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Evidence Guide: AMPA3065 - Slice small stock carcase - shoulder

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

 

AMPA3065 - Slice small stock carcase - shoulder

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 standards, customer specifications and workplace requirements
Determine specifications for cuts using cut descriptions according to regulatory standards, 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. Slice primary meat cuts into finished meat cuts following workplace health and safety requirements including safe manual handling techniques and the safe and effective use of knives
  3. Follow dropped meat procedures in accordance with workplace requirements
  4. Take corrective action to ensure out-of-specification product is not forwarded for packing
Slice primary meat cuts into finished meat cuts according to specifications and work instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Slice primary meat cuts into finished meat cuts following workplace health and safety requirements including safe manual handling techniques and the safe and effective use of knives

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow dropped meat procedures in accordance with workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take corrective action to ensure out-of-specification product is not forwarded for packing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and remove defects

  1. Identify, remove and deport defects according to government regulations and workplace standards
  2. Report persistent defects to supervisor in accordance with work instructions
Identify, remove and deport 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 standards, 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 Slice primary meat cuts into finished meat cuts following workplace health and safety requirements including safe manual handling techniques and the safe and effective use of knives

2.3 Follow dropped meat procedures in accordance with workplace requirements

2.4 Take corrective action to ensure out-of-specification product is not forwarded for packing

3. Identify and remove defects

3.1 Identify, remove and deport 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 standards, 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 Slice primary meat cuts into finished meat cuts following workplace health and safety requirements including safe manual handling techniques and the safe and effective use of knives

2.3 Follow dropped meat procedures in accordance with workplace requirements

2.4 Take corrective action to ensure out-of-specification product is not forwarded for packing

3. Identify and remove defects

3.1 Identify, remove and deport 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 the relevant cuts of meat from the shoulder of a small stock carcase.

The candidate must:

slice and trim small stock shoulder as specified in the work instruction

check and adjust the accuracy of small stock cutting lines

identify primal cuts

identify out-of-specification product

apply relevant regulatory requirements

report defects accurately, promptly and in accordance with work instructions

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

how yield is calculated and why it is important

causes of defects and out-of-specification products

relevant regulatory requirements.

Range Statement