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

AHCBEK308 Mapping and Delivery Guide
Produce and harvest royal jelly

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency AHCBEK308 - Produce and harvest royal jelly
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to manipulate a honey bee hive to encourage the production, collection and storage of royal jelly.The unit applies to beekeepers who work under broad direction to analyse information and complete a range of specialised beekeeping activities and who demonstrate a thorough understanding of the development of queens in hives and the production of royal jelly. They use discretion and judgement in the selection, allocation and use of available resources and 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.State and Territory food safety legislation, regulations and standards apply to royal jelly that is used in food for human consumption.
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 produce and harvest royal jelly
  • Assess health and safety in the workplace hazards and risks associated with working with bees and apply appropriate control measures
  • Select, ensure serviceability, fit and use personal protective equipment
  • Assess hive for suitability for production of royal jelly
  • Prepare hive and introduce artificial queen bee cells
  • Graft bee larvae according to workplace procedures
  • Stimulate the colony into producing royal jelly
  • Ensure production equipment is clean and sanitised according to hygiene procedures
       
Element: Collect and store royal jelly
  • Adhere to hygiene requirements according to food safety and workplace procedures
  • Ensure royal jelly collection and storage equipment is clean and sanitised according to hygiene procedures
  • Remove and discard larvae from queen cells ensuring no contamination of jelly
  • Harvest royal jelly from each cell according to workplace procedures
  • Prepare the royal jelly for storage according to workplace procedures
  • Place royal jelly into hygienic containers ensuring minimum exposure to contamination and refrigerate according to food safety procedures
       
Element: Finalise tasks
  • Check, clean and store equipment according to workplace procedures and hygiene procedures
  • Update and maintain records according to workplace procedures and quality assurance 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
Assess health and safety in the workplace hazards and risks associated with working with bees and apply appropriate control measures 
Select, ensure serviceability, fit and use personal protective equipment 
Assess hive for suitability for production of royal jelly 
Prepare hive and introduce artificial queen bee cells 
Graft bee larvae according to workplace procedures 
Stimulate the colony into producing royal jelly 
Ensure production equipment is clean and sanitised according to hygiene procedures 
Adhere to hygiene requirements according to food safety and workplace procedures 
Ensure royal jelly collection and storage equipment is clean and sanitised according to hygiene procedures 
Remove and discard larvae from queen cells ensuring no contamination of jelly 
Harvest royal jelly from each cell according to workplace procedures 
Prepare the royal jelly for storage according to workplace procedures 
Place royal jelly into hygienic containers ensuring minimum exposure to contamination and refrigerate according to food safety procedures 
Check, clean and store equipment according to workplace procedures and hygiene procedures 
Update and maintain records according to workplace procedures and quality assurance procedures 

Forms

Assessment Cover Sheet

AHCBEK308 - Produce and harvest royal jelly
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

AHCBEK308 - Produce and harvest royal jelly

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: