This unit of competency describes the skills and knowledge required to identify the physical and chemical properties of materials, foods and related products within a production environment.

The unit applies to individuals who apply knowledge of physical and chemical properties of materials, food and related products, used to inform work in product development, production, testing, communication and problem-solving.

No occupational licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing exist, so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.

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
Apply an understanding of common physical phenomena to explain relevant changes that occur to ingredients and products during the production process
Communicate the changes to others in appropriate format for use in production process
Recognise the three states of matter and the atomic changes that occur at each phase
Determine the behaviour of each state of matter and its relationship to the production process
Consider the relationship between pressure and temperature in phase transition in food production
Relate the significance of pH in processing, food safety and cleaning applications
Track the reactions and properties of carbohydrates, proteins and fats through a given process
Describe the properties of common emulsions, suspensions and solutions
Identify commonly occurring chemical reactions, factors required to cause a reaction, and the effects of reactions
Review safe work procedures for processes that involve chemical reactions or the handling of chemicals
Use appropriate technical terms to communicate information about the properties of commonly used foods and materials
Interpret and apply test results and reporting formats to communicate information on composition, properties and reactions

Assessment Cover Sheet

FBPTEC4009 - Identify the physical and chemical properties of materials, food and related products

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:

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Assessment Record Sheet

FBPTEC4009 - Identify the physical and chemical properties of materials, food and related products

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: