Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FBPDPR2005 Mapping and Delivery Guide
Operate a cheese pressing and moulding process
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FBPDPR2005 - Operate a cheese pressing and moulding 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, adjust and shut down a pressing and moulding process to produce cheese to specifications.This unit applies to individuals who apply basic operating principles to the operation and monitoring of pressing and moulding equipment and processes in a cheese production environment.All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety codes, regulations and legislation 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 pressing and moulding equipment and process for operation |
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Element: Operate and monitor the pressing and moulding process |
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Element: Shut down the pressing and moulding process |
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