Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
AMPA2063 Mapping and Delivery Guide
Measure fat
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | AMPA2063 - Measure fat |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the skills and knowledge required to measure fat for the purposes of carcase grading.This unit is applicable to workers in a registered meat processing premises such as an abattoir, boning room or game meat processing establishment.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 a registered operating meat processing plant. Competency must be demonstrated while complying with a set standard for fat measurement such as AUS-MEAT. 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. |
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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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Conduct pre-operation check |
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Element: Identify lots requiring fat measurement |
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Element: Measure the fat |
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Element: Record the fat measurement |
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