Assessor Resource
MTMR312C
Prepare portion control to specifications
Assessment tool
Version 1.0
Issue Date: June 2024
This unit is applicable to boning rooms and meat retail operations.
This unit covers the skills and knowledge required to break and prepare carcases and primal cuts to a portion control specification. The products are cut to meet the specifications of the hospitality industry, including restaurants, hotels or airlines.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)