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

The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.

These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.

Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.

All assessment must be conducted against Australian meat industry standards and regulations.

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

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

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal workplace conditions.

Method of assessment

Recommended methods of assessment include:

assignment

verified work log or diary

workplace referee or third-party report of performance over time.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.

Guidance information for assessment

A current list of resources for this unit of competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.

Required skills

Ability to:

acknowledge customer's presence

greet customer

establish customer needs by enquiry, listening and summarising

demonstrate awareness of cultural and ethnic differences and respond accordingly

demonstrate suitable behaviour by attending to customer needs promptly and courteously, displaying tact, satisfying customer needs ethically and maintaining professional standards of dress and personal hygiene

explain cooking times and temperatures for roasting and microwaving meat to achieve rare, medium or well done results

provide advice on cooking methods, times, temperatures, and efficiently and courteously meet customer needs

relay information to customer

acknowledge complaints

demonstrate polite and efficient telephone technique (if required)

follow up customer enquiries

refer customer to more experienced staff if necessary, listen and learn from colleagues

identify and apply relevant Occupational Health and Safety (OH&S), regulatory and workplace requirements

operate telephone system, if required

use mathematical skills relevant to the task

use relevant communication skills

Required knowledge

Knowledge of:

effects of each cooking technique on tenderness of meat

flavours which enhance various cuts and how to achieve the flavours

how to interact with others in an appropriate way when providing advice

moist cooking, dry cooking and microwave cooking techniques

serving suggestions including suitable vegetables, pasta or rice accompaniments

properties and effects of animal fats in cooking

which cuts are suitable for dry cooking techniques including roasting, grilling and stir-frying

which cuts are suitable for microwave cooking techniques

which cuts are suitable for moist cooking techniques including casseroling and stewing

cooking times and temperatures for roasting and microwaving meat to achieve rare, medium or well done results

storage times, temperatures and shelf life of fresh and cooked meat products

workplace complaints policies and procedures

relevant OH&S, regulatory and workplace requirements

sources of information on new cooking techniques

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Cooking methods may include:

baking

barbecuing

casseroling

frying

grilling

microwaving

roasting

stewing

stir-frying.

Meat cuts may include:

Beef

boneless:

blade or clod

bolar blade

bottom sirloin (bottom butt)

bottom sirloin triangle (tritip)

brisket

brisket (deckle off)

brisket navel end

brisket pieces (deckle)

brisket point end

brisket point end (deckle off)

brisket point end pectoral

brisket point end plate

butt set

butt tenderloin

chuck

chuck (square cut)

chuck and blade

chuck crest

chuck eye

chuck eye roll

chuck roll (long cut)

chuck tender

cube roll (rib eye roll)

diced beef

d-rump

external flank plate

eye round

flank plate steak tip

flank steak

flap meat

fore and hind cuts mixed

fore set

full rump

inside skirt

intercostals (rib fingers)

internal flank plate

knuckle

minced beef (ground)

neck

neck chain

outside

outside flat

outside meat

oyster blade

red meat

rib ends

rib set

rostbiff

rump

rump cap

shin (shank)

shin (special trim)

short rib meat

silverside

strips

tenderloin

tenderloin (side strap off)

thick skirt

thin flank or thin flank meat

thin skirt

top sirloin (top butt)

topside or inside

topside or inside (cap)

topside or inside (cap off)

bone in:

armbone shin

brisket

butt

butt (shank off)

butt (square cut)

foreleg

forequarter

hindquarter

pistola hindquarter

rib set

ribs (prepared)

shin or shank

short loin

short ribs

spare ribs

offal:

brain

brain (skinned)

cheek (papillae off)

cheek (papillae on)

head meat

heart

kidney

lips

liver

lungs

rumen pillars (mountain chain)

spleen tail

tendons

testes

thymus gland

tongue (long cut)

tongue (short cut)

tongue (short cut - special trim)

tongue (Swiss cut)

tongue (Swiss cut - special trim)

tongue root

tongue root fillet

tripe (honeycomb)

tripe (raw unscalded)

tripe (scalded)

tripe pieces (raw unscalded)

tripe pieces (scalded)

weasand meat

variety pieces:

body fat

diaphragm membrane

large intestine

ligamentum nuchae

membrane

small intestine

spinal cord

vell

Goat

bone-in:

carcase

forequarter

leg (chump on)

loin

rack

short loin

boneless

eye of loin

forequarter

leg (chump on)

leg cuts

tenderloin

offal:

brain

head meat

heart

kidney

liver

lungs

pluck

thymus gland

tongue (long cut)

tongue (short cut)

tongue blade

tongue root

tripe (raw unscalded)

tripe (scalded)

spleen

Sheep

bone-in:

assorted cuts (bone-in)

breast and flap

carcase (hogget)

carcase (lamb)

carcase (mutton)

carcase (ram)

chump

forequarter

foreshank

hindshank

lamb telescoped carcase

leg (chump on)

leg (chump on - aitch bone removed)

leg (chump on - shank off)

leg (chump off)

leg (chump off - shank off)

leg (femur bone)

loin

loin end rack

neck

rack

rack (frenched)

saddle

short loin

shoulder

shoulder (oyster cut)

shoulder rack

square cut shoulder

trunk

trunk meat cuts (mixed)

boneless:

backstrap

eye of forequarter

eye of loin

eye of rack

eye of short loin

eye of shoulder rack

eye of shoulder or neck fillet

forequarter

knuckle

leg (chump on)

leg (chump on - shank on)

leg (chump on - shank off)

leg cuts

rump (lamm rost)

side

silverside

square cut shoulder (rolled netted)

tenderloin

tenderloin (butt)

tenderloin (butt off)

topside

trunk

offal:

brain

head meat

heart

kidney

liver

lungs

pluck

thymus gland

tongue (long cut)

tongue (short cut)

tongue blade

tongue root

tripe (raw unscalded)

tripe (scalded)

Veal

bone-in:

carcase

forequarter

leg (long cut)

leg (short cut)

loin

rack

shin or shank

short loin

side

boneless:

assorted cuts

backstrap

blade

knuckle

leg (long cut)

leg (short cut)

leg set

loin

outside

rump

shoulder

silverside

tenderloin

thick flank

topside

offal:

brain

head meat

heart

kidney

liver

spleen

tail

tendons

thymus gland

tongue (long cut)

tongue (short cut)

tongue (short cut -special trim)

tongue (Swiss cut).

Explanations may:

be completed with the assistance of others

be directly related to own work and work area problem-solving

be in everyday workplace language and include mathematical language and commonly used technical terms

include information from several sources

be presented in writing using standard formats or proformas, diagrams, symbols and charts

be presented orally.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coats and aprons

head-wear

protective boot covers

uniforms

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

relevant regulations

state and territory regulations regarding meat processing and food handling.

Workplace requirements may include:

enterprise ethical and customer service standards

enterprise-specific procedures

OH&S requirements

order forms

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

work instructions.

Mathematicalskills may include:

accurate recording of temperature, time, volume, weight and quantity in standard formats or proformas

interpreting and drawing conclusions from routine charts, bar graphs and pie charts

operations involving percentages, comparisons and variations

reading and interpreting analogue and digital measures including clocks, scales, pressure gauges, thermometers, cash registers

routine estimations and calculations using a range of specified formula and procedures.

Communication skills may include:

applying numeracy skills to workplace requirements

listening and understanding

reading and interpreting workplace related documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups.