Google Links

Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Use routine measuring instruments
   • Select and use measuring instruments a to measure common workplace units
   • Identify and report faults with measuring instruments according to standard procedures
2. Calculate routine workplace measures
   • Use basic mathematical processes to calculate routine workplace measures of product characteristics
   • Verify calculations by using estimating techniques
3. Calculate performance measures
   • Calculate percentages, ratios and proportions to derive information about workplace requirements and performance
   • Identify and measure deviations in performance to determine the extent of variations
4. Record routine workplace data
   • Record results on standard graphs or charts
   • Identify and rectify errors in recording information on charts
   • Interpret graphs or charts to identify trends and variations

Range Statement

---

Performance Evidence

The candidate must calculate and record workplace measurements commonly used in the meat industry.

The candidate must:

select, operate and explain the purpose of measuring instruments

identify routine faults in measuring instruments

use and apply the principles and units of measurement

achieve consistent levels of accuracy

interpret mathematical symbols and diagrams

explain the purpose of graphs or charts

source and apply new ideas and techniques to address unfamiliar situations or resolve problems

explain the relationship between different measurement scales

apply relevant workplace health and safety, workplace and regulatory requirements whenever undertaking numeracy tasks in a meat industry environment

present mathematical data for use in the workplace

use estimation processes

use numeracy skills and mathematical concepts to solve workplace problems

verify calculations

---

Knowledge Evidence

The candidate must demonstrate a basic factual, technical and procedural knowledge of:

purpose of graphs or charts

relationship between different measurement scales

relevant workplace health and safety, workplace and regulatory requirements

principles and units of measurement

---