Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FBPGPS2004 Mapping and Delivery Guide
Operate a flake preparation process
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FBPGPS2004 - Operate a flake preparation process |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the skills and knowledge required to prepare the oil and water phases and set up, operate, adjust and shut down the flaking process to prepare pastry margarine for further processing through a complector.This unit applies to individuals who apply basic operating principles to the operation and monitoring of flake preparation equipment and processes in an edible oils production environment.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 flake preparation and related equipment for operation |
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Element: Operate and monitor the flake preparation process |
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Element: Shut down the flake preparation process |
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