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Evidence Guide: AHCDER401A - 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

 

AHCDER401A - 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. Equipment required for handling, storing and grading velvet is checked to ensure that it is available, serviceable and functioning correctly.
  2. Harvested velvet is handled according to food safety and NVAS requirements.
  3. Individual pieces of velvet are cleaned, weighed and stored according to industry quality assurance and NVAS criteria.
Equipment required for handling, storing and grading velvet is checked to ensure that it is available, serviceable and functioning correctly.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Harvested velvet is handled according to food safety and NVAS requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Individual pieces of velvet are cleaned, weighed and stored according to industry quality assurance and NVAS criteria.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Grade and sell velvet

  1. Factors affecting grade of velvet are identified and applied in grading process.
  2. Industry-accepted grading specifications are used.
  3. Frozen velvet is transported according to industry quality assurance procedures and sold through national pool or to private clients.
  4. Sales and personal grading assessments are reviewed and compared with grades and feedback provided by professional graders.
Factors affecting grade of velvet are identified and applied in grading process.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Industry-accepted grading specifications are used.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Frozen velvet is transported according to industry quality assurance procedures and sold through national pool or to private clients.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sales and personal grading assessments are reviewed and compared with grades and feedback provided by professional graders.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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

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

The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following:

handle and store velvet carefully according to food safety legislation

accurately grade velvet using industry grading specifications

sell velvet and review the grading and marketing of the product.

Context of and specific resources for assessment

Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Required Skills and Knowledge

Required skills

accurately assessing velvet style and quality

establishing and maintaining consistent methods of grading

laying out a grading area for efficient operation

recording grading results

use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks

use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views

use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data

use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.

Required knowledge

food safety requirements

grading specifications

requirements for handling and storing velvet to maximise quality.

Range Statement

The range statement relates to the unit of competency as a whole.

Grading specifications may include:

those detailed in Australian Deer Industry Velvet Antler and Venison Co-products Language and Specifications Guide (grading chart) developed by the Rural Industries Research and Development Corporation.