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

AMPR301 Mapping and Delivery Guide
Prepare specialised cuts

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPR301 - Prepare specialised cuts
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to select and prepare specialised meat cuts, such as 'trim lamb' or 'new-fashioned pork'. This unit is applicable to workers in boning rooms, food services and meat retailing operations.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 broad direction and take responsibility 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 and production conditions for the enterprise.

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

Where the candidate does not prepare specialised cuts in their usual place of work they must complete the requirements of the unit in an alternative work placement 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: Determine customer needs
  • Clarify customer needs through questioning and active listening to ensure specialised cuts are cut and trimmed correctly
  • Utilise sources of information when necessary to ensure specialised cuts meet the needs of customers
       
Element: Select meat for specialised cuts
  • Select meat in accordance with quality requirements of specialised cuts
  • Select meat from a minimum of two species
  • Select meat from bone-in primals
       
Element: Prepare specialised meat cuts
  • Cut meat according to customer and workplace requirements
  • Present cuts to customer requirements
       
Element: Handle knife effectively
  • Handle knife safely, hygienically and effectively
       
Element: Cost and price specialised cuts
  • Cost specialised cuts to include yield and labour costs
  • Price specialised cuts to meet workplace requirements
       
Element: Determine customer needs
  • Clarify customer needs through questioning and active listening to ensure specialised cuts are cut and trimmed correctly
  • Utilise sources of information when necessary to ensure specialised cuts meet the needs of customers
       
Element: Select meat for specialised cuts
  • Select meat in accordance with quality requirements of specialised cuts
  • Select meat from a minimum of two species
  • Select meat from bone-in primals
       
Element: Prepare specialised meat cuts
  • Cut meat according to customer and workplace requirements
  • Present cuts to customer requirements
       
Element: Handle knife effectively
  • Handle knife safely, hygienically and effectively
       
Element: Cost and price specialised cuts
  • Cost specialised cuts to include yield and labour costs
  • Price specialised cuts to meet 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. Determine customer needs

1.1 Clarify customer needs through questioning and active listening to ensure specialised cuts are cut and trimmed correctly

1.2 Utilise sources of information when necessary to ensure specialised cuts meet the needs of customers

2. Select meat for specialised cuts

2.1 Select meat in accordance with quality requirements of specialised cuts

2.2 Select meat from a minimum of two species

2.3 Select meat from bone-in primals

3. Prepare specialised meat cuts

3.1 Cut meat according to customer and workplace requirements

3.2 Present cuts to customer requirements

4. Handle knife effectively

4.1 Handle knife safely, hygienically and effectively

5. Cost and price specialised cuts

5.1 Cost specialised cuts to include yield and labour costs

5.2 Price specialised cuts to meet workplace requirements

The candidate must be observed preparing specialised cuts from a minimum of two species.

The candidate must:

establish customer requirements by questioning, active listening and clarifiying of customer comments where applicable

seek advice from appropriate sources when developing new cuts

select and weigh meats for a range of specialised cuts

prepare specialised meat cuts to workplace health and safety and hygiene requirements

identify sub-standard products and rectify as appropriate

apply communication skills relevant to the task

apply mathematical skills relevant to the task

explain food safety, Quality Assurance (QA) and product quality requirements for specialised cuts

apply relevant workplace health and safety and regulatory requirements

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

what specialised cuts are

food safety, QA and product quality requirements for specialised cuts

requirements for a range of specialised cuts according to workplace and customer requirements

types of specialised cuts to meet customer requirements

relevant workplace health and safety and regulatory requirements

why meat retailers sell specialised cuts

why customers request specialised cuts

costing and pricing calculations

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. Determine customer needs

1.1 Clarify customer needs through questioning and active listening to ensure specialised cuts are cut and trimmed correctly

1.2 Utilise sources of information when necessary to ensure specialised cuts meet the needs of customers

2. Select meat for specialised cuts

2.1 Select meat in accordance with quality requirements of specialised cuts

2.2 Select meat from a minimum of two species

2.3 Select meat from bone-in primals

3. Prepare specialised meat cuts

3.1 Cut meat according to customer and workplace requirements

3.2 Present cuts to customer requirements

4. Handle knife effectively

4.1 Handle knife safely, hygienically and effectively

5. Cost and price specialised cuts

5.1 Cost specialised cuts to include yield and labour costs

5.2 Price specialised cuts to meet 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
Clarify customer needs through questioning and active listening to ensure specialised cuts are cut and trimmed correctly 
Utilise sources of information when necessary to ensure specialised cuts meet the needs of customers 
Select meat in accordance with quality requirements of specialised cuts 
Select meat from a minimum of two species 
Select meat from bone-in primals 
Cut meat according to customer and workplace requirements 
Present cuts to customer requirements 
Handle knife safely, hygienically and effectively 
Cost specialised cuts to include yield and labour costs 
Price specialised cuts to meet workplace requirements 
Clarify customer needs through questioning and active listening to ensure specialised cuts are cut and trimmed correctly 
Utilise sources of information when necessary to ensure specialised cuts meet the needs of customers 
Select meat in accordance with quality requirements of specialised cuts 
Select meat from a minimum of two species 
Select meat from bone-in primals 
Cut meat according to customer and workplace requirements 
Present cuts to customer requirements 
Handle knife safely, hygienically and effectively 
Cost specialised cuts to include yield and labour costs 
Price specialised cuts to meet workplace requirements 

Forms

Assessment Cover Sheet

AMPR301 - Prepare specialised cuts
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

AMPR301 - Prepare specialised cuts

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: