Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FBPPBK2003 Mapping and Delivery Guide
Manufacture rye crisp breads
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FBPPBK2003 - Manufacture rye crisp breads |
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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 rye crisp breads manufacturing process.This unit applies to individuals who work in a baking 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 machines and equipment used in a crisp bread manufacturing process.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 rye crisp bread manufacturing equipment and process for operation |
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Element: Operate and monitor rye crisp bread manufacturing process |
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Element: Shut down the process |
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