Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FDFRB3009A Mapping and Delivery Guide
Retard dough
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FDFRB3009A - Retard dough |
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Description | This unit of competency covers the skills and knowledge required to retard and recover dough and other yeast-raised products in an in-store bakery or retail baking environment. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit has application in a retail baking environment within the food processing industry. | ||
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 to retard dough |
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Element: Retard and recover dough |
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