Coordinate cheese making operations

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 FDFCH3001A, 'Coordinate cheese making operations'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Coordinate cheese making operations' 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

ELEMENT

PERFORMANCE CRITERIA

1. Monitor milk supply and quality

1.1 Milk supply is confirmed for the batch

1.2 Sample data on milk is checked for composition, homogeneity, somatic cell count and disk assay, as required

1.3 Milk is maintained at required temperature for inoculation with the required culture

2. Prepare cheese making equipment and add ingredients

2.1 Safe work practices are applied and reviewed based on risk assessment

2.2 Ingredients are confirmed and available to meet product requirements

2.3 Ingredients are added at pre-determined levels to meet recipe requirements

2.4 Starter and optional adjuncts are handled safely and according to procedures to maintain purity and viability

2.5 Equipment is checked to confirm readiness for use

2.6 Cheese making equipment is set and operated to meet requirements

2.7 Ingredients are loaded into the plant at the required stage

2.8 Final mix is checked against specifications

3. Carry out process control and make adjustments according to operating procedures

3.1 Correct start-up and shutdown procedures are followed

3.2 Equipment faults are identified and reported

3.3 Cheese making processes are monitored and required samples are taken according to operating procedures

3.4 Routine testing is carried out and records maintained

3.5 Timings are monitored as cheese moves through processing stages

3.6 Salt and moisture levels and pH levels are monitored and adjusted by varying the addition rate of ingredients, adjusting moisture control parameters, or changing time spent in processing stages as per operating procedures

3.7 Cheese is checked for food safety and quality requirements

3.8 Unacceptable cheese is identified, rectified and/or reported

3.9 Cheese is packaged for curing and distribution with correct batch number attached

3.10 Equipment is cleaned to meet production and hygiene requirements after each batch

3.11 Safety procedures are implemented and reviewed as part of the enterprise occupational health and safety (OHS) plan

4. Record and review cheese making process

4.1 Cheese yields are monitored and compared to standards

4.2 Environmental practices and safety standards are reviewed in accordance with legislation and workplace requirements

4.3 Workplace records are maintained according to requirements


Qualifications and Skillsets

FDFCH3001A appears in the following qualifications:

  • FDF30111 - Certificate III in Food Processing