Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
AMPA2084 Mapping and Delivery Guide
Remove cheek meat
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | AMPA2084 - Remove cheek meat |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the skills and knowledge required to remove the cheek meat from a head cleanly and safely.This unit is applicable to workers removing cheek meat either on a slaughter floor or in a head room.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 an operational slaughtering establishment. Competency must be demonstrated at the normal speed of the chain. As a minimum, the following three forms of assessment must be used: quiz of underpinning knowledge workplace demonstration of competency for the assessor 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: Remove cheek meat |
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