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
- Assessment Matrix
- Wiki Markup
- Evidence Guide
- create an evidence guide for workplace assessment and RPL applicants
- Competency Mapping Template
- 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
- Moodle Outcomes
- Registered Training Organisations
- Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver MTMP3057C, 'Slice and trim large stock forequarter'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Reference books for 'Slice and trim large stock forequarter' 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 specifications for cuts
1.1. Specifications for cuts are determined using cut descriptions according to regulatory requirements, customer and workplace requirements.
2. Slice and trim forequarter primary meat cuts into finished meat cuts
2.1. Primary meat cuts are sliced into finished meat cuts according to specifications and work instructions.
2.2. Primary meat cuts are sliced in accordance with workplace Occupational Health and Safety (OH&S) requirements including safe knife and manual handling techniques.
2.3. Persistent defects are reported to supervisor in accordance with work instructions.
3. Follow dropped meat procedures
3.1. Dropped meat procedures are followed according to workplace requirements.
4. Identify and remove defects
4.1. Defects are identified, removed and reported according to government regulations and workplace standards.