Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
MTMS314A Mapping and Delivery Guide
Ferment and mature product
Version 1.0
Issue Date: July 2024
Qualification | - |
Unit of Competency | MTMS314A - Ferment and mature product |
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Description | This unit covers the skills and knowledge required to prepare semi-dried and fermented products such as salami, mettwurst or prosciutto in a smallgoods manufacturing establishment. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit is applicable to workers manufacturing fermented meat products in smallgoods processing plants or smaller specialist smallgoods producers. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | Nil | ||
Competency Field |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Ferment product |
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Element: Finish maturation process |
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