Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
AMPA2085 Mapping and Delivery Guide
Bar head and remove cheek meat
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | AMPA2085 - Bar head and remove cheek meat |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the skills and knowledge required to bar heads and remove cheek meat.This unit is applicable to workers recovering cheek meat on slaughter floors 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 operating slaughtering establishment. Competency must be demonstrated at a rate that is the same as the speed of production. 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: Remove cheek meat |
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