Contents feugaitepulae, validus indoles · 2018-07-20 · selling fish for retail purposes to...

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Contents 1. Introduction and Contacts……………………. [1]

2. Qualifications Pack……………………………….. [2]

3. Glossary of Key Terms…………………………… [3]

4. OS Units……………………………………………….. [5]

5. Annexure: Nomenclature for QP & OS.... [14]

6. Assessment Criteria…………………………….. [16]

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Qualifications Pack- Fish Retailer

Introduction

SECTOR: AGRICULTURE AND ALLIED

SUB-SECTOR: Fisheries

OCCUPATION: Assistance (Fisheries)

REFERENCE ID: AGR/Q5104

ALIGNED TO: NCO-2015/NIL

A Fish Retailer is responsible for assessing demand, procuring fresh fish and

selling fish for retail purposes to consumers in good quality.

Brief Job Description: A Fish Retailer is responsible for assessing demand,

procuring fresh fish, ascertaining the freshness of fish, knowing its shelf life,

preserving the fish in good hygiene, handling and sale of fish.

Personal Attributes: A Fish Retailer must possess decent communication,

negotiation and marketing skills. He/she should be patient and possess good

personal health and hygiene.

What are

Occupational Standards(OS)?

OS describe what

individuals need to do, know and understand in order to carry out a particular job role or function

OS are

performance standards that individuals must achieve when carrying out functions in the workplace, together with specifications of the underpinning knowledge and understanding

Cont act Us:

Agriculture Skill Council of India (ASCI)

304-305, 3rd Floor, Bestech Chambers

Sushant Lok-1, Gurgaon, Haryana

E mail:

[email protected]

QUALIFICA QUALIFICATIONS PACK - OCCUPATIONAL STANDARDS FOR AGRICULTURE AND ALLIED INDUSTRY

Qualifications Pack For Fish Retailer

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Qualifications Pack Code AGR/Q5104

Job Role Fish Retailer

Credits (NSQF) TBD Version number 1.0

Sector Agriculture and Allied Drafted on 10/03/16

Sub Sector Fisheries Last reviewed on 25/11/16

Occupation Assistance (Fisheries)

Next review date 19/05/19

NSQC Clearance on N/A


Role Description A Fish Retailer is responsible for assessing demand, procuring fresh fish and selling fish for retail purposes to consumers in good quality

NSQF level

Minimum Educational Qualifications

Maximum Educational Qualifications

3

No formal education Not applicable

Training (Suggested but not mandatory)

On the job training

Minimum Job Entry Age 18 years

Experience Not applicable

Applicable National Occupational

Standards (NOS)

Compulsory: 1. AGR/N5108 Prepare for retail selling of fish 2. AGR/N9903 Maintain health and safety at the workplace

Optional: Not applicable

Performance Criteria As described in the relevant OS units

Job

Det

ails


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Keywords /Terms Description

Sector Sector is a conglomeration of different business operations having similar business and interests. It may also be defined as a distinct subset of the economy whose components share similar characteristics and interests.

Sub-sector Sub-sector is derived from a further breakdown based on the characteristics and interests of its components.

Occupation Occupation is a set of job roles, which perform similar/ related set of functions in an industry.

Function Function is an activity necessary for achieving the key purpose of the sector, occupation, or an area of work, which can be carried out by a person or a group of persons. Functions are identified through functional analysis and form the basis of OS.

Sub-function Sub-functions are sub-activities essential to fulfil the achieving the objectives of the function.

Job role Job role defines a unique set of functions that together form a unique employment opportunity in an organisation.

Occupational Standards (OS)

OS specify the standards of performance an individual must achieve when carrying out a function in the workplace, together with the knowledge and understanding they need to meet that standard consistently. Occupational Standards are applicable both in the Indian and global contexts.

Performance Criteria Performance criteria are statements that together specify the standard of performance required when carrying out a task.

National Occupational Standards (OS)

NOS are occupational standards which apply uniquely in the Indian context.

Qualifications Pack (QP) QP comprises the set of OS, together with the educational, training and other criteria required to perform a job role. A QP is assigned a unique qualifications pack code.

Unit Code Unit code is a unique identifier for an Occupational Standard, which is denoted by an ‘N’

Unit Title Unit title gives a clear overall statement about what the incumbent should be able to do.

Description Description gives a short summary of the unit content. This would be helpful to anyone searching on a database to verify that this is the appropriate OS they are looking for.

Scope Scope is a set of statements specifying the range of variables that an individual may have to deal with in carrying out the function which have a critical impact on quality of performance required.

Knowledge and Understanding

Knowledge and understanding are statements which together specify the technical, generic, professional and organisational specific knowledge that an individual needs in order to perform to the required standard.

Organisational Context Organisational context includes the way the organisation is structured and how it operates, including the extent of operative knowledge managers have of their relevant areas of responsibility.

Technical Knowledge Technical knowledge is the specific knowledge needed to accomplish specific designated responsibilities.

Core Skills/ Generic Skills Core skills or generic skills are a group of skills that are the key to learning and working in today’s world. These skills are typically needed in any work environment in today’s world. These skills are typically needed in any work environment. In the context of the OS, these include communication related skills that are applicable to most job roles.

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Keywords /Terms Description

NOS National Occupational Standard(s)

QP Qualifications Pack

OS Occupational Standard

PC Performance Criteria

Acr

on

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Prepare for retail selling of fish

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AGR/N5108

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National Occupational

Standard

Overview

This OS unit is about preparing for retail selling of fish.


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AGR/N5108

Unit Code AGR/N5108

Unit Title (Task)


Description This OS unit is about preparing for retail selling of fish.

Scope This unit/ task covers the following:

Prepare business plan for fish retail sale

Prepare display unit / transport container (ice box) and procure ice to ensure hygienic handling of fish

Identify fish species and procure based on consumer demand

Load display unit / transport container (ice box)

Prepare a sales plan/ plan routes for sale of fish

Performance Criteria(PC) w.r.t. the Scope

Element Performance Criteria Prepare business plan fish retail sale

To be competent, the user/ individual must be able to:

PC1. prepare and maintain a budget plan and a plan for sourcing of fish, such as:

prepare the investment plan, comprising shop (in case of retail outlets)

or vehicle (in case of mobile vendors) and storage containers (freezers,

ice box, etc.)

purchase fish through participating in auction in the landing centre

purchase fish from alternative sources, e.g. buying from a third party or

wholesale fish market

PC2. calculate the returns from investment

PC3. estimate the various heads under which expenses will be incurred such as:

fixed cost components, comprising interest on investment and

depreciation on machineries /equipments, protective clothing

variable cost component, comprising cost of fish, fuel cost (in case of

mobile vendors) and electricity cost (in case of retailer in retail outlets),

ice costs, transport (vehicle)cost, labour cost, maintenance cost of

storage containers

PC4. estimate demand in terms of prospective and regular customers, their

preferences and budgets through consumer survey, etc.

PC5. study the market rates, peak demand hours for fish and their availability to

decide on a selling price range through consumer survey, etc.

Prepare display unit / transport container (ice box) and procure ice to ensure hygienic handling of fish


PC6. estimate quantity of ice required for chilling of fish, based on the weight

PC7. ensure hygienic handling of fish, preserve unsold fish and dispose of waste in

a safe manner

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AGR/N5108

Identify fish species and procure based on consumer demand


PC8. assess the demand of commercially available and suitable species for retail

trade

PC9. ascertain the freshness of the fish

PC10. keep in mind customer preferences while choosing species of fish

Load display unit / transport container (ice box)


PC11. load display unit / transport container (ice box) with ice and fish to achieve

optimum chilling

PC12. load unit in such a way to store different types of fishes

Prepare a sales plan /

plan routes for sale

of fish


PC13. prepare a sales plan in the retail outlet, that includes the display of different

kinds of fish along with price tags

PC14. plan route for mobile retail sale keeping in mind the rate of deterioration of

fish and location of regular and prospective customers

PC15. adjust prices as and when required, to ensure quick selling of fish

Knowledge and Understanding (K)

A. Organizational Context

(Knowledge of

the company /

organization and

its processes)

The individual on the job needs to know and understand: KB1. fish retailing systems in place KB2. rules and regulations to be followed according to fishing industry standards KB3. standard operating procedures for a retail unit

B. Technical

Knowledge

The individual on the job needs to know and understand: KB1. simple business plan to calculate returns on investment KB2. commercially viable species of fish KB3. identification of freshness of fish KB4. quick selling techniques KB5. fumigation for insect control in retail outlet

Skills (S)

A. Core Skills/

Generic Skills

Reading Skills

The user/individual on the job needs to know and understand how to: SA1. read an interpret the business plan

Writing Skills

The user/individual on the job needs to know and understand how to: SA2. keep a log of important events

Oral Communication (Listening & Speaking Skills)

The user/individual on the job needs to know and understand how to: SA3. communicate effectively so as to achieve sales in a short period

B. Professional Skills Decision Making

The user/individual on the job needs to know and understand how to:


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AGR/N5108

SB1. decide when to turn back during mobile selling, and when to dump sell fish after it loses its freshness

Plan and Organize

The user/individual on the job needs to know and understand: how to: SB2. plan route for mobile operation as per business plan

Customer Centricity

The user/individual on the job needs to know and understand how to: SB3. maintain good relationship with customers

Problem Solving

The user/individual on the job needs to know and understand how to: SB4. adjust fish prices when demand is low

Analytical Thinking

The user/individual on the job needs to know and understand how to: SB5. apply domain information about popular and commercially viable fish species

Critical Thinking

The user/individual on the job needs to know and understand how to: SB6. use common sense and make judgments on a daily basis SB7. use reasoning skills to resolve sales issues SB8. detect potential problems that could arise during operations


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AGR/N5108

NOS Version Control

Back to Top

NOS Code AGR/N5108






AGR/N9903

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Maintain health and safety at the workplace

--------------------------------------------------------------------------------------------------------------------------------------

National Occupational

Standard

Overview This OS unit is about maintaining health and safety at the workplace.

Qualifications Pack ForWheat Farmer

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Maintain health and safety at the workplace AGR/N9903

Unit Code AGR/N9903

Unit Title (Task)

Maintain health and safety at the workplace

Description This OS unit is about maintaining health and safety of self and others co workers at workplace.

Scope

This unit/task covers the following:

Maintain a clean & efficient workplace

Render appropriate emergency procedures

Performance Criteria(PC) w.r.t. the Scope

Element Performance Criteria

Maintain a clean and efficient workplace

To be competent, the individual must be able to: PC1. undertake basic safety checks before operation of all machinery and vehicles

and report all potential hazards to the supervisor

PC2. identify work for which protective clothing or equipment is required and

perform those duties in accordance with workplace policy

PC3. read and understand the hazards of use and contamination mentioned on the

labels of pesticides/fumigants, etc.

PC4. assess risks prior to performing manual handling jobs, and work according to

currently recommended safe practices

PC5. use equipment and materials safely and correctly and return the same to

designated storage when not in use

PC6. dispose off waste safely and correctly in a designated area

PC7. recognize risks to bystanders and take action to reduce risk associated with

jobs in the workplace

PC8. perform work in a manner which minimizes environmental damage all

procedures and ensure work instructions for controlling risks are followed

closely

PC9. report any accidents, incidents or problems without delay to an appropriate

person and take necessary immediate action to reduce further danger

Render appropriate emergency procedures

To be competent, the individual must be able to: PC10. follow procedures for dealing with accidents, fires and emergencies, including

communicating location and directions for emergency evacuation

PC11. follow emergency procedures to company standard / workplace

requirements

PC12. use emergency equipment in accordance with manufacturers' specifications

and workplace requirements

PC13. provide treatment appropriate to the patient's injuries in accordance with

recognized first aid techniques

PC14. recover (if practical), clean, inspect/test, refurbish, replace and store the first

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aid equipment as appropriate

PC15. report details of first aid administered in accordance with workplace procedures

Knowledge and Understanding (K)

A. Organizational Context (Knowledge of the company / organization and its processes)

The user/individual on the job needs to know and understand: KA1. personal hygiene and fitness requirements KA2. general duties under the relevant health and safety legislation KA3. personal protective equipment to be worn and how it is cared for the correct

and safe way to use materials and equipment required for your work KA4. the correct and safe way to use materials and equipment required for work KA5. importance of good housekeeping in the workplace KA6. safe disposal methods for waste KA7. methods for minimizing environmental damage during work

B. Technical Knowledge

The user/individual on the job needs to know and understand: KB1. the risks to health and safety and the measures to be taken to control those

risks in your area of work KB2. workplace procedures and requirements for the treatment of workplace

injuries/illnesses KB3. basic emergency first aid procedure KB4. local emergency services KB5. importance of reporting accidents, incidents and problems and the

appropriate action to take

Skills (S)

A. Core Skills/ Generic Skills

Writing Skills

The user/ individual on the job needs to know and understand how to: SA1. mention the data which are required for record keeping purpose SA2. report problems to the appropriate personnel in a timely manner SA3. write descriptions and details about incidents in reports

Reading Skills

The user/individual on the job needs to know and understand how to: SA4. read instruction manual for hand tool and equipments

Oral Communication (Listening and Speaking skills)

The user/individual on the job needs to know and understand how to: SA5. communicate clearly and effectively with others like farmers, concerned

officer/stakeholders SA6. comprehend information shared by senior people and experts

B. Professional Skills

Decision Making

The user/individual on the job needs to know and understand how to: SB1. make decisions pertaining to types of tools to be used SB2. identify need of first aid and render it accordingly

Plan and Organize

The user/individual on the job needs to know and understand how to: SB3. schedule daily activities and drawing up priorities; allocate start times,


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estimation of completion times and materials, equipment and assistance required for completion.

Customer Centricity

The user/individual on the job needs to know and understand how to: SB4. manage relationships with co-workers and managers of the who may be

stressed, frustrated, confused or angry

Problem Solving

The user/individual on the job needs to know and understand how to: SB5. think through the problem, evaluate the possible solutions and take up

optimum / best solutions

Analytical Thinking

The user/individual on the job needs to know and understand how to: SB6. monitor and maintain the condition of tools and equipment SB7. assess situation & identify appropriate control measures

Critical Thinking

The user/individual on the job needs to know and understand how to: SB8. take up his own work and learning


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NOS Version Control

Back to Top

NOS Code AGR/N9903







15

Annexure

Nomenclature for QP and NOS

Qualifications Pack

[ABC]/ Q 0101

Occupational Standard An example of NOS with ‘N’

[ABC] / N 0101

Q denoting Qualifications Pack Occupation (2 numbers)

QP number (2 numbers)

9 characters

N denoting National Occupational Standard Occupation (2 numbers)

OS number (2 numbers)

9 characters

Back to top…

[Insert 3 letter code for SSC]

[Insert 3 letter code for SSC]


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The following acronyms/codes have been used in the nomenclature above:

Sub-sector

Range of Occupation

numbers

Agriculture Crop Production 01 – 40

Dairying 41 – 42

Poultry 43 – 44

Animal Husbandry 45 – 48

Fisheries 49 – 51

Agriculture Allied Activities 52 – 60

Forestry, Environment and Renewable Energy

Management

61 - 70

Agriculture Industries 71 – 90

Generic Occupations 96 - 99

Sequence Description Example

Three letters Industry name AGR

Slash / /

Next letter Whether QP or NOS Q or N

Next two numbers Occupation code 01

Next two numbers OS number 01

Note:

The range of occupation numbers have been decided based on the number of existing and

future occupations in a segment

Occupation numbers from 91 – 95 have been intentionally left blank to accommodate any

emerging segment in future.


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Assessment outcomes Assessment criteria for outcomes

Marks Allocation

Total Marks

Out Of Theory Skills Practical

1. AGR/N5108 Prepare for retail selling of fish

PC1. prepare and maintain a budget plan and a plan for sourcing of fish, such as:

100

7 2 5

prepare the investment plan, comprising shop (in case of retail outlets) or vehicle (in case of mobile vendors) and storage containers (freezers, ice box, etc.)

purchase fish through participating in auction in the landing centre

purchase fish from alternative sources, e.g. buying from a third party or wholesale fish market

PC2. calculate the returns from investment 6 2 4

PC3. estimate the various heads under which expenses will be incurred such as:

7 2 5

fixed cost components, comprising interest on investment and

CRITERIA FOR ASSESSMENT OF TRAINEES


Qualification Pack AGR/Q5104

Sector Skill Council Agriculture Skill Council of India Guidelines for Assessment 1. Criteria for assessment for each Qualification Pack will be created by the Sector Skill Council. Each Performance Criteria (PC) will be assigned marks proportional to its importance in NOS. SSC will also lay down proportion of marks for Theory and Skills Practical for each PC 2. The assessment for the theory part will be based on knowledge bank of questions created by the SSC 3. Individual assessment agencies will create unique question papers for theory part for each candidate at each examination/training center (as per assessment criteria below) 4. Individual assessment agencies will create unique evaluations for skill practical for every student at each examination/training center based on this criteria 5. To pass the Qualification Pack , every trainee should score a minimum of 50% in aggregate 6. In case of successfully passing only certain number of NOS's, the trainee is eligible to take subsequent assessment on the balance NOS's to pass the Qualification Pack


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depreciation on machineries /equipments, protective clothing

variable cost component, comprising cost of fish, fuel cost (in case of mobile vendors) and electricity cost (in case of retailer in retail outlets), ice costs, transport (vehicle)cost, labour cost, maintenance cost of storage containers

PC4. estimate demand in terms of prospective and regular customers, their preferences and budgets through consumer survey, etc.

7 2 5

PC5. study the market rates, peak demand hours for fish and their availability to decide on a selling price range through consumer survey, etc.

7 2 5

PC6. estimate quantity of ice required for chilling of fish, based on the weight 7 2 5

PC7. ensure hygienic handling of fish, preserve unsold fish and dispose of waste in a safe manner

6 2 4

PC8. assess the demand of commercially available and suitable species for retail trade

7 2 5

PC9. ascertain the freshness of the fish 7 2 5

PC10. keep in mind customer preferences while choosing species of fish 6 2 4

PC11. load display unit / transport container (ice box) with ice and fish to achieve optimum chilling

7 2 5

PC12. load unit in such a way to store different types of fishes 6 2 4

PC13. prepare a sales plan in the retail outlet, that includes the display of different kinds of fish along with price tags

7 2 5

PC14. plan route for mobile retail sale keeping in mind the rate of deterioration of fish and location of regular and prospective customers

7 2 5

PC15. adjust prices as and when required, to 6 2 4


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ensure quick selling of fish

100 30 70

2. AGR/N9903 Maintain health and safety at the workplace

PC1. undertake basic safety checks before operation of all machinery and vehicles and report all potential hazards to the supervisor

100

6 2 4

PC2. identify work for which protective clothing or equipment is required and perform those duties in accordance with workplace policy

7 2 5

PC3. read and understand the hazards of use and contamination mentioned on the labels of pesticides/fumigants, etc.

7 2 5

PC4. assess risks prior to performing manual handling jobs, and work according to currently recommended safe practices

7 2 5

PC5. use equipment and materials safely and correctly and return the same to designated storage when not in use

7 2 5

PC6. dispose off waste safely and correctly in a designated area 6 2 4

PC7. recognize risks to bystanders and take action to reduce risk associated with jobs in the workplace

7 2 5

PC8. perform work in a manner which minimizes environmental damage all procedures and ensure work instructions for controlling risks are followed closely

7 2 5

PC9. report any accidents, incidents or problems without delay to an appropriate person and take necessary immediate action to reduce further danger

7 2 5

PC10. follow procedures for dealing with accidents, fires and emergencies, including communicating location and directions for emergency evacuation

7 2 5

PC11. follow emergency procedures to company standard / workplace requirements

6 2 4

PC12. use emergency equipment in 7 2 5


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accordance with manufacturers' specifications and workplace requirements

PC13. provide treatment appropriate to the patient's injuries in accordance with recognized first aid techniques

7 2 5

PC14. recover (if practical), clean, inspect/test, refurbish, replace and store the first aid equipment as appropriate

6 2 4

PC15. report details of first aid administered in accordance with workplace procedures.

6 2 4

100 30 70

GRAND TOTAL 200 200 60 140

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