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Merchandise meat products for point of sale
Assessment Strategies
On-the-job Performance
Criteria
Adhere to ServeSafe Guidelines for meat handling
Assess meat quality
Forecast daily usage and consumption
Assess meat counter inventory levels
Receive restaurant/retail orders
Interpret written and/or verbal orders with accuracy
Perform portion control
Store and label products
Package meat cuts
Label processed meat
Transfer meat to storage
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Monitor meat product inventory and storage
Assessment Strategies
On-the-job Performance
Criteria
Adhere to ServeSafe Guidelines for meat handling
Label product expiration
Monitor meat locker storage inventory
Store and label products
Dispose of meat products
Inform chain of command about meat inventory adjustments
Plan for seasonal inventory adjustments
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Sell butcher shop products
Assessment Strategies
On-the-job Performance
Criteria
Take customer orders
Process customer orders
Answer customer questions
Recommend meat cooking methods
Communicate product ingredients and traceability (allergens)
Interpret written and/or verbal orders with accuracy
Complete transaction
Listen to customer complaints
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Support butcher shop operations and management
Assessment Strategies
On-the-job Performance
Criteria
Communicate with co-workers using the shop’s chain of command
Interview potential suppliers
Communicate changes and variations in using shop’s chain of command
Provide documentation as requested by instructor to maintain and support shop operations
Comply with college policies and procedures
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Communicate effectively
Assessment Strategies
On-the-job Performance
Criteria
Speak in a polite manner
Your voice is clear and heard by customers and co-workers
Your written words are legible and accurate
Documents are accurate
Documents convey meaning and follow standard rules of English
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Demonstrate time- and self-management skills
Assessment Strategies
On-the-job Performance
Criteria
Work under pressure to meet deadlines and customer orders and/or requests
Prioritize multiple tasks to achieve intended goal
Work in a professional manner
Work independently when needed to efficiently achieve a task
Work in pairs and small groups to efficiently achieve a task
Demonstrate a respect for cultural and ethnic differences
Use conflict resolution skills when appropriate
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Process restaurant orders
Assessment Strategies
Lab Demonstration
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Problem-solve in the butcher shop
Assessment Strategies
On-the-job Performance
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Document work performance and hours
Assessment Strategies
Butcher Shop Agreement, Final Evaluation
Criteria
Agreement is signed by instructor and student before starting the work
Complete Final Evaluation in partnership with the instructor
Document your number of work hours
Ask for help from Instructor when needed
Submit all documentation on date specified by the instructor