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Evidence Guide: AMPA3021 - Perform ‘Y’ cut

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

 

AMPA3021 - Perform ‘Y’ cut

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

Open the pelt on forelegs

  1. Open pelt on both forelegs in accordance with workplace requirements.
  2. Open pelt in accordance with workplace health and safety requirements.
Open pelt on both forelegs in accordance with workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Open pelt in accordance with workplace health and safety requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Open the pelt

  1. Open pelt on the neck and brisket in accordance with workplace requirements to avoid the risks of damage and contamination to the carcase.
  2. Open pelt is opened on the neck and brisket following workplace health and safety requirements.
Open pelt on the neck and brisket in accordance with workplace requirements to avoid the risks of damage and contamination to the carcase.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Open pelt is opened on the neck and brisket following workplace health and safety requirements.

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. Open the pelt on forelegs

1.1 Open pelt on both forelegs in accordance with workplace requirements.

1.2 Open pelt in accordance with workplace health and safety requirements.

2. Open the pelt

2.1 Open pelt on the neck and brisket in accordance with workplace requirements to avoid the risks of damage and contamination to the carcase.

2.2 Open pelt is opened on the neck and brisket following workplace health and safety requirements.

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. Open the pelt on forelegs

1.1 Open pelt on both forelegs in accordance with workplace requirements.

1.2 Open pelt in accordance with workplace health and safety requirements.

2. Open the pelt

2.1 Open pelt on the neck and brisket in accordance with workplace requirements to avoid the risks of damage and contamination to the carcase.

2.2 Open pelt is opened on the neck and brisket following workplace health and safety requirements.

The candidate must perform the 'Y' cut on sheep and goat slaughter floors.

The candidate must:

demonstrate correct cutting lines

open the pelt in accordance with the work instruction and at production speed

apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs)

apply relevant workplace health and safety, regulatory and workplace requirements

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

equipment sterilisation requirements

general economic impact of nicked, soiled or damaged hide or pelt and scored meat

relevant work instructions for opening the foreleg and the brisket area

relevant workplace health and safety, regulatory and workplace requirements

general anatomy of carcase relevant to the task

Range Statement