Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FDFFST4035A Mapping and Delivery Guide
Implement and review the processing of high and low boil confectionery
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FDFFST4035A - Implement and review the processing of high and low boil confectionery |
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Description | This unit covers the skills and knowledge required to implement and review the standards and procedures for manufacture of high and low boil confectionery. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to food science and technology personnel who have roles in product design, quality assurance and production management. The unit typically applies to staff who have responsibility for maintaining product safety, quality and efficiency in food production in the confectionery sector. This unit includes using knowledge of food science and processes to determine the required food safety, quality and performance required from food production equipment. Depending on the workplace application, liaison may be required with engineering and maintenance specialists. | ||
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: Carry out the preparation and manufacture of high and low boil confectionery to meet quality standards |
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Element: Diagnose, rectify and/or report problem arising from the preparation and manufacture of high and low boil confectionery |
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Element: Review production processes |
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