Application
This unit describes the skills and knowledge required to break and prepare carcases and primal cuts to portion control specifications. The products are cut to meet the specifications of the hospitality industry, including restaurants, hotels or airlines.
This unit is applicable to workers in boning rooms and meat retail operations.
All training must be conducted in accordance with Australian meat industry standards and regulations.
All work should be carried out to comply with workplace requirements and hygiene standards.
This unit applies to individuals who work under broad direction and take responsibility for their own work.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Elements and Performance Criteria
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Slice primal cuts to portion control specifications | 1.1 Select cuts to customer specifications to maximise yield 1.2 Slice cuts to specified weight tolerances and for maximum yield 1.3 Slice cuts to workplace, hygiene and Quality Assurance (QA) requirements |
2. Handle knife effectively | 2.1 Handle knife safely, hygienically and effectively |
3. Package and label cuts to specifications | 3.1 Package cuts to customer specifications and workplace requirements 3.2 Label cuts to customer specifications and workplace requirements |
Evidence of Performance
Candidates must be able to demonstrate cutting, slicing and trimming techniques to workplace requirements and customer specifications for a minimum of two species.
The candidate must:
select primal cuts for maximum yield and suitability to portion control specification
demonstrate cutting, slicing and trimming techniques to workplace requirements and customer specifications for a minimum of two species
demonstrate safe use of bandsaw, as required
demonstrate sorting procedures to gain maximum yield
explain and demonstrate hygiene standards and procedures for preparing portion control cuts
explain and demonstrate QA standards and procedures for preparing portion control cuts
slice portions evenly
apply mathematical skills relevant to the task
explain and demonstrate correct procedure for achieving and maintaining weights while cutting
identify sub-standard product and rectify appropriately
demonstrate the ability to listen actively and ask questions to confirm understanding when customers are explaining new cuts and/or specifications
work with team members
explain and demonstrate sorting procedures for achieving and maintaining weights while cutting to gain maximum yield
apply workplace health and safety and regulatory requirements
use communication skills relevant to the task
Evidence of Knowledge
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
correct procedure for achieving and maintaining weights while cutting
hygiene standards and procedures for preparing portion control cuts
QA standards and procedures for preparing portion control cuts
sorting procedures for achieving and maintaining weights while cutting to gain maximum yield
pre-portioning processes
criteria for selection of meat to suit specification
hygiene requirements for preparation of cuts
portion specification
quality requirements for preparation of cuts
relationship between primal cut size, dimensions, order specification and yield
value of off-cuts
workplace health and safety and regulatory requirements
Assessment Conditions
Competency must be demonstrated over time and under typical operating conditions for the enterprise.
Assessment must occur in the workplace under normal operating conditions or in a simulated environment.
The following three forms of assessment must be used:
quiz of underpinning knowledge
demonstration in the workplace or simulated environment
workplace referee or third-party report of performance over time
Assessors must satisfy current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.