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Evidence Guide: AMPR101 - Identify species and meat cuts

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

 

AMPR101 - Identify species and meat cuts

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

Identify meat cuts

  1. Correctly identify meat cuts by cut name and species according to workplace requirements and specifications
  2. Correctly select meat cuts by cut name and species according to workplace requirements
Correctly identify meat cuts by cut name and species according to workplace requirements and specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Correctly select meat cuts by cut name and species according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify primal cuts

  1. Correctly identify primal cuts by name and species according to workplace requirements
  2. Correctly select primal cuts by name and species according to workplace requirements
Correctly identify primal cuts by name and species according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Correctly select primal cuts by name and species according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify meat cuts

  1. Correctly identify meat cuts by cut name and species according to workplace requirements and specifications
  2. Correctly select meat cuts by cut name and species according to workplace requirements
Correctly identify meat cuts by cut name and species according to workplace requirements and specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Correctly select meat cuts by cut name and species according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify primal cuts

  1. Correctly identify primal cuts by name and species according to workplace requirements
  2. Correctly select primal cuts by name and species according to workplace requirements
Correctly identify primal cuts by name and species according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Correctly select primal cuts by name and species according to workplace requirements

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 meat cuts

1.1 Correctly identify meat cuts by cut name and species according to workplace requirements and specifications

1.2 Correctly select meat cuts by cut name and species according to workplace requirements

2. Identify primal cuts

2.1 Correctly identify primal cuts by name and species according to workplace requirements

2.2 Correctly select primal cuts by name and species according to workplace requirements

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 meat cuts

1.1 Correctly identify meat cuts by cut name and species according to workplace requirements and specifications

1.2 Correctly select meat cuts by cut name and species according to workplace requirements

2. Identify primal cuts

2.1 Correctly identify primal cuts by name and species according to workplace requirements

2.2 Correctly select primal cuts by name and species according to workplace requirements

The candidate must be able to select and identify primal and secondary cuts correctly by species and cut for a minimum of three species for meat retailing and at least one species for smallgoods manufacturing.

The candidate must demonstrate ability to:

identify meat cuts according to label on cartons (as appropriate)

apply relevant regulatory requirements

select and handle products according to workplace health and safety requirements

The candidate must demonstrate knowledge of (for a minimum of three species for meat retailing and at least one species for smallgoods manufacturing):

primal cuts used for different cuts of meat

principles of product selection by species, primal and cut type

relevant regulatory requirements

appropriate sources of information on new species or cuts

different species and categories of meat and meat cuts

Range Statement