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

FBPFST5016 Mapping and Delivery Guide
Implement and review the processing of high and low boil confectionery

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FBPFST5016 - Implement and review the processing of high and low boil confectionery
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to implement and review the manufacturing of high and low boil confectionery. This unit applies to individuals who have roles in product design, quality assurance and production management. The unit typically applies to staff who have responsibility for maintaining product safety, quality and efficiency in food production in the confectionery sector. 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: Carry out the preparation and manufacture of high and low boil confectionery to meet quality standards
  • Prepare equipment and accessories for the preparation and manufacture of high and low boil confectionery
  • Assemble and prepare ingredients and check product formulations
  • Select the appropriate production system and a sequence of activity to prepare the system for operation
       
Element: Monitor the preparation and manufacture of high and low boil confectionery products to ensure quality standards are met
  • Implement standard operating procedures
  • Implement the production schedule, ensuring all resources and requirements are available and meet company standards
  • Set the production system to operating specifications before and during production
  • Interpret and document data requirements for food safety, quality and production standards
  • Determine data collection points consistent with equipment capabilities and data requirements
  • Develop procedures to deal with non-conformance in relation to process and the final product
  • Implement and monitor process control system
       
Element: Diagnose, rectify and report problems arising from the preparation and manufacture of high and low boil confectionery
  • Establish sensory evaluation and product testing protocols to identify defects and maintain organoleptic quality of product
  • Implement adjustments to inputs, process and equipment in response to analysed results
  • Report problems to designated person
       
Element: Review production processes
  • Review the critical control points and critical limits for product safety
  • Implement a sampling plan
  • Conduct a sensory analysis and analyse results
  • Review the operating procedures and the process control system for food safety and quality
  • Review the safe work systems for processing
  • Review the environmental impacts and energy efficiencies for processing
       

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
Prepare equipment and accessories for the preparation and manufacture of high and low boil confectionery 
Assemble and prepare ingredients and check product formulations 
Select the appropriate production system and a sequence of activity to prepare the system for operation 
Implement standard operating procedures 
Implement the production schedule, ensuring all resources and requirements are available and meet company standards 
Set the production system to operating specifications before and during production 
Interpret and document data requirements for food safety, quality and production standards 
Determine data collection points consistent with equipment capabilities and data requirements 
Develop procedures to deal with non-conformance in relation to process and the final product 
Implement and monitor process control system 
Establish sensory evaluation and product testing protocols to identify defects and maintain organoleptic quality of product 
Implement adjustments to inputs, process and equipment in response to analysed results 
Report problems to designated person 
Review the critical control points and critical limits for product safety 
Implement a sampling plan 
Conduct a sensory analysis and analyse results 
Review the operating procedures and the process control system for food safety and quality 
Review the safe work systems for processing 
Review the environmental impacts and energy efficiencies for processing 

Forms

Assessment Cover Sheet

FBPFST5016 - Implement and review the processing of high and low boil confectionery
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

FBPFST5016 - Implement and review the processing of high and low boil confectionery

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: