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Range Statement
Performance Evidence
The candidate must: select primal cuts for maximum yield and suitability to portion control specificationdemonstrate cutting, slicing and trimming techniques to workplace requirements and customer specifications for a minimum of two speciesdemonstrate safe use of bandsaw, as requireddemonstrate sorting procedures to gain maximum yieldexplain and demonstrate hygiene standards and procedures for preparing portion control cutsexplain and demonstrate QA standards and procedures for preparing portion control cutsslice portions evenlyapply mathematical skills relevant to the taskexplain and demonstrate correct procedure for achieving and maintaining weights while cuttingidentify sub-standard product and rectify appropriatelydemonstrate the ability to listen actively and ask questions to confirm understanding when customers are explaining new cuts and/or specificationswork with team membersexplain and demonstrate sorting procedures for achieving and maintaining weights while cutting to gain maximum yieldapply workplace health and safety and regulatory requirementsuse communication skills relevant to the task
Knowledge Evidence
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
correct procedure for achieving and maintaining weights while cuttinghygiene standards and procedures for preparing portion control cutsQA standards and procedures for preparing portion control cutssorting procedures for achieving and maintaining weights while cutting to gain maximum yieldpre-portioning processescriteria for selection of meat to suit specificationhygiene requirements for preparation of cutsportion specificationquality requirements for preparation of cutsrelationship between primal cut size, dimensions, order specification and yieldvalue of off-cutsworkplace health and safety and regulatory requirements