Required skills

Ability to

acknowledge customers presence

greet customer

establish customer needs by enquiry listening and summarising

demonstrate awareness of cultural and ethnic differences and respond accordingly

demonstrate suitable behaviour by attending to customer needs promptly and courteously displaying tact satisfying customer needs ethically and maintaining professional standards of dress and personal hygiene

explain cooking times and temperatures for roasting and microwaving meat to achieve rare medium or well done results

provide advice on cooking methods times temperatures and efficiently and courteously meet customer needs

relay information to customer

acknowledge complaints

demonstrate polite and efficient telephone technique if required

follow up customer enquiries

refer customer to more experienced staff if necessary listen and learn from colleagues

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

operate telephone system if required

use mathematical skills relevant to the task

use relevant communication skills

Required knowledge

Knowledge of

effects of each cooking technique on tenderness of meat

flavours which enhance various cuts and how to achieve the flavours

how to interact with others in an appropriate way when providing advice

moist cooking dry cooking and microwave cooking techniques

serving suggestions including suitable vegetables pasta or rice accompaniments

properties and effects of animal fats in cooking

which cuts are suitable for dry cooking techniques including roasting grilling and stirfrying

which cuts are suitable for microwave cooking techniques

which cuts are suitable for moist cooking techniques including casseroling and stewing

cooking times and temperatures for roasting and microwaving meat to achieve rare medium or well done results

storage times temperatures and shelf life of fresh and cooked meat products

workplace complaints policies and procedures

relevant OHampS regulatory and workplace requirements

sources of information on new cooking techniques

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 conditions for the enterprise

Context of and specific resources for assessment

Assessment must occur in the workplace under normal workplace conditions

Method of assessment

Recommended methods of assessment include

assignment

verified work log or diary

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

Cooking methods may include:

Meat cuts may include:

Explanations may:

OH&S requirements may include:

Regulatory requirements may include:

Workplace requirements may include:

Mathematicalskills may include:

Communication skills may include: