Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FBPPBK2001 Mapping and Delivery Guide
Operate a cooling and slicing process
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FBPPBK2001 - Operate a cooling and slicing 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 process to cool and slice cake baked on a band or belt. It does not apply to manual cutting of cake baked in a tin or pan.The unit applies to individuals who work in a cake production environment under general supervision with some accountability for their own work. This includes identifying and providing solutions to a limited range of predictable problems relating to the operation and monitoring of a cooling and slicing process and associated equipment.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 the cooling and cutting equipment and process for operation |
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Element: Operate and monitor the cooling and cutting process |
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Element: Shut down the process |
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