Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FBPCHE5003 Mapping and Delivery Guide
Produce a range of rennet-coagulated cheeses
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FBPCHE5003 - Produce a range of rennet-coagulated cheeses |
---|---|---|---|
Description | |||
Employability Skills | |||
Learning Outcomes and Application | 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. | ||
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: Manage sanitation in artisan cheese making |
| |||||||
Element: Implement procedures to prepare milk for artisan cheese making |
| |||||||
Element: Mix ingredients in the vat for rennet-coagulated cheeses |
| |||||||
Element: Cut and handle the curd for rennet-coagulated cheeses |
| |||||||
Element: Implement salting, curing and packaging procedures |
| |||||||
Element: Monitor and adjust process controls to produce cheese with consistent taste and quality |
| |||||||
Element: Carry out sensory analysis and grading of artisan rennet-coagulated cheeses |
| |||||||
Element: Meet workplace requirements for food safety, quality and environmental management |
|