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Evidence Guide: AMPR315 - Utilise the Meat Standards Australia system to meet customer requirements

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

 

AMPR315 - Utilise the Meat Standards Australia system to meet customer requirements

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

Implement the MSA system

  1. Describe how and why MSA was developed
  2. Identify factors that affect eating quality
  3. Cut product for each approved cooking method
Describe how and why MSA was developed

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify factors that affect eating quality

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Cut product for each approved cooking method

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Describe the licensing requirements for an MSA end user

  1. Use MSA Standards Manual
  2. Identify accurate methods of MSA product identification
  3. Interpret carton end panels and carcase cut and cook reports accurately
  4. Describe the MSA customer complaint system
Use MSA Standards Manual

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify accurate methods of MSA product identification

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Interpret carton end panels and carcase cut and cook reports accurately

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Describe the MSA customer complaint system

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Explore value adding opportunities through eating quality principles

  1. Identify primals and sub-primal cuts
  2. Value-add primals by seaming into individual muscles
  3. Prepare product according to MSA approved eating quality and cooking methods
Identify primals and sub-primal cuts

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Value-add primals by seaming into individual muscles

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Prepare product according to MSA approved eating quality and cooking methods

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Investigate potential profit opportunities through value adding techniques

  1. Investigate variation in yield differences between preparing product traditionally versus value-adding
  2. Investigate gross profit of preparing product traditionally versus value-adding
  3. identify differences in portion sizes between traditionally prepared product and value-added product
Investigate variation in yield differences between preparing product traditionally versus value-adding

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Investigate gross profit of preparing product traditionally versus value-adding

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

identify differences in portion sizes between traditionally prepared product and value-added product

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Implement the MSA system

  1. Describe how and why MSA was developed
  2. Identify factors that affect eating quality
  3. Cut product for each approved cooking method
Describe how and why MSA was developed

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify factors that affect eating quality

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Cut product for each approved cooking method

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Describe the licensing requirements for an MSA end user

  1. Use MSA Standards Manual
  2. Identify accurate methods of MSA product identification
  3. Interpret carton end panels and carcase cut and cook reports accurately
  4. Describe the MSA customer complaint system
Use MSA Standards Manual

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify accurate methods of MSA product identification

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Interpret carton end panels and carcase cut and cook reports accurately

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Describe the MSA customer complaint system

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Explore value adding opportunities through eating quality principles

  1. Identify primals and sub-primal cuts
  2. Value-add primals by seaming into individual muscles
  3. Prepare product according to MSA approved eating quality and cooking methods
Identify primals and sub-primal cuts

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Value-add primals by seaming into individual muscles

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Prepare product according to MSA approved eating quality and cooking methods

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Investigate potential profit opportunities through value adding techniques

  1. Investigate variation in yield differences between preparing product traditionally versus value-adding
  2. Investigate gross profit of preparing product traditionally versus value-adding
  3. identify differences in portion sizes between traditionally prepared product and value-added product
Investigate variation in yield differences between preparing product traditionally versus value-adding

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Investigate gross profit of preparing product traditionally versus value-adding

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

identify differences in portion sizes between traditionally prepared product and value-added product

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. Implement the MSA system

1.1 Describe how and why MSA was developed

1.2 Identify factors that affect eating quality

1.3 Cut product for each approved cooking method

2. Describe the licensing requirements for an MSA end user

2.1 Use MSA Standards Manual

2.2 Identify accurate methods of MSA product identification

2.3 Interpret carton end panels and carcase cut and cook reports accurately

2.4 Describe the MSA customer complaint system

3. Explore value adding opportunities through eating quality principles

3.1 Identify primals and sub-primal cuts

3.2 Value-add primals by seaming into individual muscles

3.3 Prepare product according to MSA approved eating quality and cooking methods

4. Investigate potential profit opportunities through value adding techniques

4.1 Investigate variation in yield differences between preparing product traditionally versus value-adding

4.2 Investigate gross profit of preparing product traditionally versus value-adding

4.3 identify differences in portion sizes between traditionally prepared product and value-added product

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. Implement the MSA system

1.1 Describe how and why MSA was developed

1.2 Identify factors that affect eating quality

1.3 Cut product for each approved cooking method

2. Describe the licensing requirements for an MSA end user

2.1 Use MSA Standards Manual

2.2 Identify accurate methods of MSA product identification

2.3 Interpret carton end panels and carcase cut and cook reports accurately

2.4 Describe the MSA customer complaint system

3. Explore value adding opportunities through eating quality principles

3.1 Identify primals and sub-primal cuts

3.2 Value-add primals by seaming into individual muscles

3.3 Prepare product according to MSA approved eating quality and cooking methods

4. Investigate potential profit opportunities through value adding techniques

4.1 Investigate variation in yield differences between preparing product traditionally versus value-adding

4.2 Investigate gross profit of preparing product traditionally versus value-adding

4.3 identify differences in portion sizes between traditionally prepared product and value-added product

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

The candidate must:

accurately identify MSA products

apply value adding techniques to a range of beef or sheepmeat primal using MSA eating quality principles

investigate gross profit percentages of selling sub-primal cuts versus traditionally sliced

demonstrate active listening in relation to customer complaints

complete an MSA customer complaint form and provide all necessary information

apply relevant workplace health and safety, regulatory and workplace requirements

use relevant communication skills

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

differences between the MSA beef and sheepmeat programs

variables that impact on eating quality

key elements of the MSA program

relationship between cut and cooking method

consumer taste test system on which MSA is based

relevant workplace health and safety, regulatory and workplace requirements

primals that have variable eating quality

sources of information on the MSA program

benefits of MSA

MSA approved cooking methods and describe their preparation requirements

value-added options using muscle seaming

Range Statement