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 FDFCH4001A, 'Carry out sampling and interpret tests for cheese production'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Carry out sampling and interpret tests for cheese production' 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. Implement sampling procedures in cheese making | 1.1 Sampling points for physical, chemical and microbial properties are identified and documented 1.2 An appropriate sampling size is determined 1.3 Sampling equipment is selected and sterilised 1.4 The sampling plan is documented and implemented |
2. Monitor chemistry in cheese making | 2.1 An acidity (either pH or titratable acidity) profile is recorded for each stage in the production process 2.2 Tests are carried out at stages for indicators, including salt levels, moisture levels and fat levels 2.3 Whey content is analysed for fat to gauge efficiency of curd cutting and yield potential 2.4 Safe work procedures for processes requiring handling of chemicals and/or involving chemical reactions in cheese making are reviewed and/or established |
3. Monitor microbiological changes through the cheese making process | 3.1 Samples are prepared for testing 3.2 Serial dilutions are accurately and aseptically carried out 3.3 Stained specimens are compared to reference samples to identify bacterial composition 3.4 Tests are performed on cultures to ensure they have adequate activity before inoculating the vat 3.5 Observations are made and data recorded for yeasts and moulds, total coliforms and staphylococci 3.6 Sampling and testing is carried out for inhibitory substances in milk 3.7 Whey is sampled for bacteriophage levels and the results interpreted |
4. Carry out testing and interpret results to make adjustments to cheese making processes | 4.1 Tactile and visual senses are used to detect physical and chemical changes during cheese making 4.2 Organoleptic properties of final cheese product are evaluated using sensory testing 4.3 Test results and reporting formats for information on composition, properties and reactions are recorded and interpreted 4.4 Recommended specifications for physical, chemical and microbial properties are documented 4.5 Yield efficiency is evaluated by comparing to established process control parameters 4.6 Specifications are referenced against test data 4.7 Changes to cheese making process are implemented based on test results |