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

AMPA3013 Mapping and Delivery Guide
Make second leg opening cuts

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPA3013 - Make second leg opening cuts
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to perform second leg opening cuts on the hind leg of cattle, buffalo, camels, horses and deer.This unit is applicable to 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 has to be conducted in an operating meat 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: Make second leg cuts
  • Remove strip of hide along the hock of the second leg in accordance with work instructions
  • Open hide down the inside of the second leg with minimum contamination in accordance with work instructions
  • Identify and comply with workplace health and safety requirements for the legging area
  • Wash hands and sterilise knives before and after trimming
  • Trim contamination and dispose of waste in accordance with work instructions
       


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. Make second leg cuts

1.1 Remove strip of hide along the hock of the second leg in accordance with work instructions

1.2 Open hide down the inside of the second leg with minimum contamination in accordance with work instructions

1.3 Identify and comply with workplace health and safety requirements for the legging area

1.4 Wash hands and sterilise knives before and after trimming

1.5 Trim contamination and dispose of waste in accordance with work instructions

The candidate must perform second leg opening cuts on the hind leg of cattle, buffalo, camels, horses or deer.

The candidate must:

demonstrate methods used to achieve a hide with good shape and consistency

follow the requirements of the relevant work instruction

dispose of any trimmings in accordance with work instructions

apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs)

apply relevant regulatory and workplace requirements

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

anatomical features of livestock relevant to second leg opening cuts

second leg operations and work instructions

equipment sterilisation requirements

relevant workplace health and safety requirements

enterprise quality requirements for hides

relevant regulatory and workplace requirements

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. Make second leg cuts

1.1 Remove strip of hide along the hock of the second leg in accordance with work instructions

1.2 Open hide down the inside of the second leg with minimum contamination in accordance with work instructions

1.3 Identify and comply with workplace health and safety requirements for the legging area

1.4 Wash hands and sterilise knives before and after trimming

1.5 Trim contamination and dispose of waste in accordance with work instructions

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 strip of hide along the hock of the second leg in accordance with work instructions 
Open hide down the inside of the second leg with minimum contamination in accordance with work instructions 
Identify and comply with workplace health and safety requirements for the legging area 
Wash hands and sterilise knives before and after trimming 
Trim contamination and dispose of waste in accordance with work instructions 

Forms

Assessment Cover Sheet

AMPA3013 - Make second leg opening cuts
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

AMPA3013 - Make second leg opening cuts

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: