Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
AMPR316 Mapping and Delivery Guide
Cure, corn and sell product
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | AMPR316 - Cure, corn and sell product |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the skills and knowledge required to cure, corn and sell various meat products.This unit is suitable for all sectors of the meat industry. Smallgoods and value-adding establishments may prepare products for wholesale customers, meat retail establishments and retail customers.All training must be conducted in accordance with Australian meat industry standards and regulations.All work should be carried out in accordance 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 under typical operating conditions. Assessment must occur in the workplace under normal production conditions or in a simulated environment. Where the candidate does not cure or corn meat product 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. |
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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, operate and clean processing equipment used for curing and corning product |
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Element: Prepare meat |
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Element: Prepare ingredients |
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Element: Prepare brines |
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Element: Process meat |
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Element: Store meat product |
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Element: Sell meat product |
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Element: Prepare, operate and clean processing equipment used for curing and corning product |
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Element: Prepare meat |
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Element: Prepare ingredients |
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Element: Prepare brines |
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Element: Process meat |
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Element: Store meat product |
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Element: Sell meat product |
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