Make and sell sausages

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver AMPR208, 'Make and sell sausages'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Make and sell sausages' on This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to for every purchase, so go nuts :)

Elements and Performance Criteria


Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare meat for sausages

1.1 Select and weigh meat is according to product and workplace specifications

1.2 Process meat in preparation for forming according to product specifications

2. Select ingredients for sausages

2.1 Select and weigh ingredients according to product specifications and workplace and regulatory requirements

3. Combine selected ingredients

3.1 Combine selected ingredients according to product specifications and workplace and regulatory requirements

4. Prepare casings

4.1 Prepare casings according to product specifications

4.2 Use and store casings according to workplace requirements and health and hygiene requirements

4.3 Identify and report defective casings where appropriate according to workplace requirements

5. Fill casings

5.1 Fill casings to consistency required by product specifications

5.2 Identify and report defective product, where appropriate, according to workplace requirements

6. Link, tie and hang sausages

6.1 Link and tie sausages to product specifications

6.2 Trim excess casings according to product specifications

6.3 Hang and store sausages according to product specifications and workplace requirements

7. Prepare, operate, disassemble and clean equipment

7.1 Prepare, adjust and operate sausage making equipment to workplace health and safety, workplace and hygiene requirements, and manufacturer specifications

7.2 Disassemble, clean and store equipment and parts in line with workplace health and safety, workplace and regulatory requirements, and manufacturer specifications

8. Sell a variety of sausages

8.1 Provide information, including cooking, storage and serving suggestions on a variety of sausages to customers

8.2 Promote sausage range to customers