This section describes the essential skills and knowledge and their level required for this unit

The following skills must be assessed as part of this unit

interpersonal communication skills to

report temperature irregularities to appropriate personnel through clear and direct communication

share information

use language and concepts appropriate to cultural differences

use and interpret nonverbal communication

use and maintenance of

food preparation tools and equipment

electronic labelling and ticketing equipment

food storage and display units

completing tasks in set timeframe

literacy and numeracy skills in relation to

reading and interpreting store procedures and guidelines

weighing and measuring of goods

machine or manual preparation of labels and tickets

The following knowledge must be assessed as part of this unit

store policy and procedures in regard to

the sale of food items

food safety requirements

merchandising ticketing labelling and pricing

correct storage of stock

store promotional themes advertising catalogues and special offers

location of display areas

availability and use of display materials

stock rotation

stock replenishment

scheduling for building and rotating displays

correct manual handling techniques for protection of self and merchandise

correct storage procedures for labelling and ticketing equipment and materials

store bakery product range

preparation of bakery products for display

placing and arranging bakery products and maintaining displays

pricing requirements including GST requirements

relevant OHS legislation and codes of practice

relevant legislation and statutory requirements including food safety

Trade Practices and Fair Trading Acts

relevant industry codes of practice

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge the range statement and the Assessment Guidelines for this TrainingPackage

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the following is essential

consistently follows applies and implements food safety requirements and store policy and procedures in regard to preparation arrangement presentation handling and storage of bakery products

consistently applies store policy and procedures in regard to displaying merchandising ticketing pricing and storage of stock

consistently displays merchandise on fixtures shelves and display areas in determined locations according to special manual handling techniques and other safety requirements

prepares display labels and price tickets for merchandise with regard to legislative requirements and store policy and procedures

operates maintains and stores a range of electronic ticketing equipment according to

store policy and procedures

industry codes of practice

manufacturer instructions and design specifications

consistently arranges correct pricing and information on merchandise according to store procedures industry codes of practice and legislative requirements

consistently identifies damaged contaminated or outofdate stock and takes corrective action as required by food safety requirements and store procedures

consistently maintains display areas and replenishes stock as required according to store procedures

consistently performs correct manual handling storage and display techniques including at pointofsale operation according to

stock characteristics

industry codes of practice

OHS regulations

food safety practices

Context of and specific resources for assessment

Assessment must ensure access to

a retail work environment

ticketing equipment

products for preparation and display

display materials and props

cleaning equipment and materials

relevant documentation such as

store policy and procedure manuals

OHS

food safety requirements

industry codes of practice and relevant legislation

manufacturer instructions and operation manuals for electronic ticketing equipment

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge The following examples are appropriate for this unit

observation of performance in the workplace

thirdparty reports from a supervisor

customer feedback

written or verbal questioning to assess knowledge and understanding

review of portfolios of evidence and thirdparty workplace reports of onthejob performance

Holistic assessment with other units relevant to the industry sector workplace and job role is recommended for example

SIRRFSAA Apply retail food safety practices

SIRRFSA001A Apply retail food safety practices.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors How these skills are applied varies between occupations and qualifications due to the different work functions and contexts

Employability skills embedded in this unit should be assessed holistically in the context of the job role and with other relevant units that make up the skill set or qualification

Preparation of bakery products may include:

Handling requirements may vary according to stock characteristics, including:

Legislative requirements may include:

Store policy and procedures in regard to:

Equipment may include:

Packaging may include:

Corrective action may include:

Labels may be provided or produced:

Label details may include:

Storage and display units may include:

Store ticketing equipment may include:

Layout and equipment specifications may include:

Personal protective clothing may include:

Deterioration of product may include:

Product range may include:

Appropriate personnel may include: