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
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.
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
Elements of Competency Performance Criteria              
Element: Identify requirements of customers with cultural and religious backgrounds
  • Identify cultural and religious practices and events that influence food production requirements
  • Identify food production methods and food products that cater for cultural and religious practices and events
  • Assess the suitability of current food production methods and current food products against cultural and religious requirements
  • Identify alternative processes and products for customers with cultural and religious requirements related to food production
       
Element: Identify dietary requirements of customers
  • Identify a range of specific dietary requirements and their impact on food production
  • Identify food products that cater for specific dietary requirements
  • Assess the suitability of current food production methods and current food products against dietary requirements
  • Identify alternative processes and products for customers with dietary requirements related to food production
       
Element: Identify requirements of customers with food-related allergies
  • Identify common food-related allergies
  • Conduct risk assessment of current products and processes against common food-related allergies
  • Identify food production procedures to avoid contamination with allergens
       

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Identify cultural and religious practices and events that influence food production requirements 
Identify food production methods and food products that cater for cultural and religious practices and events 
Assess the suitability of current food production methods and current food products against cultural and religious requirements 
Identify alternative processes and products for customers with cultural and religious requirements related to food production 
Identify a range of specific dietary requirements and their impact on food production 
Identify food products that cater for specific dietary requirements 
Assess the suitability of current food production methods and current food products against dietary requirements 
Identify alternative processes and products for customers with dietary requirements related to food production 
Identify common food-related allergies 
Conduct risk assessment of current products and processes against common food-related allergies 
Identify food production procedures to avoid contamination with allergens 

Forms

Assessment Cover Sheet

FBPOPR3003 - Identify cultural, religious and dietary considerations for food production
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

FBPOPR3003 - Identify cultural, religious and dietary considerations for food production

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: