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

FBPFST5004 Mapping and Delivery Guide
Specify and monitor the nutritional value of processed food

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FBPFST5004 - Specify and monitor the nutritional value of processed food
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to provide nutritional information for processed food, and to implement procedures to optimise the nutritional value of a product. This unit applies to individuals who are responsible for specifying and monitoring the nutritional value of foods through processing and verifying the accuracy of label information in technical management roles or product development roles. 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: Assess the benefits of food products developed or modified to meet the needs of a customer group
  • Investigate common nutritional deficiencies and related diseases
  • Identify appropriate diets for customers with specific requirements or health challenges
  • Identify and categorise modified and functional foods
  • Identify key macro- and micronutrients required for a healthy diet
  • Assess the main benefits of food products developed or modified to meet the nutritional needs of special groups
       
Element: Specify requirements for food product to meet target need
  • Identify the dietary intakes and requirements for an identified consumer group
  • Evaluate nutritional requirements to be considered during product development
  • Specify nutritional requirements of processed food item
       
Element: Evaluate methods of preserving nutrients during food processing and storage
  • Analyse the effects of food processing and storage conditions on the stability of nutrients
  • Evaluate the need for fortification of processed foods in the Australian diet
  • Evaluate food processing and storage methods for their impact on the nutritive value of product
       
Element: Apply nutritional information and issues to product development, labelling and marketing of processed foods
  • Provide food storage and preparation information related to maintaining nutritional value and food safety
  • Ensure label complies with requirements of Food Standards Code
  • Apply organisational and National Health and Medical Research Council Australian Dietary Guidelines for nutritional information on product labels
  • Evaluate nutritional issues in relation to the legal and ethical marketing of processed foods
       

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
Investigate common nutritional deficiencies and related diseases 
Identify appropriate diets for customers with specific requirements or health challenges 
Identify and categorise modified and functional foods 
Identify key macro- and micronutrients required for a healthy diet 
Assess the main benefits of food products developed or modified to meet the nutritional needs of special groups 
Identify the dietary intakes and requirements for an identified consumer group 
Evaluate nutritional requirements to be considered during product development 
Specify nutritional requirements of processed food item 
Analyse the effects of food processing and storage conditions on the stability of nutrients 
Evaluate the need for fortification of processed foods in the Australian diet 
Evaluate food processing and storage methods for their impact on the nutritive value of product 
Provide food storage and preparation information related to maintaining nutritional value and food safety 
Ensure label complies with requirements of Food Standards Code 
Apply organisational and National Health and Medical Research Council Australian Dietary Guidelines for nutritional information on product labels 
Evaluate nutritional issues in relation to the legal and ethical marketing of processed foods 

Forms

Assessment Cover Sheet

FBPFST5004 - Specify and monitor the nutritional value of processed food
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

FBPFST5004 - Specify and monitor the nutritional value of processed food

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: