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Evidence Guide: MTMS301B - 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

 

MTMS301B - 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. Individual product is identified and placed correctly in cooking or steaming facility for even cooking or steaming.
  2. Product is spaced in cooking facility according to product and manufacturer's specifications.
Individual product is identified and placed correctly in cooking or steaming facility for even cooking or steaming.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is spaced in cooking facility according to product and manufacturer's specifications.

Completed
Date:

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Cook or steam product

  1. Correct cooking or steaming procedure is determined.
  2. Cooking or steaming cycle is set and maintained according to specifications and workplace requirements.
  3. Cooking or steaming process is regularly monitored and adjusted as necessary to fulfil product specifications.
  4. Internal temperature of product is checked on completion of cooking or steaming cycle to ensure correct process has been achieved.
  5. A variety of products are cooked or steamed to workplace requirements and customer specifications at a speed similar to production requirements.
  6. Process and results of cooking or steaming are correctly recorded.
  7. Product is dyed to achieve a uniform colour when required by product specifications.
Correct cooking or steaming procedure is determined.

Completed
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Cooking or steaming cycle is set and maintained according to specifications and workplace requirements.

Completed
Date:

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Cooking or steaming process is regularly monitored and adjusted as necessary to fulfil product specifications.

Completed
Date:

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Internal temperature of product is checked on completion of cooking or steaming cycle to ensure correct process has been achieved.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

A variety of products are cooked or steamed to workplace requirements and customer specifications at a speed similar to production requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process and results of cooking or steaming are correctly recorded.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is dyed to achieve a uniform colour when required by product specifications.

Completed
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Chill or cool product

  1. Product is weighed immediately on completion of cooking or steaming cycle.
  2. Product is chilled immediately or cooled at ambient temperature before chilling according to product specifications.
  3. Product is identified and stored according to product specifications and workplace requirements.
Product is weighed immediately on completion of cooking or steaming cycle.

Completed
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Product is chilled immediately or cooled at ambient temperature before chilling according to product specifications.

Completed
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Product is identified and stored according to product specifications and workplace requirements.

Completed
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Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.

These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.

Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.

All assessment must be conducted against Australian meat industry standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Competency must be demonstrated under conditions similar to the speed of production and within the parameters of the role and responsibilities.

Context of, and specific resources for assessment

Resources may include:

real work environment

relevant documentation such as:

manufacturer's instructions

regulatory requirements

workplace policies and procedures

relevant equipment and materials.

Method of assessment

Recommended methods of assessment include:

workplace demonstration

quiz

observation of performance over time.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.

Guidance information for assessment

A current list of resources for this Unit of Competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.

Required Skills and Knowledge

Required skills

Ability to:

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

work effectively in a range of situations as an individual and as a member of a team

apply relevant Occupational Health and Safety (OH&S) and regulatory requirements

take action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology

Required knowledge

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 OH&S 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

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Product may include:

canned meat products

frankfurters

ham

ready to cut meats.

Cooking includes:

baking

dry cooking

hot water immersion.

Steaming may be via

a steam room o

direct steam injection.

Workplace requirements may include:

enterprise-specific requirements

OH&S requirements

QA requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Product may be chilledorcooled by:

chill cabinets

immersing in ambient running water

placing in cool room

placing in intensive or blast chillers

showering with ambient water

use of intensive coolers

washing in water/brine.

Hygiene and sanitationrequirements may include:

relevant government regulations

workplace requirements.

Communication skills may:

be with people from a range of cultural, social and ethnic backgrounds

involve listening and speaking clearly

involve reading and interpreting workplace-related information

require interpreting the needs of internal or external customers.

Mathematical skills may include:

collection

estimation

calculation and interpretation of product formulation and specifications

monitoring, adjusting and calibrating equipment, stock control and usage.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coats and aprons

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations

federal, state and territory regulations regarding meat processing.