Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
AMPR306 Mapping and Delivery Guide
Provide advice on nutritional role of meat
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | AMPR306 - Provide advice on nutritional role of meat |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit covers the skills and knowledge required for the provision of information regarding the role of meat in the diet to ensure the customer is able to make informed decisions regarding purchases.This unit is applicable to workers in meat retailing enterprises.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 supervision 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 conditions for the enterprise. Assessment must occur in the workplace under normal production conditions or in a simulated environment. Where the candidate is unable to interact with customers in their usual work environment, they must undertake alternative work placement or simulation to meet the requirements of the unit. 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: Advise on general nutritive composition of meat |
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Element: Advise on methods of reducing fats from a diet which includes meat |
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Element: Advise on general nutritive composition of meat |
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Element: Advise on methods of reducing fats from a diet which includes meat |
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