Assessor Resource

AMPR306
Provide advice on nutritional role of meat

Assessment tool

Version 1.0
Issue Date: March 2024


This unit covers the skills and knowledge required for the provision of information regarding the role of meat in the diet to ensure the customer is able to make informed decisions regarding purchases.

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 broad supervision and take 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. Advise on general nutritive composition of meat

1.1 Provide information regarding approximate percentages of protein, fat, iron, thiamine, niacin, riboflavin and other vitamins and minerals found in meat according to the Standard Set of Food Tables

1.2 Provide information on functions of six main nutrients required in the diet according to the Standard Set of Food Tables and Dietary Guidelines

2. Advise on methods of reducing fats from a diet which includes meat

2.1 Provide information regarding cooking methods which reduce fat

2.2 Provide information on meat cuts which are recommended for a low-fat diet

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

The candidate must:

apply communication skills appropriate to the task

explain cooking times and temperatures for roasting and microwaving meat to achieve rare, medium and well-done

provide advice on the nutritional role of meat as appropriate

follow up customer enquiries

assist other staff to provide advice to customers when able

demonstrate awareness of cultural and ethnic differences and respond appropriately

apply relevant workplace health and safety, regulatory and workplace requirements

maintain currency of reference materials and information to give to customers

refer customers to more experienced or knowledgeable staff member, when required

relay information to customer

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

cooking times and temperatures for roasting and microwaving meat to achieve rare, medium and well-done

cooking methods that will reduce fat

dry cooking techniques

major nutrients required for a healthy diet

workplace customer service standards, complaints policy and procedures

sources of information on new cooking techniques

major nutrients found in meat

meat cuts recommended by the National Heart Foundation

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

Assessment must occur in the workplace under normal production conditions or in a simulated environment.

Where the candidate is unable to interact with customers in their usual work environment, they must undertake alternative work placement or simulation to meet the requirements of the unit.

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.


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. Advise on general nutritive composition of meat

1.1 Provide information regarding approximate percentages of protein, fat, iron, thiamine, niacin, riboflavin and other vitamins and minerals found in meat according to the Standard Set of Food Tables

1.2 Provide information on functions of six main nutrients required in the diet according to the Standard Set of Food Tables and Dietary Guidelines

2. Advise on methods of reducing fats from a diet which includes meat

2.1 Provide information regarding cooking methods which reduce fat

2.2 Provide information on meat cuts which are recommended for a low-fat diet

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

The candidate must:

apply communication skills appropriate to the task

explain cooking times and temperatures for roasting and microwaving meat to achieve rare, medium and well-done

provide advice on the nutritional role of meat as appropriate

follow up customer enquiries

assist other staff to provide advice to customers when able

demonstrate awareness of cultural and ethnic differences and respond appropriately

apply relevant workplace health and safety, regulatory and workplace requirements

maintain currency of reference materials and information to give to customers

refer customers to more experienced or knowledgeable staff member, when required

relay information to customer

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

cooking times and temperatures for roasting and microwaving meat to achieve rare, medium and well-done

cooking methods that will reduce fat

dry cooking techniques

major nutrients required for a healthy diet

workplace customer service standards, complaints policy and procedures

sources of information on new cooking techniques

major nutrients found in meat

meat cuts recommended by the National Heart Foundation

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

Assessment must occur in the workplace under normal production conditions or in a simulated environment.

Where the candidate is unable to interact with customers in their usual work environment, they must undertake alternative work placement or simulation to meet the requirements of the unit.

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.

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
Provide information regarding approximate percentages of protein, fat, iron, thiamine, niacin, riboflavin and other vitamins and minerals found in meat according to the Standard Set of Food Tables 
Provide information on functions of six main nutrients required in the diet according to the Standard Set of Food Tables and Dietary Guidelines 
Provide information regarding cooking methods which reduce fat 
Provide information on meat cuts which are recommended for a low-fat diet 
Provide information regarding approximate percentages of protein, fat, iron, thiamine, niacin, riboflavin and other vitamins and minerals found in meat according to the Standard Set of Food Tables 
Provide information on functions of six main nutrients required in the diet according to the Standard Set of Food Tables and Dietary Guidelines 
Provide information regarding cooking methods which reduce fat 
Provide information on meat cuts which are recommended for a low-fat diet 

Forms

Assessment Cover Sheet

AMPR306 - Provide advice on nutritional role of meat
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

AMPR306 - Provide advice on nutritional role of meat

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: