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Evidence Guide: AMPA3049 - Slice and trim leg - small stock

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

 

AMPA3049 - Slice and trim leg - small stock

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

Identify specifications for cuts

  1. Determine specifications for cuts using cut descriptions according to regulatory requirements, customer specifications and workplace requirements
Determine specifications for cuts using cut descriptions according to regulatory requirements, customer specifications and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Slice and trim primary meat cuts

  1. Slice primary meat cuts into finished meat cuts according to specifications and work instructions
  2. Meet workplace health and safety requirements including the safe and effective use of knives and safe manual handling techniques
  3. Follow dropped meat procedures in accordance with workplace requirements
Slice primary meat cuts into finished meat cuts according to specifications and work instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meet workplace health and safety requirements including the safe and effective use of knives and safe manual handling techniques

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow dropped meat procedures in accordance with workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and remove defects

  1. Identify, remove and report defects according to government regulations and workplace standards
  2. Report persistent defects to supervisor in accordance with work instructions
Identify, remove and report defects according to government regulations and workplace standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report persistent defects to supervisor in accordance with 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 specifications for cuts

1.1 Determine specifications for cuts using cut descriptions according to regulatory requirements, customer specifications and workplace requirements

2. Slice and trim primary meat cuts

2.1 Slice primary meat cuts into finished meat cuts according to specifications and work instructions

2.2 Meet workplace health and safety requirements including the safe and effective use of knives and safe manual handling techniques

2.3 Follow dropped meat procedures in accordance with workplace requirements

3. Identify and remove defects

3.1 Identify, remove and report defects according to government regulations and workplace standards

3.2 Report persistent defects to supervisor in accordance with 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 specifications for cuts

1.1 Determine specifications for cuts using cut descriptions according to regulatory requirements, customer specifications and workplace requirements

2. Slice and trim primary meat cuts

2.1 Slice primary meat cuts into finished meat cuts according to specifications and work instructions

2.2 Meet workplace health and safety requirements including the safe and effective use of knives and safe manual handling techniques

2.3 Follow dropped meat procedures in accordance with workplace requirements

3. Identify and remove defects

3.1 Identify, remove and report defects according to government regulations and workplace standards

3.2 Report persistent defects to supervisor in accordance with work instructions

The candidate must slice and trim relevant cuts of meat from small stock legs, such as from sheep, pigs, goats, game animals such as kangaroos, wallabies and other small stock processed for human consumption or pet meat.

The candidate must:

slice and trim the legs according to specifications and work instructions

check the accuracy of cutting lines

identify contamination and take corrective action

identify contamination or abnormalities and handle according to workplace and regulatory requirements

identify finished cuts

comply with workplace health and safety requirements

apply relevant communication skills when reporting to supervisors and interacting with team members

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

primal or sub primal cutting lines as they relate to workplace specifications and regulatory requirements

basic anatomy of small stock relevant to cutting lines

how yield is calculated and why it is important

regulatory requirements as they relate to carcase cutting lines

relevant specifications for meat cuts sliced and trimmed from legs

Range Statement