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

FBPGRA2013 Mapping and Delivery Guide
Blend and dispatch malt

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FBPGRA2013 - Blend and dispatch malt
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to operate commercial equipment associated with blending malted barley or wheat to specifications and dispatching wheat to customers.This unit applies to operators in commercial malting plants who are responsible for blending malted barley or wheat and then dispatching the malt to customers. These operators are often known as maltsters.All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety legislation 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: Blend malt to specification
  • Obtain blend specification from management or other source
  • Select, fit and use personal protective equipment according to safety requirements
  • Confirm availability of source malts and storage locations according to operating requirements
  • Confirm equipment status and condition according to work health and safety and food safety procedures
  • Set up, start and monitor blending equipment and controls to achieve desired ratio and volume
  • Transfer blended malt to storage according to workplace procedures
       
Element: Dispatch malt
  • Obtain customer order or other dispatch authority
  • Confirm availability of order volume and blend of malt to meet safety and production requirements
  • Confirm availability of conveyor or dispatch transport and position if required
  • Conduct pre-delivery sampling and tests according to specifications
  • Screen and dispatch malt for dispatch to transport
  • Make record of dispatch according to workplace procedures
       
Element: Shut down process and complete work
  • Identify the appropriate shutdown procedure
  • Shut down the process safely according to operating procedures
  • Clean and sanitise equipment according to work health and safety and food safety procedures
  • Identify and report maintenance requirements according to workplace procedures
       

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
Obtain blend specification from management or other source 
Select, fit and use personal protective equipment according to safety requirements 
Confirm availability of source malts and storage locations according to operating requirements 
Confirm equipment status and condition according to work health and safety and food safety procedures 
Set up, start and monitor blending equipment and controls to achieve desired ratio and volume 
Transfer blended malt to storage according to workplace procedures 
Obtain customer order or other dispatch authority 
Confirm availability of order volume and blend of malt to meet safety and production requirements 
Confirm availability of conveyor or dispatch transport and position if required 
Conduct pre-delivery sampling and tests according to specifications 
Screen and dispatch malt for dispatch to transport 
Make record of dispatch according to workplace procedures 
Identify the appropriate shutdown procedure 
Shut down the process safely according to operating procedures 
Clean and sanitise equipment according to work health and safety and food safety procedures 
Identify and report maintenance requirements according to workplace procedures 

Forms

Assessment Cover Sheet

FBPGRA2013 - Blend and dispatch malt
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

FBPGRA2013 - Blend and dispatch malt

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: