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

FDFOP3006A Mapping and Delivery Guide
Identify cultural, religious and dietary considerations for food production

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FDFOP3006A - Identify cultural, religious and dietary considerations for food production
Description This unit of competency covers the skills and knowledge required to identify cultural, religious and dietary considerations when preparing food products or determining the suitability of food products to meet specific customer needs.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit has application in a food production environment where the specific cultural, religious or dietary needs of customers have to be taken into account. The unit may apply to food production directly undertaken by the employee or to the determination of the suitability of food prepared by others for customers with specific cultural, religious or dietary needs. Specific needs include products required for cultural and religious events and festivals, production processes to comply with religious prescriptions, such as Halal and Kosher, and dietary requirements, such as low fat, gluten free, diabetic safe food, and so on.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
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
Elements of Competency Performance Criteria              
Element: Identify cultural and religious requirements of customers
  • Cultural and religious practices and events that influence food production requirements are identified
  • Food production methods and food products that cater for cultural and religious practices and events are identified
  • The suitability of current food production methods and current food products against cultural and religious requirements are assessed
  • If required, alternative processes and products are identified
       
Element: Identify dietary requirements of customers
  • A range of specific dietary requirements and their impact on food production are identified
  • Food products that cater for dietary requirements are identified
  • The suitability of current food production methods and current food products are assessed against dietary requirements
  • If required alternative processes and products are identified
       
Element: Identify common food-related allergies
  • Common food-related allergies are identified
  • Risk assessment is made of current products and processes against common food-related allergies
  • Procedures to avoid contamination with allergens are identified
       


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

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

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

Evidence of ability to:

identify the food products commonly associated cultural, religious and dietary requirements

identify food processes commonly associated cultural religious and dietary requirements

identify common food allergens and contamination risks in the production process.

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

work procedures, including advice on relevant product requirements, safe work practices, food safety, quality and environmental requirements

recipes and customer specifications

production equipment appropriate to product type

materials/ingredients to meet recipe requirements

ingredient pricing information

personal protective clothing, equipment and material safety data sheets (MSDS) as required

cleaning procedures, materials and equipment as required.

Method of assessment

This unit should be assessed together with core units and other units of competency relevant to the function or work role.

Guidance information for assessment

To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

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

Ability to:

use communication skills to interpret customer requests and suggest appropriate products that meet customer requirements

access information on cultural, religious and dietary needs

apply product knowledge to determine appropriate food products and processes to comply with cultural, religious or dietary considerations

Required knowledge

Knowledge of:

ingredients of available products

food production processes

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.

Policies and procedures

Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements

Legislative requirements

Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:

the Food Standards, Code including labelling, weights and measures legislation

legislation covering food safety, environmental management, occupational health and safety (OHS), anti-discrimination and equal opportunity

Workplace information

Workplace information can include:

verbal or written operating procedures

specifications

production schedules

recipe instructions

Specific cultural and religious needs

Specific cultural and religious needs may include:

foods prepared to cultural and religious dietary laws (e.g. Kosher and Halal)

national and regional food products

foods that mark significant events (e.g. Christmas, Ramadan, Easter, Rosh Hashanah, Passover, Zul Hijjah and weddings)

feasting

fasting

alcohol-free beverages

pork-free foods

beef-free foods

vegetarian

Specific dietary needs

Specific dietary needs may include:

low GI

sugar free and/or fat free

dairy free

gluten free

flourless

rice flour

yeast free

low fat

low salt

vegetarian

vegan

Common allergies

Common allergies include allergies to:

dairy products

peanuts

wheat

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
Cultural and religious practices and events that influence food production requirements are identified 
Food production methods and food products that cater for cultural and religious practices and events are identified 
The suitability of current food production methods and current food products against cultural and religious requirements are assessed 
If required, alternative processes and products are identified 
A range of specific dietary requirements and their impact on food production are identified 
Food products that cater for dietary requirements are identified 
The suitability of current food production methods and current food products are assessed against dietary requirements 
If required alternative processes and products are identified 
Common food-related allergies are identified 
Risk assessment is made of current products and processes against common food-related allergies 
Procedures to avoid contamination with allergens are identified 

Forms

Assessment Cover Sheet

FDFOP3006A - Identify cultural, religious and dietary considerations for food production
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

FDFOP3006A - Identify cultural, religious and dietary considerations for food production

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: