Elements and Performance Criteria

RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. 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) may also be included.
Ingredients may include:
offal, livers
veal, ham and pork
game
poultry
Australian native game, fruits and products.
dairy foods
vegetables.
Pâtés and terrines are:
any edible food that has been ground or pureed to a paste and set and/or baked in a container or mould
they can be made from a range of ingredients including meats, poultry, game, fruits and vegetables
terrines are generally of coarser consistency than pâtés and are baked in a pot (a terrine) after which they are named.
Ingredients for lining mouldsmay include:
pork fat
pork caul
vegetables
pastry
skins.
Specialised machinery may include:
bowl cutters or food processors
food mills, mixers and blenders
mincers
fryers and related pre-cooking equipment
immersion cookers
water cooling baths.
pâtés en croute are:
pâtés or terrines that have been baked in a pastry casing.
Packing and storing may involve the use of:
blast chillers
vacuum packaging equipment.

EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the 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 and production conditions for the enterprise.

Candidates must be able to:
produce a minimum of one type of pâté or terrine
demonstrate knowledge of product-specific food safety hazards and control measures
develop a minimum of three new recipes and test one recipe.
.
Context of and specific resources for assessment
Assessment must occur in the workplace under normal production conditions.

Resources may include:
workplace recipes and formulations
manufacturer's instructions
product specifications
food safety plan
workplace equipment
workplace procedures.
Method of assessment
Recommended methods of assessment are:
demonstration of pâté/terrine preparation
quiz of underpinning knowledge
workplace referee report over time.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, 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
A current list of resources for this Unit of Competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.