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

MTMR303C Mapping and Delivery Guide
Calculate yield of carcase or product

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency MTMR303C - Calculate yield of carcase or product
Description This unit covers the skills and knowledge required to calculate the yield of carcases or meat products.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit is applicable to boning rooms, meat retailing and smallgoods enterprises.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Nil
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: Calculate yield of carcase or product as appropriate
  • Total weight of product is calculated and recorded according to workplace requirements.
  • All components are weighed, including carcase, primal cuts and trimmings as appropriate, according to workplace requirements.
  • Calculations are performed to determine yield.
  • Tasks are performed in accordance with Occupational Health and Safety (OH&S), hygiene and workplace requirements.
       
Element: Record yield
  • Yield is recorded in accordance with workplace requirements.
       


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.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competence over time.

These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.

Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.

All assessment must be conducted against Australian meat industry standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Competency must be demonstrated over time and under typical operating conditions for the enterprise.

Context of, and specific resources for assessment

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

Method of assessment

Recommended methods of assessment include:

simulation

workplace project

workplace referee or third-party report of performance over time.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.

Guidance information for assessment

A current list of resources for this unit of competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.

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.

Required skills

Ability to:

weigh whole carcase or product prior to cutting or trimming into components

estimate yield to identify and rectify inaccurate calculations

explain the principles of calculation of yield

work individually and with team members

apply relevant regulatory and OH&S requirements

use communication skills relevant to the task

use mathematical skills relevant to the task

Required knowledge

Knowledge of:

principles of calculation of yield

relevant regulatory and OH&S requirements

steps in calculating yield

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Workplace requirements may include:

enterprise-specific procedures and ethical standards

Standard Operating Procedures (SOPs)

work instructions.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coats and aprons

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh aprons

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Explanations may:

be presented orally, in writing using standard formats or using a range of communications technology and media

include information from several sources

present information in diagrammatic, tabular, graphic or pictorial formats

require summaries of information for presentation to colleagues

use workplace, mathematical and technical language.

Regulatoryrequirements may include:

Export Control Act

Federal, state and territory regulations regarding meat processing and food handling

hygiene and sanitation requirements

relevant Australian Standards.

Communication skills may include:

interacting with people from a range of cultural, social and ethnic backgrounds and with colleagues, superiors, customers, clients and external parties

speaking clearly and directly

the use of communication technology

own work and the wider work area.

reading and interpreting workplace documentation.

Mathematical skills may include:

estimating to confirm general accuracy of calculations

interpreting and drawing conclusions from a range of simple and complex mathematical tables, charts, bar graphs and pie charts

manual calculations

monitoring, adjusting and calibrating formula, specifications, outputs and equipment

product formulation and specification

synthesis and analysis of mathematical information from more than one source

the use of calculators and computer software packages

the use of familiar and unfamiliar complex formula.

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
Total weight of product is calculated and recorded according to workplace requirements. 
All components are weighed, including carcase, primal cuts and trimmings as appropriate, according to workplace requirements. 
Calculations are performed to determine yield. 
Tasks are performed in accordance with Occupational Health and Safety (OH&S), hygiene and workplace requirements. 
Yield is recorded in accordance with workplace requirements. 

Forms

Assessment Cover Sheet

MTMR303C - Calculate yield of carcase or product
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

MTMR303C - Calculate yield of carcase or product

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: