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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

  1. Research local markets to determine potential customer needs
  2. Recommend new products to manager
  3. Promote product features to customers
  4. Research local markets to determine potential customer needs
  5. Recommend new products to manager
  6. Promote product features to customers

Range Statement


Performance Evidence

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

The candidate must:

undertake market research, including determining:

demographic make-up of local area

specific religious needs of local area, including halal or kosher meats

specific cuts of meat preferred by major local cultural groups

preferences for organic meats

preferences for value-added products or basic meat cuts

more sophisticated expectations of product including brands that promote good animal welfare practices, environmentally-friendly production and processing, Australian made and owned products

preferences for particular species, including game meat

prices they are prepared to pay for meat

what is sold by competitors

use appropriate research methodology, including internet research, questionnaires, observations, conversations with customers, other local residents, local council data, suppliers or other industry members, existing market research data

research suppliers and brands for product features and supply chain policies and practices

seek advice from appropriate sources when introducing/investigating new product lines

apply communication skills relevant to the task

apply mathematical skills to determine economic viability of various product lines

apply relevant workplace health and safety and regulatory requirements

report findings and make recommendations based on market research and accurate cost/price/profit calculations to senior staff members

provide sound information to customers about product lines, brands and supply chain, using appropriate language and showing sensitivity to cultural differences

research and follow cutting specifications for non-standard meat cuts

provide sound information to customers on link between specialised brands and product cost

demonstrate effective interpersonal skills in providing advice to customers

demonstrate awareness of cultural and ethnic differences and respond appropriately


Knowledge Evidence

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

requirements of whole of supply-chain practices required for a product to achieve brandings including RSPCA, free-range, organic, enviromeat and MSA

range of species, including game

difference between dry-aged and wet-aged meat

requirements of whole of supply-chain practices required for a product to meet religious requirements including halal (for Muslim consumers) or kosher (for Jewish consumers)

enterprise ethical and customer service standards

relevant workplace health and safety requirements

sources of information to further meet customer needs and expectations

features of new and existing product lines

mathematical formulas for determining product selling prices

problem-solving techniques