Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FBPFST5024 Mapping and Delivery Guide
Implement and review the production of fermented dairy products and dairy desserts
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FBPFST5024 - Implement and review the production of fermented dairy products and dairy desserts |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the skills and knowledge required to implement, monitor and review the standards and procedures for manufacture of fermented dairy products and dairy desserts. This unit applies to individuals who are responsible for maintaining product safety, quality and efficiency in the dairy processing sector and who exercise autonomy in undertaking complex work related to product design, quality assurance and production 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. |
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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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Monitor the production of fermented dairy products and dairy desserts to meet quality standards |
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Element: Diagnose, rectify and report problems arising from the preparation and manufacture of fermented milk products and dairy desserts |
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Element: Review production processes for fermented milk products and dairy desserts |
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