Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FBPCHE3001 Mapping and Delivery Guide
Conduct cheese making operations
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FBPCHE3001 - Conduct cheese making operations |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the skills and knowledge required to carry out cheese making in a bulk packaging operations using an integrated industrial process under the direction of the cheese manufacturing manager.This unit applies to individuals working as advanced operators in industrial cheese enterprises who take responsibility for their own work. It does not include milk preparation processes or cheese curing, portioning or retail packaging processes.All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | |||
Competency Field |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Prepare to work |
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Element: Monitor milk supply and quality |
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Element: Prepare cheese making equipment and add ingredients |
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Element: Carry out process control and make adjustments according to operating procedures |
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Element: Record and review cheese making process |
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