Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FDFCH4002A Mapping and Delivery Guide
Produce acid-coagulated soft cheese
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FDFCH4002A - Produce acid-coagulated soft cheese |
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Description | This unit of competency covers the skills and knowledge required to produce acid-coagulated soft cheeses to a commercial standard. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to production managers in cheese enterprises. The unit typically applies to managers with responsibility for developing operational procedures, controlling the cheese making process, and complying with occupational health and safety (OHS), food safety, record keeping and quality assurance requirements for soft cheeses. This unit includes all aspects of acid-coagulated soft cheese production and cheese making equipment and ingredients. Examples of acid coagulated cheeses include smooth cottage cheese, particulate cottage cheese with a cream dressing (generally known as American style cottage cheese), and cream cheese. | ||
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: Maintain sanitation in acid-coagulated soft cheese making |
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Element: Implement procedures to prepare milk for acid-coagulated soft cheese making |
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Element: Inoculate the milk to promote coagulation |
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Element: Develop procedures to process curds |
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Element: Manage packaging procedures for acid-coagulated soft cheeses |
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Element: Monitor and adjust process control to produce cheese with consistent taste and quality |
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Element: Carry out sensory analysis and grading of soft cheeses |
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Element: Meet workplace requirements for food safety, quality and environmental management |
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