Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FBPRBK2003 Mapping and Delivery Guide
Assist sponge cake production
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FBPRBK2003 - Assist sponge cake production |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the skills and knowledge required to assist in the production of sponge cake products in a food preparation environment.The unit applies to individuals who undertake routine work, including identifying and solving predictable problems under supervision. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation 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 for work |
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Element: Prepare batters |
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Element: Bake sponge cake products |
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Element: Decorate sponge cake products |
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Element: Complete work |
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