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

AMPA3021 Mapping and Delivery Guide
Perform ‘Y’ cut

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency AMPA3021 - Perform ‘Y’ cut
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to perform the 'Y' cut on sheep and goat slaughter floors.This unit is applicable to those performing 'Y' cuts on sheep and goat slaughter floors.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 occur in an operating meat processing plant.

Competency must be demonstrated under normal production conditions at the usual speed of production and according to workplace requirements.

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: Open the pelt on forelegs
  • Open pelt on both forelegs in accordance with workplace requirements.
  • Open pelt in accordance with workplace health and safety requirements.
       
Element: Open the pelt
  • Open pelt on the neck and brisket in accordance with workplace requirements to avoid the risks of damage and contamination to the carcase.
  • Open pelt is opened on the neck and brisket following workplace health and safety requirements.
       


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. Open the pelt on forelegs

1.1 Open pelt on both forelegs in accordance with workplace requirements.

1.2 Open pelt in accordance with workplace health and safety requirements.

2. Open the pelt

2.1 Open pelt on the neck and brisket in accordance with workplace requirements to avoid the risks of damage and contamination to the carcase.

2.2 Open pelt is opened on the neck and brisket following workplace health and safety requirements.

The candidate must perform the 'Y' cut on sheep and goat slaughter floors.

The candidate must:

demonstrate correct cutting lines

open the pelt in accordance with the work instruction and at production speed

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

apply relevant workplace health and safety, regulatory and workplace requirements

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

equipment sterilisation requirements

general economic impact of nicked, soiled or damaged hide or pelt and scored meat

relevant work instructions for opening the foreleg and the brisket area

relevant workplace health and safety, regulatory and workplace requirements

general anatomy of carcase relevant to the task


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. Open the pelt on forelegs

1.1 Open pelt on both forelegs in accordance with workplace requirements.

1.2 Open pelt in accordance with workplace health and safety requirements.

2. Open the pelt

2.1 Open pelt on the neck and brisket in accordance with workplace requirements to avoid the risks of damage and contamination to the carcase.

2.2 Open pelt is opened on the neck and brisket following workplace health and safety requirements.

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
Open pelt on both forelegs in accordance with workplace requirements. 
Open pelt in accordance with workplace health and safety requirements. 
Open pelt on the neck and brisket in accordance with workplace requirements to avoid the risks of damage and contamination to the carcase. 
Open pelt is opened on the neck and brisket following workplace health and safety requirements. 

Forms

Assessment Cover Sheet

AMPA3021 - Perform ‘Y’ cut
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

AMPA3021 - Perform ‘Y’ cut

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: