Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
AMPX417 Mapping and Delivery Guide
Specify pork product using AUS-MEAT language
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | AMPX417 - Specify pork product using AUS-MEAT language |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the skills and knowledge required to use AUS-MEAT language in defining pork product specifications. Satisfactory completion of assessment conducted by AUS-MEAT is required before an individual can gain AUS-MEAT accreditation for Pork Boning Room Standards Officers. People who have satisfactorily completed AUS-MEAT Accreditation for Pork Boning Room Standards Officers will have satisfied the requirements for this unit of competency.This unit prepares the workers to work with pigmeat cuts, specifications and cutting lines. Individuals will be directly involved in demonstration and explanation of:achieving maximum yields and returnsbasic anatomycutting linesdetecting and recording defectsproduct descriptionspecifications and verificationAll work in this unit should be carried out to comply with workplace and regulatory requirements.This unit applies to individuals who take responsibility for their own work and for the quality of others’ work within known parameters. They provide and communicate solutions to a range of predictable and sometimes unpredictable 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 normal enterprise or production conditions. Assessment must consist of either: successful completion of standard AUS-MEAT assessment or a minimum of: workplace demonstration quiz of underpinning knowledge workplace referee report of performance over time Assessment must occur in the workplace under normal enterprise or production conditions. 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: Identify anatomical features of a pork carcase |
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Element: Identify and name meat products using the standard product description |
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Element: Check pork products comply with written specifications |
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Element: Assess product compliance |
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Element: Measure and check product compliance against written specifications |
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Element: Identify anatomical features of a pork carcase |
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Element: Identify and name meat products using the standard product description |
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Element: Check pork products comply with written specifications |
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Element: Assess product compliance |
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Element: Measure and check product compliance against written specifications |
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