Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FBPRBK2004 Mapping and Delivery Guide
Assist basic bread production
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FBPRBK2004 - Assist basic bread 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 basic bread 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 bread dough |
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Element: Complete work |
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