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

FBPCHE5004 Mapping and Delivery Guide
Produce acid and heat coagulated cheese

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FBPCHE5004 - Produce acid and heat coagulated cheese
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to produce a range of acid and heat coagulated 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 acid and heat 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: Maintain sanitation in making acid and heat coagulated cheese
  • Ensure all surfaces are clean and sanitised except for curing boards
  • Supervise stringent hygiene and quarantine procedures
  • Apply multi-phase cleaning systems to ensure sanitised surfaces and equipment
  • Record food safety related information, including milk counts and cheese bacterial counts
       
Element: Implement procedures to prepare whey, milk/whey blends or cream for artisan acid and heat coagulated cheese making
  • Measure and analyse composition and counts in raw milk samples
  • Implement standard procedures for preparing raw milk
  • Ensure the whey is heated to prevent further acidification according to recipe
  • Maintain raw milk in an area separate from pasteurised milk operations
       
Element: Promote coagulation of both curds and whey
  • Raise the temperature of dairy liquid to temperature specified in recipe
  • Acidify the hot liquid to coagulate both casein and whey proteins according to recipe
  • Hold the curd in the curd and whey mixture after coagulation
  • Maintain a log of pH and temperature to monitor yield
  • Carry out draining
       
Element: Manage cooking and packaging procedures for acid and heat coagulated cheeses
  • Plan the cooking schedule to ensure optimal coagulation of proteins
  • Implement draining procedures to ensure cheese is at required consistency
  • Apply salting treatments to ensure salt profile effects are minimised in the finished product
  • Cool cheeses before packing according to cooking and packaging procedures
  • Maintain aseptic conditions during cooling to minimise contamination with microbial contaminants
  • Apply packaging appropriate for acid and heat coagulated cooked cheeses
  • 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 and heat coagulated cooked cheese making
  • Control the texture of the cheese by regulating pH and fat
  • Control cheese flavour through choice of ingredients, such as whey, milk, cream, acidulant and salt
  • Establish process control parameters to optimise yield
       
Element: Carry out sensory analysis and grading of acid and heat coagulated cheeses
  • Assess cheeses for evenness of texture, colour, finish and flavour
  • Grade cheeses according to texture, colour, finish and flavour
  • Analyse organoleptic properties of acid and heat coagulated cooked cheese to identify possible changes to process controls
       
Element: Meet workplace requirements for food safety, quality and environmental management
  • Record food safety related information
  • Maintain records of cheese manufacture
  • Implement workplace health and safety and environmental protection procedures through a risk management approach
  • Implement food safety standards
  • 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
Ensure all surfaces are clean and sanitised except for curing boards 
Supervise stringent hygiene and quarantine procedures 
Apply multi-phase cleaning systems to ensure sanitised surfaces and equipment 
Record food safety related information, including milk counts and cheese bacterial counts 
Measure and analyse composition and counts in raw milk samples 
Implement standard procedures for preparing raw milk 
Ensure the whey is heated to prevent further acidification according to recipe 
Maintain raw milk in an area separate from pasteurised milk operations 
Raise the temperature of dairy liquid to temperature specified in recipe 
Acidify the hot liquid to coagulate both casein and whey proteins according to recipe 
Hold the curd in the curd and whey mixture after coagulation 
Maintain a log of pH and temperature to monitor yield 
Carry out draining 
Plan the cooking schedule to ensure optimal coagulation of proteins 
Implement draining procedures to ensure cheese is at required consistency 
Apply salting treatments to ensure salt profile effects are minimised in the finished product 
Cool cheeses before packing according to cooking and packaging procedures 
Maintain aseptic conditions during cooling to minimise contamination with microbial contaminants 
Apply packaging appropriate for acid and heat coagulated cooked cheeses 
Label the product with complete and accurate information as specified by legislation 
Establish the process objectives of acid and heat coagulated cooked cheese making 
Control the texture of the cheese by regulating pH and fat 
Control cheese flavour through choice of ingredients, such as whey, milk, cream, acidulant and salt 
Establish process control parameters to optimise yield 
Assess cheeses for evenness of texture, colour, finish and flavour 
Grade cheeses according to texture, colour, finish and flavour 
Analyse organoleptic properties of acid and heat coagulated cooked cheese to identify possible changes to process controls 
Record food safety related information 
Maintain records of cheese manufacture 
Implement workplace health and safety and environmental protection procedures through a risk management approach 
Implement food safety standards 
Dispose of waste and review environmental impacts of the cheese making operation 

Forms

Assessment Cover Sheet

FBPCHE5004 - Produce acid and heat coagulated 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

FBPCHE5004 - Produce acid and heat coagulated 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: