| Title | Principles of adding value to meat and poultry products | |
| Level | 3 | |
| Credit value | 3 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand the business case for adding value to meat and poultry products | 1.1 Explain the factors influencing the market for added value meat or poultry products | |
| 1.2 Outline the features of the business case for adding value to meat and poultry products | ||
| 1.3 Summarise how innovative added value products can increase butchery sales | ||
| 1.4 Describe the importance of presentation of added value meat or poultry products to butchery sales | ||
| 1.5 Explain how customers can be involved in the continuing development of added value products and the importance of customer feedback. | ||
| 2. Understand added value processes and options for meat and poultry | 2.1 Explain the different ways in which value can be added to meat and poultry, including the use of | |
| · Cutting and rolling | ||
| · Forming and shaping | ||
| · Using string, sticks and skewers | ||
| · Adding herbs/spices | ||
| · Adding wines/juices/sauces | ||
| · Adding seasonings | ||
| · Marinating and curing | ||
| · Cooking | ||
| · Dressing and decorating | ||
| · Enhancing presentation | ||
| 2.2 Describe which cuts of meat and poultry are best used in added value butchery | ||
| 2.3 Outline how primal cuts of meat and poultry can be used in added value food manufacture | ||
| 2.4 Explain the benefits of using meat and poultry trim and off cuts in meat or poultry added value products | ||
| 2.5 Summarise the different cooking options for meat and poultry added value products | ||
| 2.6 Summarise the different marinating and curing options for meat and poultry added value products. | ||
| 3. Understand the presentation and shelf life of added value meat and poultry | 3.1 Describe the different packaging options for meat and poultry that could be used to add value | |
| 3.2 Describe the different presentation options for meat and poultry that could be used to add value | ||
| 3.3 Explain how adding value can affect the shelf life and meat content of a meat or poultry added value product | ||
| 3.4 Explain how to determine the shelf life of an added value product. | ||
| 4. Understand the costs, prices and review of added value meat and poultry | 4.1 Explain how to estimate yield and income from a meat or poultry carcase | |
| 4.2 Explain why it is important to know the retail and wholesale cost of different cuts of meat or poultry, ingredients and packaging and how to assess these costs | ||
| 4.3 Outline the difference between the retail and wholesale cost of meat or poultry | ||
| 4.4 Explain how to calculate the wholesale and retail cost of meat or poultry added value products | ||
| 4.5 Explain why it is important to periodically review the cost of ingredients, meat and poultry, packaging and business costs to price added value products. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to know the principles of adding value to meat and poultry products, in the meat and poultry sector or in a learning environment. | ||
| Unit purpose and aim(s) | The unit is designed for use primarily by meat operatives, managers and others who need this underpinning knowledge to carry out workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards. | |
| Unit expiry date | Dec-15 | |
| Details of the relationship between the unit and relevant national occupational standards or other professional standards or curricula (if appropriate) | This unit of assessment relates directly to Improve Sector Performance Standard (approved as National Occupational Standard) knowledge standard | |
| MP.218K Principles of added value meat or poultry products. | ||
| Assessment requirements or guidance specified by a sector or regulatory body (if appropriate) | This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of adding value to meat and poultry products. It can be assessed on or off the job. | |
| The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding. | ||
| The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements. | ||
| Support for the unit from a SSC or appropriate other body (if required) | Improve Food & Drink Skills Council | |
| Location of the unit within the subject/sector classification system | 04 Engineering and Manufacturing Technologies | |
| Name of the organisation submitting the unit | Improve on behalf of Awarding Organisation Forum | |
| Availability for use | Shared | |
| Unit available from | Dec-10 | |
| Unit guided learning hours | 24 | |
| Unit Category | Underpinning Knowledge (UK) | |
| Unit Reference | MP.218K | |
| RITS Reference | A/502/7846 | |