Unit of competency Outline

Date retreived
22/07/2026 11:04 PM AWST

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Cook, steam and cool product

Cook, steam and cool product

Unit of competency
National Code
AMPS301
State Code
BAY05
TGA Status
Current
DTWD Status
Approved
Current Release Number
2.00
Current Release Date
01/02/2018
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
20
Description
This unit covers the skills and knowledge required to prepare products with the application of heat treatment in a meat establishment.A skilled operator would require this unit to prepare cooked and steamed products including trimmed meats, ready to cut meats, frankfurters and hams.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. Place product in cooking or steaming facility
  • 1.1 Identify individual product and place correctly in cooking or steaming facility for even cooking or steaming
  • 1.2 Space product in cooking facility according to product and manufacturer's specifications
2. Cook or steam product
  • 2.1 Determine correct cooking or steaming procedure
  • 2.2 Set and maintain cooking or steaming cycle according to specifications and workplace requirements
  • 2.3 Regularly monitor cooking or steaming process and adjust as necessary to fulfil product specifications
  • 2.4 Check internal temperature of product on completion of cooking or steaming cycle to ensure correct process has been achieved
  • 2.5 Cook or steam a variety of products to workplace requirements and customer specifications at a speed similar to production requirements
  • 2.6 Correctly record process and results of cooking or steaming
  • 2.7 Dye product to achieve a uniform colour when required by product specifications
3. Chill or cool product
  • 3.1 Weigh product immediately on completion of cooking or steaming cycle
  • 3.2 Chill product immediately or cool at ambient temperature before chilling according to product specifications
  • 3.3 Identify and store product according to product specifications and workplace requirements
No information
No information
Replaces
State Code National Code Title Type
D9099 MTMS301B Cook, steam and cool product Unit of competency