Unit of competency Outline

Date retreived
23/07/2026 11:12 PM AWST

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Prepare meat-based pates and terrines for commercial sale

Prepare meat-based pates and terrines for commercial sale

Unit of competency
National Code
AMPS312
State Code
BAX97
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
04/08/2016
View on TGA
State Implementation and Classification
Approved Date
13/12/2016
Field of Education
030307 - Food Processing Technology
Original Release Date
13/12/2016
Nominal Hours
30
Description
This unit covers the skills and knowledge required to prepare meat-based pâtés and terrines for commercial sale.This unit is applicable to smallgoods producers who are developing and manufacturing pâtés and terrines for commercial sale.All work should be carried out to comply with workplace procedures, customer requirements and product specifications.This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.
Notes
Elements and Performance Criteria
1. Prepare ingredients
  • 1.1 Prepare work area
  • 1.2 Select ingredients for pâtés and terrines according to specifications
  • 1.3 Pre-prepare meat and offal ingredients according to specifications
  • 1.4 Pre-cook meat, offal and other ingredients according to specifications
  • 1.5 Prepare and line moulds for pâtés and terrines according to specifications
  • 1.6 Set-up equipment and conduct pre-operational checks on required specialised machinery
2. Prepare pâtés and terrines
  • 2.1 Prepare and use a range of binding agents and processes required in the preparation of basic forcemeat
  • 2.2 Prepare a range of pastries suitable for pâté en croute and handle correctly to ensure high quality and attractive presentation
  • 2.3 Use specialised machinery for making pâtés and terrines correctly and safely according to manufacturer instructions
  • 2.4 Cook pâtés and terrines to specification ensuring non-spore forming pathogens are destroyed
  • 2.5 Assess product stability and spreadability
3. Pack and store pâtés and terrines
  • 3.1 Select and pack pâtés and terrines using appropriate packaging
  • 3.2 Chill pâtés and terrines at a sufficient rate to prevent spore-forming pathogens
  • 3.3 Store pâtés and terrines according to regulatory requirements
4. Develop new recipes
  • 4.1 Develop recipes for pâtés and terrines using a range of suitable products, with consideration given to food safety, taste and presentation
  • 4.2 Cost and price new recipes
  • 4.3 Assess and evaluate customer response to new recipes
No information
No information
Replaces
State Code National Code Title Type
D9110 MTMS312A Prepare meat-based pates and terrines for commercial sale Unit of competency