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Evidence Guide: AMPA3053 - Slice and trim large stock hindquarter

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

 

AMPA3053 - Slice and trim large stock hindquarter

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 hindquarter primary meat cuts into finished meat cuts

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

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Follow dropped meat procedures in accordance with workplace requirements

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Meet workplace health and safety requirements, including safe knife and manual handling techniques

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Monitor defects and contamination

  1. Identify defects and take corrective action according to work instructions
  2. Report persistent defects to supervisor in accordance with work instructions
Identify defects and take corrective action according to work instructions

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 hindquarter primary meat cuts into finished meat cuts

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

2.2 Follow dropped meat procedures in accordance with workplace requirements

2.3 Meet workplace health and safety requirements, including safe knife and manual handling techniques

3. Monitor defects and contamination

3.1 Identify defects and take corrective action according to work instructions

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 hindquarter primary meat cuts into finished meat cuts

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

2.2 Follow dropped meat procedures in accordance with workplace requirements

2.3 Meet workplace health and safety requirements, including safe knife and manual handling techniques

3. Monitor defects and contamination

3.1 Identify defects and take corrective action according to work instructions

3.2 Report persistent defects to supervisor in accordance with work instructions

The candidate must slice and trim hindquarter cuts to specification, from large carcases such as beef, horse and buffalo.

The candidate must:

slice and trim all hindquarter primals to work instructions including those derived from the flank, the knuckle, the silverside, the rump and the tenderloin

accurately follow cutting lines according to specifications

follow dropped meat procedures in accordance with workplace requirements

meet workplace health and safety requirements, including safe knife and manual handling techniques

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

recognise and explain mathematical information contained in specifications.

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

personal hygiene and sanitation and dropped meat procedures

relevant specifications for the slicing and trimming of all hindquarter primals prepared in the workplace.

Range Statement