Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

AMPR307 Mapping and Delivery Guide
Merchandise products, services

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency AMPR307 - Merchandise products, services
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to arrange and present products and services within the workplace. It includes pricing, set-up of display cabinets, stock bins, product displays, signage, ticketing, wrapping of products and merchandising strategies.This unit is applicable to workers in meat retailing enterprises.All training must be conducted in accordance with Australian meat industry standards and regulations.All work should be carried out to comply with workplace, regulatory and hygiene standards. This unit applies to individuals who work under broad supervision and take responsibility for their own work.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Competency in this unit must be demonstrated over time and under typical operating conditions for the enterprise.

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

The following three forms of assessment must be used:

quiz of underpinning knowledge

demonstration in the workplace or simulated environment

workplace referee or third-party report of performance over time

Assessors must satisfy current standards for RTOs.

Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities
Slides
PPT
Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Price and weigh products for display
  • Weigh products
  • Price products to workplace requirements
  • Place price tickets on products in accordance with workplace requirements
  • Mark prices on pre-packaged trays
       
Element: Arrange meat for display
  • Trim meat for display purposes in accordance with workplace, hygiene and regulatory requirements
  • Arrange meat on trays according to workplace, hygiene and regulatory requirements
       
Element: Layout cabinets to display products and services
  • Display meat, trays and other products in window and cabinets in accordance with workplace, hygiene and regulatory requirements
  • Position trays in window to take most advantage of colour and design and in accordance with workplace, hygiene and regulatory requirements
  • Display meat and other products to ensure maintenance of product quality and food safety
  • Regularly replenish cabinets and windows with stock to maintain presentation
  • Intersperse trays with other products and garnishing to provide attractive display in accordance with workplace requirements, hygiene and regulatory requirements
  • Set layout to reflect advertising and seasonal promotions
       
Element: Maintain stock presentation
  • Display meat and other products to ensure maintenance of product quality and safety
  • Regularly replenish cabinets and windows with stock to maintain presentation
       
Element: Position displays for impulse buying
  • Identify key positions to place displays for maximum sales effect
  • Identify local, cultural and ethnic needs, seasons or events
  • Plan and prepare displays in accordance with workplace requirements
       
Element: Organise signs and tickets
  • Display signage, labels and price tickets visibly and legibly, with accurate information
  • Place signage, labels and price tickets to workplace specifications
       
Element: Wrap meat and other products for display
  • Wrap and/or packed meat for display in accordance with health and workplace requirements
       
Element: Contribute to the development of workplace marketing and merchandising strategy
  • Participate in workplace promotional activities
  • Recommend promotional events and strategies to be conducted within the workplace to the manager
       
Element: Price and weigh products for display
  • Weigh products
  • Price products to workplace requirements
  • Place price tickets on products in accordance with workplace requirements
  • Mark prices on pre-packaged trays
       
Element: Arrange meat for display
  • Trim meat for display purposes in accordance with workplace, hygiene and regulatory requirements
  • Arrange meat on trays according to workplace, hygiene and regulatory requirements
       
Element: Layout cabinets to display products and services
  • Display meat, trays and other products in window and cabinets in accordance with workplace, hygiene and regulatory requirements
  • Position trays in window to take most advantage of colour and design and in accordance with workplace, hygiene and regulatory requirements
  • Display meat and other products to ensure maintenance of product quality and food safety
  • Regularly replenish cabinets and windows with stock to maintain presentation
  • Intersperse trays with other products and garnishing to provide attractive display in accordance with workplace requirements, hygiene and regulatory requirements
  • Set layout to reflect advertising and seasonal promotions
       
Element: Maintain stock presentation
  • Display meat and other products to ensure maintenance of product quality and safety
  • Regularly replenish cabinets and windows with stock to maintain presentation
       
Element: Position displays for impulse buying
  • Identify key positions to place displays for maximum sales effect
  • Identify local, cultural and ethnic needs, seasons or events
  • Plan and prepare displays in accordance with workplace requirements
       
Element: Organise signs and tickets
  • Display signage, labels and price tickets visibly and legibly, with accurate information
  • Place signage, labels and price tickets to workplace specifications
       
Element: Wrap meat and other products for display
  • Wrap and/or packed meat for display in accordance with health and workplace requirements
       
Element: Contribute to the development of workplace marketing and merchandising strategy
  • Participate in workplace promotional activities
  • Recommend promotional events and strategies to be conducted within the workplace to the manager
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Price and weigh products for display

1.1 Weigh products

1.2 Price products to workplace requirements

1.3 Place price tickets on products in accordance with workplace requirements

1.4 Mark prices on pre-packaged trays

2. Arrange meat for display

2.1 Trim meat for display purposes in accordance with workplace, hygiene and regulatory requirements

2.2 Arrange meat on trays according to workplace, hygiene and regulatory requirements

3. Layout cabinets to display products and services

3.1 Display meat, trays and other products in window and cabinets in accordance with workplace, hygiene and regulatory requirements

3.2 Position trays in window to take most advantage of colour and design and in accordance with workplace, hygiene and regulatory requirements

3.3 Display meat and other products to ensure maintenance of product quality and food safety

3.4 Regularly replenish cabinets and windows with stock to maintain presentation

3.5 Intersperse trays with other products and garnishing to provide attractive display in accordance with workplace requirements, hygiene and regulatory requirements

3.6 Set layout to reflect advertising and seasonal promotions

4. Maintain stock presentation

4.1 Display meat and other products to ensure maintenance of product quality and safety

4.2 Regularly replenish cabinets and windows with stock to maintain presentation

5. Position displays for impulse buying

5.1 Identify key positions to place displays for maximum sales effect

5.2 Identify local, cultural and ethnic needs, seasons or events

5.3 Plan and prepare displays in accordance with workplace requirements

6. Organise signs and tickets

6.1 Display signage, labels and price tickets visibly and legibly, with accurate information

6.2 Place signage, labels and price tickets to workplace specifications

7. Wrap meat and other products for display

7.1 Wrap and/or packed meat for display in accordance with health and workplace requirements

8. Contribute to the development of workplace marketing and merchandising strategy

8.1 Participate in workplace promotional activities

8.2 Recommend promotional events and strategies to be conducted within the workplace to the manager

Evidence must demonstrate the candidate's consistency of performance over time.

The candidate must:

plan a display:

follow health and hygiene requirements

plan a cabinet layout

plan window displays

select products to be displayed

trim meat for display purposes

portion products in display to increase sales of particular items

weigh products accurately

label products according to workplace and regulatory requirements

mark prices on stock to match stock records

demonstrate the effective and attractive laying out of a cabinet or window according to a pre-determined plan

position displays to gain attention of customers

demonstrate a range of merchandising strategies

explain a range of advertising and seasonal promotions

work with team members to carry out tasks

evaluate effectiveness of display for selling products

apply relevant workplace health and safety requirements

use communication skills appropriate to the task

use mathematical skills appropriate to the task

The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:

key positions to display products for maximum sales effect

merchandising strategies

methods of maintaining product quality of displays

workplace policy for cabinet and window displays

relevant workplace health and safety requirements


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Price and weigh products for display

1.1 Weigh products

1.2 Price products to workplace requirements

1.3 Place price tickets on products in accordance with workplace requirements

1.4 Mark prices on pre-packaged trays

2. Arrange meat for display

2.1 Trim meat for display purposes in accordance with workplace, hygiene and regulatory requirements

2.2 Arrange meat on trays according to workplace, hygiene and regulatory requirements

3. Layout cabinets to display products and services

3.1 Display meat, trays and other products in window and cabinets in accordance with workplace, hygiene and regulatory requirements

3.2 Position trays in window to take most advantage of colour and design and in accordance with workplace, hygiene and regulatory requirements

3.3 Display meat and other products to ensure maintenance of product quality and food safety

3.4 Regularly replenish cabinets and windows with stock to maintain presentation

3.5 Intersperse trays with other products and garnishing to provide attractive display in accordance with workplace requirements, hygiene and regulatory requirements

3.6 Set layout to reflect advertising and seasonal promotions

4. Maintain stock presentation

4.1 Display meat and other products to ensure maintenance of product quality and safety

4.2 Regularly replenish cabinets and windows with stock to maintain presentation

5. Position displays for impulse buying

5.1 Identify key positions to place displays for maximum sales effect

5.2 Identify local, cultural and ethnic needs, seasons or events

5.3 Plan and prepare displays in accordance with workplace requirements

6. Organise signs and tickets

6.1 Display signage, labels and price tickets visibly and legibly, with accurate information

6.2 Place signage, labels and price tickets to workplace specifications

7. Wrap meat and other products for display

7.1 Wrap and/or packed meat for display in accordance with health and workplace requirements

8. Contribute to the development of workplace marketing and merchandising strategy

8.1 Participate in workplace promotional activities

8.2 Recommend promotional events and strategies to be conducted within the workplace to the manager

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Weigh products 
Price products to workplace requirements 
Place price tickets on products in accordance with workplace requirements 
Mark prices on pre-packaged trays 
Trim meat for display purposes in accordance with workplace, hygiene and regulatory requirements 
Arrange meat on trays according to workplace, hygiene and regulatory requirements 
Display meat, trays and other products in window and cabinets in accordance with workplace, hygiene and regulatory requirements 
Position trays in window to take most advantage of colour and design and in accordance with workplace, hygiene and regulatory requirements 
Display meat and other products to ensure maintenance of product quality and food safety 
Regularly replenish cabinets and windows with stock to maintain presentation 
Intersperse trays with other products and garnishing to provide attractive display in accordance with workplace requirements, hygiene and regulatory requirements 
Set layout to reflect advertising and seasonal promotions 
Display meat and other products to ensure maintenance of product quality and safety 
Regularly replenish cabinets and windows with stock to maintain presentation 
Identify key positions to place displays for maximum sales effect 
Identify local, cultural and ethnic needs, seasons or events 
Plan and prepare displays in accordance with workplace requirements 
Display signage, labels and price tickets visibly and legibly, with accurate information 
Place signage, labels and price tickets to workplace specifications 
Wrap and/or packed meat for display in accordance with health and workplace requirements 
Participate in workplace promotional activities 
Recommend promotional events and strategies to be conducted within the workplace to the manager 
Weigh products 
Price products to workplace requirements 
Place price tickets on products in accordance with workplace requirements 
Mark prices on pre-packaged trays 
Trim meat for display purposes in accordance with workplace, hygiene and regulatory requirements 
Arrange meat on trays according to workplace, hygiene and regulatory requirements 
Display meat, trays and other products in window and cabinets in accordance with workplace, hygiene and regulatory requirements 
Position trays in window to take most advantage of colour and design and in accordance with workplace, hygiene and regulatory requirements 
Display meat and other products to ensure maintenance of product quality and food safety 
Regularly replenish cabinets and windows with stock to maintain presentation 
Intersperse trays with other products and garnishing to provide attractive display in accordance with workplace requirements, hygiene and regulatory requirements 
Set layout to reflect advertising and seasonal promotions 
Display meat and other products to ensure maintenance of product quality and safety 
Regularly replenish cabinets and windows with stock to maintain presentation 
Identify key positions to place displays for maximum sales effect 
Identify local, cultural and ethnic needs, seasons or events 
Plan and prepare displays in accordance with workplace requirements 
Display signage, labels and price tickets visibly and legibly, with accurate information 
Place signage, labels and price tickets to workplace specifications 
Wrap and/or packed meat for display in accordance with health and workplace requirements 
Participate in workplace promotional activities 
Recommend promotional events and strategies to be conducted within the workplace to the manager 

Forms

Assessment Cover Sheet

AMPR307 - Merchandise products, services
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

AMPR307 - Merchandise products, services

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: