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

FDFFST5008A Mapping and Delivery Guide
Develop a new food product

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FDFFST5008A - Develop a new food product
Description This unit covers the skills and knowledge required to develop an innovative food, beverage or related product from a concept to a packaged and labelled finished product.
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 food product development. The unit can apply to all sectors of food production including general food production, meat and seafood industries. The unit does not cover developing process controls however ingredients, food processes and production parameters must be documented. Depending on the product developed, liaison may be required with production managers, engineering and maintenance specialists.
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: Develop concept for the new product
  • Identify concept for new innovative product
  • Identify potential innovative new product
  • Determine market for new product
  • Determine viability of product concept
       
Element: Identify product development parameters
  • Determine product parameters
  • Determine equipment required for producing new product
  • Determine analytical tests to be conducted to identify quality and safety parameters
  • Determine processing parameters
  • Determine ingredients required for producing new product
       
Element: Trial new product
  • Conduct a series of trials of new product
  • Determine improvements and or changes required for each successive trial
  • Accurately record details of each trial
       
Element: Analyse new product
  • Determine appropriate analytical tests to be conducted to verify product safety and quality
  • Conduct appropriate tests to determine quality and safety of product
  • Accurately record test results
  • Determine safety and quality of product using analytical results
       
Element: Design label for product
  • Establish concept for product label
  • Identify requirements to ensure the product label is compliant
  • Develop a compliant label for the food product
       
Element: Package product
  • Establish equipment required for packaging new food product
  • Establish suitable packaging materials required for packaging new product
  • Package final product
       
Element: Document development process
  • Conceptual ideas are documented
  • Research relevant to new product is conducted and documented
  • Analysed results of new product quality and safety are verified and documented
  • Details and results of product trials are documented and changes to trials are explained and justified
       


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 produce samples of cereal-based products to provide information and date for reviewing the production system.

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

Critical aspects of assessment must include the ability to develop a food product including evidence of:

developing a concept and production parameters for a food product; trialling the production of the new product;

analysing the results of product trials; designing packaging and label for the new product; and

preparing a report on the product development process.

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:

Laboratory facilities

Production facilities

Current legislative requirements

Computers, printers and appropriate software packages

Access to research materials including but not exclusive to:

journals

periodicals

internet

articles

research papers

text

industry papers.

Method of assessment

The following assessment methods are suggested:

A report on developing a product from concept to packaging

The qualities and packaging of the new product

Written and/or oral questioning to assess knowledge and understanding

Observation of candidate conducting a range of processes and tests.

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:

interpret food safety requirements

interpret and conform to relevant standards and legislative requirements

apply testing and sensory analysis techniques relevant to new product development

interpret analytical results

establish processing techniques and parameters relevant to new product under development

record, document and verify information relating to product development.

Required knowledge includes:

Knowledge of:

customer needs and market research

food safety and food quality parameters

food processing principles relevant to new product

food testing and sensory analysis techniques

food packaging requirements

all legislative requirements associated with new product.

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.

Occupational health and safety requirements

Codes of practice

Material Safety Data Sheet

Enterprise specific.

Regulations

Australian and international standards including:

professional association regulations

industry guidelines and codes of practice

industry regulations

Food Standards Code

ISO Standards

codex alimentaruis

State food regulators

Acts of parliament.

Materials, equipment and systems

Access to processing facilities within research parameters

Access to analytical facilities within research parameters

Access to research materials including but not limited to:

industry journals/periodicals

food-related magazines

text

articles

internet sites associated with research parameters.

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
Identify concept for new innovative product 
Identify potential innovative new product 
Determine market for new product 
Determine viability of product concept 
Determine product parameters 
Determine equipment required for producing new product 
Determine analytical tests to be conducted to identify quality and safety parameters 
Determine processing parameters 
Determine ingredients required for producing new product 
Conduct a series of trials of new product 
Determine improvements and or changes required for each successive trial 
Accurately record details of each trial 
Determine appropriate analytical tests to be conducted to verify product safety and quality 
Conduct appropriate tests to determine quality and safety of product 
Accurately record test results 
Determine safety and quality of product using analytical results 
Establish concept for product label 
Identify requirements to ensure the product label is compliant 
Develop a compliant label for the food product 
Establish equipment required for packaging new food product 
Establish suitable packaging materials required for packaging new product 
Package final product 
Conceptual ideas are documented 
Research relevant to new product is conducted and documented 
Analysed results of new product quality and safety are verified and documented 
Details and results of product trials are documented and changes to trials are explained and justified 

Forms

Assessment Cover Sheet

FDFFST5008A - Develop a new food product
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

FDFFST5008A - Develop a new food product

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: