Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

FBPCHE3002 Mapping and Delivery Guide
Carry out processes for a range of artisan cheeses

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FBPCHE3002 - Carry out processes for a range of artisan cheeses
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to carry out artisan cheese making processes.This unit applies to individuals who work in small scale cheese production enterprises and use discretion and judgement in their work. 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.
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
Elements of Competency Performance Criteria              
Element: Prepare to work
  • Organise the work tasks to be completed
  • Identify workplace health and safety hazards, assess risks and implement control measures
  • Identify and address food safety and quality non-compliance issues according to legislative requirements
  • Select and use appropriate personal protective equipment
       
Element: Apply sanitation procedures
  • Ensure the storage area for starter cultures is maintained according to workplace hygiene practices
  • Keep all surfaces and equipment clean and sanitised according to workplace sanitation procedures
  • Ensure raw milk is kept separate from pasteurised milk operations
  • Record food safety related information according to workplace food safety standards
       
Element: Implement procedures to prepare milk for cheese making
  • Carry out clarification procedures for raw milk, if required
  • Implement standardisation procedures for milk to be processed into cheese
  • Carry out pasteurisation procedures for milk, if required
       
Element: Carry out procedures to inoculate milk and cut the curd
  • Add inoculants and adjuncts to milk and allow it to ripen to specification
  • Measure rennet accurately and dilute before adding to milk
  • Maintain temperature at specified level according to the production requirements
  • Test curd for readiness to cut according production testing procedures
       
Element: Implement procedures to separate, cook and wash the curd
  • Carry out curd cutting according to production procedures
  • Test whey for pH or acidity, temperature and fat levels to ensure curd cutting efficiency
  • Ensure optimal syneresis according to cooking schedule and curd stirring requirements
  • Carry out draining and washing procedures to ensure curd is at required moisture, pH level and consistency
       
Element: Carry out fermentation, salting and optional pressing treatments
  • Transfer curd to hoops to form the correct shape for the type of cheese
  • Maintain temperature profile required for the cheese type to complete fermentation
  • Add salt after draining according to cheese type
  • Apply salting treatments according to cheese type
  • Press dry salted cheese in hoops according to cheese type
       
Element: Implement cheese curing and packaging procedures
  • Apply maturing requirements according to cheese type
  • Monitor the maturing environment according to the cheese type
  • Apply ripening agents to cheese according to requirements of cheese type
  • Carry out packaging and labelling procedures either before or after maturing according to cheese type and workplace requirements
       
Element: Assess the organoleptic properties of cheese and relate to specifications
  • Check that flavour meets specifications for the cheese type
  • Examine the texture of cheese and compare to specifications
  • Examine cheese for evenness of colour and finish according to specifications
  • Identify possible causes of out of specification results and make changes to procedures to address quality issues for future cheese production
       
Element: Meet workplace requirements for food safety, quality and environmental management
  • Keep records of cheese manufacture according to workplace procedures
  • Dispose of waste according to workplace environmental and waste management procedures
  • Review the environmental impacts of the cheese making operation and identify opportunities for improvement
  • Organise the work tasks to be completed
  • Identify workplace health and safety hazards, assess risks and implement control measures
  • Identify and address food safety and quality non-compliance issues according to legislative requirements
  • Select and use appropriate personal protective equipment
       

Submission Requirements

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

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

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
Organise the work tasks to be completed 
Identify workplace health and safety hazards, assess risks and implement control measures 
Identify and address food safety and quality non-compliance issues according to legislative requirements 
Select and use appropriate personal protective equipment 
Ensure the storage area for starter cultures is maintained according to workplace hygiene practices 
Keep all surfaces and equipment clean and sanitised according to workplace sanitation procedures 
Ensure raw milk is kept separate from pasteurised milk operations 
Record food safety related information according to workplace food safety standards 
Carry out clarification procedures for raw milk, if required 
Implement standardisation procedures for milk to be processed into cheese 
Carry out pasteurisation procedures for milk, if required 
Add inoculants and adjuncts to milk and allow it to ripen to specification 
Measure rennet accurately and dilute before adding to milk 
Maintain temperature at specified level according to the production requirements 
Test curd for readiness to cut according production testing procedures 
Carry out curd cutting according to production procedures 
Test whey for pH or acidity, temperature and fat levels to ensure curd cutting efficiency 
Ensure optimal syneresis according to cooking schedule and curd stirring requirements 
Carry out draining and washing procedures to ensure curd is at required moisture, pH level and consistency 
Transfer curd to hoops to form the correct shape for the type of cheese 
Maintain temperature profile required for the cheese type to complete fermentation 
Add salt after draining according to cheese type 
Apply salting treatments according to cheese type 
Press dry salted cheese in hoops according to cheese type 
Apply maturing requirements according to cheese type 
Monitor the maturing environment according to the cheese type 
Apply ripening agents to cheese according to requirements of cheese type 
Carry out packaging and labelling procedures either before or after maturing according to cheese type and workplace requirements 
Check that flavour meets specifications for the cheese type 
Examine the texture of cheese and compare to specifications 
Examine cheese for evenness of colour and finish according to specifications 
Identify possible causes of out of specification results and make changes to procedures to address quality issues for future cheese production 
Keep records of cheese manufacture according to workplace procedures 
Dispose of waste according to workplace environmental and waste management procedures 
Review the environmental impacts of the cheese making operation and identify opportunities for improvement 
Organise the work tasks to be completed 
Identify workplace health and safety hazards, assess risks and implement control measures 
Identify and address food safety and quality non-compliance issues according to legislative requirements 
Select and use appropriate personal protective equipment 

Forms

Assessment Cover Sheet

FBPCHE3002 - Carry out processes for a range of artisan 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:

Signature:

Date:

Assessment Record Sheet

FBPCHE3002 - Carry out processes for a range of artisan 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: