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)

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
Identify directions on a carcase using anatomical direction format
Locate and identify bones relevant to meat specifications in a pork skeleton
Identify major muscles relevant to meat specifications
Identify major glands and cartilage relevant to meat specifications
Identify nature and format of product specifications
Use standardised cut descriptions for naming meat products
Identify the major muscles that make up each meat cut
Identify correct cutting lines for each product and use the correct anatomical terms to describe them
Identify necessary alterations for any given meat product to comply with the enterprise product specifications
Check pork products comply with written specifications, and describe principles of quality assurance (QA)
Identify and describe sections of the workplace QA system related to ensuring pork products comply with AUS-MEAT product description
Define and describe non-conforming product in relation to workplace requirements
Assess product compliance with written specifications according to workplace requirements and AUS-MEAT product descriptions
Identify and explain product description given in written specifications
Take corrective action in the event of non-conformance with pork product specifications
Check cutting lines and muscle content according to written specifications
Identify non-conforming product that can be altered to comply with specifications

Assessment Cover Sheet

AMPQUA422 - Specify pork product using AUS-MEAT language

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

AMPQUA422 - Specify pork product using AUS-MEAT language

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: