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
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.

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: Trim meat to workplace specifications
  • Trim meat to workplace specifications.
  • Trim meat to workplace health and safety, hygiene and sanitation, and workplace requirements.
  • Trim meat to customer specifications.
       
Element: Handle product hygienically
  • Handle product to meet hygiene and sanitation requirements.
       
Element: Handle knife effectively
  • Handle knife safely, hygienically and effectively.
       
Element: Trim meat to workplace specifications
  • Trim meat to workplace specifications.
  • Trim meat to workplace health and safety, hygiene and sanitation, and workplace requirements.
  • Trim meat to customer specifications.
       
Element: Handle product hygienically
  • Handle product to meet hygiene and sanitation requirements.
       
Element: Handle knife effectively
  • Handle knife safely, hygienically and effectively.
       


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. Trim meat to workplace specifications

1.1 Trim meat to workplace specifications.

1.2 Trim meat to workplace health and safety, hygiene and sanitation, and workplace requirements.

1.3 Trim meat to customer specifications.

2. Handle product hygienically

2.1 Handle product to meet hygiene and sanitation requirements.

3. Handle knife effectively

3.1 Handle knife safely, hygienically and effectively.

Candidates must be observed trimming a selection of meat cuts in accordance with workplace specifications.

The candidate must:

prepare equipment appropriately prior to the commencement of the task

give examples of customer and workplace specifications for trimming meat

trim meat to specifications as follows:

for meat retailing, meat must include beef, sheep meat and one other species

for smallgoods manufacturing, meat must include a minimum of one species

use a knife to workplace, health and safety, and hygiene requirements

maintain a sharp knife

apply relevant communication skills

apply relevant regulatory requirements

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

hygiene requirements for the handling of meat products

steps in sharpening a knife

workplace, health and safety and hygiene requirements for use of a knife

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. Trim meat to workplace specifications

1.1 Trim meat to workplace specifications.

1.2 Trim meat to workplace health and safety, hygiene and sanitation, and workplace requirements.

1.3 Trim meat to customer specifications.

2. Handle product hygienically

2.1 Handle product to meet hygiene and sanitation requirements.

3. Handle knife effectively

3.1 Handle knife safely, hygienically and effectively.

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
Trim meat to workplace specifications. 
Trim meat to workplace health and safety, hygiene and sanitation, and workplace requirements. 
Trim meat to customer specifications. 
Handle product to meet hygiene and sanitation requirements. 
Handle knife safely, hygienically and effectively. 
Trim meat to workplace specifications. 
Trim meat to workplace health and safety, hygiene and sanitation, and workplace requirements. 
Trim meat to customer specifications. 
Handle product to meet hygiene and sanitation requirements. 
Handle knife safely, hygienically and effectively. 

Forms

Assessment Cover Sheet

AMPX211 - Trim meat to specifications
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

AMPX211 - Trim meat to specifications

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: