{"product_id":"assessment-kit-amp30815-certificate-iii-in-meat-processing-retail-butcher","title":"Assessment Kit-AMP30815 Certificate III in Meat Processing (Retail Butcher)","description":"Our assessment resources contain everything you need to begin assessing your learners.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eOur assessment resources include:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eAssessment Pack (Student)\u003c\/li\u003e\n\u003cli\u003eTrainer Assessment Pack (Marking Guide)\u003c\/li\u003e\n\u003cli\u003eMapping for each unit of competency\u003c\/li\u003e\n\u003cli\u003eAssessment Record Tools\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eOur assessment resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted:\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003eIndustry consultation\u003c\/li\u003e\n\u003cli\u003eRobust validations\u003c\/li\u003e\n\u003cli\u003eAssessment of best practice holistic delivery\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eWe 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. Don't forget about our QUALITY ASSURANCE GUARANTEE!\u003cbr\u003e\n\u003ctable class=\"product-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\u003cth\u003eCore units\u003c\/th\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPCOR201 Maintain personal equipment\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPCOR202 Apply hygiene and sanitation practices\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPCOR204 Follow safe work policies and procedures\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPCOR205 Communicate in the workplace\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPCOR206 Overview the meat industry\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPR101 Identify species and meat cuts\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPR102* Trim meat for further processing\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPR103 Store meat product\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPR104* Prepare minced meat and minced meat products\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPR105 Provide service to customers\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPR203 Select, weigh and package meat for sale\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPR212 Clean a meat retail work area\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPX209 Sharpen knives\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eFBPOPR2069 Use numerical applications in the workplace\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPCOR203 Comply with Quality Assurance and HACCP requirements\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPR201* Break and cut product using a bandsaw\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPR202* Provide advice on cooking and storage of meat products\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPR204 Package products using manual packing and labelling equipment\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPR205* Use basic methods of meat cookery\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPR208 Make and sell sausages\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPR209* Produce and sell value-added products\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPX201 Prepare and operate bandsaw\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPX210* Prepare and slice meat cuts\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPX211* Trim meat to specifications\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPR301* Prepare specialised cuts\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPR302 Assess carcase or product quality\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPR303 Calculate yield of carcase or product\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPR304 Manage stock\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPR305* Meet customer needs\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPR306 Provide advice on nutritional role of meat\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPR307 Merchandise products, services\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPR316 Cure, corn and sell product\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPR317 Assess and sell poultry product\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPR319 Locate, identify and assess meat cuts\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPR320 Assess and address customer preferences\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPR322 Prepare and produce value added products\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPX304* Prepare primal cuts\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003cth\u003eElective units\u003c\/th\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPR108 Monitor meat temperature from receival to sale\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPR210 Receive meat product\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPR323 Break small stock carcases for retail sale\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPR309 Bone and fillet poultry\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPR312 Bone game meat\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPR315 Utilise the Meat Standards Australia system to meet customer requirements\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAMPR313 Order stock in a meat enterprise\u003c\/td\u003e\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\u003cem\u003e* We can develop additional elective units that are not listed on request (Please \u003ca href=\"\/contact-us\"\u003econtact us\u003c\/a\u003e for further information).\u003c\/em\u003e","brand":"RTO training resources","offers":[{"title":"Default Title","offer_id":53030164070673,"sku":null,"price":33000.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0881\/1515\/1121\/files\/RTO-Training-Resources-Pre-Order_f67e6bd1-1cec-4ee8-8599-c0e91b63ac0d.jpg?v=1768977363","url":"https:\/\/rtotrainingresources.com.au\/products\/assessment-kit-amp30815-certificate-iii-in-meat-processing-retail-butcher","provider":"RTO Training Resources ","version":"1.0","type":"link"}