Initiative and enterprise skills to: provide advice to customers on fresh produce alternatives recognise and operate within own expertise take corrective action Numeracy skills to: calculate and reconcile inventory and terminals count, weigh and estimate based on size calculate and record scientific and technical measurements Self – management skills to: monitor own performance and performance of others take responsibility for quality of own work take responsibility for corrective actions and share product knowledge Learning skills to: apply knowledge of fruit and vegetable categories and varieties source information related to food safety and quality identify organoleptic properties of food Technology Skills to: access electronic information manage inventory equipment use equipment and instruments to take measurements and complete transactions 4.3 Recognition given to the course (if applicable) Standard 5 AQTF Standards for Accredited Courses Not Applicable 4.4 Licensing/ regulatory requirements (if applicable) Standard 5 AQTF Standards for Accredited Courses TLILIC2001 Licence to operate a forklift truck Information about the WorkSafe process for licencing issuance is available from Course rules Standards 2, 6,7 and 9 AQTF Standards for Accredited Courses
5.1 Course structure To be eligible for the award of 22339VIC Certificate II in Greengrocery learners must successfully complete a total of 15 units comprising: 11 core units 4 elective units which may be selected from: elective listed below and / or a maximum of 2 units from any other endorsed training package or accredited curriculum. Note: Units imported from endorsed training packages or other accredited curriculum must: reflect the needs of the learner support the integrity of the AQF level of this qualification support the intent of this qualification. Where the qualification is not completed, a Statement of Attainment will be issued for any completed units. Unit of competency/ module code Field of code (six-digit) Unit of competency/module title Nominal hours Core VU22011 120505 Work effectively in the fresh produce industry Nil 35 VU22012 050301 Identify fruits and vegetables Nil 30 AMPR106 N/A Process sales transactions Nil 10 BSBWHS201 N/A Contribute to health and safety of self and others Nil 20 FDFOP1003A N/A Carry out manual handling tasks Nil 30 FDFOP1005A N/A Operate basic equipment Nil 30 SIRRFSA001 N/A Handle food safely in a retail environment Nil 40 SIRRINV001 N/A Receive and handle retail Nil 35 SIRXCEG001 N/A Engage the customer Nil 30 SIRXCOM001 N/A Communicate in the workplace to support team and customer outcomes Nil 40 SIRXSLS001 N/A Sell to the retail customer Nil 20 Total core hours 320 Elective units
Unit Code VU22012 Unit Title Identify fruits and vegetables Unit Descriptor This unit covers the skills and knowledge required to identify greengrocery fruit and vegetable categories and varieties and provide advice to customers. It covers the basic characteristics of fruit and vegetable categories, naming varieties within categories and accessing information to identify the availability and origin of the fruits and vegetables. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. Employability Skills This unit contains employability skills. Application of the Unit This unit applies to those who work in a frontline customer service role and/or the providoring/secondary wholesaling of fruits and vegetables in a retail environment. They operate with some independence under general supervision and guidance from others, and within established workplace policies and procedures. Element Elements describe the essential outcomes of a unit of competency. Elements describe actions or outcomes that are demonstrable and assessable. Performance Criteria Performance criteria describe the required performance needed to demonstrate achievement of the element – they identify the standard for the element. bold/italicised text is used, further information or explanation is detailed in the required skills and knowledge and/or the range statement. Assessment of performance is to be consistent with the evidence guide. 1 Obtain information for fruit and vegetable identification. 1.1 Access and interpret scientific information on edible plants. 1.2 Identify culinary definition for and vegetable. 1.3 Identify botanical definition for and vegetable. 1.4 Access and interpret industry and workplace information to identify and vegetable categories and varieties. 1.5 Access and interpret industry and workplace information to determine the availability and origin of fruits and vegetables. 2.1 Identify the common characteristics of the fruit and vegetable categories and varieties.
vegetable – edible plant parts such as stem, leaf, root, bulb, tuber, fruit, nut or seed; fruits can be considered a subset of vegetables. fruit - mature ovary of a flowering plant including its seeds, covering and any closely connected tissue. Categories may include: grouped according to edible fruits: Berries - includes blackberries, cranberries, blueberries, red and black raspberries, strawberries, and grapes. Stone/Pits - include cherries, apricots, nectarines, peaches, and plums. Core - includes apples and pears. Citrus - includes oranges, tangerines, grapefruits, kumquats, lemons, and limes. Melons - includes cantaloupe, casaba honeydew, and watermelon and seedless varieties. Tropical/exotics - include avocados, coconut, bananas, figs, guavas, mangoes, papayas, pineapples. fruit – apricots, apples, pears, dates, muscatels, figs, peaches. Nuts/seeds – almonds, pistachio, cashew, walnuts, hazelnuts. – wheat, oats, rice, rye, barley, millet, quinoa and maize Vegetables grouped according to edible part used in food: Flower vegetables –includes asparagus, broccoli, Chinese broccoli; cauliflower; globe/French artichoke. Leafy vegetables– includes celery, spinach, watercress, cabbage, kale, lettuce. Stalk vegetables –includes rhubarb, fennel and chard. Bulb vegetables– includes onions, chives, garlic, shallots. Root vegetables–includes, parsnips, turnips, radish, carrots and beetroots.