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Evidence Guide: AMPA2070 - Identify cuts and specifications

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

 

AMPA2070 - Identify cuts and specifications

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

Identify meat cut specifications

  1. Identify and explain elements of meat cut specification
  2. Describe products to specification according to workplace procedures and customer requirements
Identify and explain elements of meat cut specification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Describe products to specification according to workplace procedures and customer requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select products

  1. Correctly sort products and select by specification according to workplace requirements
  2. Accurately measure products to specification according to workplace procedures
  3. Identify out-of-specification product and take corrective action according to work instructions
Correctly sort products and select by specification according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Accurately measure products to specification according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify out-of-specification product and take corrective action according to work instructions

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. Identify meat cut specifications

1.1 Identify and explain elements of meat cut specification

1.2 Describe products to specification according to workplace procedures and customer requirements

2. Select products

2.1 Correctly sort products and select by specification according to workplace requirements

2.2 Accurately measure products to specification according to workplace procedures

2.3 Identify out-of-specification product and take corrective action according to work instructions

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. Identify meat cut specifications

1.1 Identify and explain elements of meat cut specification

1.2 Describe products to specification according to workplace procedures and customer requirements

2. Select products

2.1 Correctly sort products and select by specification according to workplace requirements

2.2 Accurately measure products to specification according to workplace procedures

2.3 Identify out-of-specification product and take corrective action according to work instructions

The candidate must accurately identify and select the meat cuts sliced and packed or retailed at a particular workplace.

The candidate must:

sort products by specification

demonstrate methods of accurately classifying product by measurement and describing products to specification

identify out-of-specification meat cuts and take corrective action according to workplace requirements

apply relevant workplace health and safety requirements

apply relevant regulatory requirements

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

methods of accurately classifying product by measurement and describing products to specification

hygiene and sanitation requirements

consequences of out-of-specification meat cuts being packed and despatched or sold to a customer

relevant workplace health and safety requirements

relevant regulatory requirements

cut and trim specifications employed in the workplace

Range Statement