Unit of competency Outline
Date retreived
23/07/2026 12:34 AM AWST
23/07/2026 12:34 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Provide advice on meal solutions in a meat retail outlet
Provide advice on meal solutions in a meat retail outlet
Unit of competency
National Code
AMPR211
AMPR211
State Code
AVW60
AVW60
TGA Status
Current
Current
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
03/05/2016
Field of Education
080501 - Sales
Original Release Date
03/05/2016
Nominal Hours
10
Description
This unit describes the skills and knowledge required to create meat-based menu ideas for customers. It requires the ability to match meat recipes with complementary products, such as condiments and vegetables; create menu ideas appropriate to the season; cost the menu; and evaluate the success of the menu.This unit is applicable to workers in meat retailing enterprises.All training must be conducted in accordance with Australian meat industry standards and regulations.All work should be carried out to comply with workplace and hygiene requirements.This unit applies to individuals who work under general supervision, exercise limited autonomy and have some responsibility for their own work.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
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.
No information
No information
No information
| State Code | National Code | Title | Type |
|---|---|---|---|
| AYV3 | AMP30815 | Certificate III in Meat Processing (Retail Butcher) | Qualification |