Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SFISAD401 Mapping and Delivery Guide
Buy seafood product

Version 1.0
Issue Date: June 2024


Qualification -
Unit of Competency SFISAD401 - Buy seafood product
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge to deal with seafood suppliers and buy product that meets food and trade regulations at a competitive price. It includes the ability to apply seafood product and market knowledge when communicating with suppliers, confirm product quality before buying and maintain records of communications and transactions.This unit applies to individuals who identify and buy seafood product for customers from the most appropriate Australian suppliers, either through auction, direct purchase from fisher, cooperative or farm, or through an agent or wholesaler. All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety and environmental regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification 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.
Prerequisites/co-requisites
Competency Field
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
Elements of Competency Performance Criteria              
Element: Communicate with suppliers
  • Establish, maintain and conduct effective business communication with suppliers in a professional, courteous manner
  • Apply current product and market knowledge in all communications with suppliers
       
Element: Buy product
  • Identify product type and volume to be purchased, and select the most appropriate supplier and negotiate price
  • Confirm product quality before purchase to ensure that it meets the standards and specifications of the workplace food safety and quality assurance requirements
  • Maintain product identification from point and time of purchase to ensure workplace procedures for product recall can be effected
       
Element: Maintain records
  • Maintain records of all communications with supplier according to workplace requirements
  • Establish, store and file records of transactions and product inspections according to customer requirements
       

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Establish, maintain and conduct effective business communication with suppliers in a professional, courteous manner 
Apply current product and market knowledge in all communications with suppliers 
Identify product type and volume to be purchased, and select the most appropriate supplier and negotiate price 
Confirm product quality before purchase to ensure that it meets the standards and specifications of the workplace food safety and quality assurance requirements 
Maintain product identification from point and time of purchase to ensure workplace procedures for product recall can be effected 
Maintain records of all communications with supplier according to workplace requirements 
Establish, store and file records of transactions and product inspections according to customer requirements 

Forms

Assessment Cover Sheet

SFISAD401 - Buy seafood product
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SFISAD401 - Buy seafood product

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: