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

SIRRRPK005A Mapping and Delivery Guide
Advise on seafood products

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SIRRRPK005A - Advise on seafood products
Description This unit describes the performance outcomes, skills and knowledge required to develop and apply product knowledge to assist customers in the purchase of seafood products and services according to store requirements.
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 involves the development of product knowledge and its application to provide advice to customers with regard to fresh, frozen and live seafood products according to store policy and product range.
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 product knowledge by accessing relevant sources of information.
  • Research and apply comparisons between products.
  • Convey product information to other staff members as required.
       
Element: Identify seafood products.
  • Identify store seafood product range according to product information.
  • Identify seasonal availability according to store information.
       
Element: Recommend seafood products.
  • Evaluate seafood products and services according to customer requirements.
  • Discuss features and benefits of seafood products with 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 on seafood products for customers on request.
  • Offer customer alternative product or service or advice when requested item is not available.
       


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 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

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:

ability to interpret store and industry manuals and documentation (paper-based 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 non-verbal 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, use-by 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 (paper-based 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 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:

seafood product identification

use

preparation

cooking methods, recipes and ingredients

sauces and accompaniments

composition of seafood

shrinkage after cooking

quantities required

nutritional aspects

country of origin

seasonal availability

handling and storage.

Relevant sources of information may include:

store or supplier product manuals

videos

demonstrations

labels

internet

other staff.

Comparisons between products may include:

product varieties

nutritional and dietary aspects

flavour

texture

ingredients

shelf life

cooking requirements

price.

Product information may include:

seafood product identification

correct marketing name

harvest, fishing area, country of origin

legal length

prohibited species

use and preparation

cooking methods and recipes

nutritional aspects

seasonal availability

variety

quality

quantities

price range

taste preferences

storage conditions, shelf life and potential food safety hazards.

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.

Product range may include:

various fish species

crustacean species

molluscan species

fresh, frozen or live products

seasonal varieties

exotic and unusual lines.

Services may include:

value-added goods, e.g. pre-cooked or marinated

individual serves

special occasion catering

food delivery services.

Customer requirements may vary according to:

dietary requirements

allergies

preferences

health factors

cultural group.

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 seafood products

interaction with customers

quality assurance

food safety

ordering seafood 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 product knowledge by accessing relevant sources of information. 
Research and apply comparisons between products. 
Convey product information to other staff members as required. 
Identify store seafood product range according to product information. 
Identify seasonal availability according to store information. 
Evaluate seafood products and services according to customer requirements. 
Discuss features and benefits of seafood products with 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 on seafood products for customers on request. 
Offer customer alternative product or service or advice when requested item is not available. 

Forms

Assessment Cover Sheet

SIRRRPK005A - Advise on seafood 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

SIRRRPK005A - Advise on seafood 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: