Required skills

Ability to

analyse written information from a variety of sources to assist with decisionmaking process

convey information which may be complex or technical or involve a change to a familiar process to people who may not have a technical background

convey workplace information such as work instructions in a way that facilitates learning by others

demonstrate conflictresolution techniques

demonstrate participative problemsolving techniques to resolve workplace problems

demonstrate techniques to check that information has been understood

explain and demonstrate communication styles relevant to conveying information to employees from a range of social cultural and ethnic backgrounds

identify and observe Occupational Health and Safety OHampS requirements where applicable

identify and observe regulatory and workplace requirements where relevant

locate and extract relevant information from technical documentation

prepare reports in a range of formats and language styles suitable for the audience

resolve or progress issues in complex andor hostile environments

select and organise relevant routine information to

clarify or explain issues or problems

offer suggestions for improvement

provide opinions

use facilitation skills to ensure participation from all group members

utilise available information and communications technology to facilitate communication

Required knowledge

Knowledge of

purpose of feedback and forms of feedback suitable for the workplace

purpose of reports and other documentation used in the work area

roles and expectations of customers suppliers and participants in the work process

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 needs to be demonstrated while exercising suitable levels of authority in the workplace

Context of and specific resources for assessment

Assessment must include demonstration of competency in the workplace under normal working conditions

Method of assessment

Recommended methods of assessment include

assignments

quiz of underpinning knowledge

simulation

workplace demonstration

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

Groups may be:

Negotiations may involve:

Problem-solving may include:

Written information may include:

Audiences for information may include:

Communication may be:

OH&S requirements may include:

Regulatory requirements may include:

Workplace requirements may include:

Technology may include: