Prepare meat-based pates and terrines for commercial sale

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 MTMS312A, 'Prepare meat-based pates and terrines for commercial sale'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Prepare meat-based pates and terrines for commercial sale' 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 ingredients

1.1. Work area is prepared.

1.2. Ingredients for pâtésand terrines are selected according to specifications.

1.3. Meat and offal ingredients are pre-prepared according to specifications.

1.4. Meat, offal and other ingredients are pre-cooked according to specifications.

1.5. Moulds for pâtés and terrines are prepared and lined according to specifications.

1.6. Pre-operational checks are set up and conducted on required specialised machinery.

2. Prepare pâtés and terrines

2.1. A range of binding agents and processes required in the preparation of basic forcemeat are prepared and used.

2.2. A range of pastries suitable for pâté en croute are prepared and handled correctly to ensure high quality and attractive presentation.

2.3. Specialised machinery for making pâtés and terrines is used correctly and safely according to manufacturer instructions.

2.4. Pâtés and terrines are cooked to specification ensuring non-spore forming pathogens are destroyed.

2.5. Product stability and spreadability are assessed.

3. Pack and store pâtés and terrines

3.1. Pâtés and terrines are selected and packed using appropriate packaging.

3.2. Pâtés and terrines are chilled at a sufficient rate to prevent spore-forming pathogens.

3.3. Pâtés and terrines are stored according to regulatory requirements.

4. Develop new recipes

4.1. Recipes for pâtés and terrines are developed using a range of suitable products, with consideration given to food safety, taste and presentation.

4.2. New recipes are costed and priced.

4.3. Customer response to new recipes are assessed and evaluated.


Qualifications and Skillsets

MTMS312A appears in the following qualifications:

  • MTM31011 - Certificate III in Meat Processing (Smallgoods - Manufacture)
  • MTM30911 - Certificate III in Meat Processing (Smallgoods - General)