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.
Value-added products may include:
beef wellington
fillet mignon
goldfield racks with camembert
pastry meat products
tornadoes (e.g. pork and apple)
veal cordon bleu
Workplace requirements may include:
enterprise-specific procedures and ethical standards
Standard Operating Procedures (SOPs)
work instructions
WHS requirements may include:
enterprise WHS policies, procedures and programs
WHS legal requirements
Personal Protective Equipment (PPE) which may include:
coats and aprons
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 and codes of practice
Ingredients vary depending on the products and may include:
brines
fruit
glazes
marinades prepared from a recipe
meat
nuts
pastry (e.g. filo, shortcrust, puffed, flaky)
satays
sauces
skewers
sprinkles
stuffings prepared from a recipe
vegetables
Regulatory requirements may include:
Export Control Act
federal, state and territory 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 include:
interacting with people from a range of cultural, social and ethnic backgrounds and with colleagues, superiors, customers, clients and external parties
speaking clearly and directly
the use of communication technology
own work and the wider work area
reading and interpreting workplace documentation
Mathematical skills may include:
estimating and calculating
the use of calculators and computer software packages
the use of familiar and unfamiliar complex formula
product formulations and specifications
interpreting and drawing conclusions from a range of simple and complex mathematical tables, charts, bar graphs and pie charts
monitoring, adjusting and calibrating formula, specifications, outputs and equipment
synthesis and analysis of mathematical information from more than one source

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 conditions for the enterprise.
The candidate must be able to produce value-added meat products from a minimum of three species, using pastry, fresh produce, dried herbs and spices and marinades.
Where the candidate does not produce value-added products in their usual place of work they must complete the requirements of the unit in an alternative work placement or in a simulated environment.
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 include:
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 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.