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Evidence Guide: AHCDER401 - Handle, store and grade deer velvet

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

AHCDER401 - Handle, store and grade deer velvet

What evidence can you provide to prove your understanding of each of the following citeria?

Handle and store velvet

  1. Check equipment required for handling, storing and grading velvet is serviceable and functioning correctly
  2. Handle harvested velvet according to food safety and NVAS requirements
  3. Clean, weigh and store individual pieces of velvet according to industry quality assurance procedures and NVAS criteria
  4. Identify velvet by using NVAS tags or NVAS Statutory Declaration Forms
  5. Implement enterprise work health and safety and biosecurity policies
Check equipment required for handling, storing and grading velvet is serviceable and functioning correctly

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle harvested velvet according to food safety and NVAS requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean, weigh and store individual pieces of velvet according to industry quality assurance procedures and NVAS criteria

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify velvet by using NVAS tags or NVAS Statutory Declaration Forms

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement enterprise work health and safety and biosecurity policies

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Grade and sell velvet

  1. Identify and apply factors affecting the grade of velvet in grading process
  2. Use industry-accepted grading specifications
  3. Transport frozen velvet according to industry quality assurance procedures
  4. Sell velvet through national pool or to private clients
  5. Review sales and personal grading assessments and compare with grades and feedback provided by professional graders
Identify and apply factors affecting the grade of velvet in grading process

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use industry-accepted grading specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Transport frozen velvet according to industry quality assurance procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sell velvet through national pool or to private clients

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review sales and personal grading assessments and compare with grades and feedback provided by professional graders

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Handle and store velvet

1.1 Check equipment required for handling, storing and grading velvet is serviceable and functioning correctly

1.2 Handle harvested velvet according to food safety and NVAS requirements

1.3 Clean, weigh and store individual pieces of velvet according to industry quality assurance procedures and NVAS criteria

1.4 Identify velvet by using NVAS tags or NVAS Statutory Declaration Forms

1.5 Implement enterprise work health and safety and biosecurity policies

2. Grade and sell velvet

2.1 Identify and apply factors affecting the grade of velvet in grading process

2.2 Use industry-accepted grading specifications

2.3 Transport frozen velvet according to industry quality assurance procedures

2.4 Sell velvet through national pool or to private clients

2.5 Review sales and personal grading assessments and compare with grades and feedback provided by professional graders

Required Skills and Knowledge

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Handle and store velvet

1.1 Check equipment required for handling, storing and grading velvet is serviceable and functioning correctly

1.2 Handle harvested velvet according to food safety and NVAS requirements

1.3 Clean, weigh and store individual pieces of velvet according to industry quality assurance procedures and NVAS criteria

1.4 Identify velvet by using NVAS tags or NVAS Statutory Declaration Forms

1.5 Implement enterprise work health and safety and biosecurity policies

2. Grade and sell velvet

2.1 Identify and apply factors affecting the grade of velvet in grading process

2.2 Use industry-accepted grading specifications

2.3 Transport frozen velvet according to industry quality assurance procedures

2.4 Sell velvet through national pool or to private clients

2.5 Review sales and personal grading assessments and compare with grades and feedback provided by professional graders

The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.

The candidate must provide evidence that they can:

handle and store velvet carefully according to food safety legislation

accurately and consistently grade velvet using industry grading specifications and record grading results

sell velvet and review the grading and marketing of the product

implement enterprise work health and safety and biosecurity policies

The candidate must demonstrate knowledge of:

National Velvet Accreditation Scheme (NVAS)

food safety requirements for velvet

grading specifications

requirements for handling and storing velvet to maximise quality

enterprise work health and safety and biosecurity policies

Range Statement