Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
AMPA2152 Mapping and Delivery Guide
Process paunch
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | AMPA2152 - Process paunch |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the skills and knowledge required to empty, clean and prepare the paunch for further processing.This unit is applicable to workers in the paunch room at an abattoir or knackery.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 abattoir or knackery. Competency must be demonstrated at the usual 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: Open paunch |
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Element: Empty paunch contents |
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Element: Clean paunch |
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Element: Remove relevant parts |
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Element: Wash paunch |
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Element: Work safely in paunch processing area |
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