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

ability to interpret store and industry manuals and documentation paperbased or computerised

interpersonal communication skills to

apply product knowledge by providing information and advice to customers and staff

make recommendations and advise on services through clear and direct communication

ask questions to identify and confirm requirements

use language and concepts appropriate to cultural differences

use and interpret nonverbal communication

literacy skills in regard to

reading and understanding product information

reading and understanding store policy and procedures

recording information

numeracy skills in regard to pricing estimating and weighing quantities

The following knowledge must be assessed as part of this unit

store policy and procedures in regard to

the store food safety program

the sale of seafood products

quality policy to customers and suppliers

allocated duties and responsibilities

current retail seafood products and services available to customers

specialist product knowledge including

specialised products and services

corresponding benefits features and use of various species and products

shelf life useby dates and storage requirements

ingredients contained in products including basic dietary and nutritional aspects and food additives

flavour of various species and types of seafood

uses preparation methods cooking tips for various species and types of seafood

basic production or harvesting methods

corresponding or complementary products and services

stock availability

seasonal availability

store and industry manuals and documentation paperbased or computerised

procedures for taking customer orders

buying and ordering procedures

pricing procedures including GST requirements

other relevant policy and procedures

relevant legislation and statutory requirements

relevant OHS legislation and codes of practice

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 applies store policy and procedures which comply with consumer law and legislative requirements regarding the sale of seafood products

consistently applies product knowledge to advise on and sell seafood products and services

consistently applies store policy and procedures and industry codes of practice in regard to customer service and selling products and services

develops maintains and conveys product knowledge to other staff as required

consistently applies detailed and specialised product knowledge to provide accurate advice according to customer requirements

Context of and specific resources for assessment

Assessment must ensure access to

a retail work environment

sources of product information

suitable merchandise

relevant documentation such as

store policy and procedures manuals

OHS requirements

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

Product knowledge may include:

Relevant sources of information may include:

Comparisons between products may include:

Product information may include:

Other staff members may include:

Product range may include:

Services may include:

Customer requirements may vary according to:

Customers may include:

Store policy and procedures in regard to: