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Evidence Guide: AMPR308 - Prepare, roll, sew and net meat

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

 

AMPR308 - Prepare, roll, sew and net meat

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

Prepare meat for rolling, sewing and netting

  1. Prepare meat for rolling, sewing and netting according to workplace, hygiene, workplace health and safety and Quality Assurance (QA) requirements
Prepare meat for rolling, sewing and netting according to workplace, hygiene, workplace health and safety and Quality Assurance (QA) requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Roll meat

  1. Roll meat according to product and customer specifications, workplace, hygiene and QA requirements
Roll meat according to product and customer specifications, workplace, hygiene and QA requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sew, net and tie meat

  1. Sew, net and tie meat according to workplace, workplace health and safety, hygiene and QA requirements, and product and customer specifications
Sew, net and tie meat according to workplace, workplace health and safety, hygiene and QA requirements, and product and customer specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare meat for rolling, sewing and netting

  1. Prepare meat for rolling, sewing and netting according to workplace, hygiene, workplace health and safety and Quality Assurance (QA) requirements
  2. Roll meat according to product and customer specifications, workplace, hygiene and QA requirements
Prepare meat for rolling, sewing and netting according to workplace, hygiene, workplace health and safety and Quality Assurance (QA) requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Roll meat according to product and customer specifications, workplace, hygiene and QA requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sew, net and tie meat

  1. Sew, net and tie meat according to workplace, workplace health and safety, hygiene and QA requirements, and product and customer specifications
Sew, net and tie meat according to workplace, workplace health and safety, hygiene and QA requirements, and product and customer specifications

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. Prepare meat for rolling, sewing and netting

1.1 Prepare meat for rolling, sewing and netting according to workplace, hygiene, workplace health and safety and Quality Assurance (QA) requirements

2. Roll meat

2.1 Roll meat according to product and customer specifications, workplace, hygiene and QA requirements

3. Sew, net and tie meat

3.1 Sew, net and tie meat according to workplace, workplace health and safety, hygiene and QA requirements, and product and customer specifications

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. Prepare meat for rolling, sewing and netting

1.1 Prepare meat for rolling, sewing and netting according to workplace, hygiene, workplace health and safety and Quality Assurance (QA) requirements

2. Roll meat

2.1 Roll meat according to product and customer specifications, workplace, hygiene and QA requirements

3. Sew, net and tie meat

3.1 Sew, net and tie meat according to workplace, workplace health and safety, hygiene and QA requirements, and product and customer specifications

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

The candidate must:

explain meat preparation for rolling

operate netting machines

roll, tie, sew and net meats to accepted workplace standard

use different techniques to tie meat

identify sub-standard products and rectify

apply relevant regulatory requirements

seek advice from appropriate sources, as necessary, when working with new products

use communication and mathematical skills appropriate to the task

work with team members to develop new products

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

use of netting

meat preparation for rolling

relevant regulatory requirements

Range Statement