieve a uniform colour when required by product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Chill or cool product

  1. Weigh product immediately on completion of cooking or steaming cycle
  2. Chill product immediately or cool at ambient temperature before chilling according to product specifications
  3. Identify and store product according to product specifications and workplace requirements
Weigh product immediately on completion of cooking or steaming cycle

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Chill product immediately or cool at ambient temperature before chilling according to product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and store product according to product specifications and workplace requirements

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. Place product in cooking or steaming facility

1.1 Identify individual product and place correctly in cooking or steaming facility for even cooking or steaming

1.2 Space product in cooking facility according to product and manufacturer's specifications

2. Cook or steam product

2.1 Determine correct cooking or steaming procedure

2.2 Set and maintain cooking or steaming cycle according to specifications and workplace requirements

2.3 Regularly monitor cooking or steaming process and adjust as necessary to fulfil product specifications

2.4 Check internal temperature of product on completion of cooking or steaming cycle to ensure correct process has been achieved

2.5 Cook or steam a variety of products to workplace requirements and customer specifications at a speed similar to production requirements

2.6 Correctly record process and results of cooking or steaming

2.7 Dye product to achieve a uniform colour when required by product specifications

3. Chill or cool product

3.1 Weigh product immediately on completion of cooking or steaming cycle

3.2 Chill product immediately or cool at ambient temperature before chilling according to product specifications

3.3 Identify and store product according to product specifications and workplace requirements

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. Place product in cooking or steaming facility

1.1 Identify individual product and place correctly in cooking or steaming facility for even cooking or steaming

1.2 Space product in cooking facility according to product and manufacturer's specifications

2. Cook or steam product

2.1 Determine correct cooking or steaming procedure

2.2 Set and maintain cooking or steaming cycle according to specifications and workplace requirements

2.3 Regularly monitor cooking or steaming process and adjust as necessary to fulfil product specifications

2.4 Check internal temperature of product on completion of cooking or steaming cycle to ensure correct process has been achieved

2.5 Cook or steam a variety of products to workplace requirements and customer specifications at a speed similar to production requirements

2.6 Correctly record process and results of cooking or steaming

2.7 Dye product to achieve a uniform colour when required by product specifications

3. Chill or cool product

3.1 Weigh product immediately on completion of cooking or steaming cycle

3.2 Chill product immediately or cool at ambient temperature before chilling according to product specifications

3.3 Identify and store product according to product specifications and workplace requirements

Candidates must consistently cook, steam and cool product to workplace requirements in the workplace.

Candidates must:

follow the requirements of the work instruction

work at production speed

cook or steam of a variety of products to product specifications, to workplace, customer, Quality Assurance (QA) and hygiene and sanitation requirements

identify the cause and effects of, and explain the appropriate action for:

cycle out of sequence

drops during cooking

excess cooking or steaming

excess humidity

insufficient cooking or steaming

low humidity

operate cooking or steaming facility in a safe and hygienic manner

demonstrate storage procedures

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

apply relevant workplace health and safety, and regulatory requirements

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

correct cooking or steaming procedure for specific products

procedure followed to measure product internal temperatures correctly

chilling or cooling requirements for different products

dye addition procedures for a given range of products

effect of incorrect chilling on yield

effects of incorrect spacing or placement of product for cooking or steaming

recording requirements for the cooking or steaming process

relevant workplace health and safety, and regulatory requirements

cause and effects of

cycle out of sequence

drops during cooking

excess cooking or steaming

excess humidity

insufficient cooking or steaming

low humidity

Range Statement