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Elements and Performance Criteria

  1. Provide information on cooking specific meat cuts
  2. Provide information on specific cuts for cooking methods
  3. Provide information on storage and shelf life of fresh meat and cooked meat products
  4. Provide hygiene information on handling of meat products
  5. Provide information on cooking specific meat cuts
  6. Provide information on specific cuts for cooking methods
  7. Provide information on storage and shelf life of fresh meat and cooked meat products
  8. Provide hygiene information on handling of meat products

Range Statement

Performance Evidence

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

Knowledge Evidence

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