Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
AMPR101 Mapping and Delivery Guide
Identify species and meat cuts
Version 1.0
Issue Date: March 2024
Qualification | - |
Unit of Competency | AMPR101 - Identify species and meat cuts |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the skills and knowledge required to identify species and meat cuts.This unit is applicable to boning rooms, smallgoods manufacturing and meat retail operations.All training must be conducted according to Australian meat industry standards and regulations.All work should be carried out to comply with workplace requirements.This unit applies to individuals who work alongside a supervisor in most situations and exercise limited autonomy.No occupational licensing, legislative or certification requirements are known to 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. Competency must be demonstrated over time and under typical operating and production conditions for the enterprise. The following three forms of assessment must be used quiz of underpinning knowledge demonstration in the workplace or simulated environment workplace referee or third party report of performance over time Assessors must satisfy 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 meat cuts |
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Element: Identify primal cuts |
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Element: Identify meat cuts |
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Element: Identify primal cuts |
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