Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
AMPR202 Mapping and Delivery Guide
Provide advice on cooking and storage of meat products
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | AMPR202 - Provide advice on cooking and storage of meat products |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the skills and knowledge required to provide information about cooking methods for various cuts of meat, in accordance with customer requirements.This unit is applicable to workers in meat retailing 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 under general supervision and exercise limited autonomy with some accountability for their own work.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 conditions for the enterprise. Assessment must occur in the workplace under normal enterprise conditions or in a simulated environment. The following three forms of assessment must be used: demonstration in the workplace or simulated environment quiz of underpinning knowledge 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: Provide information on cooking specific meat cuts |
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Element: Provide information on specific cuts for cooking methods |
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Element: Provide information on storage and shelf life of fresh meat and cooked meat products |
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Element: Provide hygiene information on handling of meat products |
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Element: Provide information on cooking specific meat cuts |
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Element: Provide information on specific cuts for cooking methods |
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Element: Provide information on storage and shelf life of fresh meat and cooked meat products |
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Element: Provide hygiene information on handling of meat products |
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