Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FBPCHE5001 Mapping and Delivery Guide
Carry out sampling and interpret tests for cheese production
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FBPCHE5001 - Carry out sampling and interpret tests for cheese production |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the skills and knowledge required to carry out sampling and basic testing, and interpreting the results for artisan cheese production. This unit applies to individuals employed as production managers who take responsibility for their own work and for the quality of the work of others in an artisan cheese enterprise. They develop and implement procedures, prepare ingredients and maintain product safety and quality throughout production. 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. | ||
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: Implement sampling procedures in cheese making |
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Element: Monitor chemistry in cheese making |
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Element: Monitor microbiological changes through the cheese making process |
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Element: Carry out testing and interpret results to make adjustments to cheese making processes |
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