Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FDFOP2052A Mapping and Delivery Guide
Operate a chocolate tempering process
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FDFOP2052A - Operate a chocolate tempering process |
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Description | This unit of competency covers the skills and knowledge required to set up, operate, adjust and shut down a tempering process used to temper chocolate. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit has application in a food processing production environment. It typically targets the production worker responsible for applying basic operating principles to the operation and monitoring of a depositing process and associated equipment.When operators are required to perform batch or product changeover procedures as part of this work process, the procedures should be used to customise the application of this unit. Where more detailed changeovers are carried out, FDFOP2011A Conduct routine maintenance, should be selected. | ||
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 the tempering equipment and process for operation |
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Element: Operate and monitor the tempering process |
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Element: Shut down the tempering process |
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