Formats and tools
- Unit Description
- Reconstruct the unit from the xml and display it as an HTML page.
- Assessment Tool
- an assessor resource that builds a framework for writing an assessment tool
- Assessment Template
- generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
- Assessment Matrix
- a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
- Wiki Markup
- mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
- Evidence Guide
- create an evidence guide for workplace assessment and RPL applicants
- Competency Mapping Template
- Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
- Observation Checklist
- create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)
- Self Assessment Survey
- A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
- Moodle Outcomes
- Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
- Registered Training Organisations
- Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver FBPCHE3002, 'Carry out processes for a range of artisan cheeses'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Carry out processes for a range of artisan cheeses' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Prepare to work | 1.1 Organise the work tasks to be completed 1.2 Identify workplace health and safety hazards, assess risks and implement control measures 1.3 Identify and address food safety and quality non-compliance issues according to legislative requirements 1.4 Select and use appropriate personal protective equipment |
2. Apply sanitation procedures | 2.1 Ensure the storage area for starter cultures is maintained according to workplace hygiene practices 2.2 Keep all surfaces and equipment clean and sanitised according to workplace sanitation procedures 2.3 Ensure raw milk is kept separate from pasteurised milk operations 2.4 Record food safety related information according to workplace food safety standards |
3. Implement procedures to prepare milk for cheese making | 3.1 Carry out clarification procedures for raw milk, if required 3.2 Implement standardisation procedures for milk to be processed into cheese 3.3 Carry out pasteurisation procedures for milk, if required |
4. Carry out procedures to inoculate milk and cut the curd | 4.1 Add inoculants and adjuncts to milk and allow it to ripen to specification 4.2 Measure rennet accurately and dilute before adding to milk 4.3 Maintain temperature at specified level according to the production requirements 4.4 Test curd for readiness to cut according production testing procedures |
5. Implement procedures to separate, cook and wash the curd | 5.1 Carry out curd cutting according to production procedures 5.2 Test whey for pH or acidity, temperature and fat levels to ensure curd cutting efficiency 5.3 Ensure optimal syneresis according to cooking schedule and curd stirring requirements 5.4 Carry out draining and washing procedures to ensure curd is at required moisture, pH level and consistency |
6. Carry out fermentation, salting and optional pressing treatments | 6.1 Transfer curd to hoops to form the correct shape for the type of cheese 6.2 Maintain temperature profile required for the cheese type to complete fermentation 6.3 Add salt after draining according to cheese type 6.4 Apply salting treatments according to cheese type 6.5 Press dry salted cheese in hoops according to cheese type |
7. Implement cheese curing and packaging procedures | 7.1 Apply maturing requirements according to cheese type 7.2 Monitor the maturing environment according to the cheese type 7.3 Apply ripening agents to cheese according to requirements of cheese type 7.4 Carry out packaging and labelling procedures either before or after maturing according to cheese type and workplace requirements |
8. Assess the organoleptic properties of cheese and relate to specifications | 8.1 Check that flavour meets specifications for the cheese type 8.2 Examine the texture of cheese and compare to specifications 8.3 Examine cheese for evenness of colour and finish according to specifications 8.4 Identify possible causes of out of specification results and make changes to procedures to address quality issues for future cheese production |
9. Meet workplace requirements for food safety, quality and environmental management | 9.1 Keep records of cheese manufacture according to workplace procedures 9.2 Dispose of waste according to workplace environmental and waste management procedures 9.3 Review the environmental impacts of the cheese making operation and identify opportunities for improvement |