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 FDFCH4003A, 'Produce a range of rennet-coagulated cheeses'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Produce a range of rennet-coagulated 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. Manage sanitation in artisan cheese making | 1.1 Container of starter culture is sanitised or pre-ripened under aseptic conditions before tipping the contents into the vat to reduce the risk of infection or contamination 1.2 All surfaces are kept clean and sanitised, except for curing boards 1.3 Stringent personal hygiene and quarantine procedures are applied as part of best manufacturing practice 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. Develop and implement procedures to prepare milk for artisan cheese making | 2.1 Raw milk is sampled and composition and counts measured/analysed 2.2 Clarification and standardisation procedures for raw milk are implemented 2.3 Pasteurisation procedures for milk are carried out 2.4 Raw milk area is maintained separate from pasteurised milk operations |
3. Mix ingredients in the vat for rennet-coagulated cheeses | 3.1 Colour is added to the milk to change the colour of the cheese, if required 3.2 Mould spores are added for mould ripened cheeses, if required 3.3 Adjunct cultures are added to influence the texture and flavour of the ripened cheese, if required 3.4 Enzymes are added to alter the flavour profile of the ripened cheese, if required 3.5 The milk is acidified with organic or inorganic acids before renneting, if required (e.g. direct acidified Mozzarella or Bocconcini) 3.6 The milk is partly acidified with acid prior to adding culture to control the calcium phosphate level in the curd during cheese making, if required 3.7 Cultures and rennet are added to milk and held at required temperature 3.8 A log of pH and temperature is maintained |
4. Cut and handle the curd for rennet-coagulated cheeses | 4.1 Curd cutting is supervised to achieve optimal yield and the required moisture level in the cheese 4.2 Agitation and temperature of the curd and whey is monitored 4.3 The curd and whey is heated, if required, and checked for uneven or overheating, if heated 4.4 The heating schedule is planned to ensure optimal syneresis 4.5 Part of the whey is removed and replaced with water to wash lactose and lactic acid from the curd, if required 4.6 For large and small eye cheeses (e.g. large eye type-Swiss and small eye type-Gouda) the curd is matted under the whey before the whey is removed to ensure proper eye development 4.7 All or part of the whey is removed from the curds by draining it out of the vat |
5. Develop and implement salting, curing and packaging procedures | 5.1 Procedures are implemented to prepare the curd for salting 5.2 Salting treatments are applied to ensure salt profile effects are minimised in the finished product 5.3 Dry salted stirred or milled curd particles are placed into moulds for pressing, if required 5.4 Ripening procedures are carried out and the process is monitored 5.5 Packaging is developed and applied for each cheese type |
6. Monitor and adjust process control to produce cheese with consistent taste and quality | 6.1 The process objectives of rennet-coagulated cheese making are established 6.2 Moisture control is achieved in the cheeses by the use of processing factors 6.3 The rate and the amount of acid development is controlled 6.4 Calcium phosphate levels are controlled to influence basic cheese structure 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 Process control parameters are used to achieve optimal yield 6.8 Aging of rennet-coagulated cheeses is applied to develop optimal flavour and texture |
7. Carry out sensory analysis and grading of artisan rennet-coagulated cheeses | 7.1 A range of 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 Organoleptic properties of rennet-coagulated cheeses are analysed to identify possible changes to process controls |
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 reviewed for the cheese making operation |