This unit describes the skills and knowledge required to perform the opening cuts for the brisket area of a carcase.

This unit is applicable to workers opening a hide or pelt in the brisket area.

All work should be carried out to comply with workplace procedures, customer requirements and product specifications.

This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.

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

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. Open the hide or pelt	1.1 Open hide or pelt in accordance with workplace requirements. 1.2 Open hide or pelt in accordance with workplace health and safety requirements.
2. Clear the hide or pelt	2.1 Where required, clear hide or pelt from around both forelegs in accordance with workplace requirements. 2.2 Clear hide or pelt from brisket area following workplace health and safety requirements to avoid the risks of damage and contamination to the carcase.

The candidate must perform the opening cuts for the brisket area of a carcase.

The candidate must:

open and clear the hide or pelt in brisket area in accordance with work instruction

use correct cutting lines

apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs)

apply relevant workplace health and safety and regulatory requirements

The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:

general economic impact of nicked, soiled or damaged hide or pelt and scored meat

relevant work instructions for opening and clearing the brisket area

relevant workplace health and safety and regulatory requirements

general anatomy of carcase relevant to the task

Assessment must occur in a registered meat processing plant or facility.

Competency must be demonstrated in an operating meat processing plant or facility at normal production speed.

As a minimum, the following three forms of assessment must be used:

quiz of underpinning knowledge

workplace demonstration

workplace referee or third-party report of performance over time

Assessors must satisfy the current standards for RTOs.

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)

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. Open the hide or pelt	1.1 Open hide or pelt in accordance with workplace requirements. 1.2 Open hide or pelt in accordance with workplace health and safety requirements.
2. Clear the hide or pelt	2.1 Where required, clear hide or pelt from around both forelegs in accordance with workplace requirements. 2.2 Clear hide or pelt from brisket area following workplace health and safety requirements to avoid the risks of damage and contamination to the carcase.

The candidate must perform the opening cuts for the brisket area of a carcase.

The candidate must:

open and clear the hide or pelt in brisket area in accordance with work instruction

use correct cutting lines

apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs)

apply relevant workplace health and safety and regulatory requirements

The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:

general economic impact of nicked, soiled or damaged hide or pelt and scored meat

relevant work instructions for opening and clearing the brisket area

relevant workplace health and safety and regulatory requirements

general anatomy of carcase relevant to the task

Assessment must occur in a registered meat processing plant or facility.

Competency must be demonstrated in an operating meat processing plant or facility at normal production speed.

As a minimum, the following three forms of assessment must be used:

quiz of underpinning knowledge

workplace demonstration

workplace referee or third-party report of performance over time

Assessors must satisfy the 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
Open hide or pelt in accordance with workplace requirements.
Open hide or pelt in accordance with workplace health and safety requirements.
Where required, clear hide or pelt from around both forelegs in accordance with workplace requirements.
Clear hide or pelt from brisket area following workplace health and safety requirements to avoid the risks of damage and contamination to the carcase.

Assessment Cover Sheet

AMPA3025 - Perform brisket cuts

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

AMPA3025 - Perform brisket cuts

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: