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
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.

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: Locate cuts on a carcase
  • Locate primal cuts on a carcase by cut name and species according to workplace requirements and specifications
  • Locate meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications
  • Locate specialised cuts on a carcase by cut name and species according to workplace requirements and customer specifications
       
Element: Identify cuts
  • Identify meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications
  • Identify meat cuts on primals in cartons by cut name and species according to workplace requirements and customer specifications
  • Identify cutting lines for meat cuts on primals according to workplace requirements and customer specifications
  • Identify cutting lines for primal cuts on a carcase according to workplace requirements and customer specifications
       
Element: Assess cuts
  • Assess meat cuts for quality to workplace requirements and customer specifications
  • Assess meat cuts against cut specifications to workplace requirements
  • Assess primal cuts for quality to workplace requirements and customer specifications
  • Assess primal cuts against cut specifications to workplace requirements
       
Element: Locate cuts on a carcase
  • Locate primal cuts on a carcase by cut name and species according to workplace requirements and specifications
  • Locate meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications
  • Locate specialised cuts on a carcase by cut name and species according to workplace requirements and customer specifications
       
Element: Identify cuts
  • Identify meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications
  • Identify meat cuts on primals in cartons by cut name and species according to workplace requirements and customer specifications
  • Identify cutting lines for meat cuts on primals according to workplace requirements and customer specifications
  • Identify cutting lines for primal cuts on a carcase according to workplace requirements and customer specifications
       
Element: Assess cuts
  • Assess meat cuts for quality to workplace requirements and customer specifications
  • Assess meat cuts against cut specifications to workplace requirements
  • Assess primal cuts for quality to workplace requirements and customer specifications
  • Assess primal cuts against cut specifications to 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. Locate cuts on a carcase

1.1 Locate primal cuts on a carcase by cut name and species according to workplace requirements and specifications

1.2 Locate meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications

1.3 Locate specialised cuts on a carcase by cut name and species according to workplace requirements and customer specifications

2. Identify cuts

2.1 Identify meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications

2.2 Identify meat cuts on primals in cartons by cut name and species according to workplace requirements and customer specifications

2.3 Identify cutting lines for meat cuts on primals according to workplace requirements and customer specifications

2.4 Identify cutting lines for primal cuts on a carcase according to workplace requirements and customer specifications

3. Assess cuts

3.1 Assess meat cuts for quality to workplace requirements and customer specifications

3.2 Assess meat cuts against cut specifications to workplace requirements

3.3 Assess primal cuts for quality to workplace requirements and customer specifications

3.4 Assess primal cuts against cut specifications to workplace requirements

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

The candidate must:

demonstrate safe manual-handling techniques

locate primal cuts on a carcase of beef, sheep and one other species

assess primal cuts on a carcase of beef, sheep and one other species

identify contaminated product and take the appropriate corrective action according to workplace requirements

apply relevant communication skills

apply relevant regulatory requirements

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

hygiene and workplace health and safety requirements for breaking carcases

quality requirements for breaking carcases

principles of contamination in regard to primary cuts

sequence for breaking carcases

relevant regulatory requirements

acceptable cutting lines to produce primary cuts to workplace requirements

primary cut specifications for beef, sheep and one other species

major anatomical structures of the carcase of each species


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. Locate cuts on a carcase

1.1 Locate primal cuts on a carcase by cut name and species according to workplace requirements and specifications

1.2 Locate meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications

1.3 Locate specialised cuts on a carcase by cut name and species according to workplace requirements and customer specifications

2. Identify cuts

2.1 Identify meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications

2.2 Identify meat cuts on primals in cartons by cut name and species according to workplace requirements and customer specifications

2.3 Identify cutting lines for meat cuts on primals according to workplace requirements and customer specifications

2.4 Identify cutting lines for primal cuts on a carcase according to workplace requirements and customer specifications

3. Assess cuts

3.1 Assess meat cuts for quality to workplace requirements and customer specifications

3.2 Assess meat cuts against cut specifications to workplace requirements

3.3 Assess primal cuts for quality to workplace requirements and customer specifications

3.4 Assess primal cuts against cut specifications to 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
Locate primal cuts on a carcase by cut name and species according to workplace requirements and specifications 
Locate meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications 
Locate specialised cuts on a carcase by cut name and species according to workplace requirements and customer specifications 
Identify meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications 
Identify meat cuts on primals in cartons by cut name and species according to workplace requirements and customer specifications 
Identify cutting lines for meat cuts on primals according to workplace requirements and customer specifications 
Identify cutting lines for primal cuts on a carcase according to workplace requirements and customer specifications 
Assess meat cuts for quality to workplace requirements and customer specifications 
Assess meat cuts against cut specifications to workplace requirements 
Assess primal cuts for quality to workplace requirements and customer specifications 
Assess primal cuts against cut specifications to workplace requirements 
Locate primal cuts on a carcase by cut name and species according to workplace requirements and specifications 
Locate meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications 
Locate specialised cuts on a carcase by cut name and species according to workplace requirements and customer specifications 
Identify meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications 
Identify meat cuts on primals in cartons by cut name and species according to workplace requirements and customer specifications 
Identify cutting lines for meat cuts on primals according to workplace requirements and customer specifications 
Identify cutting lines for primal cuts on a carcase according to workplace requirements and customer specifications 
Assess meat cuts for quality to workplace requirements and customer specifications 
Assess meat cuts against cut specifications to workplace requirements 
Assess primal cuts for quality to workplace requirements and customer specifications 
Assess primal cuts against cut specifications to workplace requirements 

Forms

Assessment Cover Sheet

AMPR319 - Locate, identify and assess meat cuts
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

AMPR319 - Locate, identify and assess meat cuts

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: