This unit of competency describes the skills and knowledge required to implement fermentation, concentration and drying, cooking or steaming processes, and to review and monitor their effectiveness and efficiency based on an understanding of food science and technology.

The unit applies to individuals who have responsibility for maintaining product safety, quality and the production environment.

Legislative and regulatory requirements apply to food safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Prepare materials and equipment for a fermentation process
Apply and monitor a fermentation process
Test and evaluate the fermented product
Review the critical control points (CCPs) and critical limits for product safety
Review operating procedures for food safety and quality in fermentation
Review the food safety and production plans for the fermentation process
Review environmental impacts and associated costs for fermentation in commercial food production
Take corrective action in response to out-of-specification results
Prepare materials and equipment for a concentration and drying process
Apply and monitor a concentration and drying process
Test and evaluate the concentrated and dried food product
Review the CCPs and critical limits for product safety
Review operating procedures for food safety and quality in concentration and drying
Review the food safety and production plan for the concentration and drying process
Review environmental impacts and associated costs for concentration and drying in commercial food production
Take corrective action in response to out-of-specification results
Prepare materials and equipment for a cooking or steaming process
Apply and monitor a cooking or steaming process
Test and evaluate the cooked or steamed food product
Review the CCPs and critical limits for product safety
Review operating procedures for food safety and quality in cooking or steaming
Review the food safety and production plan for the cooking or steaming process
Review environmental impacts and associated costs for cooking or steaming in commercial food production
Take corrective action in response to out-of-specification results

Assessment Cover Sheet

FBPFST4001 - Apply food processing technologies

Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FBPFST4001 - Apply food processing technologies

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: