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

AMPR311 Mapping and Delivery Guide
Prepare portion control to specifications

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPR311 - Prepare portion control to specifications
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to break and prepare carcases and primal cuts to portion control specifications. The products are cut to meet the specifications of the hospitality industry, including restaurants, hotels or airlines.This unit is applicable to workers in boning rooms and meat retail 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 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 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: Slice primal cuts to portion control specifications
  • Select cuts to customer specifications to maximise yield
  • Slice cuts to specified weight tolerances and for maximum yield
  • Slice cuts to workplace, hygiene and Quality Assurance (QA) requirements
       
Element: Handle knife effectively
  • Handle knife safely, hygienically and effectively
       
Element: Package and label cuts to specifications
  • Package cuts to customer specifications and workplace requirements
  • Label cuts to customer specifications and workplace requirements
       
Element: Slice primal cuts to portion control specifications
  • Select cuts to customer specifications to maximise yield
  • Slice cuts to specified weight tolerances and for maximum yield
  • Slice cuts to workplace, hygiene and Quality Assurance (QA) requirements
       
Element: Handle knife effectively
  • Handle knife safely, hygienically and effectively
       
Element: Package and label cuts to specifications
  • Package cuts to customer specifications and workplace requirements
  • Label cuts to customer specifications and 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. Slice primal cuts to portion control specifications

1.1 Select cuts to customer specifications to maximise yield

1.2 Slice cuts to specified weight tolerances and for maximum yield

1.3 Slice cuts to workplace, hygiene and Quality Assurance (QA) requirements

2. Handle knife effectively

2.1 Handle knife safely, hygienically and effectively

3. Package and label cuts to specifications

3.1 Package cuts to customer specifications and workplace requirements

3.2 Label cuts to customer specifications and workplace requirements

Candidates must be able to demonstrate cutting, slicing and trimming techniques to workplace requirements and customer specifications for a minimum of two species.

The candidate must:

select primal cuts for maximum yield and suitability to portion control specification

demonstrate cutting, slicing and trimming techniques to workplace requirements and customer specifications for a minimum of two species

demonstrate safe use of bandsaw, as required

demonstrate sorting procedures to gain maximum yield

explain and demonstrate hygiene standards and procedures for preparing portion control cuts

explain and demonstrate QA standards and procedures for preparing portion control cuts

slice portions evenly

apply mathematical skills relevant to the task

explain and demonstrate correct procedure for achieving and maintaining weights while cutting

identify sub-standard product and rectify appropriately

demonstrate the ability to listen actively and ask questions to confirm understanding when customers are explaining new cuts and/or specifications

work with team members

explain and demonstrate sorting procedures for achieving and maintaining weights while cutting to gain maximum yield

apply workplace health and safety and regulatory requirements

use communication skills relevant to the task

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

correct procedure for achieving and maintaining weights while cutting

hygiene standards and procedures for preparing portion control cuts

QA standards and procedures for preparing portion control cuts

sorting procedures for achieving and maintaining weights while cutting to gain maximum yield

pre-portioning processes

criteria for selection of meat to suit specification

hygiene requirements for preparation of cuts

portion specification

quality requirements for preparation of cuts

relationship between primal cut size, dimensions, order specification and yield

value of off-cuts

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. Slice primal cuts to portion control specifications

1.1 Select cuts to customer specifications to maximise yield

1.2 Slice cuts to specified weight tolerances and for maximum yield

1.3 Slice cuts to workplace, hygiene and Quality Assurance (QA) requirements

2. Handle knife effectively

2.1 Handle knife safely, hygienically and effectively

3. Package and label cuts to specifications

3.1 Package cuts to customer specifications and workplace requirements

3.2 Label cuts to customer specifications and 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
Select cuts to customer specifications to maximise yield 
Slice cuts to specified weight tolerances and for maximum yield 
Slice cuts to workplace, hygiene and Quality Assurance (QA) requirements 
Handle knife safely, hygienically and effectively 
Package cuts to customer specifications and workplace requirements 
Label cuts to customer specifications and workplace requirements 
Select cuts to customer specifications to maximise yield 
Slice cuts to specified weight tolerances and for maximum yield 
Slice cuts to workplace, hygiene and Quality Assurance (QA) requirements 
Handle knife safely, hygienically and effectively 
Package cuts to customer specifications and workplace requirements 
Label cuts to customer specifications and workplace requirements 

Forms

Assessment Cover Sheet

AMPR311 - Prepare portion control to specifications
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

AMPR311 - Prepare portion control to specifications

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: