Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FDFRB4010A Mapping and Delivery Guide
Prepare plated sweets and desserts
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FDFRB4010A - Prepare plated sweets and desserts |
---|---|---|---|
Description | This unit of competency covers the skills and knowledge required to prepare a range of hot, cold and frozen sweets and desserts for plate presentation. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit has application in a retail baking environment. It targets the worker responsible for the preparation of sweets and desserts according to recipe and in accordance with quality standards. Presentation may be for bakery or café style operation and includes foods from varying cultural origins using classical or contemporary recipes. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
||
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 | |
---|---|---|---|---|---|---|---|---|
Elements of Competency | Performance Criteria | |||||||
Element: Prepare for production |
| |||||||
Element: Produce sweets and desserts |
| |||||||
Element: Produce finish effects |
| |||||||
Element: Cost and price final product |
| |||||||
Element: Prepare final product for display or storage |
|