Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FDFBK2003A Mapping and Delivery Guide
Manufacture rye crisp breads
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FDFBK2003A - Manufacture rye crisp breads |
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Description | This unit of competency covers the skills and knowledge required to set up, operate, adjust and shut down the rye crisp breads manufacturing process. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit has application in a crisp bread production environment. It typically targets the production worker responsible for applying basic operating principles to the operation and monitoring of machines and equipment used in a crisp bread manufacturing process.When batch or product changeover procedures are part of this work process, the procedures should be used to customise the application of this unit. Where more detailed changeovers are carried out, FDFOP2011A Conduct routine maintenance, should be considered. | ||
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: Prepare the rye crisp breads manufacturing equipment and process for operation |
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Element: Operate and monitor the rye crisp breads manufacturing process |
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Element: Shut down the rye crisp breads manufacturing process |
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