Required skills

Ability to

apply communication skills in giving receiving and analysing feedback relevant to the process of coaching

apply the organisations policies procedures and plans

apply relevant problemsolving skills

assist another individual to achieve their goals and development needs through the use of significant workplace knowledge

create a learning environment that allows for open discussion feedback tolerance of mistakes during learning within a safe environment and affirmation of the individuals worthiness

work effectively as an individual and as part of a team

demonstrate effective methods of coaching

demonstrate effective planning skills to organise activities

Identify and apply relevant Occupational Health and Safety OHampS regulatory and workplace requirements

take action to improve own work performance as a result of selfevaluation feedback from others or in response to changed work practices or technology

use appropriate methods and techniques for eliciting and interpreting feedback

work effectively with individuals who have diverse work styles aspirations cultures and perspectives

Required knowledge

Knowledge of

effective learning styles and methods of coaching

methods for identifying development opportunities

enterprises Standard Operating Procedures SOPs work instructions and relevant regulatory requirements and apply them to the coaching process

principles of coaching for development of competence

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

The meat industry has specific and clear requirements for evidence A minimum of three forms of evidence is required to demonstrate competency in the meat industry This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time

These requirements are in addition to the requirements for valid current authentic and sufficient evidence

Three forms of evidence means three different kinds of evidence not three pieces of the same kind In practice it will mean that most of the unit is covered twice This increases the legitimacy of the evidence

All assessment must be conducted against Australian meat industry standards and regulations

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Competency must be demonstrated over time and under typical operating or production conditions for the enterprise

Context of and specific resources for assessment

Assessment must occur in the workplace and under normal enterprise or production conditions

Method of assessment

Recommended methods of assessment include

interview with employee to evaluate coachs skills

structured or unstructured simulations case studies or scenarios

workplace referee supervisor or thirdparty reports of performance over time

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander gender or language backgrounds other than English Language and literacy demands of the assessment task should not be higher than those of the work role

Guidance information for assessment

A current list of resources for this Unit of Competency is available from MINTRAC wwwmintraccomau or telephone

Coaching may include:

Coaching arrangements may include:

Relevant personnel may include:

Changes in the coaching relationship may include:

Feedback on performance may include:

Communication skills may include:

Problem-solving skills may involve:

OH&S requirements may include:

Regulatory requirements may include:

Workplace requirements may include: