Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FBPCON2002 Mapping and Delivery Guide
Operate a boiled confectionery process
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FBPCON2002 - Operate a boiled confectionery process |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a high boil and low boil confectionery process.This unit applies to individuals who work under general supervision as production workers and are responsible for the operation and monitoring of confectionery boiling equipment in a confectionery production environment. All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.No occupational licensing, legislative or certification requirements 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. |
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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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Prepare the high and low boil equipment and process for operation |
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Element: Operate and monitor the high and low boil process |
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Element: Shut down the high and low boil process |
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