Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
MSL975005 Mapping and Delivery Guide
Conduct sensory analysis
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | MSL975005 - Conduct sensory analysis |
---|---|---|---|
Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency covers the ability to set up and coordinate sensory analysis and assess the results obtained from a routine sensory analysis.This unit of competency is applicable to laboratory technicians and technical officers working in the food industry. Although a supervisor may not always be present, the technician will follow standard operating procedures (SOPs) that will clearly describe the scope of permitted practice in modifying testing procedures and for communicating results to people outside of the laboratory.While no specific licensing or certification requirements apply to this unit at the time of publication, laboratory operations are governed by relevant legislation, regulations and/or external accreditation requirements. Local requirements should be checked. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. Judgment of competence must be based on holistic assessment of the evidence. Assessment methods must confirm consistency of performance over time, rather than a single assessment event. This unit of competency is to be assessed in the workplace or a simulated workplace environment. A simulated workplace environment must reflect realistic operational workplace conditions that cover all aspects of workplace performance, including the environment, task skills, task management skills, contingency management skills and job role environment skills. Foundation skills are integral to competent performance of the unit and should not be assessed separately. Assessment processes and techniques must be appropriate to the language, literacy and numeracy requirements of the work being performed and the needs of the candidate. Knowledge evidence may be collected concurrently with performance evidence or through an independent process, such as workbooks, written assessments or interviews (provided a record is kept in each case). This unit of competency may be assessed with: MSL925001 Analyse data and report results Holistic assessment methods include: review of written reports, which include an analysis of findings from sensory tests, conducted by the candidate observation of candidate conducting panel tests responses to market scenarios and/or case studies written/oral questions to assess required knowledge. Access is required to samples, instruments, equipment, materials, workplace documentation, procedures and specifications associated with this unit, including, but not limited to: statistical data sheets and charts, logbooks and scientific calculators relevant ISO Standards and Australian Standards a sensory evaluation panel room and group of panellists. Assessors must satisfy the assessor competency requirements that are in place at the time of the assessment as set by the VET regulator. The assessor must demonstrate both technical competence and currency. Technical competence can be demonstrated through: relevant VET or other qualification/Statement of Attainment AND/OR relevant workplace experience. Currency can be demonstrated through: performing the competency being assessed as part of current employment OR having consulted with a laboratory about performing the competency being assessed within the last twelve months. |
||
Prerequisites/co-requisites | |||
Competency Field | Testing |
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: Select panellists/individuals for sensory analysis |
| |||||||
Element: Prepare panellists for sensory analysis |
| |||||||
Element: Prepare samples for sensory analysis |
| |||||||
Element: Conduct routine sensory analysis |
| |||||||
Element: Evaluate and report findings |
| |||||||
Element: Maintain a safe work environment |
|