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Unit of competency details

AMPS211 - Prepare dry ingredients (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to MTMS217A - Prepare dry ingredientsThis unit is equivalent to MTMS217A Prepare dry ingredients. 03/Aug/2016

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 04/Aug/2016

Companion volumes:
Unit of competency Assessment requirements

Delivery:
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Training packages that include this unit

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Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 030307 Food Processing Technology  

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 030307 Food Processing Technology  17/Nov/2016 
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Unit of competency

Modification History

Release

TP Version

Comment

1

AMPv2.0

Initial release

Application

This unit describes the skills and knowledge required to prepare dry ingredients in a smallgoods manufacturing establishment.

Operators require these skills and knowledge to prepare dry ingredients in preparation for further processing of meat and meat products.

All work should be carried out to comply with workplace and hygiene requirements.

This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

This unit must be delivered and assessed in the context of Australian meat industry standards and regulations.

Pre-requisite Unit

Nil.

Unit Sector

Elements and Performance Criteria

Element

Performance criteria

Elements describe the essential outcomes.

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

1. Select ingredients

1.1 Select ingredients a by type and quality according to product specifications

1.2 Select dry ingredients according to the formulation specification

1.3 Handle ingredients hygienically at all times to prevent contamination

2. Weigh and batch ingredients

2.1 Correctly calibrate scales for precise measurement

2.2 Place ingredients in specific containers for weighing

2.3 Weigh ingredients according to daily production requirements

2.4 Sort and weight ingredients into batch quantities according to recipes and product requirements

2.5 Mix spices according to recipe

3. Record usage

3.1 Store ingredients in a safe and hygienic manner

3.2 Accurately record usage of ingredients to workplace requirements

3.3 Reconcile usage of ingredients to production specifications

Foundation Skills

Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.

Range of Conditions

Unit Mapping Information

This unit is equivalent to MTMS217A Prepare dry ingredients.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

 

Assessment requirements

Modification History

Release

TP Version

Comment

1

AMPv2.0

Initial release

Performance Evidence

The candidate must prepare dry ingredients in a smallgoods manufacturing establishment.

The candidate must:

  • follow the requirements of the work instruction
  • work at production speed
  • calibrate scales (where required)
  • follow a recipe correctly
  • select ingredients according to product specifications
  • weigh ingredients to product specifications and daily production requirements
  • record usage of ingredients to workplace requirements
  • explain and demonstrate batching in accordance with food standards code
  • apply mathematical skills appropriate to the task
  • apply relevant workplace health and safety, workplace and regulatory requirements
  • use communication skills relevant to work instructions and Standard Operating Procedures (SOPs)

Knowledge Evidence

The candidate must demonstrate a basic factual, technical and procedural knowledge of:

  • possible effects on product and on consumer health of using incorrect ingredients
  • health and hygiene factors relating to the preparation of dry ingredients
  • ingredient batches
  • workplace health and safety requirements related to the preparation of dry ingredients
  • relevant workplace and regulatory requirements
  • various additives, spices, binders and ingredients and explain their functions in the product
  • procedure for checking scale accuracy

Assessment Conditions

Competency must be demonstrated over time and under typical operating and production conditions for the enterprise.

Assessment must occur in the workplace under normal production conditions.

As a minimum, the following three forms of assessment must be used:

  • quiz of underpinning knowledge
  • workplace demonstration
  • workplace referee or third-party report of performance over time

Assessors must satisfy the current standards for RTOs.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

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