Assessor Resource

AHCDER401
Handle, store and grade deer velvet

Assessment tool

Version 1.0
Issue Date: March 2024


This unit of competency describes the skills and knowledge required to handle store and grade velvet

All work must be carried out to comply with workplace procedures, work health and safety, animal welfare and biosecurity legislation and codes, and sustainability practices.

This unit applies to activities performed by velvet producers or their staff in accordance with the requirements of the National Velvet Accreditation Scheme (NVAS).

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Handle and store velvet

1.1 Check equipment required for handling, storing and grading velvet is serviceable and functioning correctly

1.2 Handle harvested velvet according to food safety and NVAS requirements

1.3 Clean, weigh and store individual pieces of velvet according to industry quality assurance procedures and NVAS criteria

1.4 Identify velvet by using NVAS tags or NVAS Statutory Declaration Forms

1.5 Implement enterprise work health and safety and biosecurity policies

2. Grade and sell velvet

2.1 Identify and apply factors affecting the grade of velvet in grading process

2.2 Use industry-accepted grading specifications

2.3 Transport frozen velvet according to industry quality assurance procedures

2.4 Sell velvet through national pool or to private clients

2.5 Review sales and personal grading assessments and compare with grades and feedback provided by professional graders

The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.

The candidate must provide evidence that they can:

handle and store velvet carefully according to food safety legislation

accurately and consistently grade velvet using industry grading specifications and record grading results

sell velvet and review the grading and marketing of the product

implement enterprise work health and safety and biosecurity policies

The candidate must demonstrate knowledge of:

National Velvet Accreditation Scheme (NVAS)

food safety requirements for velvet

grading specifications

requirements for handling and storing velvet to maximise quality

enterprise work health and safety and biosecurity policies

Competency is to be assessed in the workplace or simulated environment that accurately reflects performance in a real workplace setting.

Assessors must satisfy current standards for RTOs.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Handle and store velvet

1.1 Check equipment required for handling, storing and grading velvet is serviceable and functioning correctly

1.2 Handle harvested velvet according to food safety and NVAS requirements

1.3 Clean, weigh and store individual pieces of velvet according to industry quality assurance procedures and NVAS criteria

1.4 Identify velvet by using NVAS tags or NVAS Statutory Declaration Forms

1.5 Implement enterprise work health and safety and biosecurity policies

2. Grade and sell velvet

2.1 Identify and apply factors affecting the grade of velvet in grading process

2.2 Use industry-accepted grading specifications

2.3 Transport frozen velvet according to industry quality assurance procedures

2.4 Sell velvet through national pool or to private clients

2.5 Review sales and personal grading assessments and compare with grades and feedback provided by professional graders

The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.

The candidate must provide evidence that they can:

handle and store velvet carefully according to food safety legislation

accurately and consistently grade velvet using industry grading specifications and record grading results

sell velvet and review the grading and marketing of the product

implement enterprise work health and safety and biosecurity policies

The candidate must demonstrate knowledge of:

National Velvet Accreditation Scheme (NVAS)

food safety requirements for velvet

grading specifications

requirements for handling and storing velvet to maximise quality

enterprise work health and safety and biosecurity policies

Competency is to be assessed in the workplace or simulated environment that accurately reflects performance in a real workplace setting.

Assessors must satisfy current standards for RTOs.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Check equipment required for handling, storing and grading velvet is serviceable and functioning correctly 
Handle harvested velvet according to food safety and NVAS requirements 
Clean, weigh and store individual pieces of velvet according to industry quality assurance procedures and NVAS criteria 
Identify velvet by using NVAS tags or NVAS Statutory Declaration Forms 
Implement enterprise work health and safety and biosecurity policies 
Identify and apply factors affecting the grade of velvet in grading process 
Use industry-accepted grading specifications 
Transport frozen velvet according to industry quality assurance procedures 
Sell velvet through national pool or to private clients 
Review sales and personal grading assessments and compare with grades and feedback provided by professional graders 

Forms

Assessment Cover Sheet

AHCDER401 - Handle, store and grade deer velvet
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

AHCDER401 - Handle, store and grade deer velvet

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: