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

SIRXPDK003 Mapping and Delivery Guide
Advise on health and nutritional products and services

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency SIRXPDK003 - Advise on health and nutritional 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 health and nutritional products and services. 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. These individuals only provide product and service information and are not equipped to provide health care or nutritional advice. No licensing, legislative or certificate 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:

a range of health and nutritional products and services

sources of health and nutritional product and service information

relevant documentation:

organisational policies and procedures relevant to provision of advice on health and nutritional products and services

pricing information

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 product knowledge.
  • Identify and access sources of information on organisational health, and nutritional products and services range.
  • Interpret information about availability and features of health and nutritional products and services.
  • Identify and use opportunities to update knowledge for the food product and service range.
       
Element: Recommend health and nutritional products.
  • Use product knowledge to provide information to customers on available products and services.
  • Communicate product information and sources additional information as required.
  • Promote specials and new lines to customers according to organisational policies and procedures.
  • Recommend complementary products to clients to increase sales.
       
Element: Advise on health and nutritional services.
  • Advise customers on health and nutritional services according to organisational policies and procedures.
  • Advise customers on store range of products, services and complementary therapy consultant services where applicable.
  • Question customers to determine their needs and suggest solutions available from service range.
       


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 product knowledge.

1.1.Identify and access sources of information on organisational health, and nutritional products and services range.

1.2.Interpret information about availability and features of health and nutritional products and services.

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

2. Recommend health and nutritional products.

2.1.Use product knowledge to provide information to customers on available products and services.

2.2.Communicate product information and sources additional information as required.

2.3.Promote specials and new lines to customers according to organisational policies and procedures.

2.4.Recommend complementary products to clients to increase sales.

3. Advise on health and nutritional services.

3.1.Advise customers on health and nutritional services according to organisational policies and procedures.

3.2.Advise customers on store range of products, services and complementary therapy consultant services where applicable.

3.3.Question customers to determine their needs and suggest solutions available from service range.

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 health and nutritional products and services

respond to four different customer inquiries for health and nutritional information that individually or cumulatively require provision of information on all of the following:

key features and benefits of health and nutritional product range

key features and benefits of health and nutrition services offered

product and service pricing

storage requirements and shelf life

complementary products or services.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit organisational policies and procedures for:

organisational policies and procedures for:

interactions with customers

product or service pricing

product service quality (from suppliers and to customers)

basic key aspects of relevant industry codes of practice relevant to the sale of health and nutritional products and services :

advertising (Therapeutic Goods Administration)

stock procurement and stock dispensing

Complementary Healthcare Council of Australia (CHC) guidelines

organisational health and nutritional product and service ranges:

benefits

use

key features.


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 product knowledge.

1.1.Identify and access sources of information on organisational health, and nutritional products and services range.

1.2.Interpret information about availability and features of health and nutritional products and services.

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

2. Recommend health and nutritional products.

2.1.Use product knowledge to provide information to customers on available products and services.

2.2.Communicate product information and sources additional information as required.

2.3.Promote specials and new lines to customers according to organisational policies and procedures.

2.4.Recommend complementary products to clients to increase sales.

3. Advise on health and nutritional services.

3.1.Advise customers on health and nutritional services according to organisational policies and procedures.

3.2.Advise customers on store range of products, services and complementary therapy consultant services where applicable.

3.3.Question customers to determine their needs and suggest solutions available from service range.

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 health, and nutritional products and services range. 
Interpret information about availability and features of health and nutritional products and services. 
Identify and use opportunities to update knowledge for the food product and service range. 
Use product knowledge to provide information to customers on available products and services. 
Communicate product information and sources additional information as required. 
Promote specials and new lines to customers according to organisational policies and procedures. 
Recommend complementary products to clients to increase sales. 
Advise customers on health and nutritional services according to organisational policies and procedures. 
Advise customers on store range of products, services and complementary therapy consultant services where applicable. 
Question customers to determine their needs and suggest solutions available from service range. 

Forms

Assessment Cover Sheet

SIRXPDK003 - Advise on health and nutritional 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

SIRXPDK003 - Advise on health and nutritional 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: