CERTIFICATE II IN RETAIL (SIR20207) Implementation Plan
This qualification provides the skills and knowledge for an individual to be competent in a range of activities and functions requiring basic retail operational knowledge and limited practical skills in a defined context. Work would be undertaken in various retail store settings, such as specialty stores, supermarkets, department stores and retail fast food outlets. Individuals may work with some autonomy or in a team but usually under close supervision. There are no prerequisites for entry to this qualification.
Packaging Rules
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14 units must be selected for this qualification including:
- all 9 core units
- 3 units from either Elective Units Group A - General Selling or Elective Units Group B General Food Selling.
- 2 elective units: A maximum of 2 elective units may be selected from the General Elective Units listed below. A maximum of 2 elective units may be selected from another endorsed Training Package These must be units which are packaged within a Certificate II or III qualification in the parent Training Package.
Job DescriptionEmployees duties include customer service, operating point of sale equipment, merchandising, balancing the register and minimising theft. Employees will generally be working under supervision.
Note: the minimum age of enrolment for this course is 18 years of age.
14 units are required for the qualification (9 core units and 5 elective units).
9 core units are:
SIRXCCS001A - (CORE) APPLY POINT-SALE HANDLING PROCEDURESThis unit describes the performance outcomes, skills and knowledge required to operate pointofsale equipment, apply store policy and procedures to a range of transactions, interact with customers and package or wrap an item for transportation.
- Operate point-of-sale equipment.
- Use numbers in the workplace.
- Perform point-of-sale transactions.
SIRXCCS002A - (CORE) INTERACT WITH CUSTOMERSThis unit describes the performance outcomes, skills and knowledge required to deliver service to customers. It entails being able to communicate effectively with customers, respond to their complaints, receive and process sales orders and identify special customer requirements.
- Deliver service to customers.
- Respond to customer complaints.
- Receive and process sales orders.
- Identify special customer requirements.
SIRXCLM001A - (CORE) ORGANISE AND MAINTAIN WORK AREAS
This unit describes the performance outcomes, skills and knowledge required to maintain and organise work areas in a retail environment. It involves applying personal hygiene practices and the organised use of equipment and chemicals to keep the workplace tidy, clean and safe.
SIRXCOM001A - (CORE) COMMUNICATE IN THE WORKPLACEThis unit describes the performance outcomes, skills and knowledge required for effective communication with customers and other staff in the workplace. It involves establishing contact with customers, processing information, working in a team, maintaining personal presentation, following routine instructions, and reading and interpreting retail documents.
- Establish contact with customers.
- Communicate with customers and colleagues from diverse backgrounds.
- Read and interpret retail documents.
SIRXICT001A - (CORE) OPERATE RETAIL TECHNOLOGYThis unit describes the performance outcomes, skills and knowledge required to operate a variety of retail equipment. It involves identifying the correct equipment required for a given task, maintaining retail equipment, applying keyboard skills and operating data entry equipment.
- Maintain retail equipment.
- Operate data entry equipment.
SIRXIND001A - (CORE) WORK EFFECTIVELY IN A RETAIL ENVIRONMENTThis unit describes the performance outcomes, skills and knowledge required to work effectively in a retail environment. It involves acting responsibly and in a nondiscriminatory manner, developing retail industry knowledge, including industrial award or agreement relevant to the job role, maintaining personal hygiene and presentation, and prioritising tasks.
- Act in a nondiscriminatory manner.
- Develop retail industry knowledge.
- Maintain personal presentation.
- Follow routine instructions.
SIRXINV001A - (CORE) PERFORM STOCK CONTROL PROCEDURESThis unit describes the performance outcomes, skills and knowledge required to handle stock in a retail environment. It involves receiving and processing incoming goods, rotating stock and dispatching goods.
- Receive and process incoming goods.
SIRXOHS001A - (CORE) APPLY SAFE WORKING PRACTICESThis unit encompasses the National Occupational Health and Safety Commission (NOHSC) guidelines for occupational health and safety. It describes the performance outcomes, skills and knowledge required to maintain a safe work environment for staff, customers and others. It involves observing basic safety and emergency procedures.
- Observe basic safety procedures.
- Observe basic emergency procedures.
SIRXRSK001A - (CORE) MINIMISE THEFTThis unit describes the performance outcomes, skills and knowledge required to minimise theft in a retail environment. It involves applying routine store security, taking appropriate action to minimise theft and maintaining security of cash, registers or terminals and keys.
- Apply routine store security.
3 units from either Elective Units Group A - General Selling or Elective Units Group B - General Food Selling.
Elective Group A: General Selling Stream: Sales
SIRXSLS001A - (ELECTIVE) SELL PRODUCTS AND SERVICESThis unit describes the performance outcomes, skills and knowledge required to sell products and services in a retail environment. It involves the use of sales techniques and encompasses the key selling skills from approaching the customer to closing the sale. It requires a basic level of product knowledge.
- Maximise sales opportunities.
SIRXSLS002A - (ELECTIVE) ADVISE ON PRODUCTS AND SERVICESIt describes the performance outcomes, skills and knowledge required to apply a depth of specialist or general product knowledge and a need for experience and skill in offering advice to customers.
- Develop product and service knowledge.
- Recommend specialised products or services.
Elective Group A: General Selling Stream: Merchandising
SIRXMER001A - (ELECTIVE) MERCHANDISE PRODUCTS
This unit describes the performance outcomes, skills and knowledge required to merchandise products within a retail store. It involves the arrangement and presentation of merchandise, setting up and maintaining displays and labelling and pricing stock.
- Place and arrange merchandise.
- Prepare display labels and tickets.
- Place, arrange and display price labels and tickets.
SIRXMER005A - (ELECTIVE) CREATE A DISPLAYThis unit describes the performance outcomes, skills and knowledge required to plan and implement a display for a retail business.
- Identify the requirements of the display.
Elective Group A: General Selling Stream: Finance
SIRXFIN001A - (ELECTIVE) BALANCE POINT-OF-SALE TERMINAL
This unit describes the performance outcomes, skills and knowledge required to balance a register or terminal in a retail environment. It involves clearing the register, counting money, calculating noncash transactions and reconciling takings.
- Remove takings from register or terminal.
Elective Group A: General Selling Stream: Retail Post
SIRRPOS001A - (ELECTIVE) PROCESS POSTAL OUTLET TRANSACTIONS
This unit describes the performance outcomes, skills and knowledge required to process business transactions specific to a postal outlet.
- Identify customer requirements.
Elective Group B: General Food Selling Stream: Food Safety
SIRRFSA001A - (ELECTIVE) APPLY RETAIL FOOD SAFETY PRACTICES
This unit describes the performance outcomes, skills and knowledge required to implement safe food storage handling processes in a retail food environment according to a food safety program.
- Apply personal hygiene and sanitation.
- Identify food safety program.
- Store and handle food products hygienically.
- Clean work area and equipment.
- Contribute to continuous improvement.
Elective Group B: General Food Selling Stream: Merchandising
SFIDIST202B - (ELECTIVE) RETAIL FRESH, FROZEN AND LIVE SEAFOOD
This unit of competency deals with setting up, serving from and packing up a retail display of fresh, frozen and live seafood. This involves assessing seafood freshness, demonstrating skill in putting together a display that attracts customers but ensures that the product is at the correct temperature without any cross-contamination, and serving customers. This unit does not deal with generic skills (non-seafood) that are required for retailing.
SIRRMER001A - (ELECTIVE) MERCHANDISE FOOD PRODUCTS
This unit describes the performance outcomes, skills and knowledge required to prepare, arrange and present food products, including convenience foods within the store. It includes the setting up and maintenance of displays and labelling or pricing of stock. It also includes the handling, protection and storage of food products for display or sale.
- Place and arrange food stock.
- Prepare and display labels and tickets.
SIRRMER002A - (ELECTIVE) PACK AND DISPLAY MEAT PRODUCTS
This unit describes the performance outcomes, skills and knowledge required to prepare, arrange and present meat products within the store. It includes the setting up and maintenance of displays, labelling and pricing stock. It also includes the packing, handling and storage of meat products.
- Wrap and package meat products.
- Prepare display labels and tickets.
- Place, arrange and display price tickets and labels.
SIRRMER003A - (ELECTIVE) PREPARE AND DISPLAY FAST FOOD ITEMSThis unit describes the performance outcomes, skills and knowledge required to prepare, cook, arrange and present fast food items in a retail environment. It includes the setting up and maintenance of displays and labelling or pricing stock. It also includes the handling, protection and storage of fast food products for display or sale.
- Prepare display labels and tickets.
- Place, arrange and display price labels and tickets.
SIRRMER004A - (ELECTIVE) PREPARE AND DISPLAY BAKERY PRODUCTS
This unit describes the performance outcomes, skills and knowledge required to prepare, arrange and present bakery products within the store. It includes the setting up and maintenance of displays and labelling or pricing stock. It also includes the maintenance, handling and storage of bakery products.
- Place and arrange bakery products.
- Prepare display labels and tickets.
- Place, arrange and display price tickets and labels.
- Maintain bakery product displays.
Elective Group B: General Food Selling Stream: Product Knowledge
SIRRRPK001A - (ELECTIVE) ADVISE ON FOOD PRODUCTS AND SERVICES
This unit describes the performance outcomes, skills and knowledge required to develop product knowledge and provide advice to customers with regard to fresh food and food products, including convenience foods.
- Identify product range and develop product knowledge.
SIRRRPK002A - (ELECTIVE) ADVISE ON MEAT PRODUCTS
This unit describes the performance outcomes, skills and knowledge required to develop product knowledge to advise on and sell meat products and services.
- Develop product knowledge.
SIRRRPK003A - (ELECTIVE) ADVISE ON FAST FOOD PRODUCTS
This unit describes the performance outcomes, skills and knowledge required to develop and apply product knowledge to provide advice to customers with regard to fast food products.
- Identify product range and develop product knowledge.
- Recommend fast food products.
- Advise on fast food services.
SIRRRPK004A - (ELECTIVE) ADVISE ON BAKERY PRODUCTSThis unit describes the performance outcomes, skills and knowledge required to develop and apply product knowledge to provide advice to customers with regard to bakery products and services.
- Develop product knowledge.
- Identify bakery products.
- Recommend bakery products.
- Advise on bakery services.
SIRRRPK005A - (ELECTIVE) ADVISE ON SEAFOOD PRODUCTS
This unit describes the performance outcomes, skills and knowledge required to develop and apply product knowledge to assist customers in the purchase of seafood products and services according to store requirements.
- Develop product knowledge.
- Identify seafood products.
- Recommend seafood products.
And 2 Elective Units may be selected from the General Elective Units and/ or may be selected from another endorsed Training Package. These must be units which are packaged within a Certificate II or III Qualification in the parent Training Package.
