Advise on meat products Evidence Guide

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Evidence Guide: SIRRRPK002A - Advise on meat products

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

SIRRRPK002A - Advise on meat products

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

Develop product knowledge.

Develop store product knowledge by accessing relevant sources of information.
Research and apply comparisonsbetween products.
Convey product information to other staff members as required.

Develop store product knowledge by accessing relevant sources of information.

Completed
Date:

Teacher:

Evidence:

Research and apply comparisonsbetween products.

Completed
Date:

Teacher:

Evidence:

Convey product information to other staff members as required.

Completed
Date:

Teacher:

Evidence:

Identify product range.

Identify store meat product and service range.
Identify seasonal availability according to store information.

Identify store meat product and service range.

Completed
Date:

Teacher:

Evidence:

Identify seasonal availability according to store information.

Completed
Date:

Teacher:

Evidence:

Recommend meat products.

Evaluate meat products and services according to customer requirements.
Demonstrate features and benefits of meat products to customer to create a buying environment.
Recommend complementary products, specials, new lines and seasonal promotions to customers according to store policy and procedures.
Provide advice to customers from available information regarding meat products, on request.
Offer customer alternative product or service or advice when requested item is not available.

Evaluate meat products and services according to customer requirements.

Completed
Date:

Teacher:

Evidence:

Demonstrate features and benefits of meat products to customer to create a buying environment.

Completed
Date:

Teacher:

Evidence:

Recommend complementary products, specials, new lines and seasonal promotions to customers according to store policy and procedures.

Completed
Date:

Teacher:

Evidence:

Provide advice to customers from available information regarding meat products, on request.

Completed
Date:

Teacher:

Evidence:

Offer customer alternative product or service or advice when requested item is not available.

Completed
Date:

Teacher:

Evidence:

Advise on meat services.

Promote, quote on and arrange store retail meat services for customers on request.

Promote, quote on and arrange store retail meat services for customers on request.

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, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency in this unit	Evidence of the following is essential: consistently applies store policy and procedures, which comply with consumer law and legislative requirements regarding the sale of meat products consistently applies product knowledge to advise on and sell meat products and services consistently applies store policy and procedures and industry codes of practice in regard to customer service and selling products and services develops, maintains and conveys product knowledge to other staff as required applies detailed and specialised product knowledge to provide accurate advice according to customer requirements.

Context of and specific resources for assessment	Assessment must ensure access to: a retail work environment sources of product information suitable merchandise relevant documentation, such as: store policy and procedures manuals customer order forms.

Methods of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: observation of performance in the workplace third-party reports from a supervisor customer feedback written or verbal questioning to assess knowledge and understanding review of portfolios of evidence and third-party workplace reports of on-the-job performance. Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: SIRRFSA001A Apply retail food safety practices.

Assessing employability skills	Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts. Employability skills embedded in this unit should be assessed holistically in the context of the job role and with other relevant units that make up the skill set or qualification.

Required Skills and Knowledge

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

interpersonal communication skills to:

apply product knowledge by providing information and advice to customers and staff

make recommendations and advise on services through clear and direct communication

ask questions to identify and confirm requirements

use language and concepts appropriate to cultural differences

use and interpret non-verbal communication

interpreting store and industry manuals and documentation (paper-based or computerised)

literacy skills in regard to:

reading and understanding product information

reading and understanding store policy and procedures

recording information

numeracy skills in regard to pricing, and estimation and weighing of quantities.

The following knowledge must be assessed as part of this unit:

store policy and procedures in regard to:

the sale of meat products

quality policy to customers and suppliers

allocated duties and responsibilities

current retail meat services available to customers

specialist product knowledge, including:

specialised products

corresponding benefits of various products

shelf life and use-by dates

handling and storage requirements

ingredients or materials contained in products

features and use of products

corresponding or complementary products and services

stock availability

store and industry manuals and documentation (paper-based or computerised)

stock and merchandise

procedures for taking customer orders

buying and ordering procedures

pricing procedures, including GST requirements

other relevant policy and procedures

relevant legislation and statutory requirements

relevant OHS requirements

relevant industry codes of practice.

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 in the performance criteria is detailed below.

Product knowledge may include:	meat product identification use preparation cooking methods, recipes and ingredients sauces and accompaniments composition of meat shrinkage after cooking quantities required nutritional aspects country of origin seasonal availability handling and storage.

Relevant sources of information may include:	store suppliers or meat industry manuals video, DVD and multimedia product demonstrations labels.

Comparisons between products may include:	meat species gradings primals cuts cooking and preparation requirements features price.

Product information may include:	product types varieties features price ingredients simple nutritional information handling and storage cooking tips.

Other staff members may include:	new or existing staff people with varying levels of language and literacy people from a range of cultural, social and ethnic backgrounds.

Store meat product and service range may include:	beef lamb mutton veal pork chicken venison, kangaroo, emu and other game special cuts smallgoods manufactured goods value-added goods, e.g. ready to cook and marinated individual serves barbecue spits.

Customer requirements may vary according to:	preferences health factors cultural group dietary issues price.

Customers may include:	new or repeat contacts external and internal contacts business customers or individuals customers with routine or special requests people from a range of social, cultural and ethnic backgrounds and with varying physical and mental abilities.

Store policy and procedures in regard to:	selling meat products interaction with customers quality assurance food safety ordering meat products processing customer orders.

NTISthis.com

Evidence Guide: SIRRRPK002A - Advise on meat products

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

SIRRRPK002A - Advise on meat products

Develop product knowledge.

Identify product range.

Recommend meat products.

Advise on meat services.

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

Instructions to Assessors

Teacher: ___________________________ Date: _