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.