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 FDFCH4002A, 'Produce acid-coagulated soft cheese'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Produce acid-coagulated soft cheese' 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. Maintain sanitation in acid-coagulated soft cheese making | 1.1 A high level of sanitation is maintained when transferring starter cultures to the fermentation tanks or cheese vats to prevent contamination with undesirable microorganisms and bacteriophages 1.2 All surfaces are kept clean and sanitised, except for curing boards 1.3 Stringent personal hygiene and quarantine procedures are applied 1.4 Multi-phase cleaning systems are applied to ensure sanitised surfaces and equipment 1.5 Food safety related information is recorded, as required, including milk counts and cheese bacterial counts |
2. Implement procedures to prepare milk for acid-coagulated soft cheese making | 2.1 Raw milk is sampled and composition and counts are measured/analysed 2.2 Clarification and standardisation procedures for raw milk are carried out 2.3 Pasteurisation procedures for milk are carried out 2.4 Raw milk area is maintained separate from pasteurised milk operations |
3. Inoculate the milk to promote coagulation | 3.1 Lactic culture is added to the milk and mixed evenly 3.2 Coagulating enzymes are added to the milk, if required 3.3 Even temperature is maintained at specified level throughout the tank or vat 3.4 A log of pH and temperature is maintained to control ripening and yield |
4. Develop procedures to process curds | 4.1 Curd breaking or cutting is carried out using correct technique and equipment to minimise loss of protein and fat as fines 4.2 Whey fat content is measured and recorded to assess curd breaking or cutting efficiency when making cheese from milk containing fat 4.3 The cooking schedule is planned to ensure optimal syneresis 4.4 Draining procedures are developed to ensure curd is at required moisture, pH level and consistency 4.5 The curd is washed, if required |
5. Manage packaging procedures for acid-coagulated soft cheeses | 5.1 Ripening agents are added to acid-coagulated soft cheeses, if required 5.2 Curing is optimised by planning for and adjusting the key composition ratios of acid-coagulated soft cheeses 5.3 Surface treatments are used, as required 5.4 Packaging is applied as appropriate for acid-coagulated soft cheeses 5.5 The product is labelled with complete and accurate information as specified by legislation |
6. Monitor and adjust process control to produce cheese with consistent taste and quality | 6.1 The process objectives of acid-coagulated soft cheese making are established 6.2 The amount of moisture in acid-coagulated soft cheese is controlled by regulating syneresis 6.3 The rate and amount of acid development in the curd is controlled by cooking and washing the curd before salting, if required 6.4 Calcium phosphate levels are adjusted to influence basic cheese structure, if required. 6.5 Texture of the cheese is controlled by regulating pH, ripening agents, salt, moisture and fat 6.6 Cheese flavour is controlled through choice of ingredients (milks, cultures, coagulating agents and salt) and pH levels 6.7 Yield is optimised by establishing process control parameters |
7. Carry out sensory analysis and grading of soft cheeses | 7.1 A range of flavours in cheese is identified 7.2 Different textures of cheeses are recognised 7.3 Cheese is assessed for evenness of colour and finish 7.4 Organoleptic properties of acid-coagulated soft cheese are analysed to identify possible changes to process control |
8. Meet workplace requirements for food safety, quality and environmental management | 8.1 Food safety related information is recorded 8.2 Records of cheese manufacture are maintained 8.3 Health and safety and environmental protection procedures are developed through a risk management approach 8.4 Waste is disposed of and environmental impacts of the cheese making operation reviewed |