Title Principles of breed and pre-slaughter selection of meat and poultry species
Level 3
Credit value 3
Learning Outcomes Assessment Criteria
The learner will: The learner can:
1.  Understand the principles of cattle selection for food production 1.1   Outline the most suitable breeds of cow for beef production and milk production
1.2   Explain how beef cattle and milk producing cows differ
1.3   Explain how milk from different breeds of cow differs in quality and economic value
1.4   Summarise the relative market value of different breeds of cattle for beef production
1.5   Describe how beef from different breeds of cow differ 
1.6   Outline the factors affecting the different market values of cattle for beef production.
 
2. Understand the principles of goat, sheep, poultry and pig selection for food production 2.1   Outline the most suitable breeds of goat for milk production
2.2   Compare the advantages and disadvantages of goat milk production to cow milk production
2.3   Outline the most common species of sheep for meat production
2.4   Explain how different breeds of sheep differ in carcase composition
2.5   Summarise the features of different poultry breeds commonly found in food production
2.6   Outline the typical pig breeds used in pork production
2.7   Compare the advantages and disadvantages of rare breed pigs to the typical breeds of pig used in pork production.
 
3. Understand the principles of selection, procurement and assessment of meat from meat and poultry species 3.1   Summarise the factors affecting the pre-slaughter selection of meat, poultry and wild game species
3.2   Clarify how conformation, sex and age are used to gauge meat quality on a live animal
3.3   Explain the different systems employed by abattoirs to source meat for slaughter
3.4   Describe how a livestock market operates
3.5   Explain how meat and poultry species can be assessed and purchased prior to slaughter.
 
Additional information about the unit
  This unit supports workforce and/or vocational development for those who need to know the principles of breed and pre-slaughter selection of meat and poultry species, in the meat and poultry sector or in a learning environment.
Unit purpose and aim(s) The unit is designed for use primarily by meat operatives, managers and others who need this underpinning knowledge to carry out workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
   
Unit expiry date 31-Dec-15
   
Details of the relationship between the unit and relevant national occupational standards or other professional standards or curricula (if appropriate) This unit of assessment relates directly to Improve Sector Performance Standard (approved as National Occupational Standard) knowledge standard
MP.105K Principles of breed and pre-slaughter selection.
Assessment requirements or guidance specified by a sector or regulatory body (if appropriate) This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of breed and pre-slaughter selection of meat and poultry species. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
 
   
Support for the unit from a SSC or appropriate other body (if required) Improve Food & Drink Skills Council
   
Location of the unit within the subject/sector classification system 04 Engineering and Manufacturing Technologies
   
Name of the organisation submitting the unit Improve on behalf of Awarding Organisation Forum
   
Availability for use Shared 
   
Unit available from Dec-10
   
Unit guided learning hours 27
   
Unit Category Underpinning Knowledge (UK)
   
Unit Reference MP.105K
   
RITS Reference M/502/7844