Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
AMPA3066 Mapping and Delivery Guide
Slice small stock carcase - middle
Version 1.0
Issue Date: March 2024
Qualification | - |
Unit of Competency | AMPA3066 - Slice small stock carcase - middle |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the skills and knowledge required to slice and trim relevant cuts of meat from the middle (trunk) of a small stock carcase.This unit is applicable to workers in boning rooms, food services, pet food, 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. |
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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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Identify specifications for cuts |
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Element: Slice and trim primary meat cuts |
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Element: Identify and remove defects |
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