Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FBPRBK3018 Mapping and Delivery Guide
Produce basic artisan products
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FBPRBK3018 - Produce basic artisan products |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the skills and knowledge required to produce basic artisan products in a commercial baking environment. Basic artisan products include European basic artisan products, cultural basic artisan products, laminated basic artisan products, fried basic artisan products, highly enriched basic artisan products and festive occasion basic artisan products.This unit applies to individuals who apply a broad range of specialised knowledge and skills with responsibility for their own work. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems.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: Mix basic artisan doughs |
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Element: Process basic artisan dough |
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Element: Pre-bake finish basic artisan products |
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Element: Fry basic artisan products |
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Element: Bake basic artisan products |
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Element: Post-bake/fry finish basic artisan products |
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Element: Complete work |
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