Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FDFRB4008A Mapping and Delivery Guide
Set up sustainable baking operations
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FDFRB4008A - Set up sustainable baking operations |
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Description | This unit of competency covers the skills and knowledge required to examine the implications of sustainability on bakery operations and develop plans for sustainability. | ||
Employability Skills | This unit contains employability skills | ||
Learning Outcomes and Application | This unit targets the planning of key requirements in setting up a sustainable retail bakery business. It applies to the business owner/operator or senior baker and includes the development of a plan that identifies physical layout and facilities, production processes and movement of staff and resources with a view to maximising sustainability outcomes. It incorporates identifying and addressing the implications associated with the style of bakery and explores environmental impact and generation of waste. This unit may be applied to the set-up of a new operation or the assessment of the set-up of an existing operation. It requires access to the bakery business plan.It targets additional skills for bakery-specific sustainability practice beyond the unit MSAENV472B Implement and monitor environmentally sustainable work practices. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | Not applicable. | ||
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: Conduct sustainability related research for the bakery business |
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Element: Analyse sustainability implications for bakery |
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Element: Develop layout plan for bakery |
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Element: Determine equipment requirements |
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Element: Determine stock requirements |
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Element: Determine human resource requirements |
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Element: Assess environmental sustainability of bakery |
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