Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FBPOPR2055 Mapping and Delivery Guide
Freeze dough
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FBPOPR2055 - Freeze dough |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the skills and knowledge required to freeze, store and thaw dough.This unit applies to individuals who work in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to freeze dough.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 to freeze dough |
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Element: Store frozen dough |
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Element: Thaw frozen dough |
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