Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FDFBK2002A Mapping and Delivery Guide
Operate a pastry forming and filling process
Version 1.0
Issue Date: June 2024
Qualification | - |
Unit of Competency | FDFBK2002A - Operate a pastry forming and filling process |
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Description | This unit of competency covers the skills and knowledge required to set up, operate, adjust and shut down a process to deposit fillings into a pastry shell or onto a pastry sheet which is then topped or formed to product specifications. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit has application in a production baking environment. It typically targets the production worker responsible for applying basic operating principles to the operation and monitoring of a pastry forming and filling process and associated equipment.When batch or product changeover procedures are part of this work process, the procedures should be used to customise the application of this unit. Where more detailed changeovers are carried out, FDFOP2011A Conduct routine maintenance, should be considered. | ||
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 pastry forming and filling equipment and process for operation |
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Element: Operate and monitor the pastry forming and filling process |
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Element: Shut down the pastry forming and filling process |
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