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

AMPA3048 Mapping and Delivery Guide
Bone small stock carcase - leg

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPA3048 - Bone small stock carcase - leg
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to remove primal cuts from the leg of a small stock carcase.This unit is applicable to workers boning small stock legs in boning rooms, food services operations, smallgoods plants, wholesale and retail operations.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 in a registered operating meat processing plant or facility.

Competency must be demonstrated at a normal rate 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.
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: Identify specifications for cuts
  • Determine specifications for cuts using cut descriptions according to regulatory requirements, customer specifications and workplace requirements.
  • Slice and remove primal cuts from leg according to work instructions and specifications.
  • Cut primal lines in compliance with regulatory requirements.
  • Handle meat safety and quality hazards according to workplace procedures.
  • Cut primals to maximise yield.
  • Bone product in accordance with workplace health and safety requirements including the use of safe manual handling techniques and the safe and effective use of a knife.
       
Element: Identify and remove defects
  • Identify, remove and report defects according to government regulations and workplace standards.
  • Report persistent defects to supervisor 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. Identify specifications for cuts

1.1 Determine specifications for cuts using cut descriptions according to regulatory requirements, customer specifications and workplace requirements.

2. Bone leg

2.1 Slice and remove primal cuts from leg according to work instructions and specifications.

2.2 Cut primal lines in compliance with regulatory requirements.

2.3 Handle meat safety and quality hazards according to workplace procedures.

2.4 Cut primals to maximise yield.

2.5 Bone product in accordance with workplace health and safety requirements including the use of safe manual handling techniques and the safe and effective use of a knife.

3. Identify and remove defects

3.1 Identify, remove and report defects according to government regulations and workplace standards.

3.2 Report persistent defects to supervisor in accordance with work instructions.

The candidate must remove primal cuts from the leg of a small stock carcase.

The candidate must:

bone out the legs according to specifications and work instructions

check the accuracy of cutting lines

identify contamination and take corrective action

identify primals containing contamination or abnormalities and handle according to workplace and regulatory requirements

identify finished primal cuts

comply with workplace health and safety requirements

apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs) when reporting to supervisors and interacting with team members

use equipment correctly

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

dropped meat procedures

workplace health and safety requirements for boning small stock

procedure for cuts required to maximise yields for a given carcase

structure of the carcase and cutting lines

work instruction for the removal of all primals to desired specifications

workplace and customer specifications

carcase defects and corrective actions to be taken

sources of contamination and cross-contamination and the ways of minimising the contamination

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. Identify specifications for cuts

1.1 Determine specifications for cuts using cut descriptions according to regulatory requirements, customer specifications and workplace requirements.

2. Bone leg

2.1 Slice and remove primal cuts from leg according to work instructions and specifications.

2.2 Cut primal lines in compliance with regulatory requirements.

2.3 Handle meat safety and quality hazards according to workplace procedures.

2.4 Cut primals to maximise yield.

2.5 Bone product in accordance with workplace health and safety requirements including the use of safe manual handling techniques and the safe and effective use of a knife.

3. Identify and remove defects

3.1 Identify, remove and report defects according to government regulations and workplace standards.

3.2 Report persistent defects to supervisor 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
Determine specifications for cuts using cut descriptions according to regulatory requirements, customer specifications and workplace requirements. 
Slice and remove primal cuts from leg according to work instructions and specifications. 
Cut primal lines in compliance with regulatory requirements. 
Handle meat safety and quality hazards according to workplace procedures. 
Cut primals to maximise yield. 
Bone product in accordance with workplace health and safety requirements including the use of safe manual handling techniques and the safe and effective use of a knife. 
Identify, remove and report defects according to government regulations and workplace standards. 
Report persistent defects to supervisor in accordance with work instructions. 

Forms

Assessment Cover Sheet

AMPA3048 - Bone small stock carcase - leg
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

AMPA3048 - Bone small stock carcase - leg

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: