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Evidence Guide: AMPR211 - Provide advice on meal solutions in a meat retail outlet

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

AMPR211 - Provide advice on meal solutions in a meat retail outlet

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare range of meal ideas based on particular meat products

  1. Seek advice from supervisor on product lines to be promoted.
  2. Generated a range of meal ideas for the specified meat cuts and species, taking into account seasonality, festivals or local events.
Seek advice from supervisor on product lines to be promoted.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Generated a range of meal ideas for the specified meat cuts and species, taking into account seasonality, festivals or local events.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cost menus

  1. Cost meal ideas for the consumer based on ingredient retail prices.
  2. Calculate total meal costs.
  3. Calculate average cost of meal per person.
Cost meal ideas for the consumer based on ingredient retail prices.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate total meal costs.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate average cost of meal per person.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Promote meal ideas

  1. Write meal suggestions to provide information on complimentary products, cooking techniques and costs.
  2. Hand write or type meal suggestions to customer and workplace requirements.
  3. Use correct names for cuisines.
  4. Write explanations on cuisines.
  5. .Use descriptive writing to promote the sale of meal ingredients items.
  6. Promote meal ingredients sold in the meat retail outlet through effective display techniques.
Write meal suggestions to provide information on complimentary products, cooking techniques and costs.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Hand write or type meal suggestions to customer and workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use correct names for cuisines.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Write explanations on cuisines.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

.Use descriptive writing to promote the sale of meal ingredients items.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Promote meal ingredients sold in the meat retail outlet through effective display techniques.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate menu success.

  1. Seek feedback from customers and other team members on meal success.
  2. Seek feedback from supervisor on impact of meal promotion on sales of the meat product being promoted.
  3. Improve meal suggestions based on customer and supervisor feedback.
Seek feedback from customers and other team members on meal success.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Seek feedback from supervisor on impact of meal promotion on sales of the meat product being promoted.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Improve meal suggestions based on customer and supervisor feedback.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare range of meal ideas based on particular meat products

  1. Seek advice from supervisor on product lines to be promoted.
  2. Generated a range of meal ideas for the specified meat cuts and species, taking into account seasonality, festivals or local events.
  3. Cost meal ideas for the consumer based on ingredient retail prices.
  4. Calculate total meal costs.
  5. Calculate average cost of meal per person.
Seek advice from supervisor on product lines to be promoted.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Generated a range of meal ideas for the specified meat cuts and species, taking into account seasonality, festivals or local events.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cost meal ideas for the consumer based on ingredient retail prices.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate total meal costs.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate average cost of meal per person.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Promote meal ideas

  1. Write meal suggestions to provide information on complimentary products, cooking techniques and costs.
  2. Hand write or type meal suggestions to customer and workplace requirements.
  3. Use correct names for cuisines.
  4. Write explanations on cuisines.
  5. .Use descriptive writing to promote the sale of meal ingredients items.
  6. Promote meal ingredients sold in the meat retail outlet through effective display techniques.
Write meal suggestions to provide information on complimentary products, cooking techniques and costs.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Hand write or type meal suggestions to customer and workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use correct names for cuisines.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Write explanations on cuisines.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

.Use descriptive writing to promote the sale of meal ingredients items.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Promote meal ingredients sold in the meat retail outlet through effective display techniques.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate menu success.

  1. Seek feedback from customers and other team members on meal success.
  2. Seek feedback from supervisor on impact of meal promotion on sales of the meat product being promoted.
  3. Improve meal suggestions based on customer and supervisor feedback.
Seek feedback from customers and other team members on meal success.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Seek feedback from supervisor on impact of meal promotion on sales of the meat product being promoted.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Improve meal suggestions based on customer and supervisor feedback.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

Element

Performance criteria

Elements describe the essential outcomes.

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

1. Prepare range of meal ideas based on particular meat products

1.1 Seek advice from supervisor on product lines to be promoted.

1.2 Generated a range of meal ideas for the specified meat cuts and species, taking into account seasonality, festivals or local events.

2. Cost menus

2.1 Cost meal ideas for the consumer based on ingredient retail prices.

2.2 Calculate total meal costs.

2.3 Calculate average cost of meal per person.

3. Promote meal ideas

3.1 Write meal suggestions to provide information on complimentary products, cooking techniques and costs.

3.2 Hand write or type meal suggestions to customer and workplace requirements.

3.3 Use correct names for cuisines.

3.4 Write explanations on cuisines.

3.5 .Use descriptive writing to promote the sale of meal ingredients items.

3.6 Promote meal ingredients sold in the meat retail outlet through effective display techniques.

4. Evaluate menu success.

4.1 Seek feedback from customers and other team members on meal success.

4.2 Seek feedback from supervisor on impact of meal promotion on sales of the meat product being promoted.

4.3 Improve meal suggestions based on customer and supervisor feedback.

Required Skills and Knowledge

Element

Performance criteria

Elements describe the essential outcomes.

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

1. Prepare range of meal ideas based on particular meat products

1.1 Seek advice from supervisor on product lines to be promoted.

1.2 Generated a range of meal ideas for the specified meat cuts and species, taking into account seasonality, festivals or local events.

2. Cost menus

2.1 Cost meal ideas for the consumer based on ingredient retail prices.

2.2 Calculate total meal costs.

2.3 Calculate average cost of meal per person.

3. Promote meal ideas

3.1 Write meal suggestions to provide information on complimentary products, cooking techniques and costs.

3.2 Hand write or type meal suggestions to customer and workplace requirements.

3.3 Use correct names for cuisines.

3.4 Write explanations on cuisines.

3.5 .Use descriptive writing to promote the sale of meal ingredients items.

3.6 Promote meal ingredients sold in the meat retail outlet through effective display techniques.

4. Evaluate menu success.

4.1 Seek feedback from customers and other team members on meal success.

4.2 Seek feedback from supervisor on impact of meal promotion on sales of the meat product being promoted.

4.3 Improve meal suggestions based on customer and supervisor feedback.

Evidence must demonstrate the candidate's consistency of performance over time.

The candidate must:

Apply communication skills appropriate to the task

apply mathematical skills for calculating costs of ingredients

explain different methods of cooking, times of cooking, accompanying condiments and presentation of the cooked product

write clear descriptions of products and meals

provide accurate advice in a courteous manner to customers on the use of products and services

explain cooking meat products as required

demonstrate awareness of cultural and ethnic differences and respond appropriately

work with team members

apply relevant workplace health and safety, regulatory and workplace requirements

The candidate must demonstrate a basic factual, technical and procedural knowledge of:

menus or recipes, portion requirements, cooking

products and services to suit customer needs

enterprise ethical and customer service standards

relevant workplace health and safety, regulatory and workplace requirements

sources of information to further meet customer needs

products and how they may be cooked and served

seasonality of cooking methods, species and meat cuts and fresh produce

Range Statement