Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
AMPX210 Mapping and Delivery Guide
Prepare and slice meat cuts
Version 1.0
Issue Date: June 2024
Qualification | - |
Unit of Competency | AMPX210 - Prepare and slice meat cuts |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the skills and knowledge required to prepare and slice meat into finished meat cuts.This unit is applicable to operators in smallgoods, food services and meat retail businesses where products are prepared for sale.This unit must be delivered in the context of Australian meat industry standards.All work should be carried out in relation to workplace requirements, regulatory requirements and hygiene standards.This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.No occupational licensing, legislative or certification requirements are known to 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. Competency must be demonstrated over time and under typical operating and production conditions for the enterprise. Assessment must occur in the workplace under normal enterprise or production conditions or in a simulated environment. The following three forms of assessment must be used: quiz of underpinning knowledge workplace demonstration workplace referee or third-party report of performance over time Assessors must satisfy 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: Slice and trim meat in preparation for sale |
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Element: Handle knife effectively |
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Element: Slice and trim meat in preparation for sale |
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Element: Handle knife effectively |
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