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Evidence Guide: AMPR301 - Prepare specialised 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

 

AMPR301 - Prepare specialised cuts

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

Determine customer needs

  1. Clarify customer needs through questioning and active listening to ensure specialised cuts are cut and trimmed correctly
  2. Utilise sources of information when necessary to ensure specialised cuts meet the needs of customers
Clarify customer needs through questioning and active listening to ensure specialised cuts are cut and trimmed correctly

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Utilise sources of information when necessary to ensure specialised cuts meet the needs of customers

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select meat for specialised cuts

  1. Select meat in accordance with quality requirements of specialised cuts
  2. Select meat from a minimum of two species
  3. Select meat from bone-in primals
Select meat in accordance with quality requirements of specialised cuts

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select meat from a minimum of two species

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select meat from bone-in primals

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare specialised meat cuts

  1. Cut meat according to customer and workplace requirements
  2. Present cuts to customer requirements
Cut meat according to customer and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present cuts to customer requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle knife effectively

  1. Handle knife safely, hygienically and effectively
Handle knife safely, hygienically and effectively

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cost and price specialised cuts

  1. Cost specialised cuts to include yield and labour costs
  2. Price specialised cuts to meet workplace requirements
Cost specialised cuts to include yield and labour costs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Price specialised cuts to meet workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine customer needs

  1. Clarify customer needs through questioning and active listening to ensure specialised cuts are cut and trimmed correctly
  2. Utilise sources of information when necessary to ensure specialised cuts meet the needs of customers
Clarify customer needs through questioning and active listening to ensure specialised cuts are cut and trimmed correctly

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Utilise sources of information when necessary to ensure specialised cuts meet the needs of customers

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select meat for specialised cuts

  1. Select meat in accordance with quality requirements of specialised cuts
  2. Select meat from a minimum of two species
  3. Select meat from bone-in primals
Select meat in accordance with quality requirements of specialised cuts

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select meat from a minimum of two species

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select meat from bone-in primals

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare specialised meat cuts

  1. Cut meat according to customer and workplace requirements
  2. Present cuts to customer requirements
Cut meat according to customer and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present cuts to customer requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle knife effectively

  1. Handle knife safely, hygienically and effectively
Handle knife safely, hygienically and effectively

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cost and price specialised cuts

  1. Cost specialised cuts to include yield and labour costs
  2. Price specialised cuts to meet workplace requirements
Cost specialised cuts to include yield and labour costs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Price specialised cuts to meet 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. Determine customer needs

1.1 Clarify customer needs through questioning and active listening to ensure specialised cuts are cut and trimmed correctly

1.2 Utilise sources of information when necessary to ensure specialised cuts meet the needs of customers

2. Select meat for specialised cuts

2.1 Select meat in accordance with quality requirements of specialised cuts

2.2 Select meat from a minimum of two species

2.3 Select meat from bone-in primals

3. Prepare specialised meat cuts

3.1 Cut meat according to customer and workplace requirements

3.2 Present cuts to customer requirements

4. Handle knife effectively

4.1 Handle knife safely, hygienically and effectively

5. Cost and price specialised cuts

5.1 Cost specialised cuts to include yield and labour costs

5.2 Price specialised cuts to meet 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. Determine customer needs

1.1 Clarify customer needs through questioning and active listening to ensure specialised cuts are cut and trimmed correctly

1.2 Utilise sources of information when necessary to ensure specialised cuts meet the needs of customers

2. Select meat for specialised cuts

2.1 Select meat in accordance with quality requirements of specialised cuts

2.2 Select meat from a minimum of two species

2.3 Select meat from bone-in primals

3. Prepare specialised meat cuts

3.1 Cut meat according to customer and workplace requirements

3.2 Present cuts to customer requirements

4. Handle knife effectively

4.1 Handle knife safely, hygienically and effectively

5. Cost and price specialised cuts

5.1 Cost specialised cuts to include yield and labour costs

5.2 Price specialised cuts to meet workplace requirements

The candidate must be observed preparing specialised cuts from a minimum of two species.

The candidate must:

establish customer requirements by questioning, active listening and clarifiying of customer comments where applicable

seek advice from appropriate sources when developing new cuts

select and weigh meats for a range of specialised cuts

prepare specialised meat cuts to workplace health and safety and hygiene requirements

identify sub-standard products and rectify as appropriate

apply communication skills relevant to the task

apply mathematical skills relevant to the task

explain food safety, Quality Assurance (QA) and product quality requirements for specialised cuts

apply relevant workplace health and safety and regulatory requirements

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

what specialised cuts are

food safety, QA and product quality requirements for specialised cuts

requirements for a range of specialised cuts according to workplace and customer requirements

types of specialised cuts to meet customer requirements

relevant workplace health and safety and regulatory requirements

why meat retailers sell specialised cuts

why customers request specialised cuts

costing and pricing calculations

Range Statement