Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FDFRB3013A Mapping and Delivery Guide
Produce artisan breads
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FDFRB3013A - Produce artisan breads |
---|---|---|---|
Description | This unit of competency covers the skills and knowledge required to plan and produce a range of artisan breads. | ||
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. It targets the worker responsible for the complete production of specialise breads, such as flat breads, national and regional breads.Note that this unit specifies minimum ingredient and product preparation requirements. Where these have been covered in earlier units of competency, these aspects of the unit do not need to be reassessed. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
||
Prerequisites/co-requisites | FDFRB3002A Produce bread dough FDFRB3005A Bake bread FDFRB3010A Process dough | ||
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 | |
---|---|---|---|---|---|---|---|---|
Elements of Competency | Performance Criteria | |||||||
Element: Plan and sequence preparation of artisan breads |
| |||||||
Element: Produce bread doughs for a range of artisan breads |
| |||||||
Element: Prepare and bake a range of artisan breads |
| |||||||
Element: Cost and price final product |
|