Elements and Performance Criteria

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Skill gaps include a range of skills needed for the workplace or for a particular job which are currently not developed within an individual. They are different from an individual's 'personal learning needs' as they are skills specifically relevant and required for a particular job. They may include:
animal and food-handling skills
communication skills, such as listening and understanding, speaking clearly and directly, reading and writing
customer service skills
literacy and numeracy skills
capacity to undertake heavy physical work
technical skills
workplace technology skills using such things as business equipment, computer technology, machinery, hand tools, knives, nets, ropes, bags and security systems.
Skill development activities may include:
coaching and mentoring programs
guided workplace experience
access to a mentor for questions and advice
opportunities to learn a new task or to operate a new piece of equipment or workplace technology
human resources programs
IT courses
internal or external training program.
Learning tools and practices may include:
discussion
note-taking
observation
practice
reviewing manuals and training guides
trial and error.
On-the-job learning opportunities may include:
attending talks or seminars arranged by the workplace
filling in for a colleague in a new area
receiving on-the-job training and supervised practice
shadowing another colleague in a different area.
Off-the-job learning opportunities may include:
attending conferences or seminars
attending site visits with supervisor
participating in community events
participating in workplace social events
taking a course with a training provider.
Appropriate dress and behaviour may include:
demeanour and attitude displayed with customers and fellow employees
personal dress and safety equipment
presentation and hygiene.
Time-management strategies may include:
balancing work and personal priorities or agendas
being punctual
dealing with interruptions
setting goals
organising work environment
planning daily or weekly work
prioritising required tasks or activities.
Organisational requirements may include:
common organisational practices
OHS policies, procedures and programs
organisational policies and guidelines
performance plans.
Workplace policies and guidelines may include:
attendance
alcohol and drug restrictions
confidentiality
dress codes
obeying orders
personal safety and duty of care related to OHS
punctuality
standards for health and fitness
terms and conditions of employment.
Organisational values generally refer to those mentioned in a mission or vision statement of a company and may include:
community responsibility
environment responsibility
ethical behaviour and treatment of animals and the environment
innovation.
Cultural norms may include:
history
meanings specific to the language of the workplace
workplace protocols.
Main sectors of the agri-food industry may include:
animal care and management
conservation and land management
food processing
horticulture
meat industry
milling
racing
rural production
seafood.
Roles and responsibilities of industry may include:
providing proper training to those in the industry
providing quality customer service
providing quality products and services.
Key organisations representing industry may include:
industry associations
legislative bodies
unions.
Current issues or events may include:
economic
environmental
political
supply and demand
technological.
Industry products are the outcomes of agri-food processes and may include:
range of products, such as meat, seafood, vegetables, fruit, seafood, cotton, sugar, dairy, wine, wool as well as manufactured food products
animal care and management products
conservation and land management products
land and water resources
meat and livestock
pharmaceuticals
plant care and management products
racing products
rural production products
seafood products
sugar products.
Industry services may include:
conservation and land management services
consulting services
customer support
delivery services
health and diet advice
plant and animal care advice
veterinary services
warranties and guarantees.
Service standards will vary from industry to industry and from workplace to workplace depending on the job role and context. They may include:
dealing with conflict situations
developing and maintaining product and service knowledge
establishing relationships with customers
following appropriate hygiene and safety procedures
identifying customer needs and expectations
maintaining a positive and cooperative manner
meeting reasonable needs and requests of customers within acceptable timeframes
referring difficult complaints to appropriate persons
responding to customer complaints
taking opportunities to enhance quality of products and services.
Quality standards may include:
consistency standards
meeting customer requirements
quality specifications
time requirements.

EVIDENCE GUIDE
The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Assessment must confirm appropriate knowledge and skills demonstrated over a period of time, in a range of contexts and to a consistent standard. Evidence must demonstrate the individual's ability and understanding to:
adapt to and apply workplace procedures and practices
complete work tasks according to workplace requirements, standards and applicable regulations
identify and interpret information on sectors in the targeted industry
identify and interpret information on the range of products and services produced by the targeted industry
identify and take advantage of learning opportunities in the workplace
recognise and adapt to cultural differences in the workplace
report and rectify workplace problems according to workplace procedures
complete work with required attention to detail without damage to goods, equipment or personnel.
Context of and specific resources for assessment
Assessment can be carried out by a using a range of simulated or actual workplace activities that demonstrate the skills and knowledge to adapt to workplace requirements. This unit of competency should be part of a holistic assessment involving other units which make up the job function. A variety of assessment methods is recommended and may include:
written or oral questions
observation of work activities, which can be in a workplace or simulated workplace
evaluation of products or output created through work
logbook of work activities undertaken over a period of time
third-party report, for example from a supervisor.
Where a simulated environment is used for assessment it must be reflective of a workplace environment.