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Evidence Guide: AMPA3094 - Use standard product descriptions - beef

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

 

AMPA3094 - Use standard product descriptions - beef

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

Identify anatomical features of a beef carcase

  1. Describe directions on a carcase using the anatomical direction format
  2. Locate and identify bones relevant to meat specifications in a beef skeleton
  3. Locate and identify relevant glands and cartilage on a beef carcase
  4. Locate and identify muscles relevant to beef specifications
Describe directions on a carcase using the anatomical direction format

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Locate and identify bones relevant to meat specifications in a beef skeleton

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Locate and identify relevant glands and cartilage on a beef carcase

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Locate and identify muscles relevant to beef specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and name meat products using the standard product description

  1. Explain nature and format of product specifications
  2. Correctly identify, name and spell meat products using the standardised cut description
  3. Identify major muscles that make up each meat cut
  4. Identify correct cutting lines for each product using the anatomical terms to describe cutting lines
  5. Identify necessary changes required for any given meat product to comply with the company product description
Explain nature and format of product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Correctly identify, name and spell meat products using the standardised cut description

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify major muscles that make up each meat cut

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify correct cutting lines for each product using the anatomical terms to describe cutting lines

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify necessary changes required for any given meat product to comply with the company product description

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 anatomical features of a beef carcase

1.1 Describe directions on a carcase using the anatomical direction format

1.2 Locate and identify bones relevant to meat specifications in a beef skeleton

1.3 Locate and identify relevant glands and cartilage on a beef carcase

1.4 Locate and identify muscles relevant to beef specifications

2. Identify and name meat products using the standard product description

2.1 Explain nature and format of product specifications

2.2 Correctly identify, name and spell meat products using the standardised cut description

2.3 Identify major muscles that make up each meat cut

2.4 Identify correct cutting lines for each product using the anatomical terms to describe cutting lines

2.5 Identify necessary changes required for any given meat product to comply with the company product description

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 anatomical features of a beef carcase

1.1 Describe directions on a carcase using the anatomical direction format

1.2 Locate and identify bones relevant to meat specifications in a beef skeleton

1.3 Locate and identify relevant glands and cartilage on a beef carcase

1.4 Locate and identify muscles relevant to beef specifications

2. Identify and name meat products using the standard product description

2.1 Explain nature and format of product specifications

2.2 Correctly identify, name and spell meat products using the standardised cut description

2.3 Identify major muscles that make up each meat cut

2.4 Identify correct cutting lines for each product using the anatomical terms to describe cutting lines

2.5 Identify necessary changes required for any given meat product to comply with the company product description

The candidate must utilise a standardised meat product description language such as AUS-MEAT.

The candidate must:

identify anatomical features of a beef carcase

identify and name meat products using the standard product description

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

identify non-conforming product in accordance with specifications

explain corrective action procedures for non-conforming product

identify and apply relevant workplace health and safety, regulatory and workplace requirements

undertake measurements and checking against specification requirements

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

product specifications points

elements of specifications on beef product

skeletal and anatomical structures and features of beef product

Range Statement