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Evidence Guide: MTMCOR205A - Communicate in the workplace

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

 

MTMCOR205A - Communicate in the workplace

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

Contribute to the maintenance and improvement of workplace operations and requirements

  1. Problems are solved by communicating with others.
  2. Information is exchanged to perform workplace tasks and take appropriate action.
  3. Spoken and written reports (where applicable) are provided clearly and promptly.
Problems are solved by communicating with others.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Information is exchanged to perform workplace tasks and take appropriate action.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Spoken and written reports (where applicable) are provided clearly and promptly.

Completed
Date:

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Identify key personnel in the workplace

  1. Organisational structure of the workplace, mission statements and strategic plan are identified.
  2. Key personnel and their roles in the organisation are identified.
  3. Role of trainees is identified.
Organisational structure of the workplace, mission statements and strategic plan are identified.

Completed
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Key personnel and their roles in the organisation are identified.

Completed
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Teacher:		 Evidence:

 

 

 

 

 

 

 

Role of trainees is identified.

Completed
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Contribute to positive workplace relations

  1. Communication styles of cultural, social and ethnic groups are recognised and considered.
  2. Appropriate communication style for context, audience and purpose is applied.
  3. Regulatory and workplace ethical standards are considered in verbal and non-verbal communications.
Communication styles of cultural, social and ethnic groups are recognised and considered.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Appropriate communication style for context, audience and purpose is applied.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Regulatory and workplace ethical standards are considered in verbal and non-verbal communications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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 in the workplace and over a period of time.

Context of and specific resources for assessment

Assessment may involve simulation or actual demonstration of competency.

Method of assessment

Recommended methods of assessment include:

assignment

quiz of underpinning knowledge

simulation

workplace demonstration

workplace project

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.

Required Skills and Knowledge

Required skills

Ability to:

copy and record workplace information accurately in routine formats and proformas, where appropriate

demonstrate effective communication techniques with supervisors and colleagues

demonstrate the exchange of relevant routine information with others to:

explain issues or problems

meet quality and food safety requirements

offer suggestions for improvement

reach conclusions

describe forms of feedback provided to colleagues and key personnel

participate in, and contribute to, meetings and discussions

read written information and write to a level typically required in the workplace

take action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology

use appropriate communication styles when:

negotiating sensitive issues

obtaining views and information from others

working with cultural, social and ethnic groups

Required knowledge

Knowledge of:

roles of key personnel in the workplace

sources of information relevant to own work, including occupational health and safety (OHS), regulatory, work instructions and workplace requirements

workplace standards of behaviour

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.

Communication may be:

in English

in languages other than English

spoken, written, non-verbal and include signs and signals

with people from a range of cultural, social and ethnic backgrounds or with colleagues, superiors, customers, clients and external parties

information relating to own work, including:

AUS-MEAT language charts

codes of practice

customer service standards

diagrams

grading specifications

Hazard Analysis Critical Control Point (HACCP) charts

industry and agency newsletters

inspection schedules

labels and tags

messages

notices

orally provided information

orders

packaging, loadout and repackaging documentation

policies

posters

pricing schedules and tickets

procedures

sample data

scales and dials in analogue or digital formats

voltage meters and readings

work instructions.

Audience may include:

business associates

clients

colleagues

customers

external parties

superiors.

Workplace information may be:

in English

in everyday workplace language, including some mathematical language

in languages other than English

presented in routine proformas using accurately copied information, symbols, numbers, abbreviations, codes and sketches

presented orally

provided visually (e.g. video, OH&S signs, symbols and other pictorial presentations)

routine, simple and brief.

Written information may include:

any written information relevant to own work requirements

job requirements

messages

policies

procedures

reports

work instructions.

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

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh aprons

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Regulatory requirements may include:

Export Control Act

Federal, state and territory regulations regarding meat processing

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations

requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption.

Workplace requirements may include:

enterprise-specific procedures

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.