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Evidence Guide: MTMR308B - Prepare and produce value-added products

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

 

MTMR308B - Prepare and produce value-added products

What evidence can you provide to prove your understanding of each of the following citeria?

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

  1. Processing equipment is prepared and operated according to hygiene, and health and safety requirements.
  2. Faults are identified in line with manufacturer's and workplace requirements.
  3. Equipment is used according to manufacturer's, workplace and OH&S requirements.
  4. Start-up and shut-down procedures are performed according to manufacturer's and workplace requirements.
Processing equipment is prepared and operated according to hygiene, and health and safety requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Faults are identified in line with manufacturer's and workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment is used according to manufacturer's, workplace and OH&S requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Start-up and shut-down procedures are performed according to manufacturer's and workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean processing equipment

  1. Equipment is cleaned to manufacturer's, OH&S, hygiene and workplace requirements.
Equipment is cleaned to manufacturer's, OH&S, hygiene and workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow recipe

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select ingredients for formulation of value-added products

  1. Ingredients are selected in accordance with recipes, policy and practice, and regulatory requirements.
  2. Ingredients are weighed in accordance with recipe specifications and regulatory requirements.
  3. Ingredients are labelled according to workplace and regulatory requirements.
Ingredients are selected in accordance with recipes, policy and practice, and regulatory requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ingredients are labelled according to workplace and regulatory requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

  1. Meat is prepared according to recipes, policy and practice.
  2. Stuffings, seasonings and force meat are prepared in accordance with recipes, policy and practice.
Meat is prepared according to recipes, policy and practice.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mix ingredients

  1. Ingredients are weighed in accordance with recipe requirements.
  2. Ingredients are added to meat according to recipes, product specifications and regulatory requirements.
  3. Ingredients are blended to achieve product consistency according to recipes and product specifications.
Ingredients are weighed in accordance with recipe requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Produce value-added products

  1. Product is formulated according to product specifications.
  2. Product is presented according to product specifications and policy and procedures.
  3. Pastry types are used correctly to recipes and workplace requirements.
  4. Meat is skewered according to recipes and workplace requirements.
Product is formulated according to product specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pastry types are used correctly to recipes and workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meat is skewered according to recipes and workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store products and ingredients

  1. Product is stored according to workplace and regulatory requirements.
  2. Ingredients are stored according to workplace and regulatory requirements.
  3. Shelf life of products is identified and appropriate action taken.
  4. Effects of ingredients on shelf life are identified and appropriate action taken.
Product is stored according to workplace and regulatory requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ingredients are stored according to workplace and regulatory requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Shelf life of products is identified and appropriate action taken.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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, the Range Statement and the Assessment Guidelines for this 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 over time and under typical operating conditions for the enterprise.

Context of and specific resources for assessment

Assessment must occur in the workplace under normal operating conditions or in a simulated environment.

Method of assessment

Recommended methods of assessment are:

verified work log or diary

workplace assignment

workplace referee or third party report of performance over time.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality, 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

Resource materials available from MINTRAC, telephone 1800 817 462.

Australian Training Products (www.atpl.net.au):

Meat Retailing and Smallgoods Manufacturing Resources (CD version).

Required Skills and Knowledge

This describes the essential skills and knowledge required for this unit. Where bold italicised text is used, further information is detailed in the Range Statement.

Describe regulatory requirements regarding use and storage of fruit and vegetables.

Describe shelf life of products, factors affecting shelf life and effects of different ingredients on shelf life.

Describe the range of effects on the product and on consumer health of the use of incorrect and inadequate quantities of ingredients.

Estimate measures to verify calculations.

Explain the permissible use of additives and ingredients in value-added products.

Explain the properties of correct blending.

Explain the purpose and use of processing equipment in the preparation of value-added products.

Explain the use and purpose of stuffings, seasoning and force meat in producing value-added products.

Explain the use and purposes of ingredients in producing value-added products.

Identify quality requirements related to production of value-added products.

Identify sub-standard product and rectify appropriately.

Label value-added products according to workplace and regulatory requirements.

Make adjustments to equipment when necessary according to manufacturer's, workplace and OH&S requirements.

Provide advice to customers on ingredients in value-added products.

Seek advice on new recipes and products from appropriate sources.

State the effect of various ingredients on product shelf life.

State the procedures for cleaning processing equipment.

State workplace, OH&S and hygiene requirements related to producing value-added products.

Use communication skills appropriate to the task.

Use mathematical skills as required for production of value-added products.

Where quantities of required ingredients are not available, identify suitable alternatives from existing stock, where applicable.

Work with team members to develop new value-added products.

Range Statement

The Range Statement relates to the Unit of Competency as a whole. It allows for different work environments within the meat industry and situations that may affect performance. This includes any 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. Bold italics wording in the Elements and Performance Criteria, and Required Skills and Knowledge, is detailed below.

Value-added products may include:

beef wellington

fillet mignon

goldfield racks with camembert

pastry meat products

tornadoes (eg pork and apple)

veal cordon bleu.

Workplace requirements may include:

enterprise-specific procedures and ethical standards

Standard Operating Procedures

work instructions.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coat and apron

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, codes of practice etc.

Ingredients vary depending on the products and may include:

brines

fruit

glazes

marinades prepared from a recipe

meat

nuts

pastry - filo, shortcrust, puffed, flaky

satays

sauces

skewers

sprinkles

stuffings prepared from a recipe

vegetables.

Regulatory requirements may include:

Export Control Act

federal and state regulations regarding meat processing and food handling

hygiene and sanitation requirements

relevant Australian Standards.

Descriptions and explanations may:

be presented orally, in writing using standard formats or using a range of communications technology and media

include information from several sources

present information in diagrammatic, tabular, graphic or pictorial formats

require summaries of information for presentation to work colleagues

use workplace, mathematical and technical language.

Communication skills may:

be with people from a range of cultural, social and ethnic backgrounds and with colleagues, superiors, customers, clients and external parties

involve speaking clearly and directly

involve the use of communication technology

relate to own work and the wider work area

require reading and interpreting workplace related documentation.

Mathematical skills relate to own work and work area problem-solving and monitoring, and may:

involve estimation and calculation

involve the use of calculators and computer software packages

involve the use of familiar and unfamiliar complex formula

relate to product formulation and specification

require interpretation and drawing conclusions from a range of simple and complex mathematical tables, charts, bar graphs, pie charts, etc

require monitoring, adjusting and calibrating formula, specifications, outputs and equipment

require synthesis and analysis of mathematical information from more than one source.