Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

FDFTEC4007A Mapping and Delivery Guide
Describe and analyse data using mathematical principles

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency FDFTEC4007A - Describe and analyse data using mathematical principles
Description This unit of competency covers the skills and knowledge required to apply mathematical principles to interpret data relating to properties and production of food products.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit builds on an understanding of common units of measurement, formulae and mathematical skills related to production activities.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites FDFOP2015A Apply principles of statistical process control*FDFOP2061A Use numerical applications in the workplace
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 common units of measurement and dimensions used to describe physical properties of materials and food
  • SI units of measurement and related unit symbols are identified
  • Common formulae used to measure characteristics of food are identified and applied
  • Calculations involving fractions and ratios are performed
       
Element: Apply linear algebra to analyse workplace information
  • Given two known values, an unknown value is calculated
  • The principles of transposing values are applied to solve workplace problems
       
Element: Use graphs to analyse workplace information
  • Data analysis and presentation requirements are identified
  • Graphs are generated to analyse and display workplace information
  • A process control chart is constructed
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of ability to:

identify SI units of measurement

identify common derived units/measurements, related formulae and their application in a food processing context

apply relevant formulae to measure physical characteristics of food products and/or processes

calculate standard deviation

construct charts

identify mean value

identify upper and lower control limits.

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

workplace processes and procedures

workplace documentation, including conversion charts, sampling plan and control chart formats, related data collection methods, such as log sheets, and relevant formulae to be applied to a production process.

Method of assessment

This unit should be assessed together with core units and other units of competency relevant to the function or work role. An example could be:

FDFPPL4005A Establish process capability.

Guidance information for assessment

To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills

Ability to:

identify the fundamental units (SI) of measurement (metres, kilograms and seconds)

identify common derived units/measurements, related formulae and their application in a food processing context, such as:

density, specific gravity

viscosity

temperature

volume, weight and mass

velocity

other measures as appropriate to a production process

apply relevant formulae to measure physical characteristics of food products and/or processes

select production calculation requirements, such as the adjustment of a recipe formulation, to:

select required formulae

express the problem as an equation

identify the known and unknown values

manipulate equations by transposing values as required

convert units into compatible formats (i.e. SI units, multiples and sub-multiples)

calculate of percentages and ratios

conduct the calculation to obtain a solution

record the result in the appropriate units and level of detail

identify graphs commonly used in the workplace and relevance to displaying workplace information

construct charts to analyse and illustrate workplace information, such as use of relevant software

calculate standard deviation for a given data set

apply an understanding of standard deviation to determine capability of a process

identify the target (mean value) for the process

identify upper and lower control limits to provide for 98% of units to fall within the limits

use communication skills to interpret and complete work information to support operations of work team or area

demonstrate and support cooperative work practices within a culturally diverse workforce

Required knowledge

Knowledge of:

SI units of measurement and related unit symbols

common formulae used to measure characteristics of food

principles of transposing values to solve workplace problems

relevant formulae to measure physical characteristics of food products and/or processes

processes for developing charts and graphs

calculations to determine unknown values, percentages and ratios, standard deviation, conversion of units into compatible formats, target (mean value) for the process, upper and lower control limits

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Common measurements

Common measurements include but are not limited to:

density

specific gravity

volume

weight

mass

speed

Graphs

Graphs include but are not limited to:

statistical process control (SPC) charts

x-y charts

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
SI units of measurement and related unit symbols are identified 
Common formulae used to measure characteristics of food are identified and applied 
Calculations involving fractions and ratios are performed 
Given two known values, an unknown value is calculated 
The principles of transposing values are applied to solve workplace problems 
Data analysis and presentation requirements are identified 
Graphs are generated to analyse and display workplace information 
A process control chart is constructed 

Forms

Assessment Cover Sheet

FDFTEC4007A - Describe and analyse data using mathematical principles
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

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Assessor name:

Signature:

Date:

Assessment Record Sheet

FDFTEC4007A - Describe and analyse data using mathematical principles

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: