Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
AMPP201 Mapping and Delivery Guide
Operate a poultry dicing, stripping or mincing process
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | AMPP201 - Operate a poultry dicing, stripping or mincing process |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a poultry product dicing, stripping or mincing process.This unit applies to individuals who apply basic operating principles to the operation and monitoring of dicing, stripping or mincing equipment and processes in a poultry production environment.All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, work health and safety, and environmental codes, regulations, legislation and standards that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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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: Prepare the dicing, stripping or mincing equipment and process for operation |
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Element: Operate and monitor the dicing, stripping or mincing process |
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Element: Shut down the dicing, stripping or mincing process |
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