Assessor Resource

AMPA3027
Perform rosette cuts

Assessment tool

Version 1.0
Issue Date: March 2024


This unit describes the skills and knowledge required to open and clear the hides or pelts from the neck and shoulders.

This unit is applicable to workers performing rosette opening cuts.

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)



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. Open the hides or pelts

1.1 Open hides or pelts around the shoulders

1.2 Open hides or pelts in accordance with workplace instructions

1.3 Open hides or pelts in accordance with workplace health and safety requirements

2. Clear the hides or pelts

2.1 Clear hides or pelts from both sides of neck and deep into the neck and shoulders, clearing the brisket in accordance with workplace requirements

2.2 Clear hides or pelts from shoulder area in accordance with workplace health and safety requirements

2.3 Clear hides or pelts without damaging the carcase, hides or pelts

The candidate must open and clear the hides or pelts from the neck and shoulders.

The candidate must:

make rosette cuts cleanly, safely and hygienically according to work instructions

demonstrate effective knife skills

identify contamination and take corrective action in accordance with workplace requirements

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:

hygiene and sanitation requirements

relevant work instructions, including those relating to knives

impact of damaged or contaminated hides, pelt or meat on the product quality and the implications for the business

relevant workplace health and safety and regulatory requirements

sources of contamination and cross-contamination

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.


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. Open the hides or pelts

1.1 Open hides or pelts around the shoulders

1.2 Open hides or pelts in accordance with workplace instructions

1.3 Open hides or pelts in accordance with workplace health and safety requirements

2. Clear the hides or pelts

2.1 Clear hides or pelts from both sides of neck and deep into the neck and shoulders, clearing the brisket in accordance with workplace requirements

2.2 Clear hides or pelts from shoulder area in accordance with workplace health and safety requirements

2.3 Clear hides or pelts without damaging the carcase, hides or pelts

The candidate must open and clear the hides or pelts from the neck and shoulders.

The candidate must:

make rosette cuts cleanly, safely and hygienically according to work instructions

demonstrate effective knife skills

identify contamination and take corrective action in accordance with workplace requirements

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:

hygiene and sanitation requirements

relevant work instructions, including those relating to knives

impact of damaged or contaminated hides, pelt or meat on the product quality and the implications for the business

relevant workplace health and safety and regulatory requirements

sources of contamination and cross-contamination

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 hides or pelts around the shoulders 
Open hides or pelts in accordance with workplace instructions 
Open hides or pelts in accordance with workplace health and safety requirements 
Clear hides or pelts from both sides of neck and deep into the neck and shoulders, clearing the brisket in accordance with workplace requirements 
Clear hides or pelts from shoulder area in accordance with workplace health and safety requirements 
Clear hides or pelts without damaging the carcase, hides or pelts 

Forms

Assessment Cover Sheet

AMPA3027 - Perform rosette 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

AMPA3027 - Perform rosette 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: