Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FBPGPS2001 Mapping and Delivery Guide
Operate a bleaching process
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FBPGPS2001 - Operate a bleaching process |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a bleaching process to remove colour and impurities from partially refined oil.This unit applies to individuals who apply basic operating principles to the operation and monitoring of bleaching equipment and processes in an edible oils production environment. Processes may be batch or continuous, and apply to single or multiple product types.All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication. | ||
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: Prepare the bleaching equipment and process for operation |
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Element: Operate and monitor the bleaching process |
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Element: Shut down the bleaching process |
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