Smoke product

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 MTMS38C, 'Smoke product'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Smoke product' 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

Elements and Performance Criteria


Performance Criteria


Select meat


Meat is selected according to product specifications.


Meat is prepared according to product specifications (where part of the work instructions).


Prepare ingredients


Ingredients are prepared according to product specifications and workplace requirements.


Prepare facility


Machinery and equipment are prepared according to product and manufacturer's specifications.


Load products


Product is checked to ensure correct spacing prior to loading.


Product is loaded in a manner that ensures even cooking.


Product is handled at all times according to OH&S, and hygiene and sanitation requirements.


Smoke product


Core temperature probes are inserted into the centre of the product as appropriate to product specifications and workplace requirements.


Machinery is programmed, where applicable in accordance with manufacturer's and product specifications.


Variety of products are smoked to workplace requirements and customer specifications at a speed similar to production requirements.


Process is monitored and recorded according to workplace requirements.


Monitor smoke cycle


Smoke cycle is monitored regularly, results are noted and deviations from the program are corrected.


Internal temperature is manually checked in accordance with workplace requirements to ensure correct smoke time has been achieved and, where necessary, further cooking is undertaken.


When product type and processing procedures require, a shower cycle is initiated according to process specifications.


Chill product


On completion of smoke cycle, product is correctly weighed and either:

chilled immediately or

cooled at ambient temperature to a specified internal temperature before chilling according to product specifications.


Product is held at a specific and constant temperature according to product specifications.


Product is stored according to product specifications.


Product is identified and stacked according to product specifications and workplace requirements.

Qualifications and Skillsets

MTMS38C appears in the following qualifications:

  • SFI30111 - Certificate III in Aquaculture
  • SFI30511 - Certificate III in Seafood Processing