Required skills

Ability to

acknowledge customers presence

greet customer

establish customer needs by enquiring listening and summarising

apply communication skills appropriate to the task

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 and welldone

provide advice on the nutritional role of meat as appropriate

follow up customer enquiries

assist other staff to provide advice to customers when able

demonstrate awareness of cultural and ethnic differences and respond appropriately

apply relevant Occupational Health and Safety OHampS regulatory and workplace requirements

maintain currency of reference materials and information to give to customers

refer customers to more experienced or knowledgeable staff member when required

relay information to customer

Required knowledge

Knowledge of

cooking times and temperatures for roasting and microwaving meat to achieve rare medium and welldone

dry cooking techniques

major nutrients required for a healthy diet

meat cuts which are suitable for microwave cooking techniques

workplace customer service standards complaints policy and procedures

sources of information on new cooking techniques

major nutrients found in meat

meat cuts recommended by the National Heart Foundation

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 is unable to interact with customers in their usual work environment they must undertake alternative work placement or simulation to meet the requirements of the unit

Context of and specific resources for assessment

Assessment must occur in the workplace under normal production conditions or in a simulated environment

Method of assessment

Recommended methods of assessment include

simulation

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

Nutrients include:

Meat cuts recommended for low-fat diets include:

Communication skills may include:

Explanations may:

OH&Srequirements may include:

Regulatoryrequirements may include:

Workplace requirements may include: