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
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.

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 are determined using cut descriptions according to regulatory requirements, customer specifications and workplace requirements
       
Element: Slice and trim primary meat cuts
  • Slice primary meat cuts into finished meat cuts according to specifications and work instructions
  • Slice primary meat cuts into finished meat cuts following workplace health and safety requirements including safe manual handling techniques and the safe and effective use of knives
  • Follow dropped meat procedures in accordance with workplace requirements
  • Take corrective action to ensure out-of-specification product is not forwarded for packing
       
Element: Identify and remove defects
  • Identify, remove and report defects reported 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 are determined using cut descriptions according to regulatory requirements, customer specifications and workplace requirements

2. Slice and trim primary meat cuts

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

2.2 Slice primary meat cuts into finished meat cuts following workplace health and safety requirements including safe manual handling techniques and the safe and effective use of knives

2.3 Follow dropped meat procedures in accordance with workplace requirements

2.4 Take corrective action to ensure out-of-specification product is not forwarded for packing

3. Identify and remove defects

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

3.2 Report persistent defects to supervisor in accordance with work instructions

The candidate must slice and trim relevant cuts of meat from the middle (trunk) of a small stock carcase.

The candidate must:

check and adjust the accuracy of small stock cutting lines

identify primal cuts

slice primary meat cuts into finished meat cuts following the work instruction and at production speed

identify out-of-specification product

apply relevant regulatory requirements

report defects accurately, promptly and in accordance with work instructions

apply relevant 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:

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

basic anatomy relevant to cutting lines

how yield is calculated and why it is important

causes of defects and out-of-specification product

workplace health and safety requirements

relevant regulatory 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 Determine specifications are determined using cut descriptions according to regulatory requirements, customer specifications and workplace requirements

2. Slice and trim primary meat cuts

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

2.2 Slice primary meat cuts into finished meat cuts following workplace health and safety requirements including safe manual handling techniques and the safe and effective use of knives

2.3 Follow dropped meat procedures in accordance with workplace requirements

2.4 Take corrective action to ensure out-of-specification product is not forwarded for packing

3. Identify and remove defects

3.1 Identify, remove and report defects reported 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 are determined using cut descriptions according to regulatory requirements, customer specifications and workplace requirements 
Slice primary meat cuts into finished meat cuts according to specifications and work instructions 
Slice primary meat cuts into finished meat cuts following workplace health and safety requirements including safe manual handling techniques and the safe and effective use of knives 
Follow dropped meat procedures in accordance with workplace requirements 
Take corrective action to ensure out-of-specification product is not forwarded for packing 
Identify, remove and report defects reported according to government regulations and workplace standards 
Report persistent defects to supervisor in accordance with work instructions 

Forms

Assessment Cover Sheet

AMPA3066 - Slice small stock carcase - middle
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

AMPA3066 - Slice small stock carcase - middle

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: