Dry age meat

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver AMPX427, 'Dry age meat'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Dry age meat' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)


Elements and Performance Criteria

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare for dry ageing

1.1 Explain the purpose of dry ageing

1.2 Describe the optimum dry aged product

1.3 Describe the dry ageing process

1.4 Explain the difference between dry ageing and wet ageing

1.5 Describe the regulatory requirements for storage and processing

2. Prepare and assess dry ageing equipment

2.1 Prepare dry ageing cabinets and equipment following manufacturers’ guidelines

2.2 Explain the temperature, humidity and air-flow requirements for an effective dry ageing process

2.3 Check dry ageing cabinets and equipment for faults

2.4 Sanitise dry ageing equipment according to workplace requirements

3. Select meat for dry ageing

3.1 Select suitable meat for dry ageing according to workplace, and regulatory

3.2 Identify meat with the correct characteristics for dry ageing

4. Prepare meat for dry ageing

4.1 Prepare meat to workplace, workplace health and safety, QA and regulatory requirements

4.2 Identify sub- standard or contaminated product and take corrective action

4.3 Correctly place product in dry age cabinets to allow adequate air circulation

4.4 Space product according to workplace and manufacturers specifications

5. Monitor the dry ageing process

5.1 Dry age meat according to workplace, workplace health and safety, QA and regulatory requirements

5.2 Monitor and record temperature during dry age process

5.3 Perform testing according to regulatory requirements

5.4 Monitor dry ageing process regularly and take appropriate corrective action as required

6. Prepare dry aged meat for sale

6.1 Prepare dry aged meat for sale according to workplace, workplace health and safety, QA and regulatory requirements

6.2 Trim meat, fat and bone to workplace requirements

6.3 Identify sub- standard or contaminated product and take corrective action

7. Cost and price dry aged meat

7.1 Determine actual cost of dry aged meat by weighing product before dry ageing compared to finished saleable product

7.2 Calculate sale price to achieve required return according to enterprise targets and goals

7.3 Calculate yield of dry aged meat


Qualifications and Skillsets

AMPX427 appears in the following qualifications:

  • AMP40215 - Certificate IV in Meat Processing (General)