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Evidence Guide: FBPCHE3002 - Carry out processes for a range of artisan cheeses

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

FBPCHE3002 - Carry out processes for a range of artisan cheeses

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare to work

  1. Organise the work tasks to be completed
  2. Identify workplace health and safety hazards, assess risks and implement control measures
  3. Identify and address food safety and quality non-compliance issues according to legislative requirements
  4. Select and use appropriate personal protective equipment
Organise the work tasks to be completed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify workplace health and safety hazards, assess risks and implement control measures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and address food safety and quality non-compliance issues according to legislative requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and use appropriate personal protective equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply sanitation procedures

  1. Ensure the storage area for starter cultures is maintained according to workplace hygiene practices
  2. Keep all surfaces and equipment clean and sanitised according to workplace sanitation procedures
  3. Ensure raw milk is kept separate from pasteurised milk operations
  4. Record food safety related information according to workplace food safety standards
Ensure the storage area for starter cultures is maintained according to workplace hygiene practices

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Keep all surfaces and equipment clean and sanitised according to workplace sanitation procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure raw milk is kept separate from pasteurised milk operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record food safety related information according to workplace food safety standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement procedures to prepare milk for cheese making

  1. Carry out clarification procedures for raw milk, if required
  2. Implement standardisation procedures for milk to be processed into cheese
  3. Carry out pasteurisation procedures for milk, if required
Carry out clarification procedures for raw milk, if required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement standardisation procedures for milk to be processed into cheese

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out pasteurisation procedures for milk, if required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out procedures to inoculate milk and cut the curd

  1. Add inoculants and adjuncts to milk and allow it to ripen to specification
  2. Measure rennet accurately and dilute before adding to milk
  3. Maintain temperature at specified level according to the production requirements
  4. Test curd for readiness to cut according production testing procedures
Add inoculants and adjuncts to milk and allow it to ripen to specification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Measure rennet accurately and dilute before adding to milk

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain temperature at specified level according to the production requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Test curd for readiness to cut according production testing procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement procedures to separate, cook and wash the curd

  1. Carry out curd cutting according to production procedures
  2. Test whey for pH or acidity, temperature and fat levels to ensure curd cutting efficiency
  3. Ensure optimal syneresis according to cooking schedule and curd stirring requirements
  4. Carry out draining and washing procedures to ensure curd is at required moisture, pH level and consistency
Carry out curd cutting according to production procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Test whey for pH or acidity, temperature and fat levels to ensure curd cutting efficiency

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure optimal syneresis according to cooking schedule and curd stirring requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out draining and washing procedures to ensure curd is at required moisture, pH level and consistency

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out fermentation, salting and optional pressing treatments

  1. Transfer curd to hoops to form the correct shape for the type of cheese
  2. Maintain temperature profile required for the cheese type to complete fermentation
  3. Add salt after draining according to cheese type
  4. Apply salting treatments according to cheese type
  5. Press dry salted cheese in hoops according to cheese type
Transfer curd to hoops to form the correct shape for the type of cheese

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain temperature profile required for the cheese type to complete fermentation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Add salt after draining according to cheese type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply salting treatments according to cheese type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Press dry salted cheese in hoops according to cheese type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement cheese curing and packaging procedures

  1. Apply maturing requirements according to cheese type
  2. Monitor the maturing environment according to the cheese type
  3. Apply ripening agents to cheese according to requirements of cheese type
  4. Carry out packaging and labelling procedures either before or after maturing according to cheese type and workplace requirements
Apply maturing requirements according to cheese type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the maturing environment according to the cheese type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply ripening agents to cheese according to requirements of cheese type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out packaging and labelling procedures either before or after maturing according to cheese type and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess the organoleptic properties of cheese and relate to specifications

  1. Check that flavour meets specifications for the cheese type
  2. Examine the texture of cheese and compare to specifications
  3. Examine cheese for evenness of colour and finish according to specifications
  4. Identify possible causes of out of specification results and make changes to procedures to address quality issues for future cheese production
Check that flavour meets specifications for the cheese type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Examine the texture of cheese and compare to specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Examine cheese for evenness of colour and finish according to specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify possible causes of out of specification results and make changes to procedures to address quality issues for future cheese production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meet workplace requirements for food safety, quality and environmental management

  1. Keep records of cheese manufacture according to workplace procedures
  2. Dispose of waste according to workplace environmental and waste management procedures
  3. Review the environmental impacts of the cheese making operation and identify opportunities for improvement
  4. Organise the work tasks to be completed
  5. Identify workplace health and safety hazards, assess risks and implement control measures
  6. Identify and address food safety and quality non-compliance issues according to legislative requirements
  7. Select and use appropriate personal protective equipment
Keep records of cheese manufacture according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dispose of waste according to workplace environmental and waste management procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review the environmental impacts of the cheese making operation and identify opportunities for improvement

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Organise the work tasks to be completed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify workplace health and safety hazards, assess risks and implement control measures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and address food safety and quality non-compliance issues according to legislative requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and use appropriate personal protective equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge