Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
AMPR319 Mapping and Delivery Guide
Locate, identify and assess meat cuts
Version 1.0
Issue Date: March 2024
Qualification | - |
Unit of Competency | AMPR319 - Locate, identify and assess meat cuts |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the skills and knowledge required to locate, identify and assess cuts on a carcase.This unit is applicable to meat tradespersons who prepare and further process primal cuts.All training must be conducted in accordance 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 enterprise or production 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: Locate cuts on a carcase |
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Element: Identify cuts |
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Element: Assess cuts |
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Element: Locate cuts on a carcase |
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Element: Identify cuts |
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Element: Assess cuts |
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