Unit of competency details
AMPX210 - Prepare and slice meat cuts (Release 1)
Summary
Usage recommendation:
Current
Releases:
| 1 1 (this release) |
01/Dec/2015 |
Companion volumes:
Unit of competency
Assessment requirements
Training packages that include this unit
Qualifications that include this unit
Classifications
Classification history
| ASCED Module/Unit of Competency Field of Education Identifier | 110105 | Butchery | 29/Apr/2016 | |
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Unit of competency
Modification History
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Release
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TP Version
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Comment
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1
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AMPv1.0
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Initial release
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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.
Pre-requisite Unit
AMPX209 Sharpen knives
Unit Sector
Elements and Performance Criteria
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Element
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Performance criteria
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Elements describe the essential outcomes.
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Performance criteria describe the performance needed to demonstrate achievement of the element.
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1. Slice and trim meat in preparation for sale
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1.1 Prepare and slice meat cuts according to workplace requirements and customer specifications
1.2 Separate meat cuts into final meat cuts according to Quality Assurance (QA), hygiene and sanitation, workplace health and safety, and customer specifications
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2. Handle knife effectively
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2.1 Handle knife safely, hygienically and effectively
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Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.
Range of Conditions
Unit Mapping Information
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MTMSR201C Prepare and slice meat cuts
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E
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Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7
Assessment requirements
Modification History
|
Release
|
TP Version
|
Comment
|
|
1
|
AMPv1.0
|
Initial release
|
Performance Evidence
Candidates must be observed preparing and slicing meat into finished cuts.
For meat retailing:
- prepare and slice meat cuts for all primals for three species (including beef and sheep) to workplace and regulatory requirements, similar to the speed of production.
For smallgoods manufacturing:
- prepare and slice meat cuts for all primals for one species to workplace and regulatory requirements, similar to the speed of production.
The candidate must:
- demonstrate correct cutting, slicing and trimming techniques
- use safe and effective knife skills
- identify and name examples of finished meat cuts
- apply relevant regulatory requirements
- slice and trim meat in preparation for sale according to workplace health and safety, hygiene and workplace requirements and customer specifications
- prepare finished meat cuts from all primals relevant to meat retailing and/or smallgoods manufacturing
- remove defects from products according to workplace and regulatory requirements
- seek advice from relevant sources when working with new cutting equipment or products
- use communication skills appropriate to the task
Knowledge Evidence
The candidate must demonstrate a factual, technical and procedural knowledge of:
- principles of QA, hygiene and sanitation, and workplace health and safety in relation to slicing meat
- workplace requirements related to slicing meat
- relevant regulatory requirements
Assessment Conditions
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.
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7
