Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FDFFST4011A Mapping and Delivery Guide
Apply the principles of nutrition to food processing
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FDFFST4011A - Apply the principles of nutrition to food processing |
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Description | This unit covers the skills and knowledge required to provide nutritional information for processed food, and to implement procedures to optimise the nutritional value of a product. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to production and technical supervisors and quality managers who are required to monitor the nutritional value of foods through processing and to interpret label information, and to members of product development teams who are required to assist in development and testing of products. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Interpret labelling requirements to provide nutritional information |
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Element: Evaluate the impact of processing methods on the nutritive value of processed compared to fresh food |
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Element: Contribute to the development of a food product to meet a specified dietary requirement |
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