You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)
List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here
Assessment task 1: [title] Due date:
(add new lines for each of the assessment tasks)
Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.
| Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice | Yes | No | Comments/feedback |
|---|---|---|---|
| Identify and explain biological mechanisms (both pre- and post-slaughter) that affect meat quality in beef | |||
| Identify the pattern of tissue development in the body and the pattern of deposition within the muscle and fat deposits, including the extent to which the composition of fat deposits can be manipulated by production factors | |||
| Identify structure of skeletal muscles in terms of the myofibre and connective tissue components and the effect these structures have on eating quality | |||
| Identify biochemical events that occur in muscle early post-mortem and their significance in subsequent meat quality | |||
| Identify impacts of production factors on meat quality | |||
| Describe pre-slaughter factors that affect meat quality | |||
| Explain pH/temperature window and how it impacts palatability | |||
| Describe role of electrical stimulation in controlling the rate of glycolysis in the carcase | |||
| Identify and explain the impact of stretching muscles pre-rigor on palatability | |||
| Describe process of ageing, its impact on tenderness, and methods for extending the storage life of fresh meat, including the application of packaging technologies | |||
| Describe impact of cooking on palatability of meat | |||
| Identify factors that control changes in colour of fresh meat | |||
| Describe development of marbling fat and its impact on palatability | |||
| Explain impact of drip on both the appearance and palatability of meat | |||
| Explain Palatability Analysis Critical Control Points (PACCP) approach to meat grading | |||
| Describe principles behind the development of the MSA carcase pathways system, including tasting protocols | |||
| Establish impact of various production, processing and value-adding inputs on the palatability of beef using the MSA model | |||
| Evaluate potential benefits of a cuts-based grading system to various industry sectors | |||
| Analyse alternative grading schemes and their various attributes | |||
| Access meat processing data | |||
| Analyse data and predict probable impacts of production and processing on meat quality | |||
| Identify potential solutions for eating quality problems |
Student name:
Student ID:
I declare that the assessment tasks submitted for this unit are my own work.
Student signature:
Result: Competent Not yet competent
Feedback to student
Assessor name:
Signature:
Date:
Student name:
Student ID:
Assessment task 1: [title] Result: Competent Not yet competent
(add lines for each task)
Feedback to student:
Overall assessment result: Competent Not yet competent
Assessor name:
Signature:
Date:
Student signature:
Date: