Produce acid - heat coagulated cheese

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 FDFCH4004A, 'Produce acid - heat coagulated 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 - heat coagulated 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 making acid/heat-coagulated cheese

1.1 All surfaces are kept clean and sanitised, except for curing boards

1.2 Stringent personal hygiene and quarantine procedures are applied

1.3 Multi-phase cleaning systems are applied to ensure sanitised surfaces and equipment

1.4 Food safety related information is recorded, as required, including milk counts and cheese bacterial counts

2. Implement procedures to prepare whey, milk/whey blends or cream for artisan acid/heat-coagulated cheese making

2.1 Raw milk or cream is sampled and composition and counts are measured/ analysed

2.2 Clarification and standardisation procedures are carried out for raw milk or cream

2.3 Fresh whey is heated to prevent further acidification if required

2.4 Raw milk or cream area is maintained separate from other operational areas

3. Promote coagulation of both curds and whey

3.1 The temperature of dairy liquid is raised to that required

3.2 The hot liquid is acidified to coagulate both casein and whey proteins

3.3 The curd is held in the curd/whey mixture after coagulation

3.4 A log of pH and temperature is maintained to monitor yield

3.5 Draining is carried out

4. Manage cooking and packaging procedures for acid/heat-coagulated cheeses

4.1 The cooking schedule is planned to ensure optimal coagulation of proteins

4.2 Draining procedures are developed to ensure cheese is at required consistency

4.3 Salting treatments are applied to ensure salt profile effects are minimised in the finished product

4.4 Cheeses are cooled before packing, if required

4.5 Aseptic conditions are maintained during cooling to minimise contamination with microbial contaminants

4.6 Packaging appropriate for acid/heat-coagulated cooked cheeses is applied

4.7 The product is labelled with complete and accurate information as specified by legislation

5. Monitor and adjust process control to produce cheese with consistent taste and quality

5.1 The process objectives of acid/heat-coagulated cooked cheese making are established

5.2 Texture of the cheese is controlled by regulating pH and fat

5.3 Cheese flavour is controlled through choice of ingredients (whey, milk, cream, acidulant and salt)

5.4 Yield is optimised through establishing process control parameters

6. Carry out sensory analysis and grading of acid/heat-coagulated cheeses

6.1 The characteristic flavours and flavour defects in cheese are identified

6.2 Different textures of cheeses are recognised

6.3 Cheese is assessed for evenness of colour and finish

6.4 Organoleptic properties of acid/heat-coagulated cooked cheese are analysed to identify possible changes to process controls

7. Meet workplace requirements for food safety, quality and environmental management

7.1 Food safety related information is recorded

7.2 Records of cheese manufacture are maintained

7.3 Health and safety and environmental protection procedures are developed through a risk management approach

7.4 Waste is disposed of and environmental impacts of the cheese making operation are reviewed


Qualifications and Skillsets

FDFCH4004A appears in the following qualifications:

  • FDF40311 - Certificate IV in Food Science and Technology