Apply food processing technologies

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver FDFFST4001A, 'Apply food processing technologies'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Apply food processing technologies' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)


Elements and Performance Criteria

ELEMENT

PERFORMANCE CRITERIA

1. Carry out fermentation as part of food or beverage production

1.1 Materials and equipment for a fermentation process are prepared

1.2 A fermentation process is applied and monitored

1.3 The fermented product is tested and evaluated

2. Review a fermentation process for a commercial food product

2.1 The critical control points (CCPs) and critical limits for product safety are reviewed

2.2 Operating procedures are reviewed for food safety and quality in fermentation

2.3 The food safety and production plans are reviewed for the fermentation process

2.4 Environmental impacts and associated costs are reviewed for fermentation in commercial food production

3. Carry out concentration and drying as part of food or beverage production

3.1 Materials and equipment for a concentration and drying process are prepared

3.2 A concentration and drying process is applied and monitored

3.3 The concentrated and dried food product is tested and evaluated

4. Review a concentration and drying process for a commercial food product

4.1 The CCPs and critical limits for product safety are reviewed

4.2 Operating procedures are reviewed for food safety and quality in fermentation

4.3 The food safety and production plan is reviewed for the fermentation process

4.4 Environmental impacts and associated costs are reviewed for fermentation in commercial food production

5. Carry out cooking or steaming as part of food or beverage production

5.1 Materials and equipment for a cooking or steaming process are prepared

5.2 A cooking or steaming process is applied and monitored

5.3 The cooked or steamed food product is tested and evaluated

6. Review a cooking or steaming operation for a commercial food product

6.1 The CCPs and critical limits for product safety are reviewed

6.2 Operating procedures are reviewed for food safety and quality in fermentation

6.3 The food safety and production plan is reviewed for the cooking or streaming process

6.4 Environmental impacts and associated costs are reviewed for fermentation in commercial food production


Qualifications and Skillsets

FDFFST4001A appears in the following qualifications:

  • FDF40311 - Certificate IV in Food Science and Technology