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

FBPFST5005 Mapping and Delivery Guide
Examine the biochemical properties of food

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FBPFST5005 - Examine the biochemical properties of food
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to examine biochemical substances and reactions and apply knowledge to food product development and processing. The individual is required to utilise deep knowledge of food biochemistry.This unit applies to individuals who are responsible for maintaining product safety, quality and efficiency in food processing, including general food production, meat and seafood industries, and undertake roles in technical management and process management. 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: Use and apply terms and concepts relating to organic substances important in food processing
  • Use biochemical terminology relating to food processing
  • Apply relevant concepts to explain the biochemistry in food processing
       
Element: Identify biochemical compounds and explain biochemical reactions important in food processing
  • Identify and classify biochemical carbohydrates including amino acids, proteins and lipids
  • Identify the molecular structure of important biochemical compounds
  • Identify chemical and physical behaviour associated with carbohydrates, amino acids, proteins and lipids, including the molecular processes taking place
  • Perform basic tests to identify biochemical reactions and the associated physical and chemical changes in food processing
       
Element: Assess the impact of food processing operations on the biochemistry of processed food products
  • Identify biochemical macro constituents and micro constituents of food
  • Assess the effect of processing on biochemistry and nutritional value of foodstuffs
  • Identify biochemical actions of food additives
  • Identify the biochemical principles relating to the spoilage and preservation of foods
       
Element: Extract samples of product or raw materials for testing and apply the results to food production processes
  • Establish properties of biochemical compounds and their extraction techniques for a food processing operation
  • Conduct sampling as specified by the sampling plan
  • Maintain sample purity and integrity prior to testing
  • Use the results of tests to assist with ingredient selection and food labelling
       

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
Use biochemical terminology relating to food processing 
Apply relevant concepts to explain the biochemistry in food processing 
Identify and classify biochemical carbohydrates including amino acids, proteins and lipids 
Identify the molecular structure of important biochemical compounds 
Identify chemical and physical behaviour associated with carbohydrates, amino acids, proteins and lipids, including the molecular processes taking place 
Perform basic tests to identify biochemical reactions and the associated physical and chemical changes in food processing 
Identify biochemical macro constituents and micro constituents of food 
Assess the effect of processing on biochemistry and nutritional value of foodstuffs 
Identify biochemical actions of food additives 
Identify the biochemical principles relating to the spoilage and preservation of foods 
Establish properties of biochemical compounds and their extraction techniques for a food processing operation 
Conduct sampling as specified by the sampling plan 
Maintain sample purity and integrity prior to testing 
Use the results of tests to assist with ingredient selection and food labelling 

Forms

Assessment Cover Sheet

FBPFST5005 - Examine the biochemical properties of 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

FBPFST5005 - Examine the biochemical properties of 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: