Unit of competency Outline

Date retreived
22/07/2026 12:12 PM AWST

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Prepare and produce value-added products

Prepare and produce value-added products

Unit of competency
National Code
MTMR308C
State Code
D9067
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
22/07/2011
View on TGA
State Implementation and Classification
Approved Date
12/01/2012
Field of Education
030307 - Food Processing Technology
Original Release Date
12/01/2012
Nominal Hours
10
Description
This unit covers the skills and knowledge required to prepare and produce more complex value added products, such as those employing pastries, 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.
Notes
Elements and Performance Criteria
1. Prepare and operate processing equipment used in producing value-added products
  • 1.1. Processing equipment is prepared and operated according to hygiene, and health and safety requirements.
  • 1.2. Faults are identified in line with manufacturer and workplace requirements.
  • 1.3. Equipment is used according to manufacturer, workplace and Occupational Health and Safety (OH&S) requirements.
  • 1.4. Start-up and shut-down procedures are performed according to manufacturer and workplace requirements.
2. Clean processing equipment
  • 2.1. Equipment is cleaned to manufacturer's, OH&S, hygiene and workplace requirements.
3. Follow recipe
  • 3.1. Recipes are followed to prepare and produce value-added products to product specifications.
4. Select ingredients for formulation of value-added products
  • 4.1. Ingredients are selected in accordance with recipes, policy and practice, and regulatory requirements.
  • 4.2. Ingredients are weighed in accordance with recipe specifications and regulatory requirements.
  • 4.3. Ingredients are labelled according to workplace and regulatory requirements.
5. Prepare meat, stuffings, seasonings and force meat for value-added products
  • 5.1. Meat is prepared according to recipes, policy and practice.
  • 5.2. Stuffings, seasonings and force meat are prepared in accordance with recipes, policy and practice.
6. Prepare marinades, sauces, and glazes for value-added product
  • 6.1. Marinades, sauces and glazes are prepared in accordance with recipes, policy and practice.
7. Mix ingredients
  • 7.1. Ingredients are weighed in accordance with recipe requirements.
  • 7.2. Ingredients are added to meat according to recipes, product specifications and regulatory requirements.
  • 7.3. Ingredients are blended to achieve product consistency according to recipes and product specifications.
8. Produce value-added products
  • 8.1. Product is formulated according to product specifications.
  • 8.2. Product is presented according to product specifications and policy and procedures.
  • 8.3. Pastry types are used correctly to recipes and workplace requirements.
  • 8.4. Meat is skewered according to recipes and workplace requirements.
9. Store products and ingredients
  • 9.1. Product is stored according to workplace and regulatory requirements.
  • 9.2. Ingredients are stored according to workplace and regulatory requirements.
  • 9.3. Shelf life of products is identified and appropriate action taken.
  • 9.4. Effects of ingredients on shelf life are identified and appropriate action taken.
No information
No information
Replaces
State Code National Code Title Type
W6800 MTMR308B Prepare and produce value-added products Unit of competency
Replaced By
State Code National Code Title Type
WG258 MTMR323A Prepare and produce value-added products Unit of competency