Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
AMPA3094 Mapping and Delivery Guide
Use standard product descriptions - beef
Version 1.0
Issue Date: March 2024
Qualification | - |
Unit of Competency | AMPA3094 - Use standard product descriptions - beef |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the skills and knowledge required to utilise a standardised meat product description language such as AUS-MEAT.This unit is designed to give workers in boning rooms an understanding of how a standardised product description language is used for beef products. It can be used to increase the skills of packers, slicers and boners. This unit does not have to be delivered as part of an AUS-MEAT course (language). However it does align with the AUS-MEAT Statement of Attainment for the Beef Specification course.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. Competency must be assessed in an operating meat processing plant. Competency must be demonstrated when applying the language to actual carcases and meat cuts. 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 anatomical features of a beef carcase |
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Element: Identify and name meat products using the standard product description |
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