Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FBPOPR2024 Mapping and Delivery Guide
Operate a cooling, slicing and wrapping process
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FBPOPR2024 - Operate a cooling, slicing and wrapping process |
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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 cooling, slicing and wrapping process.This unit applies to individuals who work under general supervision and exercise limited autonomy in a food production environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of machines and equipment used to cool, slice and wrap food product.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 work in processing area |
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Element: Prepare the cooling, slicing and wrapping equipment and process for operation |
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Element: Operate and monitor the cooling, slicing and wrapping process |
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Element: Shut down the cooling, slicing and wrapping process |
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