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Food Processing: Meat and Fish
Unit Code: BD11CY003
Credit Value: 3
Unit ID: CCX416
Last registration date: 31/07/2013
Expired at review. Last registration date: 31/07/2013
|The learner will
||The learner can
|1. ||Understand the process of manufacturing a primary meat or fish product.
|1.1 ||Outline the manufacturing process of a primary meat or fish product from raw material to packaged product.|
|1.2 ||Indicate how seasonality affects the manufacture of a primary meat or fish product.|
|2. ||Understand the manufacture of a secondary meat or fish product. |
|2.1 ||Outline the manufacturing process of a secondary meat or fish product.|
|2.2 ||Indicate how seasonality affects the manufacture of a secondary meat or fish product.|
|3. ||Understand the new product development (NPD) techniques used to prepare a product using meat or fish produce.|
|3.1 ||Outline the process of developing a recipe using NPD techniques to prepare a product using meat or fish produce.|
|3.2 ||Identify ingredients to prepare a product using meat or fish produce.|
|3.3 ||Use ingredients to prepare a product using meat or fish produce.|
|3.4 ||Use organoleptic methods to assess the prepared product.|
|3.5 ||Indicate amendments to initial recipe to further develop the product.|
|4. ||Understand the distribution techniques of a meat or fish product.|
|4.1 ||Outline the distribution techniques of a meat or fish product from manufacture to a retail outlet.|
- Written question & answer/test/exam
- Oral question and answer
- Reflective log/diary
- Practical demonstration
- Group discussion
Further assessment guidance is available here.
There is no specific assessment information to be used with this unit.
If not specifically stated in the assessment information, a plural statement in any assessment criterion means a minimum of two.
There is no information regarding specific assessor requirements for this unit. Centres should select assessors who are trained in assessment, and who have subject specific competence to assess at this level.