Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FBPOPR2003 Mapping and Delivery Guide
Prepare and monitor beer yeast propagation processes
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FBPOPR2003 - Prepare and monitor beer yeast propagation processes |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the skills and knowledge required to prepare and monitor beer yeast propagation processes.This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing 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 for propagation |
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Element: Prepare equipment for culture preparation |
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Element: Maintain and monitor the propagation process |
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Element: Complete propagation activities |
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