^
 
 

Unit of competency details

FBPCHE3004 - Carry out processing for a range of artisan cheeses (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to FBPCHE3002 - Carry out processes for a range of artisan cheesesTitle updated. Foundation Skills refined. Performance Evidence clarified. Minor changes to Knowledge Evidence and Assessment Conditions 08/Sep/2021

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 09/Sep/2021

Companion volumes:
Unit of competency Assessment requirements

Delivery:
Find RTOs approved to deliver this unit of competency.

Training packages that include this unit

Qualifications that include this unit

Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 030307 Food Processing Technology  

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 030307 Food Processing Technology  09/Sep/2021 
The content being displayed has been produced by a third party, while all attempts have been made to make this content as accessible as possible it cannot be guaranteed. If you are encountering issues following the content on this page please consider downloading the content in its original form

Content

Compare:
Compare content of this unit of competency with other releases or training components
Download:

Unit of competency

Modification History

Release

Comments

Release 1

This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to carry out artisan cheese making processes.

This unit applies to individuals who work in small scale cheese production enterprises and use discretion and judgement in their work.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cheese (CHE)

Elements and Performance Criteria

Elements

Performance Criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare to work

1.1 Organise the work tasks to be completed

1.2 Identify workplace health and safety hazards, assess risks and implement control measures

1.3 Identify and address food safety and quality non-compliance issues according to legislative requirements

1.4 Select and use appropriate personal protective equipment

2. Apply sanitisation procedures

2.1 Ensure the storage area for starter cultures is maintained according to workplace hygiene practices

2.2 Keep all surfaces and equipment clean and sanitised according to workplace sanitisation procedures

2.3 Ensure raw milk is kept separate from pasteurised milk operations

2.4 Record food safety related information according to workplace food safety standards

3. Implement procedures to prepare milk for cheese making

3.1 Implement standardisation procedures for milk to be processed into cheese, as required of product specification

3.2 Carry out pasteurisation procedures for milk, as required of product specification

4. Carry out procedures to inoculate milk and cut the curd

4.1 Add inoculants and adjuncts to milk, and allow it to ripen to specification

4.2 Measure rennet accurately and dilute before adding to milk

4.3 Maintain temperature at specified level according to the production requirements

4.4 Test curd for readiness to cut according to production testing procedures

5. Implement procedures to separate, cook and wash the curd

5.1 Carry out curd cutting according to production procedures

5.2 Test whey for pH or acidity and temperature to ensure curd cutting efficiency

5.3 Ensure optimal syneresis according to cooking schedule and curd stirring requirements

5.4 Carry out draining procedures to ensure curd is at required moisture, pH level and consistency

6. Carry out fermentation, salting and optional pressing treatments

6.1 Transfer curd to hoops to form the correct shape for the type of cheese

6.2 Maintain temperature profile required for the cheese type to complete fermentation

6.3 Add salt after draining according to cheese type

6.4 Apply salting treatments according to cheese type

6.5 Press dry salted cheese in hoops according to product specification

7. Implement cheese curing and packaging procedures

7.1 Apply maturing requirements according to cheese type

7.2 Monitor the maturing environment according to the cheese type

7.3 Apply ripening agents to cheese according to requirements of cheese type

7.4 Carry out packaging and labelling procedures either before or after maturing according to cheese type and workplace requirements

8. Assess the organoleptic properties of cheese, and relate to specifications

8.1 Check that flavour meets specifications for the cheese type

8.2 Examine the texture of cheese and compare to specifications

8.3 Examine cheese for evenness of colour and finish according to specifications

8.4 Identify possible causes of out-of-specification results, and make changes to procedures to address quality issues for future cheese production

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

9.1 Keep records of cheese manufacture according to workplace procedures

9.2 Dispose of waste according to workplace environmental and waste management procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill

Description

Reading
  • Interpret cheese making procedures and specifications

Writing
  • Accurately complete production records to ensure traceability

Numeracy
  • Interpret and manipulate numerical information for volumes, weights and measures of ingredients
  • Calculate yield using established formula

Unit Mapping Information

Code and title current version

Code and title previous version

Comments

Equivalence status

FBPCHE3004 Carry out processing for a range of artisan cheeses

FBPCHE3002 Carry out processes for a range of artisan cheeses

Title updated

Foundation Skills refined

Performance Evidence clarified

Minor changes to Knowledge Evidence and Assessment Conditions

Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

 

Assessment requirements

Modification History

Release

Comments

Release 1

This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has carried out processes to produce at least two separate batches of different artisan cheese types, with each batch showing consistent quality, texture, colour and flavour.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

  • the purpose and basic principles of cheese making
  • main cheese types produced at the workplace, their characteristics, and the common processes for making them
  • main components of milk
  • milk characteristics and components important in cheese making
  • milk preparation for cheese making, including when standardisation and pasteurisation are required
  • effect of milk quality on cheese processing performance
  • types and impact of inhibitory substances in milk
  • types of starters used, and their role in the fermentation process
  • moisture control in cheese making
  • processes of coagulation and syneresis and their role in cheese making
  • effects of acidity (either pH or titratable acidity) and temperature on cheese processing performance and product quality
  • role of yeasts, moulds and adjunct cultures in cheese making
  • temperature and humidity requirements for maturing
  • ripening agents for different cheese types
  • contamination/food safety risks associated with the process, and related control measures, including:
  • microbial contaminants of cheese (lipolytic bacteria, yeasts, moulds, bacillus, listeria, E. coli, salmonella, coliforms and staphylococci) and their impact on cheese quality
  • the impact of bacteriophage in fermentation and ripening
  • contamination risk of inoculants and other contaminants
  • techniques used to monitor and sample during the cheese making process for quality control, including:
  • inspecting
  • measuring
  • testing
  • good manufacturing practices (GMP) relevant to work task
  • common causes of variation, and corrective action required for each cheese making process
  • organoleptic properties and their relationship to processes and ingredients in cheese making
  • sensory analysis techniques to identify product faults
  • health and safety hazards and controls relevant to artisan cheese operations
  • procedures for:
  • routine maintenance
  • product/batch changeover
  • hygiene, cleaning and sanitisation in line with best manufacturing practice
  • food safety and quality assurance in line with the Food Standards Code for cheese making
  • environmental issues and controls, including waste collection and handling procedures
  • procedures and responsibility for recording and reporting production and performance information, and records required, including:
  • measurements for timing of operations
  • temperature
  • milk and curd acidity
  • curd weight
  • hooped yield
  • maturing data
  • procedures to record traceability of product and ingredients.

Assessment Conditions

Assessment of skills in this unit of competency must take place under the following conditions:

  • physical conditions:
  • a cheese production workplace or an environment that accurately reflects a real workplace setting
  • resources, equipment and materials:
  • production process and related equipment for making artisan cheeses
  • personal protective equipment
  • sampling and testing equipment
  • specifications:
  • specifications for each cheese type
  • sampling and testing procedures
  • manufacturer advice and operating procedures for cheese making equipment
  • methods for collecting data and calculating yields, efficiencies and material variances appropriate to the type of cheese and the production environment.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Back to top