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

SIRRRPK002A Mapping and Delivery Guide
Advise on meat products

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SIRRRPK002A - Advise on meat products
Description This unit describes the performance outcomes, skills and knowledge required to develop product knowledge to advise on and sell meat products and services.
Employability Skills The required outcomes described in this unit contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.
Learning Outcomes and Application This unit applies to frontline service personnel. It requires developing product knowledge regarding meat products according to store policy and product range and providing advice to customers on products and services.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites SIRRFSA001A Apply retail food safety practices
Competency Field Product Knowledge
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: Develop product knowledge.
  • Develop store product knowledge by accessing relevant sources of information.
  • Research and apply comparisonsbetween products.
  • Convey product information to other staff members as required.
       
Element: Identify product range.
  • Identify store meat product and service range.
  • Identify seasonal availability according to store information.
       
Element: Recommend meat products.
  • Evaluate meat products and services according to customer requirements.
  • Demonstrate features and benefits of meat products to customer to create a buying environment.
  • Recommend complementary products, specials, new lines and seasonal promotions to customers according to store policy and procedures.
  • Provide advice to customers from available information regarding meat products, on request.
  • Offer customer alternative product or service or advice when requested item is not available.
       
Element: Advise on meat services.
  • Promote, quote on and arrange store retail meat services for customers on request.
       


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.

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 Training Package.

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 meat products

consistently applies product knowledge to advise on and sell meat 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

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

customer order forms.

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

third-party reports from a supervisor

customer feedback

written or verbal questioning to assess knowledge and understanding

review of portfolios of evidence and third-party workplace reports of on-the-job performance.

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

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.

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.

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:

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 non-verbal communication

interpreting store and industry manuals and documentation (paper-based or computerised)

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, and estimation and weighing of quantities.

The following knowledge must be assessed as part of this unit:

store policy and procedures in regard to:

the sale of meat products

quality policy to customers and suppliers

allocated duties and responsibilities

current retail meat services available to customers

specialist product knowledge, including:

specialised products

corresponding benefits of various products

shelf life and use-by dates

handling and storage requirements

ingredients or materials contained in products

features and use of products

corresponding or complementary products and services

stock availability

store and industry manuals and documentation (paper-based or computerised)

stock and merchandise

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 requirements

relevant industry codes of practice.

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 in the performance criteria is detailed below.

Product knowledge may include:

meat product identification

use

preparation

cooking methods, recipes and ingredients

sauces and accompaniments

composition of meat

shrinkage after cooking

quantities required

nutritional aspects

country of origin

seasonal availability

handling and storage.

Relevant sources of information may include:

store suppliers or meat industry manuals

video, DVD and multimedia product demonstrations

labels.

Comparisons between products may include:

meat species

gradings

primals

cuts

cooking and preparation requirements

features

price.

Product information may include:

product types

varieties

features

price

ingredients

simple nutritional information

handling and storage

cooking tips.

Other staff members may include:

new or existing staff

people with varying levels of language and literacy

people from a range of cultural, social and ethnic backgrounds.

Store meat product and service range may include:

beef

lamb

mutton

veal

pork

chicken

venison, kangaroo, emu and other game

special cuts

smallgoods

manufactured goods

value-added goods, e.g. ready to cook and marinated

individual serves

barbecue spits.

Customer requirements may vary according to:

preferences

health factors

cultural group

dietary issues

price.

Customers may include:

new or repeat contacts

external and internal contacts

business customers or individuals

customers with routine or special requests

people from a range of social, cultural and ethnic backgrounds and with varying physical and mental abilities.

Store policy and procedures in regard to:

selling meat products

interaction with customers

quality assurance

food safety

ordering meat products

processing customer orders.

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
Develop store product knowledge by accessing relevant sources of information. 
Research and apply comparisonsbetween products. 
Convey product information to other staff members as required. 
Identify store meat product and service range. 
Identify seasonal availability according to store information. 
Evaluate meat products and services according to customer requirements. 
Demonstrate features and benefits of meat products to customer to create a buying environment. 
Recommend complementary products, specials, new lines and seasonal promotions to customers according to store policy and procedures. 
Provide advice to customers from available information regarding meat products, on request. 
Offer customer alternative product or service or advice when requested item is not available. 
Promote, quote on and arrange store retail meat services for customers on request. 

Forms

Assessment Cover Sheet

SIRRRPK002A - Advise on meat products
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

SIRRRPK002A - Advise on meat products

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: