Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

FBPPBK3003 Mapping and Delivery Guide
Operate a dough make up process

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FBPPBK3003 - Operate a dough make up process
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 dough make up process.This unit applies to individuals who apply basic operating principles to the operation and monitoring of a dough make up process in a baking production environmentAll 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: Prepare divider, rounder, moulder, panning equipment and process for operation
  • Confirm availability of dough to meet operating requirements
  • Identify and confirm cleaning and maintenance requirements
  • Use appropriate personal protective equipment
  • Fit and adjust machine components and related attachments
  • Enter processing and operating parameters to meet safety and production requirements
  • Check and adjust equipment performance as required
  • Carry out pre-start checks according to workplace requirements
       
Element: Operate and monitor the dough make up process
  • Start and operate the dough make up process according to workplace procedures
  • Monitor equipment operation and identify variations in operating conditions
  • Monitor process to confirm dough pieces meet required specifications
  • Identify, rectify or report products that fail to meet specifications
  • Maintain work area and conduct activities according to housekeeping standards, food safety and workplace environmental guidelines
  • Maintain workplace records in required format
       
Element: Shut down the dough make up process
  • Identify appropriate shutdown procedures
  • Shut down and clean process according to workplace procedures
  • Identify and report maintenance requirements and report according to workplace procedures
       

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
Confirm availability of dough to meet operating requirements 
Identify and confirm cleaning and maintenance requirements 
Use appropriate personal protective equipment 
Fit and adjust machine components and related attachments 
Enter processing and operating parameters to meet safety and production requirements 
Check and adjust equipment performance as required 
Carry out pre-start checks according to workplace requirements 
Start and operate the dough make up process according to workplace procedures 
Monitor equipment operation and identify variations in operating conditions 
Monitor process to confirm dough pieces meet required specifications 
Identify, rectify or report products that fail to meet specifications 
Maintain work area and conduct activities according to housekeeping standards, food safety and workplace environmental guidelines 
Maintain workplace records in required format 
Identify appropriate shutdown procedures 
Shut down and clean process according to workplace procedures 
Identify and report maintenance requirements and report according to workplace procedures 

Forms

Assessment Cover Sheet

FBPPBK3003 - Operate a dough make up process
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

FBPPBK3003 - Operate a dough make up process

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: