Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FDFCON2002A Mapping and Delivery Guide
Operate a boiled confectionery process
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FDFCON2002A - Operate a boiled confectionery process |
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Description | This unit of competency covers the skills and knowledge required to set up, operate, adjust and shut down a high boil and low boil confectionery process. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit has application in a production environment. It typically targets the production worker responsible for applying basic operating principles to the operation and monitoring of confectionery boiling equipment.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 high/low boil equipment and process for operation |
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Element: Operate and monitor the high/low boil process |
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Element: Shut down the high/low boil process |
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