Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FBPDPR2006 Mapping and Delivery Guide
Operate a fermentation process
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FBPDPR2006 - Operate a fermentation 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 fermentation process typically used in the production of dairy products.This unit applies to individuals who apply basic operating principles to the operation and monitoring of machines and equipment used for the fermentation of dairy products in a dairy 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 fermentation equipment and process for operation |
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Element: Monitor the fermentation process operation |
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Element: Shut down the fermentation process |
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