Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FDFCON2001A Mapping and Delivery Guide
Examine raw ingredients used in confectionery
Version 1.0
Issue Date: June 2024
Qualification | - |
Unit of Competency | FDFCON2001A - Examine raw ingredients used in confectionery |
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Description | This unit of competency covers the skills and knowledge required to identify the key characteristics of raw materials used in confectionery products to support the achievement of production specifications. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit has application in a production environment. It targets knowledge of confectionery raw ingredients and skills to recognise reactions to production processes. This unit typically targets the production worker responsible for the operation and monitoring of confectionery equipment and processes. | ||
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: Define raw ingredients used in confectionery production |
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Element: Identify the effects of raw materials in confectionery production |
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Element: Identify processing requirements for raw materials |
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