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

AMPA2067 Mapping and Delivery Guide
Remove tenderloin

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency AMPA2067 - Remove tenderloin
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to remove tenderloins from small stock.This unit is applicable to workers removing fillets from small stock. This is usually done prior to the boning of small stock carcases.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 processing plant.

Competency must be demonstrated at the normal chain speed 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: Remove tenderloins
  • Remove tenderloins according to the work instructions
  • Remove tenderloins in accordance with workplace health and safety requirements
  • Inspect tenderloins for defects and contamination
  • Trim tenderloins or downgrade to 'inedible' where required
  • Store tenderloins in tubs correctly, where part of the work instructions
  • Keep knives sharp
       


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. Remove tenderloins

1.1 Remove tenderloins according to the work instructions

1.2 Remove tenderloins in accordance with workplace health and safety requirements

1.3 Inspect tenderloins for defects and contamination

1.4 Trim tenderloins or downgrade to 'inedible' where required

1.5 Store tenderloins in tubs correctly, where part of the work instructions

1.6 Keep knives sharp

The candidate must remove tenderloins from small stock.

The candidate must:

remove tenderloins according to the work instructions

remove tenderloins in accordance with workplace health and safety requirements.

identify defects and contamination

take corrective actions if contamination occurs

trim tenderloins or downgrade to 'inedible' where required

store tenderloins in tubs correctly, where part of the work instructions.

keep knives sharp

use communication skills relevant to work instructions

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

ways to minimise contamination and cross-contamination

relevant regulatory requirements

relevant work instructions and relevant workplace requirements

potential defects and contamination

sources of contamination and cross-contamination

relevant cutting lines


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. Remove tenderloins

1.1 Remove tenderloins according to the work instructions

1.2 Remove tenderloins in accordance with workplace health and safety requirements

1.3 Inspect tenderloins for defects and contamination

1.4 Trim tenderloins or downgrade to 'inedible' where required

1.5 Store tenderloins in tubs correctly, where part of the work instructions

1.6 Keep knives sharp

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
Remove tenderloins according to the work instructions 
Remove tenderloins in accordance with workplace health and safety requirements 
Inspect tenderloins for defects and contamination 
Trim tenderloins or downgrade to 'inedible' where required 
Store tenderloins in tubs correctly, where part of the work instructions 
Keep knives sharp 

Forms

Assessment Cover Sheet

AMPA2067 - Remove tenderloin
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

AMPA2067 - Remove tenderloin

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: