Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FDFRB2005A Mapping and Delivery Guide
Provide assistance in cake, pastry and biscuit production
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FDFRB2005A - Provide assistance in cake, pastry and biscuit production |
---|---|---|---|
Description | This unit of competency covers the skills and knowledge required to provide assistance in the preparation of cake, pastry and biscuit products. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit has application in a retail baking environment. It applies to a baking assistant role and is conducted under supervision.Cake and pastry products include those that are commonly available which require basic production techniques, including the use of premixes. | ||
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: Prepare work area |
| |||||||
Element: Mix ingredients |
| |||||||
Element: Shape dough |
| |||||||
Element: Pour batter |
| |||||||
Element: Bake product |
| |||||||
Element: Clean equipment |
|