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 FBPCHE5003, 'Produce a range of rennet-coagulated cheeses'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Produce a range of rennet-coagulated 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. Manage sanitation in artisan cheese making | 1.1 Sanitise or pre-ripen a container of starter culture under aseptic conditions before tipping the contents into the vat to reduce the risk of infection or contamination 1.2 Ensure all surfaces are clean and sanitised except for curing boards 1.3 Supervise stringent personal hygiene and quarantine procedures as part of best manufacturing practice 1.4 Apply multi-phase cleaning systems to ensure sanitised surfaces and equipment 1.5 Review food safety related information, including milk counts and cheese bacterial counts |
2. Implement procedures to prepare milk for artisan cheese making | 2.1 Measure and analyse composition and counts in raw milk samples 2.2 Implement standard procedures for preparing raw milk 2.3 Carry out milk pasteurisation procedures 2.4 Maintain raw milk in an area separate from pasteurised milk operations |
3. Mix ingredients in the vat for rennet-coagulated cheeses | 3.1 Add colour to the milk to change the colour of the cheese according to cheese type and recipe 3.2 Add mould spores for mould-ripened cheeses according to cheese type and recipe 3.3 Add adjunct cultures to influence the texture and flavour of the ripened cheese according to cheese type and recipe 3.4 Add enzymes to alter the flavour profile of the ripened cheese according to cheese type and recipe 3.5 Acidify the milk with organic or inorganic acids before renneting according to cheese type and recipe 3.6 Use acid to partly acidify the milk prior to adding culture to control the calcium phosphate level in the curd during cheese making according to cheese type and recipe 3.7 Add cultures and rennet to milk and hold at temperature according to recipe 3.8 Maintain a log of pH and temperature to monitor yield |
4. Cut and handle the curd for rennet-coagulated cheeses | 4.1 Supervise curd cutting to achieve optimal yield and the required moisture level in the cheese 4.2 Monitor agitation and temperature of the curd and whey 4.3 Heat curd and whey as required and check for uneven curd or overheating according to recipe 4.4 Plan the heating schedule to ensure optimal syneresis 4.5 Remove part of the whey and replace with water to wash lactose and lactic acid from the curd according to recipe 4.6 Mat the curd under the whey before it is removed to ensure proper eye development for large and small eye cheeses, according to recipe 4.7 Remove all or part of the whey from the curds by draining out the vat |
5. Implement salting, curing and packaging procedures | 5.1 Implement procedures to prepare the curd for salting 5.2 Apply salting treatments to ensure salt profile effects are minimised in the finished product 5.3 Place dry salted stirred or milled curd particles into moulds for pressing 5.4 Implement and monitor ripening procedures 5.5 Apply packaging appropriate for cheese type |
6. Monitor and adjust process controls to produce cheese with consistent taste and quality | 6.1 Identify the process objectives of rennet-coagulated cheese making 6.2 Monitor processing to control moisture in cheeses 6.3 Control the rate and the amount of acid development 6.4 Control calcium phosphate levels to influence basic cheese structure 6.5 Control texture of the cheese by regulating pH, ripening agents, salt, moisture and fat 6.6 Control cheese flavour and pH levels by adding ingredients, such as milks, cultures, coagulating agents and salt 6.7 Control processing parameters to achieve optimal yield 6.8 Age rennet-coagulated cheeses to develop optimal flavour and texture |
7. Carry out sensory analysis and grading of artisan rennet-coagulated cheeses | 7.1 Assess cheeses for evenness of texture, colour, finish and flavour 7.2 Grade cheeses according to texture, colour, finish and flavour 7.3 Analyse organoleptic properties of rennet-coagulated cheeses to identify possible changes to process controls |
8. Meet workplace requirements for food safety, quality and environmental management | 8.1 Record food safety related information 8.2 Maintain records of cheese manufacture 8.3 Implement work health and safety and environmental protection procedures using a risk management approach 8.4 Dispose of waste and review environmental impacts for the cheese making operation |