Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FBPOPR3003 Mapping and Delivery Guide
Identify cultural, religious and dietary considerations for food production
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FBPOPR3003 - Identify cultural, religious and dietary considerations for food production |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the skills and knowledge required to identify cultural, religious and dietary considerations for food production.This unit applies to individuals who work under broad direction and take responsibility for their own work in a food or beverage 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: Identify requirements of customers with cultural and religious backgrounds |
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Element: Identify dietary requirements of customers |
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Element: Identify requirements of customers with food-related allergies |
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