Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
AMPA3023 Mapping and Delivery Guide
Explain opening cuts
Version 1.0
Issue Date: June 2024
Qualification | - |
Unit of Competency | AMPA3023 - Explain opening cuts |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the skills and knowledge required to explain the opening cut process, and to identify sources of contamination and the risks to hides, pelts and product.This unit is applicable to workers making opening cuts in hides or pelts abattoirs, knackery or game processing establishments.All work should be carried out to comply with workplace procedures, customer requirements and product specifications.This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.This unit must be delivered and assessed in the context of Australian meat processing standards and regulations. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. Competency must be demonstrated under normal production conditions and at the normal speed of production. Competency must be assessed in an operating processing plant. As a minimum, three different forms of assessment must be used. Assessors must satisfy the current standards for RTOs. |
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Prerequisites/co-requisites | |||
Competency Field |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Explain opening cuts |
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