Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

AMPP302 Mapping and Delivery Guide
Debone and fillet poultry product (manually)

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency AMPP302 - Debone and fillet poultry product (manually)
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to manually debone and fillet poultry within a poultry production environment. This unit applies to individuals who apply basic operating principles to the operation and monitoring of manual deboning and filleting equipment and processes in a poultry production environment.All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, work health and safety, and environmental codes, regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
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
Elements of Competency Performance Criteria              
Element: Prepare the deboning and filleting equipment and process for operation
  • Confirm washed and chilled carcases or pieces are available
  • Clean and set equipment components to meet requirements
  • Identify and fit personal protective clothing and equipment as required by workplace safety procedures
  • Check and adjust equipment performance to meet the process requirements
  • Conduct pre-start checks according to workplace procedures
       
Element: Operate deboning and filleting process
  • Deliver carcases or pieces to the boning area according to process requirements
  • Inspect carcases or pieces to confirm quality specifications
  • Remove bones and prepare fillets to specification
  • Identify variation in equipment operation and rectify or report variation according to workplace requirements
  • Identify, rectify or report out-of-specification product or process outcomes according to workplace procedures
  • Clean equipment and maintain the work area according to workplace sanitation and hygiene procedures
  • Maintain workplace records in required format
       
Element: Shut down the deboning/filleting process
  • Identify and implement the appropriate shutdown procedure
  • Identify and report maintenance requirements
       

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

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.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Confirm washed and chilled carcases or pieces are available 
Clean and set equipment components to meet requirements 
Identify and fit personal protective clothing and equipment as required by workplace safety procedures 
Check and adjust equipment performance to meet the process requirements 
Conduct pre-start checks according to workplace procedures 
Deliver carcases or pieces to the boning area according to process requirements 
Inspect carcases or pieces to confirm quality specifications 
Remove bones and prepare fillets to specification 
Identify variation in equipment operation and rectify or report variation according to workplace requirements 
Identify, rectify or report out-of-specification product or process outcomes according to workplace procedures 
Clean equipment and maintain the work area according to workplace sanitation and hygiene procedures 
Maintain workplace records in required format 
Identify and implement the appropriate shutdown procedure 
Identify and report maintenance requirements 

Forms

Assessment Cover Sheet

AMPP302 - Debone and fillet poultry product (manually)
Assessment task 1: [title]

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:

Assessment Record Sheet

AMPP302 - Debone and fillet poultry product (manually)

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: