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Evidence Guide: AMPA3025 - Perform brisket cuts

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

 

AMPA3025 - Perform brisket cuts

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

Open the hide or pelt

  1. Open hide or pelt in accordance with workplace requirements.
  2. Open hide or pelt in accordance with workplace health and safety requirements.
Open hide or pelt in accordance with workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Open hide or pelt in accordance with workplace health and safety requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clear the hide or pelt

  1. Where required, clear hide or pelt from around both forelegs in accordance with workplace requirements.
  2. Clear hide or pelt from brisket area following workplace health and safety requirements to avoid the risks of damage and contamination to the carcase.
Where required, clear hide or pelt from around both forelegs in accordance with workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clear hide or pelt from brisket area following workplace health and safety requirements to avoid the risks of damage and contamination to the carcase.

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 hide or pelt

1.1 Open hide or pelt in accordance with workplace requirements.

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

2. Clear the hide or pelt

2.1 Where required, clear hide or pelt from around both forelegs in accordance with workplace requirements.

2.2 Clear hide or pelt from brisket area following workplace health and safety requirements to avoid the risks of damage and contamination to the carcase.

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 hide or pelt

1.1 Open hide or pelt in accordance with workplace requirements.

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

2. Clear the hide or pelt

2.1 Where required, clear hide or pelt from around both forelegs in accordance with workplace requirements.

2.2 Clear hide or pelt from brisket area following workplace health and safety requirements to avoid the risks of damage and contamination to the carcase.

The candidate must perform the opening cuts for the brisket area of a carcase.

The candidate must:

open and clear the hide or pelt in brisket area in accordance with work instruction

use correct cutting lines

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

apply relevant workplace health and safety and regulatory requirements

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

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

relevant work instructions for opening and clearing the brisket area

relevant workplace health and safety and regulatory requirements

general anatomy of carcase relevant to the task

Range Statement