Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FDFRB4009A Mapping and Delivery Guide
Coordinate material supply for baking processes
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FDFRB4009A - Coordinate material supply for baking processes |
---|---|---|---|
Description | This unit of competency covers the skills and knowledge required to research, select and establish suppliers for a bakery enterprise and coordinate the ongoing procurement to ensure quality and quantity targets are achieved. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to a retail bakery. It targets those responsible for acquiring ingredients, equipment and other resources, and developing supply relationships required for the day-to-day operation of bakery enterprise. This unit requires an ability to assess the quality and value of baking ingredients and services. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
||
Prerequisites/co-requisites | FDFRB4003A Apply baking science to work practices | ||
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: Confirm stock requirements for bakery |
| |||||||
Element: Evaluate bakery suppliers |
| |||||||
Element: Negotiate arrangements with suppliers |
| |||||||
Element: Monitor supply |
|