Elements and Performance Criteria

The Range Statement provide the range of applications of this unit of competency to allow for differences within enterprises and workplaces. It provides details of practices, knowledge and requirements referred to in the elements and performance criteria. The variables chosen in training and assessment will depend on the work contexts.

The following variables may include but are not limited to
Store policy and procedures in regard to:
selling seafood products
Store seafood product range which may include:
various fish species
crustacean species
molluscan species
fresh, frozen or live products
seasonal varieties
exotic and unusual lines
Product information may include:
seafood product identification
correct marketing name
harvest, fishing area, country of origin
legal length
prohibited species
use and preparation
cooking methods/recipes
nutritional aspects
seasonal availability
variety
quality
quantities
price range
taste preferences
storage conditions/shelf life/potential food safety hazards
Relevant sources of information may include:
store or supplier's product manuals
videos
demonstrations
labels
Internet
other staff
Special needs of customers may include:
dietary requirements
allergies
Customer information requested may be related to:
preference
health factors
cultural group
Operational requirements may relate to:
staffing levels
routine or busy trading conditions

The following components of the evidence guide relate directly to the performance criteria and the Range Statement for the unit of competency and provide guidance for assessment of the unit in the workplace and/or training program.
Critical Aspects of Evidence

Competency in this unit requires evidence that the candidate:

Consistently applies store policies and procedures which comply with consumer law and legislative requirements regarding the sale of seafood products.
Consistently applies product knowledge to advise on and sell seafood products and services.
Consistently applies store policies and procedures and industry codes of practice in regard to customer service and selling products and services.
Consistently develops, maintains and conveys product knowledge to other staff as required.
Consistently applies detailed and specialised product knowledge to provide accurate advice according to the needs of the customer.

Underpinning Skills and Knowledge

Knowledge and skills are essential to apply this standard in the workplace, to transfer to other contexts and deal with unplanned events. The requirements for this unit of competency are listed below:


Knowledge of:


Store policies and procedures, in regard to:

the store food safety plan
the sale of seafood products
quality policy to customers and suppliers
allocated duties and responsibilities
Current retail seafood products and services available to customers

Specialist product knowledge including:

specialised products and services
corresponding benefits, features and use of various species and products
shelf life, use-by date, storage requirements
ingredients contained in product, including basic dietary and nutritional aspects and food additives
flavour of various species and types of seafood
uses, preparation methods, cooking tips for various species and types of seafood
basic production/harvesting methods
corresponding or complementary products and services
stock availability
seasonal availability
ordering procedures
Store/industry manuals and documentation (paper based or computerised)
Procedures for taking customer orders
Buying and ordering procedures
Pricing procedures including Goods and Services Tax (GST) requirements
Other relevant policies and procedures
Relevant legislation and statutory requirements
Relevant occupational health and safety legislation/regulations/codes of practice
Relevant industry codes of practice

Skills in:

Ability to interpret store/industry manuals and documentation (paper based or computerised)
Interpersonal communication skills

Literacy skills in regard to:

reading and understanding product information
reading and understanding store policies and procedures
recording information

Numerical skills in regard to:

pricing, estimation and weighing of quantities

Assessment Process
For valid and reliable assessment of this unit, evidence should be gathered through a range of methods to indicate consistent performance.
It can be gathered from assessment of the unit of competency alone, through an integrated assessment activity or through a combination of both.
Evidence should be gathered as part of the learning process.

Integrated Competency Assessment
Evidence is most relevant when provided through an integrated activity which combines the elements of competency for each unit, or a cluster of units of competency.

The candidate will be required to:

Apply knowledge and skills which underpin the process required to demonstrate competence, including appropriate key competencies.
Integrate knowledge and skills critical to demonstrating competence in this unit.

Unit WRRFS6B can be assessed with unit:

WRRLP6C Apply retail food safety practices

Evidence Gathering Methods

Evidence should include products, processes and procedures from the workplace context. Evidence might include:

Observation of the person in the workplace
Third party reports from a supervisor
Customer feedback
Answers to questions about specific skills and knowledge

Resources Required
A retail work environment
Sources of product information
Suitable merchandise

Relevant documentation, such as:

store policy and procedures manuals
occupational health and safety requirements

There are a number of processes that are learnt throughout work and life which are required in all jobs. They are fundamental processes and generally transferable to other work functions. Some of these are covered by the key competencies, although others may be added. The questions below highlight how these processes are applied in this unit of competency. Following each question a number indicates the level to which the key competency needs to be demonstrated where 0 = not required, 1 = perform the process, 2 = perform and administer the process, and 3 = perform, administer and design the process.
Communicating ideas and information
Providing information and advice to customers requires communication of ideas and information. (2)

Collecting analysing and organising information
Product knowledge needs to be collected, analysed and organised. (2)

Planning and organising activities
Researching comparisons between products requires activities to be planned and organised. (1)

Working with others and in teams
Team work will be applied when seeking advice from other staff members. (1)

Using mathematical ideas and techniques
The use of mathematical ideas and techniques will be applied when measuring and weighing products. (2)

Solving problems
Problem solving skills will be applied when identifying customer needs and advising on products. (2)

Using technology
The use of technology will be applied when seeking product information through video and computer based methods. (1)