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Elements and Performance Criteria

  1. Advise on general nutritive composition of meat
  2. Advise on methods of reducing fats from a diet which includes meat
  3. Advise on general nutritive composition of meat
  4. Advise on methods of reducing fats from a diet which includes meat

Range Statement

Performance Evidence

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

Knowledge Evidence

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