This unit of competency describes the skills and knowledge required to produce a range of rennet-coagulated cheeses to a commercial standard.

The unit applies to individuals employed as production managers with responsibility for overseeing operational procedures that comply with workplace health and safety, food safety, recordkeeping and quality assurance requirements for the rennet-coagulated cheese making process.

No occupational licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing exist, so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Sanitise or pre-ripen a container of starter culture under aseptic conditions before tipping the contents into the vat to reduce the risk of infection or contamination
Ensure all surfaces are clean and sanitised except for curing boards
Supervise stringent personal hygiene and quarantine procedures as part of best manufacturing practice
Apply multi-phase cleaning systems to ensure sanitised surfaces and equipment
Review food safety related information, including milk counts and cheese bacterial counts
Measure and analyse composition and counts in raw milk samples
Implement standard procedures for preparing raw milk
Carry out milk pasteurisation procedures
Maintain raw milk in an area separate from pasteurised milk operations
Add colour to the milk to change the colour of the cheese according to cheese type and recipe
Add mould spores for mould-ripened cheeses according to cheese type and recipe
Add adjunct cultures to influence the texture and flavour of the ripened cheese according to cheese type and recipe
Add enzymes to alter the flavour profile of the ripened cheese according to cheese type and recipe
Acidify the milk with organic or inorganic acids before renneting according to cheese type and recipe
Use acid to partly acidify the milk prior to adding culture to control the calcium phosphate level in the curd during cheese making according to cheese type and recipe
Add cultures and rennet to milk and hold at temperature according to recipe
Maintain a log of pH and temperature to monitor yield
Supervise curd cutting to achieve optimal yield and the required moisture level in the cheese
Monitor agitation and temperature of the curd and whey
Heat curd and whey as required and check for uneven curd or overheating according to recipe
Plan the heating schedule to ensure optimal syneresis
Remove part of the whey and replace with water to wash lactose and lactic acid from the curd according to recipe
Mat the curd under the whey before it is removed to ensure proper eye development for large and small eye cheeses, according to recipe
Remove all or part of the whey from the curds by draining out the vat
Implement procedures to prepare the curd for salting
Apply salting treatments to ensure salt profile effects are minimised in the finished product
Place dry salted stirred or milled curd particles into moulds for pressing
Implement and monitor ripening procedures
Apply packaging appropriate for cheese type
Identify the process objectives of rennet-coagulated cheese making
Monitor processing to control moisture in cheeses
Control the rate and the amount of acid development
Control calcium phosphate levels to influence basic cheese structure
Control texture of the cheese by regulating pH, ripening agents, salt, moisture and fat
Control cheese flavour and pH levels by adding ingredients, such as milks, cultures, coagulating agents and salt
Control processing parameters to achieve optimal yield
Age rennet-coagulated cheeses to develop optimal flavour and texture
Assess cheeses for evenness of texture, colour, finish and flavour
Grade cheeses according to texture, colour, finish and flavour
Analyse organoleptic properties of rennet-coagulated cheeses to identify possible changes to process controls
Record food safety related information
Maintain records of cheese manufacture
Implement work health and safety and environmental protection procedures using a risk management approach
Dispose of waste and review environmental impacts for the cheese making operation

Assessment Cover Sheet

FBPCHE5003 - Produce a range of rennet-coagulated cheeses

Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

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Assessment Record Sheet

FBPCHE5003 - Produce a range of rennet-coagulated cheeses

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: