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

AMPA3051 Mapping and Delivery Guide
Bone large stock carcase - hindquarter

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPA3051 - Bone large stock carcase - hindquarter
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to remove primal cuts from the hindquarter of large stock carcases, including beef, horse and buffalo.This unit is applicable to workers in boning rooms, food service 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 premises.

Competency must be demonstrated at the normal rate of production for that plant.

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
  • Identify specifications for hindquarter cuts, including those from the silverside, rumps and flanks, using cut descriptions according to regulatory requirements, customer and workplace requirements
       
Element: Remove primal cuts from hindquarter of carcase
  • Remove primal cuts from the hindquarter including those from the silverside, rumps and flanks according to work instructions and specifications
  • 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
  • Cut primal lines in compliance with regulatory requirements
  • Deal with meat safety and quality hazards according to work instruction procedures
  • Cut primals to maximise yield
       
Element: Identify and remove defects
  • Trim and deal with defects and contamination according to workplace requirements
  • Report persistent defects to supervisors 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 Identify specifications for hindquarter cuts, including those from the silverside, rumps and flanks, using cut descriptions according to regulatory requirements, customer and workplace requirements

2. Remove primal cuts from hindquarter of carcase

2.1 Remove primal cuts from the hindquarter including those from the silverside, rumps and flanks according to work instructions and specifications

2.2 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

2.3 Cut primal lines in compliance with regulatory requirements

2.4 Deal with meat safety and quality hazards according to work instruction procedures

2.5 Cut primals to maximise yield

3. Identify and remove defects

3.1 Trim and deal with defects and contamination according to workplace requirements

3.2 Report persistent defects to supervisors in accordance with work instructions

The candidate must remove primal cuts from the hindquarter of large stock carcases, such as beef, horse and buffalo.

The candidate must:

demonstrate procedure for boning a hindquarter into a broad range of primal cuts from the rump, silverside and flank of large stock in accordance with workplace requirements

check and correct the accuracy of cutting lines

use equipment safely and hygienically

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

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

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

structure of the carcase as it relates to cutting lines

personal hygiene and dropped meat procedures

primal cutting lines as they relate to the structure of the carcase

primal specifications

procedure for cuts required to maximise yield for a given carcase

procedure for the removal of all primals to desired specifications

relevant workplace health and safety 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. Identify specifications for cuts

1.1 Identify specifications for hindquarter cuts, including those from the silverside, rumps and flanks, using cut descriptions according to regulatory requirements, customer and workplace requirements

2. Remove primal cuts from hindquarter of carcase

2.1 Remove primal cuts from the hindquarter including those from the silverside, rumps and flanks according to work instructions and specifications

2.2 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

2.3 Cut primal lines in compliance with regulatory requirements

2.4 Deal with meat safety and quality hazards according to work instruction procedures

2.5 Cut primals to maximise yield

3. Identify and remove defects

3.1 Trim and deal with defects and contamination according to workplace requirements

3.2 Report persistent defects to supervisors 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
Identify specifications for hindquarter cuts, including those from the silverside, rumps and flanks, using cut descriptions according to regulatory requirements, customer and workplace requirements 
Remove primal cuts from the hindquarter including those from the silverside, rumps and flanks according to work instructions and specifications 
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 
Cut primal lines in compliance with regulatory requirements 
Deal with meat safety and quality hazards according to work instruction procedures 
Cut primals to maximise yield 
Trim and deal with defects and contamination according to workplace requirements 
Report persistent defects to supervisors in accordance with work instructions 

Forms

Assessment Cover Sheet

AMPA3051 - Bone large stock carcase - hindquarter
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

AMPA3051 - Bone large stock carcase - hindquarter

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: