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 |
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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. |
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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: Trim meat to workplace specifications |
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Element: Handle product hygienically |
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Element: Handle knife effectively |
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Element: Trim meat to workplace specifications |
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Element: Handle product hygienically |
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Element: Handle knife effectively |
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