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

SIRXPDK002 Mapping and Delivery Guide
Advise on food products and services

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency SIRXPDK002 - Advise on food products and services
Description
Employability Skills
Learning Outcomes and Application This unit describes the performance outcomes, skills and knowledge required to develop product and service knowledge and provide information to customers about fresh food and food products, including convenience foods.This unit applies to individuals working in frontline customer service and sales roles in a diverse range of industry and business contexts that sell food products. They operate with some independence under general supervision and guidance from others, and within established organisational policies and procedures.No occupational licensing, certification or specific legislative requirements 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.

Skills must be demonstrated in a services industry environment. This can be:

an industry workplace

a simulated retail work environment.

Assessment must ensure access to:

food stock or food services

sources of product information

documentation:

current plain English regulatory documents distributed by government regulators outlining basic aspects of legislation that impact provision of information and sale of the food

organisational policies and procedures

pricing information

customer order forms

customers; these can be:

customers in a retail industry workplace who interact with the individual during the assessment process

individuals who participate in role plays or simulated activities set up for the purpose of assessment.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.

Prerequisites/co-requisites
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 food product and service knowledge.
  • Identify and access sources of information on organisational food products and services, and relevant handling and storage requirements.
  • Interpret information about availability and features of food products and services.
  • Share information with team members as required.
  • Identify and use opportunities to update knowledge for the food product and service range.
       
Element: Respond to customer requests.
  • Answer customer questions about food products and services with current and accurate information.
  • Use questions to clarify customer information needs.
  • Explain product and service details using clear communication.
  • Source additional information when answer to customer request is unknown or refer to relevant colleagues.
       
Element: Enhance information provided.
  • Identify situations where additional information may assist the customer.
  • Advise on alternative products or services that may meet customer needs when requested item is not available
  • Recommend complementary products, specials, new lines and seasonal promotions to customers.
       


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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

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

1. Develop food product and service knowledge.

1.1.Identify and access sources of information on organisational food products and services, and relevant handling and storage requirements.

1.2.Interpret information about availability and features of food products and services.

1.3.Share information with team members as required.

1.4.Identify and use opportunities to update knowledge for the food product and service range.

2. Respond to customer requests.

2.1.Answer customer questions about food products and services with current and accurate information.

2.2.Use questions to clarify customer information needs.

2.3.Explain product and service details using clear communication.

2.4.Source additional information when answer to customer request is unknown or refer to relevant colleagues.

3. Enhance information provided.

3.1.Identify situations where additional information may assist the customer.

3.2.Advise on alternative products or services that may meet customer needs when requested item is not available

3.3.Recommend complementary products, specials, new lines and seasonal promotions to customers.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

access and interpret information on four different food products or services

respond to four different customer inquiries for food product or service information that individually or cumulatively require provision of information on all of the following:

features and benefits

price

nutritional value

label interpretation

handling and storage for perishable items

alternative products or services

complementary products or services.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this:

organisational policies and procedures for:

interactions with customers

product or service pricing

product service quality (from suppliers and to customers)

basic key aspects of legislation that impact provision of information and sale of the food product or service range:

Australian Consumer Law

food safety legislation

organisational food safety program as it relates to the provision of information and sale of food products

interpersonal communication techniques:

active listening and questioning

communication methods which convey information clearly and concisely

different types and forms of food products and their features

different types of food services offered in a retail context, and their features

product and service information for the food product and service range:

availability

characteristics and benefits, including basic nutritional information

origins

seasonality of fresh produce

shelf-life and use-by date

food product labelling and how to interpret

price

handling and storage requirements for perishable items

alternative products and services

complementary products and services.


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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

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

1. Develop food product and service knowledge.

1.1.Identify and access sources of information on organisational food products and services, and relevant handling and storage requirements.

1.2.Interpret information about availability and features of food products and services.

1.3.Share information with team members as required.

1.4.Identify and use opportunities to update knowledge for the food product and service range.

2. Respond to customer requests.

2.1.Answer customer questions about food products and services with current and accurate information.

2.2.Use questions to clarify customer information needs.

2.3.Explain product and service details using clear communication.

2.4.Source additional information when answer to customer request is unknown or refer to relevant colleagues.

3. Enhance information provided.

3.1.Identify situations where additional information may assist the customer.

3.2.Advise on alternative products or services that may meet customer needs when requested item is not available

3.3.Recommend complementary products, specials, new lines and seasonal promotions to customers.

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
Identify and access sources of information on organisational food products and services, and relevant handling and storage requirements. 
Interpret information about availability and features of food products and services. 
Share information with team members as required. 
Identify and use opportunities to update knowledge for the food product and service range. 
Answer customer questions about food products and services with current and accurate information. 
Use questions to clarify customer information needs. 
Explain product and service details using clear communication. 
Source additional information when answer to customer request is unknown or refer to relevant colleagues. 
Identify situations where additional information may assist the customer. 
Advise on alternative products or services that may meet customer needs when requested item is not available 
Recommend complementary products, specials, new lines and seasonal promotions to customers. 

Forms

Assessment Cover Sheet

SIRXPDK002 - Advise on food products and 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

SIRXPDK002 - Advise on food products and 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: