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 MTMPSR407A, 'Assess and evaluate meat industry requirements and processes'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Assess and evaluate meat industry requirements and processes' 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. Establish livestock production and transport requirements | 1.1. Production techniques impacting meat quality are explained for the range of species involved. 1.2. Role and purpose of traceability requirements are explained. 1.3. Purchasing process and selling alternatives for livestock are explained. 1.4. Relationship between transport arrangements and meat quality are explained. 1.5. Potential product quality, animal welfare and food safety hazards from transporting livestock are identified. |
2. Identify the sequence of operations for meat processing in an abattoir | 2.1. Critical elements of the slaughtering process are identified. 2.2. Critical elements of the boning process are identified. 2.3. Role and purpose of rendering are explained. 2.4. Offal processing requirements are explained. 2.5. Differences between export and domestic requirements are identified. |
3. Explain factors affecting food safety and meat quality during processing | 3.1. Key meat safety issues are described. 3.2. Key legislation and regulations affecting meat processing are identified. 3.3. Impacts of seasonal and geographical factors on meat quality are explained. 3.4. The nature and purpose of the Meat Standards Australia (MSA) program are described. 3.5. Impacts of further processing on meat quality are explained. 3.6. Factors affecting shelf life and meat quality are explained. 3.7. The nature and purpose of a meat testing program are explained. |
4. Identify processes and process controls for a range of meat smallgoods | 4.1. Differences between product sources are identified. 4.2. Key smallgoods products and production processes are identified. 4.3. Food safety requirements impacting smallgoods production are explained. |
5. Define the structure and nature of meat retailing in Australia | 5.1. Differences between supermarket, independent and wholesale butchers are identified. 5.2. Regulatory requirements directly impacting meat retailing are explained. 5.3. Key meat product lines and the role of value-adding are identified. 5.4. The impact of customer requirements and expectations are explained. 5.5. Food safety requirements impacting retail operations are explained. |
6. Identify key issues and bodies that impact the Australian meat industry | 6.1. Impacts of climatic factors on the meat industry are explained. 6.2. Key issues impacting meat industry employment are explained. 6.3. Environmental impacts of a meat processing site are reviewed. 6.4. Impacts of changing customer expectations are explained. 6.5. The role of key industry bodies is described. |