Required skills

Ability to

use effective planning skills to organise activities

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

apply relevant problemsolving skills

assist another individual to achieve their goals and development needs using significant workplace knowledge and experience

work effectively as an individual and as part of a team

demonstrate effective methods of mentoring

apply relevant Occupational Health and Safety OHampS regulatory and workplace requirements

demonstrate methods and techniques for eliciting and interpreting feedback

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

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

Required knowledge

Knowledge of

methods for identifying development opportunities

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

principles of mentoring

role and benefits of mentoring

relevant OHampS regulatory and workplace requirements

methods and techniques for eliciting and interpreting feedback

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 production conditions

Method of assessment

Recommended methods of assessment include

interview with employee to evaluate mentors 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

mentoring may include:

Communication skills may include:

Mentoring arrangements may include:

Relevant personnel may include:

Changes in the mentoring relationship may include:

Feedback on performance may include:

Problem-solving skills may involve:

OH&S requirements may include:

Regulatory requirements may include:

Workplace requirements may include: