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

AMPR309 Mapping and Delivery Guide
Bone and fillet poultry

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency AMPR309 - Bone and fillet poultry
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to manually bone and fillet poultry.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 requirements and hygiene standards.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 conditions for the enterprise.

Assessment must occur in the workplace under normal operating conditions or in 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: Prepare work bench for use
  • Clear work bench of other species and products
  • Clean work bench in accordance with hygiene and workplace requirements
       
Element: Bone poultry
  • Secure poultry for boning
  • Bone poultry to maximise yield using hand knives to workplace and hygiene requirements
       
Element: Separate poultry into bone-in products
  • Secure poultry for cutting
  • Separate poultry into a range of bone-in products to workplace and hygiene requirements
       
Element: Identify and separate contaminated product
  • Check product for contamination and non-compliance to workplace and hygiene requirements
  • Separate contaminated or non-compliant and take corrective action
       
Element: Prepare work bench for use
  • Clear work bench of other species and products
  • Clean work bench in accordance with hygiene and workplace requirements
       
Element: Bone poultry
  • Secure poultry for boning
  • Bone poultry to maximise yield using hand knives to workplace and hygiene requirements
       
Element: Separate poultry into bone-in products
  • Secure poultry for cutting
  • Separate poultry into a range of bone-in products to workplace and hygiene requirements
       
Element: Identify and separate contaminated product
  • Check product for contamination and non-compliance to workplace and hygiene requirements
  • Separate contaminated or non-compliant and take corrective action
       


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. Prepare work bench for use

1.1 Clear work bench of other species and products

1.2 Clean work bench in accordance with hygiene and workplace requirements

2. Bone poultry

2.1 Secure poultry for boning

2.2 Bone poultry to maximise yield using hand knives to workplace and hygiene requirements

3. Separate poultry into bone-in products

3.1 Secure poultry for cutting

3.2 Separate poultry into a range of bone-in products to workplace and hygiene requirements

4. Identify and separate contaminated product

4.1 Check product for contamination and non-compliance to workplace and hygiene requirements

4.2 Separate contaminated or non-compliant and take corrective action

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

The candidate must:

cut product according to workplace, workplace health and safety and hygiene requirements

demonstrate correct cutting, slicing and trimming techniques

demonstrate cutting lines to produce cuts to workplace requirements

demonstrate safe and effective knife skills

bone poultry safely, effectively, and with consideration for maximising yield

demonstrate the ability to work with team members

explain hygiene requirements specific to poultry (including salmonella risk)

operate and clean equipment according to workplace requirements

remove defects from products according to workplace, hygiene and regulatory requirements

use communication skills appropriate to the task

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

hygiene requirements specific to poultry (salmonella risk)

boning procedure

workplace health and safety implications of the slippery and moist nature of poultry


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. Prepare work bench for use

1.1 Clear work bench of other species and products

1.2 Clean work bench in accordance with hygiene and workplace requirements

2. Bone poultry

2.1 Secure poultry for boning

2.2 Bone poultry to maximise yield using hand knives to workplace and hygiene requirements

3. Separate poultry into bone-in products

3.1 Secure poultry for cutting

3.2 Separate poultry into a range of bone-in products to workplace and hygiene requirements

4. Identify and separate contaminated product

4.1 Check product for contamination and non-compliance to workplace and hygiene requirements

4.2 Separate contaminated or non-compliant and take corrective action

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
Clear work bench of other species and products 
Clean work bench in accordance with hygiene and workplace requirements 
Secure poultry for boning 
Bone poultry to maximise yield using hand knives to workplace and hygiene requirements 
Secure poultry for cutting 
Separate poultry into a range of bone-in products to workplace and hygiene requirements 
Check product for contamination and non-compliance to workplace and hygiene requirements 
Separate contaminated or non-compliant and take corrective action 
Clear work bench of other species and products 
Clean work bench in accordance with hygiene and workplace requirements 
Secure poultry for boning 
Bone poultry to maximise yield using hand knives to workplace and hygiene requirements 
Secure poultry for cutting 
Separate poultry into a range of bone-in products to workplace and hygiene requirements 
Check product for contamination and non-compliance to workplace and hygiene requirements 
Separate contaminated or non-compliant and take corrective action 

Forms

Assessment Cover Sheet

AMPR309 - Bone and fillet poultry
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

AMPR309 - Bone and fillet poultry

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: