Unit of competency Outline

Date retreived
22/07/2026 9:39 AM AWST

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Prepare and produce value added products

Prepare and produce value added products

Unit of competency
National Code
AMPR322
State Code
AVW37
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
01/12/2015
View on TGA
State Implementation and Classification
Approved Date
03/05/2016
Field of Education
030307 - Food Processing Technology
Original Release Date
03/05/2016
Nominal Hours
10
Description
This unit describes the skills and knowledge required to prepare and produce more complex value added products, such as those employing pastry, dairy products or cooking. It includes preparing ingredients and following recipes. The operation of processing equipment to produce value-added products may also be required.This unit is applicable to workers in meat retailing and food services enterprises.All training must be conducted in accordance with Australian meat industry standards and regulations.All work should be carried out to comply with workplace requirements and hygiene standards.This unit applies to individuals who work under broad direction and take responsibility for their own work.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare and operate processing equipment used in producing value-added products
  • 1.1 Prepared and operate processing equipment according to hygiene, and health and safety requirements
  • 1.2 Identify faults in line with manufacturer and workplace requirements
  • 1.3 Use equipment according to manufacturer, workplace and workplace health and safety requirements
  • 1.4 Performed start-up and shut-down procedures according to manufacturer and workplace requirements
2. Clean processing equipment
  • 2.1 Clean equipment to manufacturer's, workplace health and safety, hygiene and workplace requirements
3. Follow recipe
  • 3.1 Follow recipes to prepare and produce value-added products to product specifications
4. Select ingredients for formulation of value-added products
  • 4.1 Select ingredients in accordance with recipes, policy and practice, and regulatory requirements
  • 4.2 Weigh ingredients in accordance with recipe specifications and regulatory requirements
  • 4.3 Label ingredients according to workplace and regulatory requirements
5. Prepare meat, stuffings, seasonings and force meat for value-added products
  • 5.1 Prepare meat according to recipes, policy and practice
  • 5.2 Prepare stuffings, seasonings and force meat in accordance with recipes, policy and practice
6. Prepare pastry, marinades, sauces, and glazes for value-added product
  • 6.1 Prepare pastry, marinades, sauces and glazes in accordance with recipes, policy and practice
7. Mix ingredients
  • 7.1 Weigh ingredients in accordance with recipe requirements
  • 7.2 Add ingredients to meat according to recipes, product specifications and regulatory requirements
  • 7.3 Blend ingredients to achieve product consistency according to recipes and product specifications
8. Produce value-added products
  • 8.1 Formulate product according to product specifications
  • 8.2 Present product according to product specifications and policy and procedures
  • 8.3 Use pastry types according to recipes and workplace requirements
  • 8.4 Skewer meat according to recipes and workplace requirements
9. Store products and ingredients
  • 9.1 Store product according to workplace and regulatory requirements
  • 9.2 Store ingredients according to workplace and regulatory requirements
  • 9.3 Identify shelf life of products and take appropriate action
  • 9.4 Identify effects of ingredients on shelf life and take appropriate action
No information
No information
Replaces
State Code National Code Title Type
WG258 MTMR323A Prepare and produce value-added products Unit of competency