Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FDFRB3014A Mapping and Delivery Guide
Produce sweet yeast products
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FDFRB3014A - Produce sweet yeast products |
---|---|---|---|
Description | This unit of competency covers the skills and knowledge required to produce a range of sweet yeast cakes, buns and pastries 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. It covers skills required to produce sweet yeast and enriched products, such as buns, brioches, Danish pastries, croissants, Panettones and specialised Italian yeast goods. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
||
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 | |
---|---|---|---|---|---|---|---|---|
Elements of Competency | Performance Criteria | |||||||
Element: Prepare to mix dough |
| |||||||
Element: Prepare dough |
| |||||||
Element: Bake/fry product |
| |||||||
Element: Clean equipment |
|