Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

FDFFST4010A Mapping and Delivery Guide
Apply sensory analysis in food processing

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FDFFST4010A - Apply sensory analysis in food processing
Description This unit covers the skills and knowledge required to identify sensory evaluation techniques and to use appropriate terminology when describing the organoleptic properties of food.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit applies to quality managers, production supervisors and testing staff working for food and beverage processing companies.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
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
Elements of Competency Performance Criteria              
Element: Identify the organoleptic properties of food
  • The five basic tastes (sweet, salty, bitter, sour and umami) are recognised
  • The textual properties of food are identified
  • Aromas and flavours are identified
  • The effect of colour on the visual properties of food is recognised
       
Element: Confirm the procedures to be used in the sensory evaluation of a food product
  • The purpose and procedures for various sensory evaluation tests are outlined
  • The methodology of the sensory evaluation tests are reviewed
  • The factors influencing sensory evaluation tests are identified
       
Element: Coordinate a taste panel
  • Panellists are instructed on the procedure
  • Samples are prepared according to sensory testing protocols
  • Appropriate recording documentation is devised or accessed for the sensory evaluation test
  • Taste panel is organized and run to appropriate standards.
  • Results of the taste panel are recorded for analysis
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

A person who demonstrates competency in this unit must be able to apply sensory analysis techniques in food processing

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Critical aspects of assessment must include evidence of recognising the organoleptic properties of foods

implementing procedures for sensory testing

coordinating a taste panel and recording the results.

Context of and specific resources for assessment

Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.

Assessment must occur in a real or simulated workplace where the assessee has access to:

Sensory testing procedures and related equipment and product for samples

Methods and related software systems as required for collecting data from sensory testing

An appropriate sensory testing environment

Method of assessment

The following assessment methods are suggested:

Observation of candidate organising and running a range of tests and procedures

written and/or oral questioning to assess knowledge and understanding

completing workplace documentation for the conduct of sensory testing

third party reports from experienced practitioner

role play

case studies

field reports.

Guidance information for assessment

Evidence should be gathered over a period of time in a range of actual or simulated environments.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills include:

Ability to:

identify the organoleptic properties of food

outline the various sensory evaluation tests used in the food processing industry

select an appropriate sensory evaluation test method for a given product

prepare samples for sensory testing

record results in required format

review results for evidence of discrepancies or bias

communicate with and supervise panellists.

Required knowledge includes:

Knowledge of:

organoleptic properties of food

sensory evaluation of foods

interactions and associated characteristics of sensory abilities

quality requirements for conducting a taste panel

descriptive, discriminative and affective sensory methods

organisational quality procedures for sensory testing.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Policies and procedures

Legislative requirements including national codes of practice and state food regulatory requirements

Safety procedures and MSDS

Australian and international standards including:

professional association regulations

industry guidelines and codes of practice

Federal and state food safety regulations

Food Standards Code

ISO Standards

codex alimentaruis.

The purpose of sensory testing

Tests may be performed to determine the following aspects of a sample: flavour, appearance, aroma, texture.

The primary flavour characteristics may include: sweet, sour, umamic, bitter, salty.

Testing methods

Testing methods may include:

triangular test, duo-trio test, ranking test, paired comparison test, blending test

flavour profile

threshold analysis

discriminative testing, descriptive testing, affective testing.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
The five basic tastes (sweet, salty, bitter, sour and umami) are recognised 
The textual properties of food are identified 
Aromas and flavours are identified 
The effect of colour on the visual properties of food is recognised 
The purpose and procedures for various sensory evaluation tests are outlined 
The methodology of the sensory evaluation tests are reviewed 
The factors influencing sensory evaluation tests are identified 
Panellists are instructed on the procedure 
Samples are prepared according to sensory testing protocols 
Appropriate recording documentation is devised or accessed for the sensory evaluation test 
Taste panel is organized and run to appropriate standards. 
Results of the taste panel are recorded for analysis 

Forms

Assessment Cover Sheet

FDFFST4010A - Apply sensory analysis in food processing
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FDFFST4010A - Apply sensory analysis in food processing

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: