Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

AHCDRY201A Mapping and Delivery Guide
Milk livestock

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency AHCDRY201A - Milk livestock
Description This unit covers the process of milking livestock and defines the standard required to: prepare dairy facilities and equipment to safe and hygienic standards; operate milking equipment in an effective and efficient manner; clean dairy facilities and equipment to industry standards; recognise and isolate unsuitable milk; identify sickness or abnormal behaviour in livestock.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit applies to workers in the dairy industry in an operational role under routine supervision and within enterprise guidelines.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities
Slides
PPT
Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Prepare for milking
  • Dairy sheds, yards and equipment are prepared for milking operations according to supervisor's instructions and industry requirements.
  • Teat sprays are prepared according to manufacturer's specifications and supervisor's instructions.
  • Livestock are moved and yarded in readiness for milking operations.
  • Occupational Health and Safety (OHS) hazards are identified and safety concerns reported to the supervisor.
       
Element: Carry out milking
  • Livestock are moved into position and checked and prepared for milking according to industry and hygiene standards.
  • Livestock unsuitable for milking are segregated and reported to the supervisor.
  • Milking is conducted hygienically and is monitored to prevent over-milking.
  • Unsuitable milk is identified and isolated from bulk supplies according to industry standards and the supervisor's direction.
  • Livestock health problems such as mastitis are identified and reported to the supervisor for treatment.
  • Livestock on heat are reported to the supervisor if required.
  • Safe workplace practices are observed according to OHS and enterprise requirements.
       
Element: Complete milking operation
  • Livestock are safely moved and returned to paddocks without causing undue stress or injury to animal or handler.
  • Suitable detergents and cleaning supplies are selected according to the supervisor's instructions.
  • Basic cleaning procedures are carried out to maintain hygiene standards of dairy facilities according to OHS, industry and enterprise requirements.
  • Machinery and equipment malfunctions are identified and reported to the supervisor for repair or replacement.
       


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

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

The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following:

prepare dairy facilities and equipment to safe and hygienic standards

operate milking equipment in an effective and efficient manner

clean dairy facilities and equipment to industry standards

recognise and isolate unsuitable milk

identify sickness or abnormal behaviour in livestock.

Context of and specific resources for assessment

Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, 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

identify abnormal behaviour or health problems in livestock including mastitis

calculate livestock numbers and measure milk production

prepare cows for milking

undertake milking procedures

move livestock to pastures

carry out cleaning and hygiene procedures for milking equipment

identify machinery faults and malfunctions

interpret and apply task instructions

read and comprehend written information and instructions

identify hazards and implement safe work procedures

communicate with the supervisor and staff

use numeracy skills to estimate, calculate and record routine workplace measures

use interpersonal skills to relate to people from a range of social, cultural and ethnic backgrounds and with a range of physical and mental abilities.

Required knowledge

functions, capacities and cleaning requirements of milking machinery and equipment

livestock behavioural characteristics and handling techniques

identification of animal health problems encountered during milking such as mastitis

lactation and milking routines

udder development and secretion of milk

milk quality attributes and quality assurance standards

dairy hygiene requirements

reporting requirements and procedures

OHS legislative requirements

environmental impacts and procedures for milking livestock.

The range statement relates to the unit of competency as a whole.

Milking may include:

dairy cattle

sheep or goats in the range of dairy types and configurations.

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
Dairy sheds, yards and equipment are prepared for milking operations according to supervisor's instructions and industry requirements. 
Teat sprays are prepared according to manufacturer's specifications and supervisor's instructions. 
Livestock are moved and yarded in readiness for milking operations. 
Occupational Health and Safety (OHS) hazards are identified and safety concerns reported to the supervisor. 
Livestock are moved into position and checked and prepared for milking according to industry and hygiene standards. 
Livestock unsuitable for milking are segregated and reported to the supervisor. 
Milking is conducted hygienically and is monitored to prevent over-milking. 
Unsuitable milk is identified and isolated from bulk supplies according to industry standards and the supervisor's direction. 
Livestock health problems such as mastitis are identified and reported to the supervisor for treatment. 
Livestock on heat are reported to the supervisor if required. 
Safe workplace practices are observed according to OHS and enterprise requirements. 
Livestock are safely moved and returned to paddocks without causing undue stress or injury to animal or handler. 
Suitable detergents and cleaning supplies are selected according to the supervisor's instructions. 
Basic cleaning procedures are carried out to maintain hygiene standards of dairy facilities according to OHS, industry and enterprise requirements. 
Machinery and equipment malfunctions are identified and reported to the supervisor for repair or replacement. 

Forms

Assessment Cover Sheet

AHCDRY201A - Milk livestock
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

AHCDRY201A - Milk livestock

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: