Unit of competency Outline

Date retreived
21/07/2026 11:21 PM AWST

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Apply basic process engineering principles to food processing

Apply basic process engineering principles to food processing

Unit of competency
National Code
FDFTEC4004A
State Code
D4741
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
2.00
Current Release Date
06/09/2012
View on TGA
State Implementation and Classification
Approved Date
08/08/2014
Field of Education
030307 - Food Processing Technology
Original Release Date
08/08/2014
Nominal Hours
45
Description
This unit of competency provides an introduction to process engineering concepts. It covers the skills and knowledge required to map production processes, measure outputs (yields, material variances) and apply an understanding of the basic principles of systems and equipment commonly used in the food processing industry.
Notes
Elements and Performance Criteria
1. Map a production process
  • 1.1. The scope of a production process to be mapped is identified
  • 1.2. Appropriate process mapping symbols are selected and used
  • 1.3. A map is developed that identifies the relationship of each step in the process
2. Calculate yields and efficiencies of a production process
  • 2.1. Inputs to and outputs of a production processing system are identified
  • 2.2. Information required to monitor performance of a production process is collected
  • 2.3. Calculate yields, efficiencies and material variances
3. Apply principles of fluid flow to a production process
  • 3.1. Fluid properties that affect flow are identified
  • 3.2. Components and related equipment used in the pumping system are identified
  • 3.3. Features of the system design that affect performance of the pumping system are identified
  • 3.4. The effect of pumping on the fluid properties is identified
  • 3.5. The operating capacity of pumping systems used in the production process is established
  • 3.6. Procedures for the safe use of pumping equipment are reviewed and/or established
4. Apply principles of heat transfer to a production process
  • 4.1. Types of heat transfer are identified
  • 4.2. Methods and related equipment used to transfer heat are identified
  • 4.3. Types of heat transfer media are identified
  • 4.4. Operating principles of cooling, chilling and freezing processes are identified
  • 4.5. The effect of heat transfer on product/material properties is identified
  • 4.6. The operating capacity of heat transfer equipment used in the production process is established
  • 4.7. Procedures for the safe use of heat transfer equipment are reviewed and/or established
5. Apply principles of evaporation to a production process
  • 5.1. Methods and related equipment used for evaporation are identified
  • 5.2. The effect of evaporation on product/material properties is identified
  • 5.3. Tests used to determine the concentration of a liquid are identified
  • 5.4. The operating capacity of evaporation equipment used in the production process is established
  • 5.5. Procedures for the safe use of evaporation equipment are reviewed and/or established
6. Apply principles of drying to a production process
  • 6.1. Methods and related equipment used for drying are identified
  • 6.2. The effect of drying on product/material properties is identified
  • 6.3. Tests used to determine moisture content of materials and/or product are identified
  • 6.4. The operating capacity of drying equipment used in the production process is established
  • 6.5. Procedures for the safe use of drying equipment are reviewed and/or established
7. Apply principles of process control to management of production processes
  • 7.1. Sensors and instrumentation providing input information to the control system are located
  • 7.2. Consequences of a system malfunction are identified
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.
Policies and procedures
Uses of processing equipment and related work processes are consistent with company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements and takes account of occupational health and safety (OHS) and environmental impact
Calculation
Calculation of yields, efficiencies and material variances may involve:
use of software programs and systems, such as SAP
application of a relevant formula
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:
map a production process
apply engineering principles to a food production context
perform required calculations.

Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
production process and related equipment, manufacturers' advice and operating procedures
methods and related software systems as required for collecting data and calculating yields, efficiencies and material variances appropriate to production environment
tests used to report relevant product/process information and recorded results.

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.
Replaces
State Code National Code Title Type
W1225 FDFTECENG4A Apply basic engineering principles to a food production process Unit of competency
Replaced By
State Code National Code Title Type
OAL63 FBPTEC4004 Apply basic process engineering principles to food processing Unit of competency