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RPL Kit – FBP50121 Diploma of Food Science and Technology

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Description

Our RPL Kits are developed to make valid assessment decisions and are compliant with training standards. Each RPL kit consists of tasks/methods that assess prior learning skills of a student for a particular qualification.

These RPL Assessment Tools are written especially for each qualification, including carefully designed documentation and simple instructions for evidence submission. The kit is designed to cover all unit requirements with a range of appropriate assessment methods.

RPL Assessment Tool/ RPL Kits include:

  • RPL Form for students to complete to meet regulatory compliance, organisational and NCVER requirements.
  • Self assessment kit for students to self assess their skills and knowledge according to training package requirements, and to collect appropriate supporting documentation and evidence.
  • The kit also includes instructions for evidence-gathering tasks (where applicable). As the candidate works through each unit they will need to think about the types of evidence they can provide.
  • Competency conversation kit for assessor to discuss a range of questions with the students to gain understanding of studentsโ€™ knowledge and skills related to unit/qualification.
  • Demonstrations and observations kit with practical tasks, for the assessor. This document includes different practical tasks relevant to the unit. Assessor will provide relevant tasks to students to perform and the assessor will observe and record the performance.
  • The Third Party Kit, which is to be completed by an independent third party (at the assessorโ€™s discretion if they deem it necessary) who is familiar with the studentโ€™s abilities in the workplace and who currently is (or has previously worked) in a supervisory position with the candidate. The third party person is asked to provide feedback on the studentโ€™s skills and workplace performance.
  • An Assessorโ€™s kit including detailed instructions, procedures, and recording tools to be used during the process.
  • Questions, activities, and tasks are mapped to the requirements of each unit of competency.

Core Unit:

1 BSBWHS411 Implement and monitor WHS policies, procedures and programs
2 FBPFST4004 Perform microbiological procedures in the food industry
3 FBPFST5002 Identify and implement required process control for a food processing operation
4 FBPFST5005 Examine the biochemical properties of food
5 FBPFST5006 Apply food microbiological techniques and analysis
6 FBPFST6001 Develop, manage and maintain quality systems for food processing
7 FBPFSY4001 Supervise and maintain a food safety plan
8 FBPFSY5001 Develop a HACCP-based food safety plan
9 FBPTEC4007 Describe and analyse data using mathematical principles
10 MSL975038 Conduct sensory analysis
11 MSMENV472 Implement and monitor environmentally sustainable work practices

Elective Unit:

1 BSBPMG430 Undertake project work
2 FBPCHE5002 Produce acid-coagulated soft cheese
3 FBPCHE5003 Produce a range of rennet-coagulated cheeses
4 FBPCHE5004 Produce acid and heat coagulated cheese
5 FBPCHE5009 Carry out sampling and interpret tests for cheese production
6 FBPFST4006 Apply food preservation technologies
7 FBPFST5003 Construct a process control chart for a food processing operation
8 FBPFST5004 Specify and monitor the nutritional value of processed food
9 FBPFST5007 Monitor the development and implementation of a food QA system

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