Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FDFRB3010A Mapping and Delivery Guide
Process dough
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FDFRB3010A - Process dough |
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Description | This unit of competency covers the skills and knowledge required to divide, shape and mould dough to final shape, place dough in tins or on baking surfaces and conduct final prove in an in-store bakery or retail baking environment. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit has application in a retail baking environment within the food processing industry. It includes an intermediate prove stage prior to final moulding. | ||
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: Scale and mould dough |
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Element: Mould dough and divide to meet product requirements |
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Element: Clean equipment |
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