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

AMPA3052 Mapping and Delivery Guide
Slice and trim large stock forequarter

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPA3052 - Slice and trim large stock forequarter
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to slice and trim forequarter cuts from large carcases to specification.This unit is applicable to workers in boning rooms, food services, smallgoods plants, wholesale and retail operations. The unit may be used for a variety of species.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
  • Determine specifications for cuts using cut descriptions according to regulatory requirements, customer and workplace requirements
       
Element: Slice and trim forequarter primary meat cuts into finished meat cuts
  • Slice primary meat cuts into finished meat cuts according to specifications and work instructions
  • Slice primary meat cuts in accordance with workplace health and safety requirements including safe knife and manual handling techniques
  • Report persistent defects to supervisor in accordance with work instructions
       
Element: Follow dropped meat procedures
  • Follow dropped meat procedures according to workplace requirements
       
Element: Identify and remove defects
  • Identify, remove and report defects according to government regulations and workplace standards
       


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 and workplace requirements

2. Slice and trim forequarter primary meat cuts into finished meat cuts

2.1 Slice primary meat cuts into finished meat cuts according to specifications and work instructions

2.2 Slice primary meat cuts in accordance with workplace health and safety requirements including safe knife and manual handling techniques

2.3 Report persistent defects to supervisor in accordance with work instructions

3. Follow dropped meat procedures

3.1 Follow dropped meat procedures according to workplace requirements

4. Identify and remove defects

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

The candidate must slice and trim forequarter cuts from large carcases to specification.

The candidate must:

slice and trim all forequarter primals prepared at the workplace according to work instructions including those from the chuck, brisket, blade, spencer roll and chuck tender

report defects according to work instructions promptly, accurately and clearly

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

follow dropped meat procedures according to workplace requirements.

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

primal or sub primal cutting lines as they relate to workplace specifications and regulatory requirements

carcase anatomy of species as it relates to cutting lines

how yield is calculated and why it is important

personal hygiene and sanitation, and dropped meat procedures

nature of defects that can occur on forequarters and the corrective action required for each

workplace health and safety requirements for slicing

product slicing and trimming requirements as identified in customer and workplace specifications.

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 and workplace requirements

2. Slice and trim forequarter primary meat cuts into finished meat cuts

2.1 Slice primary meat cuts into finished meat cuts according to specifications and work instructions

2.2 Slice primary meat cuts in accordance with workplace health and safety requirements including safe knife and manual handling techniques

2.3 Report persistent defects to supervisor in accordance with work instructions

3. Follow dropped meat procedures

3.1 Follow dropped meat procedures according to workplace requirements

4. Identify and remove defects

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

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 and workplace requirements 
Slice primary meat cuts into finished meat cuts according to specifications and work instructions 
Slice primary meat cuts in accordance with workplace health and safety requirements including safe knife and manual handling techniques 
Report persistent defects to supervisor in accordance with work instructions 
Follow dropped meat procedures according to workplace requirements 
Identify, remove and report defects according to government regulations and workplace standards 

Forms

Assessment Cover Sheet

AMPA3052 - Slice and trim large stock forequarter
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

AMPA3052 - Slice and trim large stock forequarter

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: