Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FDFOP2029A Mapping and Delivery Guide
Operate a baking process
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FDFOP2029A - Operate a baking process |
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Description | This unit of competency covers the skills and knowledge required to set up, operate, adjust and shut down processes used to bake and de-pan baked products. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit has application in a food processing production workplace. It typically targets the production worker responsible for producing baked products that may include pastry, biscuits, cake and other dough-based products and may be fresh or frozen.This unit does not apply to production of bread. For bread baking refer to the relevant plant baking and/or retail baking units of competency.When operators are required to perform batch or product changeover procedures as 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 selected. | ||
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 baking equipment and process for operation |
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Element: Operate and monitor the baking process |
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Element: Shut down the baking process |
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