Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
AMPA3012 Mapping and Delivery Guide
Make first leg opening cuts
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | AMPA3012 - Make first leg opening cuts |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the skills and knowledge required to perform first leg opening cuts and to remove udders, pizzles and testicles of cattle, buffalo, deer, camels and horses.This unit is applicable to workers in abattoirs and knackeries.All work should be carried out to comply with workplace procedures, customer requirements and product specifications.This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.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 on a slaughter floor or processing floor of a registered meat processing enterprise. Competency must be demonstrated at normal chain speed. 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: Make first leg cuts |
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