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

FBPFST4011 Mapping and Delivery Guide
Apply the principles of nutrition to food processing

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FBPFST4011 - Apply the principles of nutrition to food processing
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to provide nutritional information on processed food and to determine procedures that optimise the nutritional value of a product. This unit applies to individuals who work as production and technical supervisors, quality managers and members of product development teams, who are responsible for monitoring the nutritional value of processed foods, interpreting label information and assisting in development and testing of products. 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: Interpret labelling requirements to provide nutritional information
  • Review food storage and preparation information on food labels
  • Compare the nutritional values of similar processed food products based on information supplied on the label
  • Interpret nutritional information on product labels to determine suitability for customers with specific requirements
       
Element: Evaluate the impact of processing methods on the nutritive value of processed compared to fresh food
  • Determine the effect of processing on the stability and availability of macro- and micronutrients in a range of food products
  • Investigate processes for modification of processed foods to enhance nutritional value
  • Compare food storage methods for the retention of nutritive value and food chemicals, including preservatives
  • Investigate the nutritional impact of a range of additives for flavour or colouring enhancement
  • Establish permissible levels of artificial additives and write health warnings for food products
       
Element: Contribute to the development of a food product to meet a specified dietary requirement
  • Identify appropriate foods for customers with specific requirements or health challenges
  • Identify common nutritional deficiencies and related diseases
  • Match the nutritional properties of foods to specified requirements
  • Contribute to development of a food product using nutritional knowledge
       

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
Review food storage and preparation information on food labels 
Compare the nutritional values of similar processed food products based on information supplied on the label 
Interpret nutritional information on product labels to determine suitability for customers with specific requirements 
Determine the effect of processing on the stability and availability of macro- and micronutrients in a range of food products 
Investigate processes for modification of processed foods to enhance nutritional value 
Compare food storage methods for the retention of nutritive value and food chemicals, including preservatives 
Investigate the nutritional impact of a range of additives for flavour or colouring enhancement 
Establish permissible levels of artificial additives and write health warnings for food products 
Identify appropriate foods for customers with specific requirements or health challenges 
Identify common nutritional deficiencies and related diseases 
Match the nutritional properties of foods to specified requirements 
Contribute to development of a food product using nutritional knowledge 

Forms

Assessment Cover Sheet

FBPFST4011 - Apply the principles of nutrition to 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

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Assessor name:

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Date:

Assessment Record Sheet

FBPFST4011 - Apply the principles of nutrition to 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: