Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
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. |
Application of the Unit
Application of the unit |
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. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
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Employability Skills Information
Employability skills |
This unit contains employability skills. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
1. Apply understanding of common physical phenomena in the food industry |
1.1. An understanding of common physical phenomena is applied to explain relevant changes that occur to ingredients and product through the production process 1.2. Information on the changes that occur is communicated to others in appropriate formats |
2. Apply an understanding of the physical states of matter |
2.1. The three states of matter and the atomic changes that occur at each phase are identified 2.2. The behaviour of each type of matter and its relationship to the production process is described 2.3. The relationship between pressure and temperature in phase transition is identified |
3. Apply an understanding of common food science principles to a production process |
3.1. The significance of pH for processing, food safety and cleaning applications is identified 3.2. The reactions and properties of carbohydrates, proteins and fats can be tracked through a given process 3.3. The properties of common emulsions, suspensions and solutions can be described 3.4. Common chemical reactions that occur, factors required to cause a reaction and the effect of reactions can be identified 3.5. Safe work procedures for processes requiring handling of chemicals and/or involving chemical reactions are reviewed and/or established |
4. Communicate and interpret technical information |
4.1. Appropriate technical terms are used to communicate information on properties of food and materials commonly used in the food industry 4.2. Test results and reporting formats to communicate information on composition, properties and reactions are interpreted and applied |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the skills and knowledge required for this unit. |
Required skills |
Ability to :
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Required knowledge |
knowledge of :
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Evidence Guide
EVIDENCE GUIDE |
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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. |
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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:
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Context of and specific resources for assessment |
Assessment must occur in a real or simulated workplace where the assessee has access to:
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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. |
Range Statement
RANGE STATEMENT |
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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. |
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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 |
Unit Sector(s)
Unit sector |
Technical |
Competency field
Competency field |
Co-requisite units
Co-requisite units |
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