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

FBPCON2001 Mapping and Delivery Guide
Examine raw ingredients used in confectionery

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FBPCON2001 - Examine raw ingredients used in confectionery
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to recognise the key characteristics of raw materials used in confectionery products to support production specifications.This unit applies to individuals who work as production workers responsible for the operation and monitoring of confectionery equipment and processes under general supervision and exercise limited autonomy. No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
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: Recognise raw ingredients used in confectionery production
  • Identify key confectionery groups and their features
  • Recognise commonly used raw ingredients and their origins
  • Identify types of carbohydrates used in confectionery
  • Identify types of sweeteners used in confectionery
  • Discriminate between grades and properties of sugar
  • Identify types of starches and glucose syrups
  • Identify types of fats used in confectionery
       
Element: Examine the effects of raw materials in confectionery production
  • Compare effects of using different types of commonly used raw ingredients in confectionery
  • Compare effects of using different types of carbohydrates and fats in confectionery
  • Compare effects of using different types of sugars in confectionery
  • Examine effects of using types of starches and glucose syrups in confectionery
  • Examine effects of temperature and water on raw ingredients
  • Examine effects of production processes on raw ingredients
       
Element: Recognise processing requirements for raw materials
  • Interpret specifications for production
  • Predict implications for processing of raw materials
  • Identify common problems associated with raw materials
  • Determine actions required to address common problems
  • Identify storage and handling requirements for raw ingredients
  • Identify processing requirements in accordance with work 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 key confectionery groups and their features 
Recognise commonly used raw ingredients and their origins 
Identify types of carbohydrates used in confectionery 
Identify types of sweeteners used in confectionery 
Discriminate between grades and properties of sugar 
Identify types of starches and glucose syrups 
Identify types of fats used in confectionery 
Compare effects of using different types of commonly used raw ingredients in confectionery 
Compare effects of using different types of carbohydrates and fats in confectionery 
Compare effects of using different types of sugars in confectionery 
Examine effects of using types of starches and glucose syrups in confectionery 
Examine effects of temperature and water on raw ingredients 
Examine effects of production processes on raw ingredients 
Interpret specifications for production 
Predict implications for processing of raw materials 
Identify common problems associated with raw materials 
Determine actions required to address common problems 
Identify storage and handling requirements for raw ingredients 
Identify processing requirements in accordance with work procedures 

Forms

Assessment Cover Sheet

FBPCON2001 - Examine raw ingredients used in confectionery
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

FBPCON2001 - Examine raw ingredients used in confectionery

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: