Application
This unit covers the skills and knowledge required for the provision of information regarding the role of meat in the diet to ensure the customer is able to make informed decisions regarding purchases.
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 and hygiene requirements.
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.
Elements and Performance Criteria
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Advise on general nutritive composition of meat | 1.1 Provide information regarding approximate percentages of protein, fat, iron, thiamine, niacin, riboflavin and other vitamins and minerals found in meat according to the Standard Set of Food Tables 1.2 Provide information on functions of six main nutrients required in the diet according to the Standard Set of Food Tables and Dietary Guidelines |
2. Advise on methods of reducing fats from a diet which includes meat | 2.1 Provide information regarding cooking methods which reduce fat 2.2 Provide information on meat cuts which are recommended for a low-fat diet |
Evidence of Performance
Evidence must demonstrate the candidate's consistency of performance over time.
The candidate must:
apply communication skills appropriate to the task
explain cooking times and temperatures for roasting and microwaving meat to achieve rare, medium and well-done
provide advice on the nutritional role of meat as appropriate
follow up customer enquiries
assist other staff to provide advice to customers when able
demonstrate awareness of cultural and ethnic differences and respond appropriately
apply relevant workplace health and safety, regulatory and workplace requirements
maintain currency of reference materials and information to give to customers
refer customers to more experienced or knowledgeable staff member, when required
relay information to customer
Evidence of Knowledge
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
cooking times and temperatures for roasting and microwaving meat to achieve rare, medium and well-done
cooking methods that will reduce fat
dry cooking techniques
major nutrients required for a healthy diet
workplace customer service standards, complaints policy and procedures
sources of information on new cooking techniques
major nutrients found in meat
meat cuts recommended by the National Heart Foundation
Assessment Conditions
Competency must be demonstrated over time and under typical operating conditions for the enterprise.
Assessment must occur in the workplace under normal production conditions or in a simulated environment.
Where the candidate is unable to interact with customers in their usual work environment, they must undertake alternative work placement or simulation to meet the requirements of the unit.
The following three forms of assessment must be used:
demonstration in the workplace or simulated environment
quiz of underpinning knowledge
workplace referee or third-party report of performance over time
Assessors must satisfy current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.