Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SFIPROC602C Mapping and Delivery Guide
Plan and manage seafood and related product concept development
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SFIPROC602C - Plan and manage seafood and related product concept development |
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Description | This unit of competency involves the activities needed to determine the feasibility, or otherwise, of a seafood product concept and the development of concepts to the stage where objective judgements can be made regarding viability.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements, including food safety and hygiene regulations and procedures. | ||
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: Identify and prioritise new seafood product concepts |
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Element: Identify constraints to product concept development |
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Element: Manage seafood product concept development to achieve set objectives |
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