Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
AMPX215 Mapping and Delivery Guide
Operate tenderiser
Version 1.0
Issue Date: March 2024
Qualification | - |
Unit of Competency | AMPX215 - Operate tenderiser |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the skills and knowledge required to operate and maintain machinery for tenderising meat cuts.This unit is applicable to workers in boning rooms, wholesalers, food service operations and retail outlets.All work should be carried out to comply with workplace and hygiene requirements.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.This unit must be delivered and assessed in the context of Australian meat industry standards and regulations. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. Assessment must be conducted using meat prepared to a specification. Competency must be demonstrated over a period of time and at a relevant rate of production. As a minimum, 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 the 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: Operate tenderiser |
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