This unit describes the skills and knowledge required to identify species and meat cuts.

This unit is applicable to boning rooms, smallgoods manufacturing and meat retail operations.

All training must be conducted according to Australian meat industry standards and regulations.

All work should be carried out to comply with workplace requirements.

This unit applies to individuals who work alongside a supervisor in most situations and exercise limited autonomy.

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

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. Identify meat cuts	1.1 Correctly identify meat cuts by cut name and species according to workplace requirements and specifications 1.2 Correctly select meat cuts by cut name and species according to workplace requirements
2. Identify primal cuts	2.1 Correctly identify primal cuts by name and species according to workplace requirements 2.2 Correctly select primal cuts by name and species according to workplace requirements

The candidate must be able to select and identify primal and secondary cuts correctly by species and cut for a minimum of three species for meat retailing and at least one species for smallgoods manufacturing.

The candidate must demonstrate ability to:

identify meat cuts according to label on cartons (as appropriate)

apply relevant regulatory requirements

select and handle products according to workplace health and safety requirements

The candidate must demonstrate knowledge of (for a minimum of three species for meat retailing and at least one species for smallgoods manufacturing):

primal cuts used for different cuts of meat

principles of product selection by species, primal and cut type

relevant regulatory requirements

appropriate sources of information on new species or cuts

different species and categories of meat and meat cuts

Competency must be demonstrated over time and under typical operating and production conditions for the enterprise.

The following three forms of assessment must be used

quiz of underpinning knowledge

demonstration in the workplace or simulated environment

workplace referee or third party report of performance over time

Assessors must satisfy 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. Identify meat cuts	1.1 Correctly identify meat cuts by cut name and species according to workplace requirements and specifications 1.2 Correctly select meat cuts by cut name and species according to workplace requirements
2. Identify primal cuts	2.1 Correctly identify primal cuts by name and species according to workplace requirements 2.2 Correctly select primal cuts by name and species according to workplace requirements

The candidate must be able to select and identify primal and secondary cuts correctly by species and cut for a minimum of three species for meat retailing and at least one species for smallgoods manufacturing.

The candidate must demonstrate ability to:

identify meat cuts according to label on cartons (as appropriate)

apply relevant regulatory requirements

select and handle products according to workplace health and safety requirements

The candidate must demonstrate knowledge of (for a minimum of three species for meat retailing and at least one species for smallgoods manufacturing):

primal cuts used for different cuts of meat

principles of product selection by species, primal and cut type

relevant regulatory requirements

appropriate sources of information on new species or cuts

different species and categories of meat and meat cuts

Competency must be demonstrated over time and under typical operating and production conditions for the enterprise.

The following three forms of assessment must be used

quiz of underpinning knowledge

demonstration in the workplace or simulated environment

workplace referee or third party report of performance over time

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
Correctly identify meat cuts by cut name and species according to workplace requirements and specifications
Correctly select meat cuts by cut name and species according to workplace requirements
Correctly identify primal cuts by name and species according to workplace requirements
Correctly select primal cuts by name and species according to workplace requirements
Correctly identify meat cuts by cut name and species according to workplace requirements and specifications
Correctly select meat cuts by cut name and species according to workplace requirements
Correctly identify primal cuts by name and species according to workplace requirements
Correctly select primal cuts by name and species according to workplace requirements

Assessment Cover Sheet

AMPR101 - Identify species and meat 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

AMPR101 - Identify species and meat 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: