Assessment Kit-AMP20415 Certificate II in Meat Processing (Meat Retailing)
Assessment Kit-AMP20415 Certificate II in Meat Processing (Meat Retailing)
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Assess AMP20415 Certificate II in Meat Processing (Meat Retailing) with confidence. This Assessment Kit gives students a clear assessment pack and gives assessors a trainer pack with marking guide, mapping to each unit of competency and record tools for consistent, defensible decisions. It is built for compliant, audit ready assessment and aligned to learner cohorts, industry needs and ACSF indicated levels. Files are editable Microsoft Word documents with no limit on the number of students assessed within your RTO. Use it alongside the learning resources or a SCORM package from our range, where available. This resource comes with CAQA's Quality Assurance Guarantee: if it gives an adverse audit outcome, we fix it free of cost, and all future updates are free until the training product becomes superseded and equivalent.
Our assessment resources include:
- Assessment Pack (Student)
- Trainer Assessment Pack (Marking Guide)
- Mapping for each unit of competency
- Assessment Record Tools
Our assessment resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted:
- Industry consultation
- Robust validations
- Assessment of best practice holistic delivery
We provide all documents to you in Microsoft Word format, so you can easily customise them as required. Our assessment resources can be used for an unlimited number of students within your RTO. This resource comes with CAQA’s Quality Assurance Guarantee: if it gives an adverse audit outcome, we fix it free of cost, and all future updates are free until the training product becomes superseded and equivalent.
| Core units |
|---|
| AMPCOR202 Apply hygiene and sanitation practices |
| AMPCOR204 Follow safe work policies and procedures |
| AMPCOR205 Communicate in the workplace |
| AMPCOR206 Overview the meat industry |
| FBPOPR2069 Use numerical applications in the workplace |
| Electives |
| AMPCOR201 Maintain personal equipment |
| AMPR101 Identify species and meat cuts |
| AMPR102* Trim meat for further processing |
| AMPR103 Store meat product |
| AMPR104* Prepare minced meat and minced meat products |
| AMPR105 Provide service to customers |
| AMPR106 Process sales transactions |
| AMPR203 Select, weigh and package meat for sale |
| AMPR212 Clean a meat retail work area |
| AMPX209 Sharpen knives |
| HLTAID011 Provide First Aid |
| AMPCOR203 Comply with Quality Assurance and HACCP requirements |
| AMPR201* Break and cut product using a bandsaw |
| AMPR202* Provide advice on cooking and storage of meat products |
| AMPR204 Package product using manual packing and labelling equipment |
| AMPR205* Use basic methods of meat cookery |
| AMPR208 Make and sell sausages |
| AMPR209* Produce and sell value-added products |
| AMPR210 Receive meat products |
| AMPX201 Prepare and operate bandsaw |
| AMPX210* Prepare and slice meat cuts |
| AMPX211* Trim meat to specifications |
