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

FBPFST4006 Mapping and Delivery Guide
Apply food preservation technologies

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FBPFST4006 - Apply food preservation technologies
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to apply food preservation technologies and to review their effectiveness and efficiency based on an understanding of food science and technology.The unit applies to individuals who oversee the preservation of food. It covers low and high temperature preservation as well as the evaluation of alternative preservation methods, including irradiation and high pressure processing.No occupational licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing exist, so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.
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: Apply high temperature preservation methods for food
  • Establish the need for heat treatment of foods
  • Implement preparatory procedures for heat treatment processes
  • Develop a process chart for the implementation of high temperature preservation
  • Apply and monitor heat treatment processes
  • Assess the physical, biochemical and microbiological changes to a food product after heat treatment
       
Element: Apply low temperature preservation methods for food
  • Establish the need for chilling or freezing treatments of foods
  • Implement preparatory procedures for chilling or freezing treatment processes
  • Develop a process chart for the implementation of low temperature preservation
  • Apply and monitor chilling or freezing processes for food preservation
  • Assess the physical, biochemical and microbiological changes to a food product after chilling or freezing treatment processes
       
Element: Evaluate alternative existing technologies for food preservation
  • Establish the need for irradiation and high pressure preservation techniques
  • Develop a process chart for the implementation of irradiation or high pressure preservation
  • Review the effectiveness and consumer acceptance of irradiation
  • Assess the physical, biochemical and microbiological changes to a food product after irradiation or high pressure treatment
       

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
Establish the need for heat treatment of foods 
Implement preparatory procedures for heat treatment processes 
Develop a process chart for the implementation of high temperature preservation 
Apply and monitor heat treatment processes 
Assess the physical, biochemical and microbiological changes to a food product after heat treatment 
Establish the need for chilling or freezing treatments of foods 
Implement preparatory procedures for chilling or freezing treatment processes 
Develop a process chart for the implementation of low temperature preservation 
Apply and monitor chilling or freezing processes for food preservation 
Assess the physical, biochemical and microbiological changes to a food product after chilling or freezing treatment processes 
Establish the need for irradiation and high pressure preservation techniques 
Develop a process chart for the implementation of irradiation or high pressure preservation 
Review the effectiveness and consumer acceptance of irradiation 
Assess the physical, biochemical and microbiological changes to a food product after irradiation or high pressure treatment 

Forms

Assessment Cover Sheet

FBPFST4006 - Apply food preservation 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

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Assessor name:

Signature:

Date:

Assessment Record Sheet

FBPFST4006 - Apply food preservation 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: