Prepare and produce value-added products

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 MTMR323A, 'Prepare and produce value-added products'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Prepare and produce value-added products' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)


Elements and Performance Criteria

ELEMENT

PERFORMANCE CRITERIA

1. Prepare and operate processing equipment used in producing value-added products

1.1 Processing equipment is prepared and operated according to hygiene, and health and safety requirements

1.2 Faults are identified in line with manufacturer and workplace requirements

1.3 Equipment is used according to manufacturer, workplace and Workplace Health and Safety(WHS) requirements

1.4 Start-up and shut-down procedures are performed according to manufacturer and workplace requirements

2. Clean processing equipment

2.1 Equipment is cleaned to manufacturer's, WHS, hygiene and workplace requirements

3. Follow recipe

3.1 Recipes are followed to prepare and produce value-added products to product specifications

4. Select ingredients for formulation of value-added products

4.1 Ingredients are selected in accordance with recipes, policy and practice, and regulatory requirements

4.2 Ingredients are weighed in accordance with recipe specifications and regulatory requirements

4.3 Ingredients are labelled according to workplace and regulatory requirements

5. Prepare meat, stuffings, seasonings and force meat for value-added products

5.1 Meat is prepared according to recipes, policy and practice

5.2 Stuffings, seasonings and force meat are prepared in accordance with recipes, policy and practice

6. Prepare marinades, sauces, and glazes for value-added product

6.1 Marinades, sauces and glazes are prepared in accordance with recipes, policy and practice

7. Mix ingredients

7.1 Ingredients are weighed in accordance with recipe requirements

7.2 Ingredients are added to meat according to recipes, product specifications and regulatory requirements

7.3 Ingredients are blended to achieve product consistency according to recipes and product specifications

8. Produce value-added products

8.1 Product is formulated according to product specifications

8.2 Product is presented according to product specifications and policy and procedures

8.3 Pastry types are used correctly according to recipes and workplace requirements

8.4 Meat is skewered according to recipes and workplace requirements

9. Store products and ingredients

9.1 Product is stored according to workplace and regulatory requirements

9.2 Ingredients are stored according to workplace and regulatory requirements

9.3 Shelf life of products is identified and appropriate action taken

9.4 Effects of ingredients on shelf life are identified and appropriate action taken


Qualifications and Skillsets

MTMR323A appears in the following qualifications:

  • MTM30813 - Certificate III in Meat Processing (Retail Butcher)