Overview the meat industry

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 MTMCOR206A, 'Overview the meat industry'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Overview the meat industry' 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

1. Work within the industry sector

1.1. Composition and structure of the meat industry is examined to provide an overview for work priorities.

1.2. Major species and trade markets are examined.

1.3. Path of meat is traced from paddock to plate.

1.4. Flow of product is traced from stockyards to meat processing plant, to meat wholesalers and retailers, and through smallgoods plants.

1.5. Products are identified.

2. Apply workplace policies

2.1. Relevant workplace policies are obtained and applied, where appropriate.

2.2. Role of trainees is identified in relation to workplace policies.

2.3. Information on working conditions is obtained and important elements identified.

3. Follow award or employment agreement provisions

3.1. Information about relevant award provisions and employment conditions are obtained and applied, where appropriate.

3.2. Information on employee rights and responsibilities is obtained and explained.

4. Identify appropriate organisations and associations

4.1. Major industry organisations, peak bodies and regulatory bodies, and their roles are identified.

5. Follow equal employment opportunity (EEO) legislative requirements

5.1. Information about EEO provisions is obtained and applied as appropriate.

5.2. Information on sexual harassment is obtained and policies against sexual harassment are explained in terms of personal responsibility.

6. Demonstrate awareness of environmental issues in the meat industry

6.1. Relevant environmental regulatory requirements are identified.

6.2. Workplace environmental policies and practices are identified.

6.3. Consequences of not following workplace environmental policies and practices are identified.


Qualifications and Skillsets

MTMCOR206A appears in the following qualifications:

  • MTM20411 - Certificate II in Meat Processing (Food Services)
  • MTM31011 - Certificate III in Meat Processing (Smallgoods - Manufacture)
  • MTM30911 - Certificate III in Meat Processing (Smallgoods - General)
  • MTM40111 - Certificate IV in Meat Processing (Leadership)
  • MTM30611 - Certificate III in Meat Processing (General)
  • MTM10111 - Certificate I in Meat Processing (Smallgoods)
  • MTM20211 - Certificate II in Meat Processing (Smallgoods)
  • MTM40411 - Certificate IV in Meat Processing (General)
  • MTM30111 - Certificate III in Meat Processing (Boning Room)
  • MTM30311 - Certificate III in Meat Processing (Meat Safety)
  • MTM40211 - Certificate IV in Meat Processing (Meat Safety)
  • MTM20111 - Certificate II in Meat Processing (Abattoirs)
  • MTM30811 - Certificate III in Meat Processing (Retail Butcher)
  • MTM20311 - Certificate II in Meat Processing (Meat Retailing)
  • MTM30411 - Certificate III in Meat Processing (Rendering)
  • MTM30211 - Certificate III in Meat Processing (Food Services)
  • MTM30511 - Certificate III in Meat Processing (Slaughtering)
  • MTM10211 - Certificate I in Meat Processing (Meat Retailing)