Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FDFRB3012A Mapping and Delivery Guide
Diagnose and respond to product and process faults (pastry, cake and cookies)
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FDFRB3012A - Diagnose and respond to product and process faults (pastry, cake and cookies) |
---|---|---|---|
Description | This unit of competency covers the skills and knowledge required to determine causes and address faults in pastry, cake and cookie 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 pastry, cake and cookie 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. |
||
Prerequisites/co-requisites | FDFRB2001A Form and fill pastry products FDFRB2002A Prepare fillings FDFRB3001A Produce pastry FDFRB3003A Produce sponge, cake and cookie batter FDFRB3004A Decorate cakes and cookies FDFRB3006A Bake sponges, cakes and cookies FDFRB3007A Bake pastry products | ||
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 causes of unacceptable product quality |
| |||||||
Element: Take corrective action according to workplace procedures |
|