Application
This unit is applicable to meat retailing operations. |
Prerequisites
Provide service to customers | ||
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Provide information on cooking specific meat cuts | 1.1. Cooking method is identified for various meat cuts to maximise eating quality. 1.2. Information is provided for cooking times for various meat cuts to meet customer needs. 1.3. Information is provided on complementary herbs, spices, vegetables, sauces or other flavours according to customer needs. |
2. Provide information on specific cuts for cooking methods | 2.1. Available meat cuts are identified for specific cooking method according to customer needs. 2.2. Information is provided for cooking times for various meat cuts to meet customer needs. |
3. Provide information on storage and shelf life of fresh meat and cooked meat products | 3.1. Information is provided on the storage and shelf life of fresh meat and cooked meat products. |
4. Provide hygiene information on handling of meat products | 4.1. Information is provided on the safe and hygienic handling, storage and preparation of meat products. |
Required Skills
Required skills |
Ability to: acknowledge customer's presence greet customer establish customer needs by enquiry, listening and summarising demonstrate awareness of cultural and ethnic differences and respond accordingly demonstrate suitable behaviour by attending to customer needs promptly and courteously, displaying tact, satisfying customer needs ethically and maintaining professional standards of dress and personal hygiene explain cooking times and temperatures for roasting and microwaving meat to achieve rare, medium or well done results provide advice on cooking methods, times, temperatures, and efficiently and courteously meet customer needs relay information to customer acknowledge complaints demonstrate polite and efficient telephone technique (if required) follow up customer enquiries refer customer to more experienced staff if necessary, listen and learn from colleagues identify and apply relevant Occupational Health and Safety (OH&S), regulatory and workplace requirements operate telephone system, if required use mathematical skills relevant to the task use relevant communication skills |
Required knowledge |
Knowledge of: effects of each cooking technique on tenderness of meat flavours which enhance various cuts and how to achieve the flavours how to interact with others in an appropriate way when providing advice moist cooking, dry cooking and microwave cooking techniques serving suggestions including suitable vegetables, pasta or rice accompaniments properties and effects of animal fats in cooking which cuts are suitable for dry cooking techniques including roasting, grilling and stir-frying which cuts are suitable for microwave cooking techniques which cuts are suitable for moist cooking techniques including casseroling and stewing cooking times and temperatures for roasting and microwaving meat to achieve rare, medium or well done results storage times, temperatures and shelf life of fresh and cooked meat products workplace complaints policies and procedures relevant OH&S, regulatory and workplace requirements sources of information on new cooking techniques |
Evidence Required
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. | |
Overview of assessment | The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time. These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence. Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence. All assessment must be conducted against Australian meat industry standards and regulations. |
Critical aspects for assessment and evidence required to demonstrate competency in this unit | Competency must be demonstrated over time and under typical operating conditions for the enterprise. |
Context of, and specific resources for assessment | Assessment must occur in the workplace under normal workplace conditions. |
Method of assessment | Recommended methods of assessment include: assignment verified work log or diary workplace referee or third-party report of performance over time. Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role. |
Guidance information for assessment | A current list of resources for this unit of competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462. |
Range Statement
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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. | |
Cooking methods may include: | baking barbecuing casseroling frying grilling microwaving roasting stewing stir-frying. |
Meat cuts may include: | Beef boneless: blade or clod bolar blade bottom sirloin (bottom butt) bottom sirloin triangle (tritip) brisket brisket (deckle off) brisket navel end brisket pieces (deckle) brisket point end brisket point end (deckle off) brisket point end pectoral brisket point end plate butt set butt tenderloin chuck chuck (square cut) chuck and blade chuck crest chuck eye chuck eye roll chuck roll (long cut) chuck tender cube roll (rib eye roll) diced beef d-rump external flank plate eye round flank plate steak tip flank steak flap meat fore and hind cuts mixed fore set full rump inside skirt intercostals (rib fingers) internal flank plate knuckle minced beef (ground) neck neck chain outside outside flat outside meat oyster blade red meat rib ends rib set rostbiff rump rump cap shin (shank) shin (special trim) short rib meat silverside strips tenderloin tenderloin (side strap off) thick skirt thin flank or thin flank meat thin skirt top sirloin (top butt) topside or inside topside or inside (cap) topside or inside (cap off) bone in: armbone shin brisket butt butt (shank off) butt (square cut) foreleg forequarter hindquarter pistola hindquarter rib set ribs (prepared) shin or shank short loin short ribs spare ribs offal: brain brain (skinned) cheek (papillae off) cheek (papillae on) head meat heart kidney lips liver lungs rumen pillars (mountain chain) spleen tail tendons testes thymus gland tongue (long cut) tongue (short cut) tongue (short cut - special trim) tongue (Swiss cut) tongue (Swiss cut - special trim) tongue root tongue root fillet tripe (honeycomb) tripe (raw unscalded) tripe (scalded) tripe pieces (raw unscalded) tripe pieces (scalded) weasand meat variety pieces: body fat diaphragm membrane large intestine ligamentum nuchae membrane small intestine spinal cord vell Goat bone-in: carcase forequarter leg (chump on) loin rack short loin boneless eye of loin forequarter leg (chump on) leg cuts tenderloin offal: brain head meat heart kidney liver lungs pluck thymus gland tongue (long cut) tongue (short cut) tongue blade tongue root tripe (raw unscalded) tripe (scalded) spleen Sheep bone-in: assorted cuts (bone-in) breast and flap carcase (hogget) carcase (lamb) carcase (mutton) carcase (ram) chump forequarter foreshank hindshank lamb telescoped carcase leg (chump on) leg (chump on - aitch bone removed) leg (chump on - shank off) leg (chump off) leg (chump off - shank off) leg (femur bone) loin loin end rack neck rack rack (frenched) saddle short loin shoulder shoulder (oyster cut) shoulder rack square cut shoulder trunk trunk meat cuts (mixed) boneless: backstrap eye of forequarter eye of loin eye of rack eye of short loin eye of shoulder rack eye of shoulder or neck fillet forequarter knuckle leg (chump on) leg (chump on - shank on) leg (chump on - shank off) leg cuts rump (lamm rost) side silverside square cut shoulder (rolled netted) tenderloin tenderloin (butt) tenderloin (butt off) topside trunk offal: brain head meat heart kidney liver lungs pluck thymus gland tongue (long cut) tongue (short cut) tongue blade tongue root tripe (raw unscalded) tripe (scalded) Veal bone-in: carcase forequarter leg (long cut) leg (short cut) loin rack shin or shank short loin side boneless: assorted cuts backstrap blade knuckle leg (long cut) leg (short cut) leg set loin outside rump shoulder silverside tenderloin thick flank topside offal: brain head meat heart kidney liver spleen tail tendons thymus gland tongue (long cut) tongue (short cut) tongue (short cut -special trim) tongue (Swiss cut). |
Explanations may: | be completed with the assistance of others be directly related to own work and work area problem-solving be in everyday workplace language and include mathematical language and commonly used technical terms include information from several sources be presented in writing using standard formats or proformas, diagrams, symbols and charts be presented orally. |
OH&S requirements may include: | enterprise OH&S policies, procedures and programs OH&S legal requirements Personal Protective Equipment (PPE) which may include: coats and aprons head-wear protective boot covers uniforms work, safety or waterproof footwear requirements set out in standards and codes of practice. |
Regulatory requirements may include: | Export Control Act hygiene and sanitation requirements relevant regulations state and territory regulations regarding meat processing and food handling. |
Workplace requirements may include: | enterprise ethical and customer service standards enterprise-specific procedures OH&S requirements order forms Quality Assurance (QA) requirements Standard Operating Procedures (SOPs) work instructions. |
Mathematicalskills may include: | accurate recording of temperature, time, volume, weight and quantity in standard formats or proformas interpreting and drawing conclusions from routine charts, bar graphs and pie charts operations involving percentages, comparisons and variations reading and interpreting analogue and digital measures including clocks, scales, pressure gauges, thermometers, cash registers routine estimations and calculations using a range of specified formula and procedures. |
Communication skills may include: | applying numeracy skills to workplace requirements listening and understanding reading and interpreting workplace related documentation sharing information speaking clearly and directly working with diverse individuals and groups. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable