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

MTMSR201C Mapping and Delivery Guide
Prepare and slice meat cuts

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency MTMSR201C - Prepare and slice meat cuts
Description This unit covers the skills and knowledge required to prepare and slice meat into finished meat cuts.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit is suitable for operators in smallgoods, food services and meat retail businesses where product is prepared for sale.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
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
Elements of Competency Performance Criteria              
Element: Slice and trim meat in preparation for sale
  • Meat cuts are prepared and sliced according to workplace requirements and customer specifications.
  • Meat cuts are separated into final meat cuts according to Quality Assurance (QA), hygiene and sanitation and Occupational Health and Safety (OH&S) requirements, and customer specifications.
       
Element: Handle knife effectively
  • Knife is handled 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.

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 competency 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 and production conditions for the enterprise.

For meat retailing:

prepare and slice meat cuts for all primals for three species (including beef and sheep) to workplace and regulatory requirements, similar to the speed of production.

For smallgoods manufacturing:

prepare and slice meat cuts for all primals for one species to workplace and regulatory requirements, similar to the speed of production.

Context of, and specific resources for assessment

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

Resources may include:

knives, knife equipment

product specifications

workplace requirements.

Method of assessment

Recommended method of assessment include:

demonstration with an assessor

observation of performance over time for three (meat retail) or one (smallgoods) species

quiz of underpinning knowledge

workplace project.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality and 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:

demonstrate correct cutting, slicing and trimming techniques

use safe and effective knife skills

identify and name examples of finished meat cuts

apply relevant regulatory requirements

slice and trim meat in preparation for sale according to OH&S, hygiene and workplace requirements and customer specifications

prepare finished meat cuts from all primals relevant to meat retailing and/or smallgoods manufacturing

remove defects from products according to workplace and regulatory requirements

work effectively as an individual and as part of a team

seek advice from relevant sources when working with new cutting equipment or products

take action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology

use communication skills appropriate to the task

Required knowledge

Knowledge of:

principles of QA, hygiene and sanitation, and OH&S in relation to cutting meat

workplace requirements related to slicing meat

relevant regulatory requirements

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.

Meat cuts may

differ according to

customer specifications

end use

enterprise specifications

species

include

beef - rump, round topside, chick, shin, blade steaks

pork - loin, topside, leg steaks

sheepmeat - leg steaks.

Workplace requirements may include:

enterprise-specific procedures

hygiene and sanitation requirements

OH&S requirements

QA requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

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

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.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations

requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption

state regulations regarding meat processing.

For meat retailing, competency is required for beef and sheep plus one other species from the following:

buffalo

emu

game

goat

pork

poultry

any other species.

For smallgoods manufacturing, competency is required for at least one species from the following:

beef

game

goat

pork

sheep

any other species.

Cutting equipment may include:

commercial knives

hand held knives

mechanical knives.

Communication skills may include:

applying basic numeracy skills to workplace requirements

communicating and working with diverse individuals and groups

listening and understanding

reading and interpreting workplace-related documentation

speaking directly and clearly.

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
Meat cuts are prepared and sliced according to workplace requirements and customer specifications. 
Meat cuts are separated into final meat cuts according to Quality Assurance (QA), hygiene and sanitation and Occupational Health and Safety (OH&S) requirements, and customer specifications. 
Knife is handled safely, hygienically and effectively. 

Forms

Assessment Cover Sheet

MTMSR201C - Prepare and slice meat 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

MTMSR201C - Prepare and slice meat 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: