Ability to: identify the fundamental units (SI) of measurement (metres, kilograms and seconds) identify common derived units/measurements, related formulae and their application in a food processing context, such as: density, specific gravity viscosity temperature volume, weight and mass velocity other measures as appropriate to a production process apply relevant formulae to measure physical characteristics of food products and/or processes select production calculation requirements, such as the adjustment of a recipe formulation, to: select required formulae express the problem as an equation identify the known and unknown values manipulate equations by transposing values as required convert units into compatible formats (i.e. SI units, multiples and sub-multiples) calculate of percentages and ratios conduct the calculation to obtain a solution record the result in the appropriate units and level of detail identify graphs commonly used in the workplace and relevance to displaying workplace information construct charts to analyse and illustrate workplace information, such as use of relevant software calculate standard deviation for a given data set apply an understanding of standard deviation to determine capability of a process identify the target (mean value) for the process identify upper and lower control limits to provide for 98% of units to fall within the limits use communication skills to interpret and complete work information to support operations of work team or area demonstrate and support cooperative work practices within a culturally diverse workforce |