Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

AMPR102 Mapping and Delivery Guide
Trim meat for further processing

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency AMPR102 - Trim meat for further processing
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to use a knife for trimming lesser-valued cuts of meat.The trim is usually performed prior to further processing such as mincing and sausage-making.This unit is applicable to workers in 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 and hygiene 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.

Assessment must occur in the workplace under normal operating conditions or in a simulated environment.

The following 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.

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: Trim meat to workplace specifications
  • Trim meat to workplace specifications
  • Trim meat to workplace health and safety hygiene and sanitation,and workplace requirements
       
Element: Handle product hygienically
  • Handle product to meet hygiene requirements
       
Element: Handle knife effectively
  • Handle knife safely, hygienically and effectively
       
Element: Trim meat to workplace specifications
  • Trim meat to workplace specifications
  • Trim meat to workplace health and safety hygiene and sanitation,and workplace requirements
       
Element: Handle product hygienically
  • Handle product to meet hygiene requirements
       
Element: Handle knife effectively
  • Handle knife safely, hygienically and effectively
       


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. Trim meat to workplace specifications

1.1 Trim meat to workplace specifications

1.2 Trim meat to workplace health and safety hygiene and sanitation,and workplace requirements

2. Handle product hygienically

2.1 Handle product to meet hygiene requirements

3. Handle knife effectively

3.1 Handle knife safely, hygienically and effectively

The candidate must trim a variety of lesser-valued cuts of meat to workplace specifications.

The candidate must:

demonstrate effective use of a knife to workplace health and safety, and hygiene requirements

give examples of workplace specifications for trimming meat

apply relevant regulatory and workplace requirements

seek further advice from supervisor when uncertain about work instructions

use relevant communication skills

The candidate must demonstrate a basic functional knowledge of:

hygiene and safety requirements for use of a knife

steps in checking and preparing a knife

workplace requirements for use of a knife

relevant regulatory and workplace requirements

hygiene requirements for the handling of meat products


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. Trim meat to workplace specifications

1.1 Trim meat to workplace specifications

1.2 Trim meat to workplace health and safety hygiene and sanitation,and workplace requirements

2. Handle product hygienically

2.1 Handle product to meet hygiene requirements

3. Handle knife effectively

3.1 Handle knife safely, hygienically and effectively

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
Trim meat to workplace specifications 
Trim meat to workplace health and safety hygiene and sanitation,and workplace requirements 
Handle product to meet hygiene requirements 
Handle knife safely, hygienically and effectively 
Trim meat to workplace specifications 
Trim meat to workplace health and safety hygiene and sanitation,and workplace requirements 
Handle product to meet hygiene requirements 
Handle knife safely, hygienically and effectively 

Forms

Assessment Cover Sheet

AMPR102 - Trim meat for further processing
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

AMPR102 - Trim meat for further processing

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: