Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
MTMP3054C Mapping and Delivery Guide
Slice and trim leg - small stock
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | MTMP3054C - Slice and trim leg - small stock |
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Description | This unit covers the skills and knowledge required to slice and trim relevant cuts of meat from small stock legs, including sheep, pigs, goats, game animals such as kangaroos, wallabies and other small stock processed for human consumption or pet meat. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit is applicable to workers in boning rooms, food service operations, smallgoods plants, wholesale and retail operations. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | MTMPSR203A Sharpen knives | ||
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 specifications for cuts |
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Element: Slice and trim primary meat cuts |
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Element: Identify and remove defects |
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