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

AMPX209 Mapping and Delivery Guide
Sharpen knives

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPX209 - Sharpen knives
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to maintain knives for safe and effective use in a meat establishment.This unit is applicable to any worker who is required to sharpen a knife to use in a processing, wholesaling or retail meat establishment. This unit is a pre-requisite for any other unit where a knife is used to perform a task.This unit must be delivered in the context of Australian meat industry standards and regulations.All work should be carried out in accordance with workplace requirements, regulatory requirements and hygiene standards.This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability 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.

Assessment can be carried out in an actual or simulated workplace.

The following three forms of assessment must be used:

quiz of underpinning knowledge

workplace demonstration

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: Sharpen knives
  • Sharpen knives according to workplace requirements
  • Sharpen knives to maintain bevel edge
  • Use steel correctly to maintain bevel edge and to meet workplace health and safety requirements
       
Element: Work safely with others
  • Use knives in ways which minimise the risk of injury
  • Use knives safely at all times in accordance with workpalce health and safety, hygiene and sanitation, and food safety requirements
       
Element: Maintain knives and associated equipment
  • Maintain knives to hygiene and sanitation, and workplace requirements
  • Maintain, clean and store knife-sharpening equipment to hygiene and sanitation, and workplace requirements
       
Element: Sharpen knives
  • Sharpen knives according to workplace requirements
  • Sharpen knives to maintain bevel edge
  • Use steel correctly to maintain bevel edge and to meet workplace health and safety requirements
       
Element: Work safely with others
  • Use knives in ways which minimise the risk of injury
  • Use knives safely at all times in accordance with workpalce health and safety, hygiene and sanitation, and food safety requirements
       
Element: Maintain knives and associated equipment
  • Maintain knives to hygiene and sanitation, and workplace requirements
  • Maintain, clean and store knife-sharpening equipment to hygiene and sanitation, 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. Sharpen knives

1.1 Sharpen knives according to workplace requirements

1.2 Sharpen knives to maintain bevel edge

1.3 Use steel correctly to maintain bevel edge and to meet workplace health and safety requirements

2. Work safely with others

2.1 Use knives in ways which minimise the risk of injury

2.2 Use knives safely at all times in accordance with workpalce health and safety, hygiene and sanitation, and food safety requirements

3. Maintain knives and associated equipment

3.1 Maintain knives to hygiene and sanitation, and workplace requirements

3.2 Maintain, clean and store knife-sharpening equipment to hygiene and sanitation, and workplace requirements

The candidate must be observed maintaining knives for safe and effective use in a meat establishment. Competency must be demonstrated in conjunction with a skill or task requiring the use of a knife. Evidence must demonstrate the candidate’s consistency of performance over time.

The candidate must:

steel a knife correctly

use safe techniques of knife sharpening to workplace, hygiene and sanitation, and health and safety requirements

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

steps in steeling a knife to maintain edge

technique to sharpen a knife with an appropriate bevel edge

theory of knife sharpening

sterilisation, and hygiene and sanitation requirements related to knife sharpening

workplace health and safety issues related to the use and sharpening of knives

relevant 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. Sharpen knives

1.1 Sharpen knives according to workplace requirements

1.2 Sharpen knives to maintain bevel edge

1.3 Use steel correctly to maintain bevel edge and to meet workplace health and safety requirements

2. Work safely with others

2.1 Use knives in ways which minimise the risk of injury

2.2 Use knives safely at all times in accordance with workpalce health and safety, hygiene and sanitation, and food safety requirements

3. Maintain knives and associated equipment

3.1 Maintain knives to hygiene and sanitation, and workplace requirements

3.2 Maintain, clean and store knife-sharpening equipment to hygiene and sanitation, 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
Sharpen knives according to workplace requirements 
Sharpen knives to maintain bevel edge 
Use steel correctly to maintain bevel edge and to meet workplace health and safety requirements 
Use knives in ways which minimise the risk of injury 
Use knives safely at all times in accordance with workpalce health and safety, hygiene and sanitation, and food safety requirements 
Maintain knives to hygiene and sanitation, and workplace requirements 
Maintain, clean and store knife-sharpening equipment to hygiene and sanitation, and workplace requirements 
Sharpen knives according to workplace requirements 
Sharpen knives to maintain bevel edge 
Use steel correctly to maintain bevel edge and to meet workplace health and safety requirements 
Use knives in ways which minimise the risk of injury 
Use knives safely at all times in accordance with workpalce health and safety, hygiene and sanitation, and food safety requirements 
Maintain knives to hygiene and sanitation, and workplace requirements 
Maintain, clean and store knife-sharpening equipment to hygiene and sanitation, and workplace requirements 

Forms

Assessment Cover Sheet

AMPX209 - Sharpen knives
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

AMPX209 - Sharpen knives

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: