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

FDFTEC4009A Mapping and Delivery Guide
Identify the physical and chemical properties of materials, food and related products

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FDFTEC4009A - Identify the physical and chemical properties of materials, food and related products
Description This unit covers the skills and knowledge required to identify the physical and chemical properties of materials, food and related products. It requires application of this knowledge to a production environment.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit has application in the food processing industry where knowledge of physical and chemical properties of materials, food and related products is used to inform work in product development, production, testing, communication and problem solving.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
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: Apply understanding of common physical phenomena in the food industry
  • An understanding of common physical phenomena is applied to explain relevant changes that occur to ingredients and product through the production process
  • Information on the changes that occur is communicated to others in appropriate formats
       
Element: Apply an understanding of the physical states of matter
  • The three states of matter and the atomic changes that occur at each phase are identified
  • The behaviour of each type of matter and its relationship to the production process is described
  • The relationship between pressure and temperature in phase transition is identified
       
Element: Apply an understanding of common food science principles to a production process
  • The significance of pH for processing, food safety and cleaning applications is identified
  • The reactions and properties of carbohydrates, proteins and fats can be tracked through a given process
  • The properties of common emulsions, suspensions and solutions can be described
  • Common chemical reactions that occur, factors required to cause a reaction and the effect of reactions can be identified
  • Safe work procedures for processes requiring handling of chemicals and/or involving chemical reactions are reviewed and/or established
       
Element: Communicate and interpret technical information
  • Appropriate technical terms are used to communicate information on properties of food and materials commonly used in the food industry
  • Test results and reporting formats to communicate information on composition, properties and reactions are interpreted and applied
       


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 physical and chemical characteristics of food materials and the impacts of production processes on these characteristics

identify common tests and measures to assess food materials

identify the characteristics of acids and bases and their application in food processing

identify the basic molecular structures of carbohydrates, proteins and fats

distinguish the difference between solutions, suspensions and colloidal systems

identify hazards and control methods in managing hazardous materials

communicate technical information using correct technical terms, flow charts and sketches.

Context of and specific resources for assessment

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

production process and related equipment, manufacturers' advice and operating procedures

tests used to report relevant product/process information and recorded results.

Method of assessment

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

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 physical characteristics or phenomena that occur through processing, including the following common physical phenomena, and any additional phenomena appropriate to the production process:

shear and strain

friction

surface tension

pressure

crystallisation

total solids

heat and temperature

relative humidity

work/energy input

viscosity

particle size

melting points, boiling points, freezing points

dew/condensation point

other phenomena as appropriate to product/process

identify products and processes where these phenomena can be observed

based on phenomena that can be observed in a production process, develop explanatory sketches or flow charts to communicate how these phenomena affect product and process

identify tests commonly used to measure these phenomena and related units of measurement

identify molecular changes that occur in states of matter, and apply this to an understanding of common applications, such as refrigerant or freeze drying

for transition phases that apply in a given production process, identify the role of temperature and pressure in the transition process

identify the difference between acids and bases

classify commonly used materials, ingredients and indicators according to pH

identify the difference between a strong acid and a concentrated acid and related units of measurement used to describe these acids

identify typical strengths and concentration levels required for acids and bases commonly used in a production process (e.g. cleaning agents)

for cleaning agents, identify compatibility with equipment surface materials

identify the significance of pH for processing, food safety and cleaning applications

identify the basic molecular structures of carbohydrates, proteins and fats

identify the processing stages designed to affect the structure of these compounds (e.g. hydrogenation or denaturing proteins in cooking processes of oil)

distinguish the difference between solutions, suspensions and colloidal systems. Colloidal systems include:

emulsions (oil in water/water in oil)

sols (solid-liquid/solid-solid)

gels

foams (gas-liquid/gas-solid)

identify typical applications of solutions, suspensions and colloidal systems in food processing

distinguish between dispersed particles and the dispersion medium in colloids

identify factors that the affect stability of colloidal systems, including the stages in a production process that can cause a change in the structure of a colloid

identify common chemical reactions that occur in food processing, including both spontaneous and controlled reactions (reactions to be covered include oxidation, enzymic, Maillard and acid-based reactions, and other reactions relevant to a given product type and production process)

identify the role of enzymes in generating biological reactions (e.g. amylase in bread)

identify safety hazards and control methods required when handling chemicals and working with processes that involve chemical reactions

review and/or develop workplace procedures to include advice on hazards and related instructions on control methods, including advice on action required in the event of an incident such as a chemical spill or an emergency

read and interpret technical information to describe food properties and/or reactions, including recognition and application of appropriate units of measurement and terms

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:

physical characteristics or phenomena that occur through processing and products and processes where these phenomena can be observed

tests commonly used to measure these phenomena and related units of measurement

molecular changes that occur in states of matter

transition phases that apply in a given production process

role of temperature and pressure in the transition process

differences between a strong acid and a concentrated acid and related units of measurement

classifications of commonly used materials, ingredients and indicators according to ph

typical strengths and concentration levels required for acids and bases commonly used in a production process

basic molecular structures of carbohydrates, proteins and fats

difference between solutions, suspensions and colloidal systems

typical applications of solutions, suspensions and colloidal systems in food processing

factors that the affect stability of colloidal systems

common chemical reactions that occur in food processing

role of enzymes in generating biological reactions

safety hazards and control methods

technical information resources

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.

Handling and processing of product and materials

Handling and processing of product and materials is consistent with company standards and requirements, legislative requirements, codes, industrial awards and agreements

Identification of molecular structure

Identification of molecular structure can be supported by others and does not necessarily involve use of microscopes in a laboratory

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
An understanding of common physical phenomena is applied to explain relevant changes that occur to ingredients and product through the production process 
Information on the changes that occur is communicated to others in appropriate formats 
The three states of matter and the atomic changes that occur at each phase are identified 
The behaviour of each type of matter and its relationship to the production process is described 
The relationship between pressure and temperature in phase transition is identified 
The significance of pH for processing, food safety and cleaning applications is identified 
The reactions and properties of carbohydrates, proteins and fats can be tracked through a given process 
The properties of common emulsions, suspensions and solutions can be described 
Common chemical reactions that occur, factors required to cause a reaction and the effect of reactions can be identified 
Safe work procedures for processes requiring handling of chemicals and/or involving chemical reactions are reviewed and/or established 
Appropriate technical terms are used to communicate information on properties of food and materials commonly used in the food industry 
Test results and reporting formats to communicate information on composition, properties and reactions are interpreted and applied 

Forms

Assessment Cover Sheet

FDFTEC4009A - Identify the physical and chemical properties of materials, food and related products
Assessment task 1: [title]

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Assessment Record Sheet

FDFTEC4009A - Identify the physical and chemical properties of materials, food and related products

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

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