Unit of competency Outline
Date retreived
24/07/2026 2:13 AM AWST
24/07/2026 2:13 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Describe and analyse data using mathematical principles
Describe and analyse data using mathematical principles
Unit of competency
National Code
FDFTEC4007A
FDFTEC4007A
State Code
D4744
D4744
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
08/08/2014
Field of Education
010101 - Mathematics
Original Release Date
08/08/2014
Nominal Hours
45
Description
This unit of competency covers the skills and knowledge required to apply mathematical principles to interpret data relating to properties and production of food products.
Notes
Elements and Performance Criteria
1. Identify common units of measurement and dimensions used to describe physical properties of materials and food
- 1.1. SI units of measurement and related unit symbols are identified
- 1.2. Common formulae used to measure characteristics of food are identified and applied
- 1.3. Calculations involving fractions and ratios are performed
2. Apply linear algebra to analyse workplace information
- 2.1. Given two known values, an unknown value is calculated
- 2.2. The principles of transposing values are applied to solve workplace problems
3. Use graphs to analyse workplace information
- 3.1. Data analysis and presentation requirements are identified
- 3.2. Graphs are generated to analyse and display workplace information
- 3.3. A process control chart is constructed
RANGE STATEMENT
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.
Common measurements
Common measurements include but are not limited to:
density
specific gravity
volume
weight
mass
speed
Graphs
Graphs include but are not limited to:
statistical process control (SPC) charts
x-y charts
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.
Common measurements
Common measurements include but are not limited to:
density
specific gravity
volume
weight
mass
speed
Graphs
Graphs include but are not limited to:
statistical process control (SPC) charts
x-y charts
EVIDENCE GUIDE
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.
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:
identify SI units of measurement
identify common derived units/measurements, related formulae and their application in a food processing context
apply relevant formulae to measure physical characteristics of food products and/or processes
calculate standard deviation
construct charts
identify mean value
identify upper and lower control limits.
Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
workplace processes and procedures
workplace documentation, including conversion charts, sampling plan and control chart formats, related data collection methods, such as log sheets, and relevant formulae to be applied to a production process.
Method of assessment
This unit should be assessed together with core units and other units of competency relevant to the function or work role. An example could be:
FDFPPL4005A Establish process capability.
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.
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.
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:
identify SI units of measurement
identify common derived units/measurements, related formulae and their application in a food processing context
apply relevant formulae to measure physical characteristics of food products and/or processes
calculate standard deviation
construct charts
identify mean value
identify upper and lower control limits.
Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
workplace processes and procedures
workplace documentation, including conversion charts, sampling plan and control chart formats, related data collection methods, such as log sheets, and relevant formulae to be applied to a production process.
Method of assessment
This unit should be assessed together with core units and other units of competency relevant to the function or work role. An example could be:
FDFPPL4005A Establish process capability.
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.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| W1220 | FDFTECNUM4A | Describe and analyse data using mathematical principles | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| OAL55 | FBPTEC4007 | Describe and analyse data using mathematical principles | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| J263 | FDF41012 | Certificate IV in Flour Milling | Qualification |
| BDO6 | FBP40117 | Certificate IV in Flour Milling | Qualification |
| S775 | FDF50110 | Diploma of Food Processing | Qualification |
| D686 | FDF50311 | Diploma of Food Science and Technology | Qualification |
| D683 | FDF40311 | Certificate IV in Food Science and Technology | Qualification |
| S776 | FDF50210 | Diploma of Pharmaceutical Manufacturing | Qualification |
| S774 | FDF40210 | Certificate IV in Pharmaceutical Manufacturing | Qualification |