Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SFIPROC606C Mapping and Delivery Guide
Develop and implement energy control systems in seafood processing environments
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SFIPROC606C - Develop and implement energy control systems in seafood processing environments |
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Description | This unit of competency involves monitoring of energy systems utilised in seafood processing and the processes by which improvements in energy efficiency might be identified and implemented.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements, including food safety and hygiene regulations and procedures and ecologically sustainable development (ESD) principles.Equipment operation, maintenance, repairs and calibrations are undertaken in a safe manner that conforms to manufacturer instructions. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Develop criteria for control of energy to be used in the production process |
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Element: Implement and maintain energy control systems |
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