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Evidence Guide: AMPABA303 - Use standard product descriptions - sheep and goats

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

AMPABA303 - Use standard product descriptions - sheep and goats

What evidence can you provide to prove your understanding of each of the following citeria?

Identify anatomical features of a sheep or goat carcase

  1. Describe parts on a carcase using the anatomical direction format
  2. Locate and identify bones relevant to meat specifications in a sheep or goat skeleton
  3. Locate and identify relevant glands and cartilage on a sheep or goat carcase
  4. Locate and identify muscles relevant to sheep or goat specifications
Describe parts on a carcase using the anatomical direction format

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Locate and identify bones relevant to meat specifications in a sheep or goat skeleton

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Locate and identify relevant glands and cartilage on a sheep or goat carcase

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Locate and identify muscles relevant to sheep or goat specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and name meat products using the standard product description

  1. Identify the standard sheep and goat category descriptions and their format
  2. Identify and follow workplace health and safety, food safety and regulatory requirements when working with carcases and meat products
  3. Identify and name meat products using the standardised description of the meat cut
  4. Identify major muscles that make up the meat product
  5. Identify correct cutting lines for each product using the anatomical terms to describe cutting lines and site procedures
  6. Identify product that does not conform to product specification
  7. Identify changes required for any given meat product to ensure compliance with the product description
Identify the standard sheep and goat category descriptions and their format

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and follow workplace health and safety, food safety and regulatory requirements when working with carcases and meat products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and name meat products using the standardised description of the meat cut

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify major muscles that make up the meat product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify correct cutting lines for each product using the anatomical terms to describe cutting lines and site procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify product that does not conform to product specification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify changes required for any given meat product to ensure compliance with the product description

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge