Assessor Resource
FBPCON2002
Operate a boiled confectionery process
Assessment tool
Version 1.0
Issue Date: May 2024
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a high boil and low boil confectionery process.
This unit applies to individuals who work under general supervision as production workers and are responsible for the operation and monitoring of confectionery boiling equipment in a confectionery production environment.
All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.
No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
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