Not Applicable

No occupational licensing, legislative, regulatory or certification requirements apply to this qualification.

Visit Get Qualified Australia’s Trade Licensing page for more information surrounding licensing

EMPLOYABILITY SKILLS QUALIFICATION SUMMARY 

The following table contains a summary of the Employability Skills required by the meat industry for this qualification. The Employability Skills facets described here are broad industry requirements that may vary depending on qualification packaging options.

Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification.

Employability Skill 

Industry /enterprise requirements for this qualification include :

Communication

• listening and carrying out instructions
• speaking clearly and directly with other personnel and customers
• reading and interpreting workplace-related documentation, such as customer orders and recipes
• writing, such as recording customer orders
• using mathematical skills in areas such as time, weights, portion size and tender
• sharing information with other workers, for example, customer requests
• using negotiation, empathy, persuasion and assertiveness skills to interact with customers

Teamwork

• working effectively as an individual as well as in a work team
• working effectively with workers or customers from another country
• applying own knowledge to assist other members of the work team
• identifying and utilising the strengths of other team members, such as specialised product knowledge
• providing coaching and mentoring support to new or junior workers

Problem solving

• developing practical and creative solutions to workplace problems, for example, suggesting substitutions for unavailable ingredients
• showing independence in identifying problems, such as malfunctioning equipment or OH&S issues
• solving problems individually or in teams
• suggesting a range of solutions to solve problems, for example, recommending alternative products to customers to reduce oversupply
• using numeracy skills to solve problems, for example, adjusting temperatures or recommending cooking times
• testing assumptions, for example, experimenting with new ingredients, or testing new product lines
• resolving customer concerns, such as complaints about poor product

Initiative and enterprise

• adapting to new situations, such as introduction of new products or equipment
• using numeracy skills to solve problems, such as modification of portion sizes
• translating ideas into action by demonstrating suggestions
• initiating and developing innovative solutions, for example, customer reward programs or product specials

Planning and organising

• collecting, analysing and organising information, such as customer orders and product specifications
• using basic business systems for planning and organising, for example, work instructions, or Standard Operating Procedures
• participating in ongoing continuous improvement and planning processes, such as Quality Assurance processes
• determining or applying required resources, such as stock requirements
• managing time and priorities, such as work times and production schedules
• adapting resource allocations to cope with contingencies, for example, adjusting packaging to deal with different sized product or reducing stock orders for short weeks

Self-management

• monitoring and evaluating own performance to ensure team and production requirements are met efficiently
• taking responsibility for own work output

Learning

• being receptive to learning new ideas and techniques, such as changed work instructions, new equipment and processes
• learning in a range of settings, such as through formal training or informally from other workers
• managing own learning, for example, undertaking self-directed research to identify a new recipe or product
• contributing to the learning of others, for example, explaining work processes to new workers

Technology

• using technology, such as point of sale technology
• demonstrating skill when using workplace technology, such as knives, bandsaws and mincers
• applying OH&S requirements when using technology

This qualification is the trade qualification for butchers.

Job roles 

Job role titles covered by this qualification may include:

• butcher

No Related Qualifications found