Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
AMPX213 Mapping and Delivery Guide
Despatch meat product
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | AMPX213 - Despatch meat product |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the skills and knowledge required to place orders at a despatch point and loading products into transportation.This unit is applicable to workers in smallgoods manufacturers and meat establishments, which deliver meat and meat products to customers, including restaurants.This unit must be delivered using Australian meat industry standards and regulations.All work should be carried out to comply with workplace procedures, regulatory requirements and hygiene standards.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 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: Arrange and consolidate orders |
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Element: Loadout product |
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Element: Maintain clean holding rooms |
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Element: Arrange and consolidate orders |
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Element: Loadout product |
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Element: Maintain clean holding rooms |
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