The ACS Course "MUSHROOM PRODUCTION" is based upon the following curriculum documentation. It was originally written to cover everything you see here; but has over the years been revised and expanded beyond this on several occasions.
Click here to see an outline and enrolment details for this course.
MUSHROOM PRODUCTION
Module code
Ht309
ASF Level
5
Discipline Group Code
1101505
Nominal duration
100 hours
Module Purpose
Successful completion of this module will develop the learner's ability to select and cultivate appropriate varieties of mushrooms in different situations, with particular emphasis on the genus Agaricus.
Pre-requisites
Core units/modules need to be successfully completed before commencing this module.
This unit may also be taken individually in it's own right. There are no pre-requisites in this case.
Relationship to Competency Standards
All tasks shall comply with relevant practices and procedures set out by industrial awards and relevant standards.
Content
Focus should be on the learning outcomes and not on content. Some topics may not require in-depth teaching in this module as they will be addressed fully elsewhere.
In achieving the learning outcomes, the following topics should be addressed:
* general identification characteristics of fungi
* types of edible fungi
* mushroom culture
* growing conditions
* harvesting
* post-harvest treatments.
Assessment strategy
(refer to Document 1, section 5.1)
Assessment method
The learning outcome may be assessed through:
* essays;
* short answers;
* definition of terminology;
* practical tasks;
* sketches and designs;
* plant collection;
* examinations.
Conditions of assessment
Assessment is based on successful completion of all set tasks, assignments and any other assessment methods listed above. An examination will consolidate lessons to assess the learning progress of students. It will also act as a method of ensuring students meet the outcomes.
Learning Outcome 1
Learning Outcome
Classify different varieties of fungi which are commonly eaten.
Assessment Criteria
1.1 Compare the botanical with common definitions, for a "Mushroom".
1.2 Explain the classification, to genus level, of ten different commercially grown edible fungi.
1.3 Produce a labelled illustration of the morphological characteristics which are common to different edible fungi of the genus "Agaricus".
1.4 Compare the physical characteristics of different commercially cultivated edible fungi, including:
*Agaricus *Coprinus *Flammulina *Letinus *Pholiota *Pleurotus *Volvariella.
1.5 Distinguish edible Agaricus mushrooms from similar, inedible fungal fruiting bodies.
Conditions and method of assessment
Relevant standards or extracts will be made available to students for reference during lessons.
Assessment methods may include:
* written assignments;
* examinations;
Learning Outcome 2
Learning Outcome
Determine the techniques used in the culture of edible mushrooms.
Assessment Criteria
2.1 Compile a resource file of sources of information regarding edible fungi, including:
*Publications *Suppliers *Industry associations/services.
2.2 Determine the preferred conditions for growing two different specified mushroom genera.
2.3 Describe the four stages in the growing of Agaricus mushrooms.
2.4 Develop criteria for selecting growing media, for two different genera of edible fungi; including
Agaricus.
2.5 Produce an appropriate compost for growing Agaricus bisporus.
2.6 Explain spawn production, including spawning in two different genera of edible fungi.
2.7 Explain the technique of casing an Agaricus mushroom.
2.8 Compare different methods of growing edible fungi, including:
*Outdoor beds *In caves *In buildings *In trays
*In bags *In troughs.
2.9 Describe ten specified pests and diseases of mushrooms.
2.10 Determine appropriate control methods for ten different pests and diseases of mushrooms.
2.11 Prepare a production plans for crops of an Agaricus, and one other mushroom genus; including:
*Materials required *Equipment required *Work schedule *Cost estimates.
2.12 Grow a crop of edible fungi, appropriate to the learner's locality.
Conditions and method of assessment
Relevant standards or extracts will be made available to students for reference during lessons.
Learners will require access to suitable materials for making mushroom compost, and to spawn of suitable edible fungi.
The learner will require facilities to grow a crop of edible fungi; and will be required to verify this task by either a sequence of photographs and log book entries, or a letter of verification from a qualified assessor.
Assessment methods will include:
* written assignments;
* examinations;
* a catalogued resource file;
* samples (eg. prepared mushroom compost);
* letter of verification;
* photographs;
* log book extracts.
Learning Outcome 3
Learning Outcome
Explain the harvesting of a mushroom crop.
Assessment Criteria
3.1 Identify the three stages at which Agaricus mushrooms can be harvested.
3.2 Compare two different harvesting techniques used, for each of three different types of edible fungi.
3.3 Develop guidelines to minimise damage to two different types (ie. genera) of mushrooms during and immediately after harvest.
3.4 Determine the harvesting procedure followed in a commercial mushroom farm investigated by the learner.
Conditions and method of assessment
The learner will require access to staff or facilities at a commercial mushroom farm to investigate harvesting procedures which are practiced there.
Relevant standards or extracts will be made available to students for reference during lessons.
Assessment methods will include:
* written assignments;
* examinations.
Learning Outcome 4
Learning Outcome
Explain the post-harvest treatment of a mushroom crop.
Assessment Criteria
4.1 Describe three ways to extend shelf life of fresh mushrooms.
4.2 Explain three different techniques for processing mushrooms.
4.3 Produce dried mushrooms from fresh ones.
4.4 Develop guidelines for the post harvest handling of a specified mushroom variety.
Conditions and method of assessment
Relevant standards or extracts will be made available to students for reference during lessons.
Assessment methods will include:
* written assignments;
* examinations;
* samples of learner's work (i.e. dried mushroom).
Learning Outcome 5
Learning Outcome
Formulate marketing strategies for mushrooms.
Assessment Criteria
6.1 Determine the different ways in which mushrooms can be consumed.
6.2 Compare different ways mushrooms are packaged for retailing, with reference to different factors including:
*Physiological impact on the nut *Cost of packaging
6.3 Explain the marketing of two different specified mushroom products in the learners locality.
6.4 Develop a marketing plan for one specified type of mushroom.
Conditions and method of assessment
Relevant standards or extracts will be made available to students for reference during lessons.
Assessment methods will include:
* written assignments;
* examinations.
Delivery of the Module
Delivery strategy
(refer to Document 1, section 6.1)
Resource requirements
(refer to Document 1, section 6.2)
Specific requirements for this module supplied to the student:
* all manuals to complete this module and to meet competencies;
* notes appropriate to the topic of study.
Specific resources for this module the learner will provide:
* writing materials;
* simple growing facilities including composting material and a growing container;
* mushroom spawn to carry out tasks.
Occupational Health & Safety Requirements
(refer to Document 1, section 11)
Learners must be aware of relevant Workplace Health and Safety issues in all situations and are required to demonstrate safe working practices at all times.
The work area must comply with current Workplace Health and Safety legislation.
