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Elements and Performance Criteria

  1. Provide information on products and services
  2. Satisfy customer needs
  3. Deal with customer complaints

Required Skills

Required skills

Ability to

apply communication skills appropriate to the task

apply mathematical skills appropriate to the task

demonstrate a variety of sales techniques

explain different methods of cooking times of cooking accompanying condiments and presentation of the cooked product

provide accurate advice in a courteous manner to customers on the use of products and services

provide advice on cooking meat products as required

provide clear descriptions and advice to customers demonstrating use of appropriate language and showing sensitivity to cultural differences

suit advice to customer needs

demonstrate awareness of cultural and ethnic differences and respond appropriately

handle information from external clients with discretion and confidentiality

refer customers to a more experienced team member if unable to meet their needs

demonstrate effective interpersonal skills in providing advice to customers and when handling complaints

work with team members

apply relevant Occupational Health and Safety OHampS regulatory and workplace requirements

Required knowledge

Knowledge of

catering needs new lines menus or recipes portion requirements cooking carving and meat presentation

products and services to suit customer needs

methods of cooking times of cooking accompanying condiments and presentation of the cooked product

enterprise ethical and customer service standards

relevant OHampS regulatory and workplace requirements

sources of information to further meet customer needs

products and explain how they may be cooked and served

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 over time and under typical operating conditions for the enterprise

Where the candidate does not interact with customers in their usual place of work they must undertake alternative work placement or simulated work experience to meet the requirements of this unit

Context of and specific resources for assessment

Assessment must occur in the workplace under normal production conditions

Method of assessment

Recommended methods of assessment include

quiz of underpinning knowledge

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.

Cooking requirements may include:

composition of meat

Heart Foundation approved cuts

nutrition

recommended cooking methods

sauces and accompaniments.

Range of catering needs may include:

carving

cooking

meat preparation

menus or recipes

new lines

portion requirements

presentation.

Communication skills may include:

interacting with people from a range of cultural, social and ethnic backgrounds and with colleagues, superiors, customers, clients and external parties

speaking clearly and directly

the use of communications technology

own work and the wider work area

reading and interpreting workplace-documentation.

Mathematical skills and tasks relate to own work and work area problem-solving and monitoring, and may include:

estimating and calculating

the use of calculations and computer software packages

the use of familiar and unfamiliar complex formulas

product formulations and specifications

interpreting and drawing conclusions from a range of simple and complex mathematical tables, charts, bar graphs and pie charts

require monitoring, adjusting and calibrating of formulas, specifications, outputs and equipment

synthesis and analysis of mathematical information from more than one source.

Explanations may:

be presented orally, in writing using standard formats or using a range of communications technology and media

include information from several sources

present information in diagrammatic, tabular, graphic or pictorial formats

require summaries of information for presentation to work colleagues

use workplace, mathematical and technical language.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coats and aprons

head-wear

uniforms

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Regulatory requirements may include:

Export Control Act

federal, state and territory regulations regarding meat processing and food handling

hygiene and sanitation requirements

relevant Australian Standards.

Workplace requirements may include:

enterprise-specific procedures and ethical standards

Standard Operating Procedures (SOPs)

work instructions.