Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FDFRB3011A Mapping and Delivery Guide
Diagnose and respond to product and process faults (bread)
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FDFRB3011A - Diagnose and respond to product and process faults (bread) |
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Description | This unit of competency covers the skill and knowledge required to determine cause and address faults in bread products. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit builds on the problem solving skills developed in operational units and provides technical competencies to support problem solving relating to bread production.Where recurrence of a problem cannot be prevented, procedures should be established to minimise the likelihood of recurrence and to identify any further incidents. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | FDFRB3002A Produce bread dough FDFRB3005A Bake bread FDFRB3010A Process dough | ||
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: Identify causes of unacceptable product quality |
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Element: Take corrective action according to workplace procedures |
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