Overview wild game 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 MTMG300A, 'Overview wild game meat industry'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Overview wild game 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



1. Identify the sequence of operations for wild game harvesting in Australia

1.1. The importance of a professional image for wild game meat industry is explained.

1.2. The sequence of operations from harvesting to end product is described.

1.3. The range of wild game meat products produced in Australia is identified.

1.4. The impact of customer expectations on the wild game harvesting process is explained.

2. Interpret the commercial and regulatory environment of wild game meat harvesting

2.1. The role of Australian Quarantine Inspection Service (AQIS) and relevant state and territory regulatory authorities are explained.

2.2. The importance of the relevant approved arrangement, food safety plan or management plan is explained.

2.3. Relevant sections of AS 4464:2007 Hygienic Production of Wild Game Meat for Human Consumption are explained.

2.4. The nature of prohibited areas/locations for harvesting is explained.

2.5. Auditing, review and micro-testing programs which affect the industry are described.

3. Operate effectively as an individual in the wild game harvesting industry

3.1. Appropriate communication skills and styles are used.

3.2. Occupational Health and Safety (OH&S) hazards are identified and appropriate precautions taken.

3.3. Time and delivery obligations are managed.

3.4. Personal hygiene requirements are described.