Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FBPGPS2003 Mapping and Delivery Guide
Operate a deodorising process
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FBPGPS2003 - Operate a deodorising process |
---|---|---|---|
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 deodorising process to remove the disagreeable flavours and odours from product.This unit applies to individuals who apply basic operating principles to the operation and monitoring of deodorising 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. |
||
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: Prepare the deodorising and related equipment for operation |
| |||||||
Element: Operate and monitor the deodorising process |
| |||||||
Element: Shut down the deodorising process |
|