Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

AHCBEK307 Mapping and Delivery Guide
Collect and store propolis

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency AHCBEK307 - Collect and store propolis
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to collect propolis from bee hives and store propolis according to food safety standards. The unit applies to beekeepers who work under broad direction and take responsibility for their own work in the specialist production of propolis according to food safety and quality assurance requirements. They use discretion and judgement in the selection, allocation and use of available resources to solve problems.State and territory legislation, regulations and local government by-laws apply in some jurisdictions to beehive ownership and compliance with biosecurity codes of practice.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Prepare to collect propolis
  • Identify and prepare hives suitable for propolis collection
  • Clean and sanitise equipment to be used
  • Identify health and safety in the workplace hazards and take action to minimise risks
  • Select, check, fit and use personal protective equipment
  • Determine and implement propolis production strategy
  • Stimulate propolis production by manipulating hive conditions
       
Element: Collect and store propolis
  • Remove propolis from hive with minimum colony disturbance and care according to production strategy
  • Comply with quality assurance and food safety requirements throughout propolis production process
  • Observe personal hygiene requirements according to food health and safety standards and workplace procedures
  • Extract propolis according to production strategy and workplace procedures
  • Store extracted propolis according to food safety standards, quality and workplace procedures
       

Submission Requirements

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

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

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
Identify and prepare hives suitable for propolis collection 
Clean and sanitise equipment to be used 
Identify health and safety in the workplace hazards and take action to minimise risks 
Select, check, fit and use personal protective equipment 
Determine and implement propolis production strategy 
Stimulate propolis production by manipulating hive conditions 
Remove propolis from hive with minimum colony disturbance and care according to production strategy 
Comply with quality assurance and food safety requirements throughout propolis production process 
Observe personal hygiene requirements according to food health and safety standards and workplace procedures 
Extract propolis according to production strategy and workplace procedures 
Store extracted propolis according to food safety standards, quality and workplace procedures 

Forms

Assessment Cover Sheet

AHCBEK307 - Collect and store propolis
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

AHCBEK307 - Collect and store propolis

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: