Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FDFOP2027A Mapping and Delivery Guide
Dispense non-bulk ingredients
Version 1.0
Issue Date: June 2024
Qualification | - |
Unit of Competency | FDFOP2027A - Dispense non-bulk ingredients |
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Description | This unit of competency covers the skills and knowledge required to weigh, measure and label non-bulk ingredients to meet production requirements. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit has application in a production environment within the food processing industry. It typically targets the production worker responsible for the dispensing of ingredients in order to support production operations. Ingredients may be highly concentrated materials, such as colours, flavours, buffered acids and preservatives. Where therapeutic ingredients used are dispensed, refer to FDFPH2009A Dispense pharmaceutical raw materials.Where preparation requires preparation of dry or liquid pre-mixes, refer to FDFOP2041A Operate a mixing or blending and cooking process. | ||
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 to dispense ingredients |
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Element: Measure and/or weigh ingredients |
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Element: Complete the dispensing process |
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