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

FBPCHE5002 Mapping and Delivery Guide
Produce acid-coagulated soft cheese

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FBPCHE5002 - Produce acid-coagulated soft cheese
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to produce acid-coagulated soft cheeses to a commercial standard.This unit applies to individuals employed as managers with responsibility for overseeing and developing operational procedures complying with workplace health and safety, food safety, recordkeeping and quality assurance requirements for the soft 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.
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: Maintain sanitation in acid-coagulated soft cheese making
  • 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, except curing boards, meet cleanliness and sanitisation requirements1.3 Manage stringent hygiene and quarantine procedures
  • Manage multi-phase cleaning systems to ensure sanitised surfaces and equipment
  • Record food safety related information according to workplace procedures
       
Element: Implement procedures to prepare milk for acid-coagulated soft cheese making
  • Sample raw milk and measure and analyse composition and counts
  • Ensure clarification and standardisation procedures for raw milk are carried out
  • Ensure pasteurisation procedures for milk are performed
  • Maintain raw milk area separation from pasteurised milk operations
       
Element: Inoculate the milk to promote coagulation
  • Add lactic culture to the milk and mix evenly according to cheese type and recipe
  • Add coagulating enzymes to the milk according to recipe
  • Maintain temperature throughout the tank or vat according to recipe
  • Maintain a log of pH and temperature to control ripening and yield
       
Element: Develop procedures to process curds
  • Manage curd breaking or cutting according to recipe and workplace procedures
  • Measure and record whey fat content to assess curd breaking or cutting efficiency according to recipe and cheese type
  • Plan the processing schedule to ensure optimal syneresis
  • Develop and implement draining procedures to ensure curd is at required moisture, pH level and consistency
       
Element: Manage packaging procedures for acid-coagulated soft cheeses
  • Manage ripening agents to acid-coagulated soft cheeses if required
  • Optimise curing by planning for and adjusting the key composition ratios of acid-coagulated soft cheeses
  • Use surface treatments according to cheese type and recipe
  • Manage packaging as appropriate for cheese type
  • Label the product with complete and accurate information as specified by legislation
       
Element: Monitor and adjust process control to produce cheese with consistent taste and quality
  • Establish the process objectives of acid-coagulated soft cheese making
  • Control the amount of moisture in acid-coagulated soft cheese by regulating syneresis
  • Adjust calcium phosphate levels to influence basic cheese structure if required
  • Control texture of the cheese by regulating pH, ripening agents, salt, moisture and fat
  • Control cheese flavour through choice of ingredients, such as milks, cultures, coagulating agents and salt, and pH levels
  • Optimise yield by establishing process control parameters
       
Element: Carry out sensory analysis and grading of soft cheeses
  • Assess cheeses for evenness of texture, colour, finish and flavour
  • Analyse organoleptic properties of acid-coagulated soft cheese to identify possible changes to process control
       
Element: Meet workplace requirements for food safety, quality and environmental management
  • Record food safety related information
  • Maintain records of cheese manufacture
  • Develop and implement work health and safety and environmental protection procedures through a risk management approach
  • Dispose of waste and review environmental impacts of the cheese making operation
       

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
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, except curing boards, meet cleanliness and sanitisation requirements1.3 Manage stringent hygiene and quarantine procedures 
Manage multi-phase cleaning systems to ensure sanitised surfaces and equipment 
Record food safety related information according to workplace procedures 
Sample raw milk and measure and analyse composition and counts 
Ensure clarification and standardisation procedures for raw milk are carried out 
Ensure pasteurisation procedures for milk are performed 
Maintain raw milk area separation from pasteurised milk operations 
Add lactic culture to the milk and mix evenly according to cheese type and recipe 
Add coagulating enzymes to the milk according to recipe 
Maintain temperature throughout the tank or vat according to recipe 
Maintain a log of pH and temperature to control ripening and yield 
Manage curd breaking or cutting according to recipe and workplace procedures 
Measure and record whey fat content to assess curd breaking or cutting efficiency according to recipe and cheese type 
Plan the processing schedule to ensure optimal syneresis 
Develop and implement draining procedures to ensure curd is at required moisture, pH level and consistency 
Manage ripening agents to acid-coagulated soft cheeses if required 
Optimise curing by planning for and adjusting the key composition ratios of acid-coagulated soft cheeses 
Use surface treatments according to cheese type and recipe 
Manage packaging as appropriate for cheese type 
Label the product with complete and accurate information as specified by legislation 
Establish the process objectives of acid-coagulated soft cheese making 
Control the amount of moisture in acid-coagulated soft cheese by regulating syneresis 
Adjust calcium phosphate levels to influence basic cheese structure if required 
Control texture of the cheese by regulating pH, ripening agents, salt, moisture and fat 
Control cheese flavour through choice of ingredients, such as milks, cultures, coagulating agents and salt, and pH levels 
Optimise yield by establishing process control parameters 
Assess cheeses for evenness of texture, colour, finish and flavour 
Analyse organoleptic properties of acid-coagulated soft cheese to identify possible changes to process control 
Record food safety related information 
Maintain records of cheese manufacture 
Develop and implement work health and safety and environmental protection procedures through a risk management approach 
Dispose of waste and review environmental impacts of the cheese making operation 

Forms

Assessment Cover Sheet

FBPCHE5002 - Produce acid-coagulated soft cheese
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

FBPCHE5002 - Produce acid-coagulated soft cheese

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: