Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FDFCH3002A Mapping and Delivery Guide
Carry out processes for a range of artisan cheeses
Version 1.0
Issue Date: June 2024
Qualification | - |
Unit of Competency | FDFCH3002A - Carry out processes for a range of artisan cheeses |
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Description | This unit of competency covers the skills and knowledge required to carry out artisan cheese making processes under the direction and supervision of the operations manager. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to workers in artisan cheese enterprises, which use small scale methods to produce cheeses. The unit typically applies to staff with responsibility for implementing operational procedures, keeping basic records and complying with personal, and food safety and quality standards. This unit includes handling ingredients and cheese throughout production, using cheese making equipment, implementing operational procedures, and reporting variances and issues in production. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | Not applicable. | ||
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: Apply sanitation procedures |
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Element: Implement procedures to prepare milk for cheese making |
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Element: Carry out procedures to inoculate milk and cut the curd |
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Element: Implement procedures to separate, cook and wash the curd |
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Element: Carry out fermentation, salting and optional pressing treatments |
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Element: Implement cheese curing and packaging procedures |
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Element: Assess the organoleptic properties of cheese and relate to specifications |
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Element: Meet workplace requirements for food safety, quality and environmental management |
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