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Evidence Guide: AMPR203 - Select, weigh and package meat for sale

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

 

AMPR203 - Select, weigh and package meat for sale

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

Select requested products

  1. Requested meat product is recognised
  2. Select meat product according to workplace and customer requirements
Requested meat product is recognised

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Select meat product according to workplace and customer requirements

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Weigh selected products

  1. Weigh products according to regulatory, workplace and customer requirements
  2. Weigh and price products accurately
  3. Confirm sale price with customer
  4. Prepare meat orders according to customer's recorded requirements
  5. Prepare special, standing or repeat orders according to customer specifications
Weigh products according to regulatory, workplace and customer requirements

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Weigh and price products accurately

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Confirm sale price with customer

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Prepare meat orders according to customer's recorded requirements

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Prepare special, standing or repeat orders according to customer specifications

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Wrap and pack sales items

  1. Neatly and safely wrap or pack items according to hygiene, workplace and customer requirements
  2. Operate wrapping equipment according to workplace requirements
Neatly and safely wrap or pack items according to hygiene, workplace and customer requirements

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Operate wrapping equipment according to workplace requirements

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Select requested products

  1. Requested meat product is recognised
  2. Select meat product according to workplace and customer requirements
Requested meat product is recognised

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Select meat product according to workplace and customer requirements

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Weigh selected products

  1. Weigh products according to regulatory, workplace and customer requirements
  2. Weigh and price products accurately
  3. Confirm sale price with customer
  4. Prepare meat orders according to customer's recorded requirements
  5. Prepare special, standing or repeat orders according to customer specifications
Weigh products according to regulatory, workplace and customer requirements

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Weigh and price products accurately

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Confirm sale price with customer

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Prepare meat orders according to customer's recorded requirements

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Prepare special, standing or repeat orders according to customer specifications

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Wrap and pack sales items

  1. Neatly and safely wrap or pack items according to hygiene, workplace and customer requirements
  2. Operate wrapping equipment according to workplace requirements
Neatly and safely wrap or pack items according to hygiene, workplace and customer requirements

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Operate wrapping equipment 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. Select requested products

1.1 Requested meat product is recognised

1.2 Select meat product according to workplace and customer requirements

2. Weigh selected products

2.1 Weigh products according to regulatory, workplace and customer requirements

2.2 Weigh and price products accurately

2.3 Confirm sale price with customer

2.4 Prepare meat orders according to customer's recorded requirements

2.5 Prepare special, standing or repeat orders according to customer specifications

3. Wrap and pack sales items

3.1 Neatly and safely wrap or pack items according to hygiene, workplace and customer requirements

3.2 Operate wrapping equipment 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. Select requested products

1.1 Requested meat product is recognised

1.2 Select meat product according to workplace and customer requirements

2. Weigh selected products

2.1 Weigh products according to regulatory, workplace and customer requirements

2.2 Weigh and price products accurately

2.3 Confirm sale price with customer

2.4 Prepare meat orders according to customer's recorded requirements

2.5 Prepare special, standing or repeat orders according to customer specifications

3. Wrap and pack sales items

3.1 Neatly and safely wrap or pack items according to hygiene, workplace and customer requirements

3.2 Operate wrapping equipment according to workplace requirements

Evidence must demonstrate the candidate's consistency of performance over time.

The candidate must:

identify meat products

identify the most appropriate packaging for products

prepare meat order to customer requirements

identify sub-standard products and take required action

weigh items correctly following regulatory requirements

over wrap meat items according to weather conditions and customer requirements

use wrapping materials appropriately

price items accurately according to displayed price

use, read and interpret scales, calculators, cash registers

explain regulatory requirements related to weighing products

work with team members

apply relevant workplace health and safety and regulatory requirements

record mathematical information accurately

report equipment faults, either verbally or in writing according to workplace requirements

seek advice from colleagues when working with new products or equipment

use relevant communication skills

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

regulatory requirements related to weighing products

the effects of poor wrapping techniques on meat quality

relevant workplace health and safety and regulatory requirements

Range Statement