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Evidence Guide: AMPA2067 - Remove tenderloin

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

 

AMPA2067 - Remove tenderloin

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

Remove tenderloins

  1. Remove tenderloins according to the work instructions
  2. Remove tenderloins in accordance with workplace health and safety requirements
  3. Inspect tenderloins for defects and contamination
  4. Trim tenderloins or downgrade to 'inedible' where required
  5. Store tenderloins in tubs correctly, where part of the work instructions
  6. Keep knives sharp
Remove tenderloins according to the work instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove tenderloins in accordance with workplace health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Inspect tenderloins for defects and contamination

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Trim tenderloins or downgrade to 'inedible' where required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store tenderloins in tubs correctly, where part of the work instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Keep knives sharp

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. Remove tenderloins

1.1 Remove tenderloins according to the work instructions

1.2 Remove tenderloins in accordance with workplace health and safety requirements

1.3 Inspect tenderloins for defects and contamination

1.4 Trim tenderloins or downgrade to 'inedible' where required

1.5 Store tenderloins in tubs correctly, where part of the work instructions

1.6 Keep knives sharp

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. Remove tenderloins

1.1 Remove tenderloins according to the work instructions

1.2 Remove tenderloins in accordance with workplace health and safety requirements

1.3 Inspect tenderloins for defects and contamination

1.4 Trim tenderloins or downgrade to 'inedible' where required

1.5 Store tenderloins in tubs correctly, where part of the work instructions

1.6 Keep knives sharp

The candidate must remove tenderloins from small stock.

The candidate must:

remove tenderloins according to the work instructions

remove tenderloins in accordance with workplace health and safety requirements.

identify defects and contamination

take corrective actions if contamination occurs

trim tenderloins or downgrade to 'inedible' where required

store tenderloins in tubs correctly, where part of the work instructions.

keep knives sharp

use communication skills relevant to work instructions

The candidate must demonstrate a basic factual, technical and procedural knowledge of:

ways to minimise contamination and cross-contamination

relevant regulatory requirements

relevant work instructions and relevant workplace requirements

potential defects and contamination

sources of contamination and cross-contamination

relevant cutting lines

Range Statement