Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

FBPFST4001 Mapping and Delivery Guide
Apply food processing technologies

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FBPFST4001 - Apply food processing technologies
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to implement fermentation, concentration and drying, cooking or steaming processes, and to review and monitor their effectiveness and efficiency based on an understanding of food science and technology.The unit applies to individuals who have responsibility for maintaining product safety, quality and the production environment.Legislative and regulatory requirements apply to food safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
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
Elements of Competency Performance Criteria              
Element: Carry out fermentation as part of food or beverage production
  • Prepare materials and equipment for a fermentation process
  • Apply and monitor a fermentation process
  • Test and evaluate the fermented product
       
Element: Review a fermentation process for a commercial food product
  • Review the critical control points (CCPs) and critical limits for product safety
  • Review operating procedures for food safety and quality in fermentation
  • Review the food safety and production plans for the fermentation process
  • Review environmental impacts and associated costs for fermentation in commercial food production
  • Take corrective action in response to out-of-specification results
       
Element: Carry out concentration and drying as part of food or beverage production
  • Prepare materials and equipment for a concentration and drying process
  • Apply and monitor a concentration and drying process
  • Test and evaluate the concentrated and dried food product
       
Element: Review a concentration and drying process for a commercial food product
  • Review the CCPs and critical limits for product safety
  • Review operating procedures for food safety and quality in concentration and drying
  • Review the food safety and production plan for the concentration and drying process
  • Review environmental impacts and associated costs for concentration and drying in commercial food production
  • Take corrective action in response to out-of-specification results
       
Element: Carry out cooking or steaming as part of food or beverage production
  • Prepare materials and equipment for a cooking or steaming process
  • Apply and monitor a cooking or steaming process
  • Test and evaluate the cooked or steamed food product
       
Element: Review a cooking or steaming operation for a commercial food product
  • Review the CCPs and critical limits for product safety
  • Review operating procedures for food safety and quality in cooking or steaming
  • Review the food safety and production plan for the cooking or steaming process
  • Review environmental impacts and associated costs for cooking or steaming in commercial food production
  • Take corrective action in response to out-of-specification results
       

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Prepare materials and equipment for a fermentation process 
Apply and monitor a fermentation process 
Test and evaluate the fermented product 
Review the critical control points (CCPs) and critical limits for product safety 
Review operating procedures for food safety and quality in fermentation 
Review the food safety and production plans for the fermentation process 
Review environmental impacts and associated costs for fermentation in commercial food production 
Take corrective action in response to out-of-specification results 
Prepare materials and equipment for a concentration and drying process 
Apply and monitor a concentration and drying process 
Test and evaluate the concentrated and dried food product 
Review the CCPs and critical limits for product safety 
Review operating procedures for food safety and quality in concentration and drying 
Review the food safety and production plan for the concentration and drying process 
Review environmental impacts and associated costs for concentration and drying in commercial food production 
Take corrective action in response to out-of-specification results 
Prepare materials and equipment for a cooking or steaming process 
Apply and monitor a cooking or steaming process 
Test and evaluate the cooked or steamed food product 
Review the CCPs and critical limits for product safety 
Review operating procedures for food safety and quality in cooking or steaming 
Review the food safety and production plan for the cooking or steaming process 
Review environmental impacts and associated costs for cooking or steaming in commercial food production 
Take corrective action in response to out-of-specification results 

Forms

Assessment Cover Sheet

FBPFST4001 - Apply food processing technologies
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FBPFST4001 - Apply food processing technologies

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: