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

AMPX304 Mapping and Delivery Guide
Prepare primal cuts

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPX304 - Prepare primal cuts
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to bone and trim primals into specific finished meat products (cuts).This unit is applicable to skilled operators in a smallgoods establishment or tradespeople in a meat retail enterprise. Primal cuts may be prepared for sale or further processing.This unit must be delivered in the context of Australian meat processing standards and regulations.All work should be carried out to comply with workplace requirements and hygiene and sanitation standards.This unit applies to individuals who work under broad direction and take responsibility for their own work, including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.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 over time and under typical operating conditions for the enterprise.

Assessment must occur in the workplace under normal enterprise or production conditions or in a simulated environment.

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 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: Bone primal cuts
  • Bone primal cuts in accordance with workplace, workplace health and safety, hygiene and sanitation, and Quality Assurance (QA) requirements
       
Element: Trim primal cuts
  • Trim primal cuts in accordance with workplace, workplace health and safety, hygiene and sanitation, and QA requirements
       
Element: Handle knives effectively
  • Handle knives safely, hygienically and effectively
       
Element: Bone primal cuts
  • Bone primal cuts in accordance with workplace, workplace health and safety, hygiene and sanitation, and Quality Assurance (QA) requirements
       
Element: Trim primal cuts
  • Trim primal cuts in accordance with workplace, workplace health and safety, hygiene and sanitation, and QA requirements
       
Element: Handle knives effectively
  • Handle knives 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. Bone primal cuts

1.1 Bone primal cuts in accordance with workplace, workplace health and safety, hygiene and sanitation, and Quality Assurance (QA) requirements

2. Trim primal cuts

2.1 Trim primal cuts in accordance with workplace, workplace health and safety, hygiene and sanitation, and QA requirements

3. Handle knives effectively

3.1 Handle knives safely, hygienically and effectively

The candidate must be observed boning and trimming primals into specific meat products (cuts).

For meat retail the candidate must be able to:

identify meat cut specifications for a minimum of three species using cut descriptions according to customer specifications and regulatory requirements

For smallgoods manufacturing the candidate must be able to:

identify meat cut specifications for a minimum of one species

Where the candidate does not prepare primal cuts in their usual place of work they must complete the requirements of the unit in an alternative work placement or in a simulated environment.

The candidate must:

correctly use personal protective equipment (PPE) when boning

position cuts securely for boning

using knives and other cutting tools safely and effectively when separating primals

use safe manual handling techniques

identify contaminated product and take corrective action according to workplace requirements

sterilise or sanitise equipment according to regulatory and workplace requirements

apply relevant communication and mathematical skills

describe meat cut specifications in accordance with customer specifications and regulatory requirements

apply relevant regulatory requirements

seek advice from appropriate sources where necessary, particularly when working with new species, technology or changed regulatory requirements

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

principles of hygiene and sanitation, and workplace health and safety in relation to cutting meat product

food safety, QA and product quality requirements for boning primals

principles of cross-contamination in relation to cutting

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. Bone primal cuts

1.1 Bone primal cuts in accordance with workplace, workplace health and safety, hygiene and sanitation, and Quality Assurance (QA) requirements

2. Trim primal cuts

2.1 Trim primal cuts in accordance with workplace, workplace health and safety, hygiene and sanitation, and QA requirements

3. Handle knives effectively

3.1 Handle knives 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
Bone primal cuts in accordance with workplace, workplace health and safety, hygiene and sanitation, and Quality Assurance (QA) requirements 
Trim primal cuts in accordance with workplace, workplace health and safety, hygiene and sanitation, and QA requirements 
Handle knives safely, hygienically and effectively 
Bone primal cuts in accordance with workplace, workplace health and safety, hygiene and sanitation, and Quality Assurance (QA) requirements 
Trim primal cuts in accordance with workplace, workplace health and safety, hygiene and sanitation, and QA requirements 
Handle knives safely, hygienically and effectively 

Forms

Assessment Cover Sheet

AMPX304 - Prepare primal cuts
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

AMPX304 - Prepare primal cuts

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: