Assessor Resource

AHCDER401A
Handle, store and grade deer velvet

Assessment tool

Version 1.0
Issue Date: April 2024


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

This unit covers the handling, storage and grading of deer velvet and defines the standard required to: handle and store velvet carefully according to food safety legislation; accurately grade velvet using industry grading specifications; sell velvet and review the grading and marketing of the product.

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

Employability Skills

This unit contains employability skills.



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.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following:

handle and store velvet carefully according to food safety legislation

accurately grade velvet using industry grading specifications

sell velvet and review the grading and marketing of the product.

Context of and specific resources for assessment

Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

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.

Required skills

accurately assessing velvet style and quality

establishing and maintaining consistent methods of grading

laying out a grading area for efficient operation

recording grading results

use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks

use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views

use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data

use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.

Required knowledge

food safety requirements

grading specifications

requirements for handling and storing velvet to maximise quality.

The range statement relates to the unit of competency as a whole.

Grading specifications may include:

those detailed in Australian Deer Industry Velvet Antler and Venison Co-products Language and Specifications Guide (grading chart) developed by the Rural Industries Research and Development Corporation.

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
Equipment required for handling, storing and grading velvet is checked to ensure that it is available, serviceable and functioning correctly. 
Harvested velvet is handled according to food safety and NVAS requirements. 
Individual pieces of velvet are cleaned, weighed and stored according to industry quality assurance and NVAS criteria. 
Factors affecting grade of velvet are identified and applied in grading process. 
Industry-accepted grading specifications are used. 
Frozen velvet is transported according to industry quality assurance procedures and sold through national pool or to private clients. 
Sales and personal grading assessments are reviewed and compared with grades and feedback provided by professional graders. 

Forms

Assessment Cover Sheet

AHCDER401A - 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

AHCDER401A - 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: