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

AMPR203 Mapping and Delivery Guide
Select, weigh and package meat for sale

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPR203 - Select, weigh and package meat for sale
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to select, weigh and package meat for sale.This unit is applicable to workers in boning rooms and meat retailing establishments.All training must be conducted in accordance with 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, exercise limited autonomy and have 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:

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: Select requested products
  • Requested meat product is recognised
  • Select meat product according to workplace and customer requirements
       
Element: Weigh selected products
  • Weigh products according to regulatory, workplace and customer requirements
  • Weigh and price products accurately
  • Confirm sale price with customer
  • Prepare meat orders according to customer's recorded requirements
  • Prepare special, standing or repeat orders according to customer specifications
       
Element: Wrap and pack sales items
  • Neatly and safely wrap or pack items according to hygiene, workplace and customer requirements
  • Operate wrapping equipment according to workplace requirements
       
Element: Select requested products
  • Requested meat product is recognised
  • Select meat product according to workplace and customer requirements
       
Element: Weigh selected products
  • Weigh products according to regulatory, workplace and customer requirements
  • Weigh and price products accurately
  • Confirm sale price with customer
  • Prepare meat orders according to customer's recorded requirements
  • Prepare special, standing or repeat orders according to customer specifications
       
Element: Wrap and pack sales items
  • Neatly and safely wrap or pack items according to hygiene, workplace and customer requirements
  • Operate wrapping equipment according to workplace requirements
       


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. Select requested products

1.1 Requested meat product is recognised

1.2 Select meat product according to workplace and customer requirements

2. Weigh selected products

2.1 Weigh products according to regulatory, workplace and customer requirements

2.2 Weigh and price products accurately

2.3 Confirm sale price with customer

2.4 Prepare meat orders according to customer's recorded requirements

2.5 Prepare special, standing or repeat orders according to customer specifications

3. Wrap and pack sales items

3.1 Neatly and safely wrap or pack items according to hygiene, workplace and customer requirements

3.2 Operate wrapping equipment according to workplace requirements

Evidence must demonstrate the candidate's consistency of performance over time.

The candidate must:

identify meat products

identify the most appropriate packaging for products

prepare meat order to customer requirements

identify sub-standard products and take required action

weigh items correctly following regulatory requirements

over wrap meat items according to weather conditions and customer requirements

use wrapping materials appropriately

price items accurately according to displayed price

use, read and interpret scales, calculators, cash registers

explain regulatory requirements related to weighing products

work with team members

apply relevant workplace health and safety and regulatory requirements

record mathematical information accurately

report equipment faults, either verbally or in writing according to workplace requirements

seek advice from colleagues when working with new products or equipment

use relevant communication skills

The candidate must demonstrate a basic factual, technical and procedural knowledge of:

regulatory requirements related to weighing products

the effects of poor wrapping techniques on meat quality

relevant workplace health and safety and regulatory requirements

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. Select requested products

1.1 Requested meat product is recognised

1.2 Select meat product according to workplace and customer requirements

2. Weigh selected products

2.1 Weigh products according to regulatory, workplace and customer requirements

2.2 Weigh and price products accurately

2.3 Confirm sale price with customer

2.4 Prepare meat orders according to customer's recorded requirements

2.5 Prepare special, standing or repeat orders according to customer specifications

3. Wrap and pack sales items

3.1 Neatly and safely wrap or pack items according to hygiene, workplace and customer requirements

3.2 Operate wrapping equipment according to workplace requirements

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
Requested meat product is recognised 
Select meat product according to workplace and customer requirements 
Weigh products according to regulatory, workplace and customer requirements 
Weigh and price products accurately 
Confirm sale price with customer 
Prepare meat orders according to customer's recorded requirements 
Prepare special, standing or repeat orders according to customer specifications 
Neatly and safely wrap or pack items according to hygiene, workplace and customer requirements 
Operate wrapping equipment according to workplace requirements 
Requested meat product is recognised 
Select meat product according to workplace and customer requirements 
Weigh products according to regulatory, workplace and customer requirements 
Weigh and price products accurately 
Confirm sale price with customer 
Prepare meat orders according to customer's recorded requirements 
Prepare special, standing or repeat orders according to customer specifications 
Neatly and safely wrap or pack items according to hygiene, workplace and customer requirements 
Operate wrapping equipment according to workplace requirements 

Forms

Assessment Cover Sheet

AMPR203 - Select, weigh and package meat for sale
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

AMPR203 - Select, weigh and package meat for sale

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: