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RPL Kit – FBP31121 Certificate III in High Volume Baking

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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 FBPFSY3003 Monitor the implementation of food safety and quality programs
2 FBPFSY3004 Participate in traceability activities
3 FBPFSY3005 Control contaminants and allergens in food processing
4 FBPOPR2069 Use numerical applications in the workplace
5 FBPOPR3019 Operate and monitor interrelated processes in a production or packaging system
6 FBPOPR3021 Apply good manufacturing practice requirements in food processing
7 FBPTEC3005 Work with bakery ingredients, their functions and interactions
8 FBPTEC3006 Work with flours and baking additives
9 FBPWHS3001 Contribute to work health and safety processes

Elective Unit (Group A):

1 FBPHVB2001 Freeze and thaw dough
2 FBPHVB3002 Operate and monitor a laminated pastry production process
3 FBPHVB3003 Operate and monitor a pastry forming and filling process
4 FBPHVB3004 Manufacture wafer products

Elective Unit (Group B):

1 FBPBPG3002 Operate the labelling process
2 FBPBPG3007 Perform packaging equipment changeover
3 FBPBPG3011 Operate and monitor a high speed wrapping process
4 FBPCON2011 Operate a chocolate tempering process

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