Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SIRXPDK002 Mapping and Delivery Guide
Advise on food products and services
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SIRXPDK002 - Advise on food products and services |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the performance outcomes, skills and knowledge required to develop product and service knowledge and provide information to customers about fresh food and food products, including convenience foods.This unit applies to individuals working in frontline customer service and sales roles in a diverse range of industry and business contexts that sell food products. They operate with some independence under general supervision and guidance from others, and within established organisational policies and procedures.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. Skills must be demonstrated in a services industry environment. This can be: an industry workplace a simulated retail work environment. Assessment must ensure access to: food stock or food services sources of product information documentation: current plain English regulatory documents distributed by government regulators outlining basic aspects of legislation that impact provision of information and sale of the food organisational policies and procedures pricing information customer order forms customers; these can be: customers in a retail industry workplace who interact with the individual during the assessment process individuals who participate in role plays or simulated activities set up for the purpose of assessment. Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors. |
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Prerequisites/co-requisites | |||
Competency Field | Product Knowledge |
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: Develop food product and service knowledge. |
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Element: Respond to customer requests. |
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Element: Enhance information provided. |
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