Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FDFCH4003A Mapping and Delivery Guide
Produce a range of rennet-coagulated cheeses
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FDFCH4003A - Produce a range of rennet-coagulated cheeses |
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Description | This unit of competency covers the skills and knowledge required to produce a range of rennet-coagulated cheeses to a commercial standard. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to production 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 rennet-coagulated cheeses. This unit includes all aspects of rennet-coagulated cheese production and cheese making equipment and ingredients. | ||
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: Manage sanitation in artisan cheese making |
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Element: Develop and implement procedures to prepare milk for artisan cheese making |
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Element: Mix ingredients in the vat for rennet-coagulated cheeses |
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Element: Cut and handle the curd for rennet-coagulated cheeses |
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Element: Develop and implement salting, curing and packaging procedures |
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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 artisan rennet-coagulated cheeses |
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Element: Meet workplace requirements for food safety, quality and environmental management |
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