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 FBPCHE5004, 'Produce acid and heat coagulated cheese'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Produce acid and heat coagulated cheese' 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. Maintain sanitation in making acid and heat coagulated cheese | 1.1 Ensure all surfaces are clean and sanitised except for curing boards 1.2 Supervise stringent hygiene and quarantine procedures 1.3 Apply multi-phase cleaning systems to ensure sanitised surfaces and equipment 1.4 Record food safety related information, including milk counts and cheese bacterial counts |
2. Implement procedures to prepare whey, milk/whey blends or cream for artisan acid and heat coagulated 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 Ensure the whey is heated to prevent further acidification according to recipe 2.4 Maintain raw milk in an area separate from pasteurised milk operations |
3. Promote coagulation of both curds and whey | 3.1 Raise the temperature of dairy liquid to temperature specified in recipe 3.2 Acidify the hot liquid to coagulate both casein and whey proteins according to recipe 3.3 Hold the curd in the curd and whey mixture after coagulation 3.4 Maintain a log of pH and temperature to monitor yield 3.5 Carry out draining |
4. Manage cooking and packaging procedures for acid and heat coagulated cheeses | 4.1 Plan the cooking schedule to ensure optimal coagulation of proteins 4.2 Implement draining procedures to ensure cheese is at required consistency 4.3 Apply salting treatments to ensure salt profile effects are minimised in the finished product 4.4 Cool cheeses before packing according to cooking and packaging procedures 4.5 Maintain aseptic conditions during cooling to minimise contamination with microbial contaminants 4.6 Apply packaging appropriate for acid and heat coagulated cooked cheeses 4.7 Label the product with complete and accurate information as specified by legislation |
5. Monitor and adjust process control to produce cheese with consistent taste and quality | 5.1 Establish the process objectives of acid and heat coagulated cooked cheese making 5.2 Control the texture of the cheese by regulating pH and fat 5.3 Control cheese flavour through choice of ingredients, such as whey, milk, cream, acidulant and salt 5.4 Establish process control parameters to optimise yield |
6. Carry out sensory analysis and grading of acid and heat coagulated cheeses | 6.1 Assess cheeses for evenness of texture, colour, finish and flavour 6.2 Grade cheeses according to texture, colour, finish and flavour 6.3 Analyse organoleptic properties of acid and heat coagulated cooked cheese to identify possible changes to process controls |
7. Meet workplace requirements for food safety, quality and environmental management | 7.1 Record food safety related information 7.2 Maintain records of cheese manufacture 7.3 Implement workplace health and safety and environmental protection procedures through a risk management approach 7.4 Implement food safety standards 7.5 Dispose of waste and review environmental impacts of the cheese making operation |