Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FBPOPR2014 Mapping and Delivery Guide
Participate in sensory analyses
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FBPOPR2014 - Participate in sensory analyses |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the skills and knowledge required to participate in sensory analyses of food products and ingredients.This unit applies to individuals who work in the food processing industry under general supervision and with limited autonomy. It covers analyses of food product or ingredients using taste, texture, appearance and smell.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. |
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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 to conduct sensory analysis |
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Element: Conduct sensory analysis |
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