Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
AMPR308 Mapping and Delivery Guide
Prepare, roll, sew and net meat
Version 1.0
Issue Date: March 2024
Qualification | - |
Unit of Competency | AMPR308 - Prepare, roll, sew and net meat |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit covers the skills and knowledge required to roll, sew and net meat.This unit is applicable to meat retailing, food services and smallgoods 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, regulatory and hygiene standards.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 operating 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. |
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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: Prepare meat for rolling, sewing and netting |
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Element: Roll meat |
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Element: Sew, net and tie meat |
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Element: Prepare meat for rolling, sewing and netting |
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Element: Sew, net and tie meat |
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