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

AMPA2037 Mapping and Delivery Guide
De-rind meat cuts

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPA2037 - De-rind meat cuts
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to de-rind pork meat cuts using a mechanical aid.This unit is applicable to workers in pork boning rooms, wholesalers or food service operations.All work should be carried out to comply with workplace and hygiene requirements. This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Assessment must be conducted in the workplace.

Competency must be demonstrated at the normal production speed and over a period of time.

As a minimum, the following three forms of assessment must be used:

quiz of underpinning knowledge

workplace demonstration

workplace referee or third-party report of performance over time

Assessors must satisfy the current standards for RTOs.
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: Operate de-rinder
  • Operate machinery in accordance with workplace requirements and manufacturer's specifications
  • Operate machinery in accordance with workplace health and safety requirements
  • Maintain machinery in accordance with work instructions
  • Monitor meat cuts for defects and contamination
  • Monitor output to ensure compliance with Quality Assurance (QA) requirements
       


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.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Operate de-rinder

1.1 Operate machinery in accordance with workplace requirements and manufacturer's specifications

1.2 Operate machinery in accordance with workplace health and safety requirements

1.3 Maintain machinery in accordance with work instructions

1.4 Monitor meat cuts for defects and contamination

1.5 Monitor output to ensure compliance with Quality Assurance (QA) requirements

The candidate must de-rind pork meat cuts using a mechanical aid.

The candidate must:

operate the de-rinder to workplace health and safety requirements

operate the de-rinder to QA requirements

operate and maintain the de-rinder in accordance with work instructions and manufacturer's specifications

report equipment faults to supervisor either verbally or in writing in accordance with workplace procedures

apply relevant regulatory requirements

use communication skills relevant to work instructions

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

operation of the de-rinder

work instructions for operation of the de-rinder

relevant regulatory requirements

potential workplace health and safety risks

potential sources of contamination

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.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Operate de-rinder

1.1 Operate machinery in accordance with workplace requirements and manufacturer's specifications

1.2 Operate machinery in accordance with workplace health and safety requirements

1.3 Maintain machinery in accordance with work instructions

1.4 Monitor meat cuts for defects and contamination

1.5 Monitor output to ensure compliance with Quality Assurance (QA) requirements

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
Operate machinery in accordance with workplace requirements and manufacturer's specifications 
Operate machinery in accordance with workplace health and safety requirements 
Maintain machinery in accordance with work instructions 
Monitor meat cuts for defects and contamination 
Monitor output to ensure compliance with Quality Assurance (QA) requirements 

Forms

Assessment Cover Sheet

AMPA2037 - De-rind meat 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

AMPA2037 - De-rind meat 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: