Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FDFRB4004A Mapping and Delivery Guide
Produce sourdough products
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FDFRB4004A - Produce sourdough products |
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Description | This unit of competency covers the skills and knowledge required to produce sourdough bakery products. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit has application in a retail or wholesale baking environment. It targets the worker responsible for the complete production of sourdough products and requires an approach which incorporates hand moulding and natural fermentation.Sourdough products include those produced using spontaneously fermented doughs and bacteria fermented without the addition of commercial yeast. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | Not applicable. | ||
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: Examine features and processes in sourdough production |
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Element: Produce sourdough starter |
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Element: Prepare sourdough products |
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Element: Assess commercial viability of sourdough product |
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