List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Provide information on cooking specific meat cuts | 1.1 Identify cooking method for various meat cuts to maximise eating quality 1.2 Provide information for cooking times for various meat cuts to meet customer needs 1.3 Provide information on complementary herbs, spices, vegetables, sauces or other flavours according to customer needs |
2. Provide information on specific cuts for cooking methods | 2.1 Identify available meat cuts for specific cooking method according to customer needs 2.2 Provide information for cooking times for various meat cuts to meet customer needs |
3. Provide information on storage and shelf life of fresh meat and cooked meat products | 3.1 Provide information on the storage and shelf life of fresh meat and cooked meat products |
4. Provide hygiene information on handling of meat products | 4.1 Provide information on the safe and hygienic handling, storage and preparation of meat products |
Evidence must demonstrate the candidate's consistency of performance over time.
The candidate must:
acknowledge customer's presence
greet customer
establish customer needs by enquiry, listening and summarising
be aware of cultural and ethnic differences and respond accordingly
attend to customer needs promptly and courteously, displaying tact, satisfying customer needs ethically and maintaining professional standards of dress and personal hygiene
explain cooking times and temperatures for roasting and microwaving meat to achieve rare, medium or well done results
provide advice on cooking methods, times, temperatures, and efficiently and courteously meet customer needs
relay information to customer
acknowledge complaints
demonstrate polite and efficient telephone technique (if required)
follow up customer enquiries
refer customer to more experienced staff if necessary, listen and learn from colleagues
identify and apply relevant workplace health and safety, regulatory and workplace requirements
operate telephone system, if required
use mathematical skills relevant to the task
use relevant communication skills
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
effects of each cooking technique on tenderness of meat
flavours which enhance various cuts and how to achieve the flavours
how to interact with others in an appropriate way when providing advice
moist cooking, dry cooking and microwave cooking techniques
serving suggestions including suitable accompaniments
properties and effects of animal fats in cooking
which cuts are suitable for dry cooking techniques including roasting, grilling and stir-frying
which cuts are suitable for microwave cooking techniques
which cuts are suitable for moist cooking techniques including casseroling and stewing
cooking times and temperatures for roasting and microwaving meat to achieve rare, medium or well done results
storage times, temperatures and shelf life of fresh and cooked meat products
workplace complaints policies and procedures
relevant workplace health and safety, regulatory and workplace requirements
sources of information on new cooking techniques
Competency must be demonstrated over time and under typical operating conditions for the enterprise.
Assessment must occur in the workplace under normal enterprise conditions or in a simulated environment.
The following three forms of assessment must be used:
demonstration in the workplace or simulated environment
quiz of underpinning knowledge
workplace referee or third-party report of performance over time
Assessors must satisfy current standards for RTOs.