Google links for MTMPSR404C - Foster a learning culture in a meat enterprise

Elements and Performance Criteria

Required Skills

communicate openly and sensitively when negotiating learning opportunities and plans

define the workplace learning opportunities within own capacity to provide and within the capacity of the enterprise

develop and review learning plans linked with individual and or team goals and enterprise needs in consultation with individuals or teams

develop simple targets goals and performance measures for measuring outcomes of learning and training

estimate resources required to support informal and formal learning and training within the department or enterprise eg personnel time cost

facilitate and monitor the implementation of training and assessment schedules eg negotiate time release

maintain currency of knowledge through independent research or professional development

apply relevant communication and mathematical skills

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

identify and support internal coaches and mentors

identify learning opportunities and strategies which meet the cultural working and learning experiences and styles of individuals and team

identify learning opportunities to support individual and team learning plans

identify the areas requiring the training services provided by training professionals

map learning and training strategies against individual team and enterprise goals or priorities

negotiate training strategies and schedules with enterprise trainers and assessors and other training and development professionals to meet enterprise needs

promote and report the impact of training on the operation of the department or enterprise

promote the sharing of skills and knowledge as a strategy for achieving personal and enterprise goals

provide coaching and mentoring to individuals and teams

recognise the achievements of individuals promptly and appropriately within enterprise requirements

resource and encourage enterprise trainers and assessors eg ensure necessary equipment and materials are available to provide and follow up training and assessment

review learning plans opportunities strategies and outcomes with individuals or team

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

Required knowledge

Knowledge of

enterprise and employee obligations under industrial and training agreements relating to the provision of workplace training

requirements and ethical considerations for the supervision of employees operating under formal training agreements and contracts eg trainees and apprentices

impact and outcomes of workplace learning on the competitive advantage of the enterprise

range of internal and external learning opportunities available to enterprise personnel

Evidence Required

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 through sustained performance over time at an appropriate level of responsibility and authority under typical operating and production conditions for the enterprise

Context of and specific resources for assessment

Resources may include

real work environment

relevant documentation such as

workplace policies and procedures

regulatory requirements

relevant equipment and materials

Method of assessment

debriefs

workplace project

workplace referee or thirdparty report 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

Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Training and development professionals may be:

internal or external and include:

workplace trainers and assessors

employee development personnel.

Learning opportunities include:

access to professional and trade journals and publications

active problem-solving or project involvement

coaching and mentoring

demonstration, observation and shadowing

discussion

experimentation

participation in enterprise and industry networks

rotation and exchange

structured training

visits, exchange, discussion with suppliers, customers, competitors

formal and informal and designed to support:

initial qualifications

the update of existing qualifications

skills and knowledge or advanced and complementary qualifications

formal training undertaken outside the workplace.

Individuals and teams may include:

retail and wholesale sales people, butchers, packers, smallgoods makers and operators, slaughtermen, boners, renderers, labourers, supervisors or anyone employed in the meat industry

trainees, apprentices, trades people, staff with or without formal qualifications.

Learning and training plans may be:

simple or complex and linked with:

individual and team goals

individual performance appraisal plans

team performance plans and enterprise goals.

Teams may be:

of two or more members

short or long term and include:

Communication may:

be spoken, written, non-verbal and include the use of signs, signals, symbols and pictures

be with colleagues, team members, superiors, customers, clients, external parties from a range of cultural, social and ethnic backgrounds

involve interpreting the needs of internal or external customers

involve preparation of explanations and reports in language styles suitable for the audience and include everyday workplace language, technical and mathematical language

require the use of negotiation, persuasion and assertiveness skills.

Targets, goals and performance measures may be:

short, medium and long term and relate to:

market advantage

operations

certification

licensing or registration

Quality Assurance (QA)

waste etc.

Mathematical skills may:

relate to product and product quality, price, sales and turnover, profits and losses, return and new custom, market penetration.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

hygiene and sanitation requirements

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coats and aprons

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh aprons

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Regulatory requirements may include:

animal welfare

commercial law including fair trading, trade practices

consumer law

corporate law, including registration, licensing, financial reporting

employment

environmental and waste management

Equal Employment Opportunity (EEO), anti-discrimination and sexual harassment

Export Control Act

industrial awards, agreements

relevant regulations

state regulations regarding meat processing

taxation

training and education.

Workplace requirements may include:

enterprise ethical standards, values and obligations

enterprise-specific procedures, policies and plans

OH&S requirements

QA requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Training services provided by training professionals may include:

assessment of individual, team and organisational needs

delivery, assessment, monitoring and management of structured training

planning of structured training and identification of unstructured and incidental learning opportunities

training and support for internal coaches and mentors, enterprise trainers and assessors.

Formal training agreements and contracts may include:

cadetships

internships

traineeships and apprenticeships

training arrangements included in industrial agreements.

NTIS this!

MTMPSR404C - Foster a learning culture in a meat enterprise

Google Links

Elements and Performance Criteria

Required Skills

Evidence Required

Range Statement