Assessor Resource

MTMR301C
Prepare specialised cuts

Assessment tool

Version 1.0
Issue Date: May 2024


This unit is applicable to boning rooms, food services and meat retailing operations.

This unit covers the skills and knowledge required to select and prepare specialised meat cuts (e.g. 'trim lamb' or 'new-fashioned pork' cuts).

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

Prerequisites

MTMPSR203A

Sharpen knives

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

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 and production conditions for the enterprise.

Candidates must be able to prepare specialised cuts from a minimum of two species.

Where the candidate does not prepare specialised cuts in their usual place of work they must complete the requirements of the unit in an alternative work placement or in a simulated environment.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal operating conditions or in a simulated environment.

Method of assessment

Recommended methods of assessment include:

verified work log or diary

workplace project

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.

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

Ability to:

establish customer requirements by questioning, active listening and clarifiying of customer comments where applicable

seek advice from appropriate sources when developing new cuts

select and weigh meats for a range of specialised cuts

prepare specialised meat cuts to Occupational Health and Safety (OH&S) and hygiene requirements

identify sub-standard products and rectify as appropriate

apply communication skills relevant to the task

apply mathematical skills relevant to the task

work individually and in a team

explain food safety, Quality Assurance (QA) and product quality requirements for specialised cuts

apply relevant OH&S and regulatory requirements

Required knowledge

what specialised cuts are

food safety, QA and product quality requirements for specialised cuts

requirements for a range of specialised cuts according to workplace and customer requirements

types of specialised cuts to meet customer requirements

relevant OH&S and regulatory requirements

why meat retailers sell specialised cuts

why customers request specialised cuts

costing and pricing calculations

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.

Specialised cuts may include:

Specialised cuts may include:

beef cuts for specialised cooking requirements (e.g. beef schnitzel, club steak, New York steak)

non-standard beef cuts listed in the AUS-MEAT Domestic Retail Beef Register

pork cuts (e.g. Heart Foundation approved, moisture infused cuts, new fashion cuts)

trim lamb and other non-standard lamb cuts

cuts not included in the enterprise's usual range of products

specific cuts requested by customers.

Species include:

beef

lamb

pork

veal

any other species.

Customer requirements may include:

depth of fat

level of trim

thickness or size.

Workplace requirements may include:

enterprise-specific procedures and ethical standards

standard operating procedures (SOPs)

work instructions.

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

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh aprons

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Communication skills may include:

interacting with people from a range of cultural, social and ethnic backgrounds and with colleagues, superiors, customers, clients and external parties

speaking clearly and directly

the use of communications technology

own work and the wider work area

reading and interpreting workplace documentation.

Mathematical skills may include:

estimation and calculation

use of calculators and computer software packages

the use of familiar and unfamiliar complex formulas

product formulations and specifications

interpreting and drawing conclusions from a range of simple and complex mathematical tables, charts, bar graphs and pie charts,

monitoring, adjusting and calibrating of formulas, specifications, outputs and equipment

synthesising and analysing mathematical information from more than one source.

Explanations may:

be presented orally, in writing using standard formats or using a range of communications technology and media

include information from several sources

present information in diagrammatic, tabular, graphic or pictorial formats

require summaries of information for presentation to work colleagues

use workplace, mathematical and technical language.

Regulatory requirements may include:

Export Control Act

federal, state and territory regulations regarding meat processing and food handling

hygiene and sanitation requirements

relevant Australian Standards.

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
Customer's needs are clarified through questioning and active listening to ensure specialised cuts are cut and trimmed correctly. 
Other sources of information are utilised when necessary to ensure specialised cuts meet the needs of customers. 
Meat is selected in accordance with quality requirements of specialised cuts. 
Meat is selected from a minimum of two species. 
Meat is selected from bone-in primals 
Meat is cut according to customer and workplace requirements. 
Cuts are presented to customer requirements. 
Knife is handled safely, hygienically and effectively. 
Specialised cuts are costed to include yield and labour costs. 
Specialised cuts are priced to meet workplace requirements. 

Forms

Assessment Cover Sheet

MTMR301C - Prepare specialised 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

MTMR301C - Prepare specialised 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: