Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SFIPROC601C Mapping and Delivery Guide
Establish costs and/or conditions for sale of seafood product
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SFIPROC601C - Establish costs and/or conditions for sale of seafood product |
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Description | This unit of competency involves identifying and interpreting cost factors, and reviewing and determining costing methods. It also involves identifying the assessment of internal and external factors that might impact on supply decisions.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements, including food safety and hygiene regulations and procedures. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | |||
Competency Field |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Identify cost factors impacting on supply of seafood product |
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Element: Review enterprise costing methods |
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Element: Identify and assess internal and external factors impacting on pricing decisions |
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Element: Determine conditions for the provision of the product and/or service |
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Element: Formulate prices for the provision of product and/or service |
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