Assessor Resource

AMPR211
Provide advice on meal solutions in a meat retail outlet

Assessment tool

Version 1.0
Issue Date: April 2024


This unit describes the skills and knowledge required to create meat-based menu ideas for customers. It requires the ability to match meat recipes with complementary products, such as condiments and vegetables; create menu ideas appropriate to the season; cost the menu; and evaluate the success of the menu.

This unit is applicable to workers in meat retailing enterprises.

All training must be conducted in accordance with Australian meat industry standards and regulations.

All work should be carried out to comply with workplace and hygiene requirements.

This unit applies to individuals who work under general supervision, exercise limited autonomy and have some responsibility for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)


Evidence Required

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. Prepare range of meal ideas based on particular meat products

1.1 Seek advice from supervisor on product lines to be promoted.

1.2 Generated a range of meal ideas for the specified meat cuts and species, taking into account seasonality, festivals or local events.

2. Cost menus

2.1 Cost meal ideas for the consumer based on ingredient retail prices.

2.2 Calculate total meal costs.

2.3 Calculate average cost of meal per person.

3. Promote meal ideas

3.1 Write meal suggestions to provide information on complimentary products, cooking techniques and costs.

3.2 Hand write or type meal suggestions to customer and workplace requirements.

3.3 Use correct names for cuisines.

3.4 Write explanations on cuisines.

3.5 .Use descriptive writing to promote the sale of meal ingredients items.

3.6 Promote meal ingredients sold in the meat retail outlet through effective display techniques.

4. Evaluate menu success.

4.1 Seek feedback from customers and other team members on meal success.

4.2 Seek feedback from supervisor on impact of meal promotion on sales of the meat product being promoted.

4.3 Improve meal suggestions based on customer and supervisor feedback.

Evidence must demonstrate the candidate's consistency of performance over time.

The candidate must:

Apply communication skills appropriate to the task

apply mathematical skills for calculating costs of ingredients

explain different methods of cooking, times of cooking, accompanying condiments and presentation of the cooked product

write clear descriptions of products and meals

provide accurate advice in a courteous manner to customers on the use of products and services

explain cooking meat products as required

demonstrate awareness of cultural and ethnic differences and respond appropriately

work with team members

apply relevant workplace health and safety, regulatory and workplace requirements

The candidate must demonstrate a basic factual, technical and procedural knowledge of:

menus or recipes, portion requirements, cooking

products and services to suit customer needs

enterprise ethical and customer service standards

relevant workplace health and safety, regulatory and workplace requirements

sources of information to further meet customer needs

products and how they may be cooked and served

seasonality of cooking methods, species and meat cuts and fresh produce

Competency must be demonstrated over time and under typical operating conditions for the enterprise.

Assessment must occur in the workplace under normal production conditions. Where the candidate does not interact with customers in their usual place of work, they must undertake alternative work placement or simulated work experience to meet the requirements of this unit.

The following three forms of assessment must be used:

quiz of underpinning knowledge

workplace project

workplace referee or third-party report of performance over time

Assessors must satisfy current standards for RTOs.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare range of meal ideas based on particular meat products

1.1 Seek advice from supervisor on product lines to be promoted.

1.2 Generated a range of meal ideas for the specified meat cuts and species, taking into account seasonality, festivals or local events.

2. Cost menus

2.1 Cost meal ideas for the consumer based on ingredient retail prices.

2.2 Calculate total meal costs.

2.3 Calculate average cost of meal per person.

3. Promote meal ideas

3.1 Write meal suggestions to provide information on complimentary products, cooking techniques and costs.

3.2 Hand write or type meal suggestions to customer and workplace requirements.

3.3 Use correct names for cuisines.

3.4 Write explanations on cuisines.

3.5 .Use descriptive writing to promote the sale of meal ingredients items.

3.6 Promote meal ingredients sold in the meat retail outlet through effective display techniques.

4. Evaluate menu success.

4.1 Seek feedback from customers and other team members on meal success.

4.2 Seek feedback from supervisor on impact of meal promotion on sales of the meat product being promoted.

4.3 Improve meal suggestions based on customer and supervisor feedback.

Evidence must demonstrate the candidate's consistency of performance over time.

The candidate must:

Apply communication skills appropriate to the task

apply mathematical skills for calculating costs of ingredients

explain different methods of cooking, times of cooking, accompanying condiments and presentation of the cooked product

write clear descriptions of products and meals

provide accurate advice in a courteous manner to customers on the use of products and services

explain cooking meat products as required

demonstrate awareness of cultural and ethnic differences and respond appropriately

work with team members

apply relevant workplace health and safety, regulatory and workplace requirements

The candidate must demonstrate a basic factual, technical and procedural knowledge of:

menus or recipes, portion requirements, cooking

products and services to suit customer needs

enterprise ethical and customer service standards

relevant workplace health and safety, regulatory and workplace requirements

sources of information to further meet customer needs

products and how they may be cooked and served

seasonality of cooking methods, species and meat cuts and fresh produce

Competency must be demonstrated over time and under typical operating conditions for the enterprise.

Assessment must occur in the workplace under normal production conditions. Where the candidate does not interact with customers in their usual place of work, they must undertake alternative work placement or simulated work experience to meet the requirements of this unit.

The following three forms of assessment must be used:

quiz of underpinning knowledge

workplace project

workplace referee or third-party report of performance over time

Assessors must satisfy current standards for RTOs.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Seek advice from supervisor on product lines to be promoted. 
Generated a range of meal ideas for the specified meat cuts and species, taking into account seasonality, festivals or local events. 
Cost meal ideas for the consumer based on ingredient retail prices. 
Calculate total meal costs. 
Calculate average cost of meal per person. 
Write meal suggestions to provide information on complimentary products, cooking techniques and costs. 
Hand write or type meal suggestions to customer and workplace requirements. 
Use correct names for cuisines. 
Write explanations on cuisines. 
.Use descriptive writing to promote the sale of meal ingredients items. 
Promote meal ingredients sold in the meat retail outlet through effective display techniques. 
Seek feedback from customers and other team members on meal success. 
Seek feedback from supervisor on impact of meal promotion on sales of the meat product being promoted. 
Improve meal suggestions based on customer and supervisor feedback. 
Seek advice from supervisor on product lines to be promoted. 
Generated a range of meal ideas for the specified meat cuts and species, taking into account seasonality, festivals or local events. 
Cost meal ideas for the consumer based on ingredient retail prices. 
Calculate total meal costs. 
Calculate average cost of meal per person. 
Write meal suggestions to provide information on complimentary products, cooking techniques and costs. 
Hand write or type meal suggestions to customer and workplace requirements. 
Use correct names for cuisines. 
Write explanations on cuisines. 
.Use descriptive writing to promote the sale of meal ingredients items. 
Promote meal ingredients sold in the meat retail outlet through effective display techniques. 
Seek feedback from customers and other team members on meal success. 
Seek feedback from supervisor on impact of meal promotion on sales of the meat product being promoted. 
Improve meal suggestions based on customer and supervisor feedback. 

Forms

Assessment Cover Sheet

AMPR211 - Provide advice on meal solutions in a meat retail outlet
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

AMPR211 - Provide advice on meal solutions in a meat retail outlet

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: