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Evidence Guide: AMPR319 - Locate, identify and assess meat 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

 

AMPR319 - Locate, identify and assess meat cuts

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

Locate cuts on a carcase

  1. Locate primal cuts on a carcase by cut name and species according to workplace requirements and specifications
  2. Locate meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications
  3. Locate specialised cuts on a carcase by cut name and species according to workplace requirements and customer specifications
Locate primal cuts on a carcase by cut name and species according to workplace requirements and specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Locate meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Locate specialised cuts on a carcase by cut name and species according to workplace requirements and customer specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify cuts

  1. Identify meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications
  2. Identify meat cuts on primals in cartons by cut name and species according to workplace requirements and customer specifications
  3. Identify cutting lines for meat cuts on primals according to workplace requirements and customer specifications
  4. Identify cutting lines for primal cuts on a carcase according to workplace requirements and customer specifications
Identify meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify meat cuts on primals in cartons by cut name and species according to workplace requirements and customer specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify cutting lines for meat cuts on primals according to workplace requirements and customer specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify cutting lines for primal cuts on a carcase according to workplace requirements and customer specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess cuts

  1. Assess meat cuts for quality to workplace requirements and customer specifications
  2. Assess meat cuts against cut specifications to workplace requirements
  3. Assess primal cuts for quality to workplace requirements and customer specifications
  4. Assess primal cuts against cut specifications to workplace requirements
Assess meat cuts for quality to workplace requirements and customer specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess meat cuts against cut specifications to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess primal cuts for quality to workplace requirements and customer specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess primal cuts against cut specifications to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Locate cuts on a carcase

  1. Locate primal cuts on a carcase by cut name and species according to workplace requirements and specifications
  2. Locate meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications
  3. Locate specialised cuts on a carcase by cut name and species according to workplace requirements and customer specifications
Locate primal cuts on a carcase by cut name and species according to workplace requirements and specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Locate meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Locate specialised cuts on a carcase by cut name and species according to workplace requirements and customer specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify cuts

  1. Identify meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications
  2. Identify meat cuts on primals in cartons by cut name and species according to workplace requirements and customer specifications
  3. Identify cutting lines for meat cuts on primals according to workplace requirements and customer specifications
  4. Identify cutting lines for primal cuts on a carcase according to workplace requirements and customer specifications
Identify meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify meat cuts on primals in cartons by cut name and species according to workplace requirements and customer specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify cutting lines for meat cuts on primals according to workplace requirements and customer specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify cutting lines for primal cuts on a carcase according to workplace requirements and customer specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess cuts

  1. Assess meat cuts for quality to workplace requirements and customer specifications
  2. Assess meat cuts against cut specifications to workplace requirements
  3. Assess primal cuts for quality to workplace requirements and customer specifications
  4. Assess primal cuts against cut specifications to workplace requirements
Assess meat cuts for quality to workplace requirements and customer specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess meat cuts against cut specifications to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess primal cuts for quality to workplace requirements and customer specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess primal cuts against cut specifications 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. Locate cuts on a carcase

1.1 Locate primal cuts on a carcase by cut name and species according to workplace requirements and specifications

1.2 Locate meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications

1.3 Locate specialised cuts on a carcase by cut name and species according to workplace requirements and customer specifications

2. Identify cuts

2.1 Identify meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications

2.2 Identify meat cuts on primals in cartons by cut name and species according to workplace requirements and customer specifications

2.3 Identify cutting lines for meat cuts on primals according to workplace requirements and customer specifications

2.4 Identify cutting lines for primal cuts on a carcase according to workplace requirements and customer specifications

3. Assess cuts

3.1 Assess meat cuts for quality to workplace requirements and customer specifications

3.2 Assess meat cuts against cut specifications to workplace requirements

3.3 Assess primal cuts for quality to workplace requirements and customer specifications

3.4 Assess primal cuts against cut specifications 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. Locate cuts on a carcase

1.1 Locate primal cuts on a carcase by cut name and species according to workplace requirements and specifications

1.2 Locate meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications

1.3 Locate specialised cuts on a carcase by cut name and species according to workplace requirements and customer specifications

2. Identify cuts

2.1 Identify meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications

2.2 Identify meat cuts on primals in cartons by cut name and species according to workplace requirements and customer specifications

2.3 Identify cutting lines for meat cuts on primals according to workplace requirements and customer specifications

2.4 Identify cutting lines for primal cuts on a carcase according to workplace requirements and customer specifications

3. Assess cuts

3.1 Assess meat cuts for quality to workplace requirements and customer specifications

3.2 Assess meat cuts against cut specifications to workplace requirements

3.3 Assess primal cuts for quality to workplace requirements and customer specifications

3.4 Assess primal cuts against cut specifications to workplace requirements

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

The candidate must:

demonstrate safe manual-handling techniques

locate primal cuts on a carcase of beef, sheep and one other species

assess primal cuts on a carcase of beef, sheep and one other species

identify contaminated product and take the appropriate corrective action according to workplace requirements

apply relevant communication skills

apply relevant regulatory requirements

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

hygiene and workplace health and safety requirements for breaking carcases

quality requirements for breaking carcases

principles of contamination in regard to primary cuts

sequence for breaking carcases

relevant regulatory requirements

acceptable cutting lines to produce primary cuts to workplace requirements

primary cut specifications for beef, sheep and one other species

major anatomical structures of the carcase of each species

Range Statement