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

FBPFST4010 Mapping and Delivery Guide
Apply sensory analysis in food processing

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FBPFST4010 - Apply sensory analysis in food processing
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to identify sensory evaluation techniques and to use appropriate terminology when describing the organoleptic properties of food.The unit applies to quality managers, production supervisors and testing staff who work in food and beverage processing companies and are required to implement procedures for sensory testing.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: Identify the organoleptic properties of food
  • Recognise the five basic tastes (sweet, salty, bitter, sour and umami)
  • Identify the textural properties of food
  • Identify aromas and flavours
  • Recognise the effect of colour on the visual properties of food
       
Element: Confirm and implement procedures for sensory evaluation of a food product
  • Outline the purpose and procedures for various sensory evaluation tests
  • Review the methodology of the sensory evaluation tests
  • Identify the factors influencing sensory evaluation tests
       
Element: Coordinate a sensory analysis panel
  • Instruct panellists on the procedure
  • Prepare samples according to sensory testing protocols
  • Devise or access appropriate recording documentation for the sensory evaluation test
  • Organise panel members and coordinate sensory testing
  • Record the results of the tests for analysis
       

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
Recognise the five basic tastes (sweet, salty, bitter, sour and umami) 
Identify the textural properties of food 
Identify aromas and flavours 
Recognise the effect of colour on the visual properties of food 
Outline the purpose and procedures for various sensory evaluation tests 
Review the methodology of the sensory evaluation tests 
Identify the factors influencing sensory evaluation tests 
Instruct panellists on the procedure 
Prepare samples according to sensory testing protocols 
Devise or access appropriate recording documentation for the sensory evaluation test 
Organise panel members and coordinate sensory testing 
Record the results of the tests for analysis 

Forms

Assessment Cover Sheet

FBPFST4010 - Apply sensory analysis in food processing
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

FBPFST4010 - Apply sensory analysis in food processing

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: