Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FBPFAV2001 Mapping and Delivery Guide
Apply hydro-cooling processes to fresh produce
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FBPFAV2001 - Apply hydro-cooling processes to fresh produce |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the skills and knowledge required to use hydro-cooling equipment and processes to cool fresh fruit or vegetables in preparation for storage or transportation.This unit applies to individuals who apply hydro-cooling processes in a food processing environment or at a farm or production site where produce is processed directly after harvest to maximise longevity.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: Identify hydro-cooling requirements |
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Element: Conduct hydro-cooling |
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Element: Monitor hydro-cooling process |
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