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 FDFCH3002A, 'Carry out processes for a range of artisan cheeses'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Carry out processes for a range of artisan 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
ELEMENT | PERFORMANCE CRITERIA |
1. Apply sanitation procedures | 1.1 The storage area for starter cultures is kept clean to reduce the risk of infection 1.2 All surfaces are kept clean and sanitised, except for curing boards 1.3 Stringent personal hygiene procedures are applied 1.4 Raw milk area is maintained separate from pasteurised milk operations 1.5 Multi-phase cleaning systems are applied to ensure sanitised surfaces and equipment 1.6 Food safety related information is recorded, as required, including milk counts and cheese bacterial counts |
2. Implement procedures to prepare milk for cheese making | 2.1 Clarification procedures for raw milk are carried out, if required 2.2 Standardisation procedures for milk are implemented to be processed into cheese 2.3 Pasteurisation procedures are carried out for milk 2.4 Homogenisation procedures are carried out for milk, where required |
3. Carry out procedures to inoculate milk and cut the curd | 3.1 Inoculants and adjuncts are added to milk and it is allow to ripen to specification 3.2 Rennet is measured accurately and diluted before adding to milk 3.3 Temperature is maintained at specified level evenly throughout the vat 3.4 Curd samples are taken and tests carried out for acidity (either pH or titratable acidity) and temperature |
4. Implement procedures to separate, cook and wash the curd | 4.1 Curd cutting is carried out using the correct technique and equipment to minimise loss of protein and fat as fines 4.2 Whey fat levels are assessed to monitor curd cutting efficiency 4.3 The cooking schedule is followed and curd is stirred to ensure optimal syneresis 4.4 Draining and optional washing procedures are carried out to ensure curd is at required moisture, pH level and consistency |
5. Carry out fermentation, salting and optional pressing treatments | 5.1 Curd is transferred to moulds to form the shape of cheeses for brine salted cheeses and then held at a constant temperature for completion of fermentation 5.2 Acidification of curd is continued after draining, then dry salt is added to milled curd before pressing 5.3 Salting treatments are applied to ensure uniform salt levels in the finished product 5.4 Dry salted cheese is pressed in the required moulds |
6. Implement cheese curing and packaging procedures | 6.1 Curing requirements (duration, temperature and humidity, where applicable) for a range of cheeses are applied 6.2 The curing environment is monitored 6.3 Ripening agents are added to cheese, if required 6.4 Packaging and labelling procedures are carried out, either before or after curing, as required |
7. Assess the organoleptic properties of cheese and relate to specifications | 7.1 Desirable and undesirable flavours in cheese are identified 7.2 Different textures of cheeses are recognised 7.3 Cheese is assessed for evenness of colour and finish 7.4 Possible causal factors are identified and changes made to procedures to address cheese quality issues |
8. Meet workplace requirements for food safety, quality and environmental management | 8.1 Records of cheese manufacture are kept, including required measurements for timing of operations, temperature, milk and curd acidity, curd weight, hooped yield and curing data 8.2 Health and safety and environmental protection procedures are implemented for the cheese making working environment 8.3 Waste is disposed of and contribution made to the review of environmental impacts of the cheese making operation |