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Evidence Guide: AMPX210 - Prepare and slice 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

 

AMPX210 - Prepare and slice meat cuts

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

Slice and trim meat in preparation for sale

  1. Prepare and slice meat cuts according to workplace requirements and customer specifications
  2. Separate meat cuts into final meat cuts according to Quality Assurance (QA), hygiene and sanitation, workplace health and safety, and customer specifications
Prepare and slice meat cuts according to workplace requirements and customer specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Separate meat cuts into final meat cuts according to Quality Assurance (QA), hygiene and sanitation, workplace health and safety, and customer specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle knife effectively

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Slice and trim meat in preparation for sale

  1. Prepare and slice meat cuts according to workplace requirements and customer specifications
  2. Separate meat cuts into final meat cuts according to Quality Assurance (QA), hygiene and sanitation, workplace health and safety, and customer specifications
Prepare and slice meat cuts according to workplace requirements and customer specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Separate meat cuts into final meat cuts according to Quality Assurance (QA), hygiene and sanitation, workplace health and safety, and customer specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle knife effectively

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

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 and trim meat in preparation for sale

1.1 Prepare and slice meat cuts according to workplace requirements and customer specifications

1.2 Separate meat cuts into final meat cuts according to Quality Assurance (QA), hygiene and sanitation, workplace health and safety, and customer specifications

2. Handle knife effectively

2.1 Handle knife safely, hygienically and effectively

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 and trim meat in preparation for sale

1.1 Prepare and slice meat cuts according to workplace requirements and customer specifications

1.2 Separate meat cuts into final meat cuts according to Quality Assurance (QA), hygiene and sanitation, workplace health and safety, and customer specifications

2. Handle knife effectively

2.1 Handle knife safely, hygienically and effectively

Candidates must be observed preparing and slicing meat into finished cuts.

For meat retailing:

prepare and slice meat cuts for all primals for three species (including beef and sheep) to workplace and regulatory requirements, similar to the speed of production.

For smallgoods manufacturing:

prepare and slice meat cuts for all primals for one species to workplace and regulatory requirements, similar to the speed of production.

The candidate must:

demonstrate correct cutting, slicing and trimming techniques

use safe and effective knife skills

identify and name examples of finished meat cuts

apply relevant regulatory requirements

slice and trim meat in preparation for sale according to workplace health and safety, hygiene and workplace requirements and customer specifications

prepare finished meat cuts from all primals relevant to meat retailing and/or smallgoods manufacturing

remove defects from products according to workplace and regulatory requirements

seek advice from relevant sources when working with new cutting equipment or products

use communication skills appropriate to the task

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

principles of QA, hygiene and sanitation, and workplace health and safety in relation to slicing meat

workplace requirements related to slicing meat

relevant regulatory requirements

Range Statement