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Evidence Guide: AMPA3052 - Slice and trim large stock forequarter

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

 

AMPA3052 - Slice and trim large stock forequarter

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Slice and trim forequarter primary meat cuts into finished meat cuts

  1. Slice primary meat cuts into finished meat cuts according to specifications and work instructions
  2. Slice primary meat cuts in accordance with workplace health and safety requirements including safe knife and manual handling techniques
  3. Report persistent defects to supervisor in accordance with work instructions
Slice primary meat cuts into finished meat cuts according to specifications and work instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Slice primary meat cuts in accordance with workplace health and safety requirements including safe knife and manual handling techniques

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report persistent defects to supervisor in accordance with work instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow dropped meat procedures

  1. Follow dropped meat procedures according to workplace requirements
Follow dropped meat procedures according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and remove defects

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

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 and workplace requirements

2. Slice and trim forequarter primary meat cuts into finished meat cuts

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

2.2 Slice primary meat cuts in accordance with workplace health and safety requirements including safe knife and manual handling techniques

2.3 Report persistent defects to supervisor in accordance with work instructions

3. Follow dropped meat procedures

3.1 Follow dropped meat procedures according to workplace requirements

4. Identify and remove defects

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

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 and workplace requirements

2. Slice and trim forequarter primary meat cuts into finished meat cuts

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

2.2 Slice primary meat cuts in accordance with workplace health and safety requirements including safe knife and manual handling techniques

2.3 Report persistent defects to supervisor in accordance with work instructions

3. Follow dropped meat procedures

3.1 Follow dropped meat procedures according to workplace requirements

4. Identify and remove defects

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

The candidate must slice and trim forequarter cuts from large carcases to specification.

The candidate must:

slice and trim all forequarter primals prepared at the workplace according to work instructions including those from the chuck, brisket, blade, spencer roll and chuck tender

report defects according to work instructions promptly, accurately and clearly

apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs) when reporting to supervisors and interacting with team members

follow dropped meat procedures according to workplace requirements.

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

carcase anatomy of species as it relates to cutting lines

how yield is calculated and why it is important

personal hygiene and sanitation, and dropped meat procedures

nature of defects that can occur on forequarters and the corrective action required for each

workplace health and safety requirements for slicing

product slicing and trimming requirements as identified in customer and workplace specifications.

Range Statement