Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
AMPX211 Mapping and Delivery Guide
Trim meat to specifications
Version 1.0
Issue Date: March 2024
Qualification | - |
Unit of Competency | AMPX211 - Trim meat to specifications |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the skills and knowledge required to trim a selection of meat cuts in accordance with workplace specifications.This unit applies to operators in smallgoods enterprises, meat retail and meat wholesale operations.This unit must be delivered in the context of Australian meat industry processing standards and regulations.All work should be carried out in relation to 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. Competency must be demonstrated under conditions similar to the speed of production and within the parameters of the role and responsibilities. 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 workplace demonstration 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: Trim meat to workplace specifications |
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Element: Handle product hygienically |
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Element: Handle knife effectively |
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Element: Trim meat to workplace specifications |
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Element: Handle product hygienically |
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Element: Handle knife effectively |
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