Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FBPDPR2002 Mapping and Delivery Guide
Operate a butter oil process
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FBPDPR2002 - Operate a butter oil process |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the knowledge and skills required to set up, operate, monitor and shut down the components of a butter oil process. This process, also known as an anhydrous milk fat (AMF) process, is used for the preparation of butter oil from either cream or melted butter.This unit applies to individuals who apply basic operating principles to the operation and monitoring of butter oil equipment and processes in a dairy product production environment. Operators must be capable of operating a butter oil process using either cream or melted butter.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 butter oil equipment and process for operation |
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Element: Monitor the butter oil process operation |
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Element: Shut down the butter oil process |
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