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.
Cooking equipment and technology may include:
blenders
electric, gas or induction ranges
food processors
grills and griddles
microwaves
mixers
ovens, including combi ovens
slicers
tilting frypan, brat pan.
Methods of meat cookery must include the following:
boiling or simmering
braising
grilling
roasting
shallow frying
stewing.
Commodities may include:
general food items such as oils, sauces, condiments and flavourings, garnishes, coatings and batters
herbs and spices
meat and poultry which may be fresh, frozen, preserved or pre-prepared, and may also include meat products such as standard cuts, sausages, hams, salamis and other meat products.
Explanations may:
be completed with the assistance of others
be directly related to own work and work area problem-solving
be in everyday workplace language and include mathematical language and commonly used technical terms
be presented in writing using standard formats or proformas, diagrams, symbols and charts
be presented orally.
include information from several sources.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective Equipment (PPE) which may include:
coats and aprons
head-wear
protective boot covers
protective hand and arm covering
protective head and hair covering
uniforms
work, safety or waterproof footwear
requirements set out in standards and codes of practice.
Regulatory requirements may include:
Export Control Act
Federal, state and territory regulations regarding meat processing
hygiene and sanitation requirements
relevant Australian Standards.
Workplace requirements may include:
enterprise-specific requirements and ethical standards
Standard Operating Procedures (SOPs)
work instructions.
Mathematical skills may include:
accurate recording of temperature, time, volume, weight and quantity in standard formats or proformas
interpreting and drawing conclusions from routine charts, bar graphs and pie charts
operations involving percentages, comparisons and variations
reading and interpreting analogue and digital measures including clocks, scales, pressure gauges, thermometers, cash registers
routine estimations and calculations using a range of specified formula and procedures
use of calculators and computer software packages.
Communication skills may include:
applying numeracy skills to workplace requirements
listening and understanding
reading and interpreting workplace related documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups.

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.

The candidate must be able to cook meat dishes using all the following cooking methods:
boiling or simmering
stewing
braising
roasting
grilling
shallow frying.
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:
assignments
quiz of underpinning knowledge
verified work log or diary
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.