Carry out processes for a range of artisan cheeses

Unit of competency Outline

Date retreived
23/07/2026 5:56 PM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Unit of competency

National Code
FBPCHE3002

State Code
BBG51

TGA Status
Replaced

DTWD Status
Replaced

Current Release Number
1.00

Current Release Date
23/01/2018

View on TGA

State Implementation and Classification

Approved Date

27/07/2018

Field of Education

030307 - Food Processing Technology

Original Release Date

27/07/2018

Nominal Hours

Description

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 work health and safety, and food safety regulations, legislation and standards that apply to the workplace.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Notes

Elements and Performance Criteria

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 sanitation 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 sanitation 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 Carry out clarification procedures for raw milk, if required
3.2 Implement standardisation procedures for milk to be processed into cheese
3.3 Carry out pasteurisation procedures for milk, if required

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 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, temperature and fat levels to ensure curd cutting efficiency
5.3 Ensure optimal syneresis according to cooking schedule and curd stirring requirements
5.4 Carry out draining and washing 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 cheese type

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
9.3 Review the environmental impacts of the cheese making operation and identify opportunities for improvement

No information

Replaces

State Code	National Code	Title	Type
S7899	FDFCH3002A	Carry out processes for a range of artisan cheeses	Unit of competency

Replaced By

State Code	National Code	Title	Type
ODL34	FBPCHE3004	Carry out processing for a range of artisan cheeses	Unit of competency

State Code	National Code	Title	Type
BDP5	FBP30117	Certificate III in Food Processing	Qualification