- SIRRRPK001A - Advise on food products and services
Assessor Resource
SIRRRPK001A
Advise on food products and services
Assessment tool
Version 1.0
Issue Date: April 2024
This unit applies to frontline service personnel. It requires the application of product knowledge in defined areas of food retailing or a more general category according to store requirements.
This unit describes the performance outcomes, skills and knowledge required to develop product knowledge and provide advice to customers with regard to fresh food and food products, including convenience foods.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)
Prerequisites
SIRRFSA001A Apply retail food safety practices
Employability Skills
The required outcomes described in this unit contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.
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.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package. | |
Critical aspects for assessment and evidence required to demonstrate competency in this unit | Evidence of the following is essential: consistently applies store policy and procedures, which comply with consumer law and legislative requirements regarding the sale of food items consistently applies product information contained in store manuals and manufacturer product labels when providing advice to customers consistently applies store policy and procedures and industry codes of practice in regard to customer service and selling products and services develops, maintains and conveys product knowledge to other staff as required applies detailed and specialised product knowledge to provide accurate advice according to customer requirements. |
Context of and specific resources for assessment | Assessment must ensure access to: a retail work environment sources of product knowledge suitable merchandise relevant documentation, such as: store policy and procedures manuals customer order forms. |
Methods of assessment | A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: observation of performance in the workplace third-party reports from a supervisor customer feedback written or verbal questioning to assess knowledge and understanding review of portfolios of evidence and third-party workplace reports of on-the-job performance. Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: SIRRFSA001A Apply retail food safety practices. |
Assessing employability skills | Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts. Employability skills embedded in this unit should be assessed holistically in the context of the job role and with other relevant units that make up the skill set or qualification. |
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.
This section describes the essential skills and knowledge and their level, required for this unit. |
The following skills must be assessed as part of this unit: interpersonal communication skills to: apply product knowledge by providing information and advice to customers and staff make recommendations and advise on services through clear and direct communication ask questions to identify and confirm requirements use language and concepts appropriate to cultural differences use and interpret non-verbal communication ability to interpret store and industry manuals and documentation (paper-based or computerised) literacy skills in regard to: reading and understanding product information reading and understanding store policy and procedures recording information numeracy skills in regard to pricing, and estimation and weighing of quantities. |
The following knowledge must be assessed as part of this unit: store policy and procedures in regard to: the store food safety program the sale of food items quality policy to customers and suppliers allocated duties and responsibilities taking customer orders current food services available to customers specialist product knowledge, including: specialised products corresponding benefits of various products shelf life and use-by date storage requirements ingredients or materials contained in products features and use of products corresponding or complementary products and services stock availability store and industry manuals and documentation (paper-based or computerised) stock, merchandise and service range pricing procedures, including GST requirements other relevant policy and procedures relevant legislation and statutory requirements relevant industry codes of practice. |
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below. | |
Relevant sources of information may include: | store or supplier product manuals videos, DVDs and multimedia product demonstrations labels store tours internet. |
Product range may include: | delicatessen goods fresh produce bakery items seasonal varieties exotic and unusual lines dairy products frozen foods dried foods canned foods prepared salads convenience foods. |
Product range may be identified according to: | origin price range product variety physical characteristics seasonal availability. |
Product information may include: | product types varieties features price ingredients simple nutritional information handling and storage cooking tips from manufacturer data. |
Other staff members may include: | new or existing staff people with varying levels of language and literacy people from a range of cultural, social and ethnic backgrounds. |
Customers may include: | new or repeat contacts external and internal contacts business customers or individuals customers with routine or special requests people from a range of social, cultural and ethnic backgrounds and with varying physical and mental abilities. |
Food services may include: | special occasion catering boardroom catering convenience foods food delivery services cook to order services seasonal promotions. |
Customer requests may include: | preferences health factors culturally specific requirements. |
Store policy and procedures in regard to: | selling food products and services interaction with customers quality assurance ordering food products processing customer orders. |
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 |
|---|---|---|---|
| Develop product knowledge by accessing relevant sources of information. | |||
| Identify store food product range. | |||
| Convey product information to other staff members as required. | |||
| Apply product knowledge to advise customers on relevant product information. | |||
| Provide product information for customers on request. | |||
| Recommend complementary products, specials, new lines and seasonal promotions to customers. | |||
| Promote, quote on and arrange store food services to meet customer requests according to store policy and procedures. |
Forms
Assessment Cover Sheet
SIRRRPK001A - Advise on food products and services
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
SIRRRPK001A - Advise on food products and services
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: