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Evidence Guide: AMPR311 - Prepare portion control to specifications

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

 

AMPR311 - Prepare portion control to specifications

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

Slice primal cuts to portion control specifications

  1. Select cuts to customer specifications to maximise yield
  2. Slice cuts to specified weight tolerances and for maximum yield
  3. Slice cuts to workplace, hygiene and Quality Assurance (QA) requirements
Select cuts to customer specifications to maximise yield

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Slice cuts to specified weight tolerances and for maximum yield

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Slice cuts to workplace, hygiene and Quality Assurance (QA) 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:

 

 

 

 

 

 

 

Package and label cuts to specifications

  1. Package cuts to customer specifications and workplace requirements
  2. Label cuts to customer specifications and workplace requirements
Package cuts to customer specifications and workplace requirements

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Label cuts to customer specifications and workplace requirements

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Slice primal cuts to portion control specifications

  1. Select cuts to customer specifications to maximise yield
  2. Slice cuts to specified weight tolerances and for maximum yield
  3. Slice cuts to workplace, hygiene and Quality Assurance (QA) requirements
Select cuts to customer specifications to maximise yield

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Slice cuts to specified weight tolerances and for maximum yield

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Slice cuts to workplace, hygiene and Quality Assurance (QA) 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:

 

 

 

 

 

 

 

Package and label cuts to specifications

  1. Package cuts to customer specifications and workplace requirements
  2. Label cuts to customer specifications and workplace requirements
Package cuts to customer specifications and workplace requirements

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Label cuts to customer specifications and 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. Slice primal cuts to portion control specifications

1.1 Select cuts to customer specifications to maximise yield

1.2 Slice cuts to specified weight tolerances and for maximum yield

1.3 Slice cuts to workplace, hygiene and Quality Assurance (QA) requirements

2. Handle knife effectively

2.1 Handle knife safely, hygienically and effectively

3. Package and label cuts to specifications

3.1 Package cuts to customer specifications and workplace requirements

3.2 Label cuts to customer specifications and 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. Slice primal cuts to portion control specifications

1.1 Select cuts to customer specifications to maximise yield

1.2 Slice cuts to specified weight tolerances and for maximum yield

1.3 Slice cuts to workplace, hygiene and Quality Assurance (QA) requirements

2. Handle knife effectively

2.1 Handle knife safely, hygienically and effectively

3. Package and label cuts to specifications

3.1 Package cuts to customer specifications and workplace requirements

3.2 Label cuts to customer specifications and workplace requirements

Candidates must be able to demonstrate cutting, slicing and trimming techniques to workplace requirements and customer specifications for a minimum of two species.

The candidate must:

select primal cuts for maximum yield and suitability to portion control specification

demonstrate cutting, slicing and trimming techniques to workplace requirements and customer specifications for a minimum of two species

demonstrate safe use of bandsaw, as required

demonstrate sorting procedures to gain maximum yield

explain and demonstrate hygiene standards and procedures for preparing portion control cuts

explain and demonstrate QA standards and procedures for preparing portion control cuts

slice portions evenly

apply mathematical skills relevant to the task

explain and demonstrate correct procedure for achieving and maintaining weights while cutting

identify sub-standard product and rectify appropriately

demonstrate the ability to listen actively and ask questions to confirm understanding when customers are explaining new cuts and/or specifications

work with team members

explain and demonstrate sorting procedures for achieving and maintaining weights while cutting to gain maximum yield

apply workplace health and safety and regulatory requirements

use communication skills relevant to the task

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

correct procedure for achieving and maintaining weights while cutting

hygiene standards and procedures for preparing portion control cuts

QA standards and procedures for preparing portion control cuts

sorting procedures for achieving and maintaining weights while cutting to gain maximum yield

pre-portioning processes

criteria for selection of meat to suit specification

hygiene requirements for preparation of cuts

portion specification

quality requirements for preparation of cuts

relationship between primal cut size, dimensions, order specification and yield

value of off-cuts

workplace health and safety and regulatory requirements

Range Statement