FBPCHE5005 — Produce lactic acid coagulated artisan cheese

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What an assessment for FBPCHE5005 must cover

66 assessable components: 7 elements (28 performance criteria), 2 performance evidence and 32 knowledge evidence requirements, plus 4 foundation skills. An audit-defensible tool maps every question and task back to these — that mapping is the coverage matrix Auditori generates alongside the assessment.

Elements & performance criteria

1 Prepare for cheese making

1.1Identify characteristics, make parameters and production goals of type of lactic acid coagulated cheese to be produced
1.2Identify hazards and manage risks associated with producing cheese of specific type
1.3Prepare milk and starter cultures using good hygiene practice (GHP)
1.4Ensure all surfaces meet cleanliness and sanitisation requirements
1.5Manage GHP and good manufacturing practice (GMP) throughout cheese making process
1.6Record cheese production information according to workplace procedures

2 Prepare milk

2.1Sample raw or pre-pasteurised milk to assess milk composition (fat, proteins, minerals, pH, titratable acidity) of milk in vat, and adjust make parameters accordingly
2.2Confirm desired outcome of the cheese making process, based on milk composition and production goals
2.3Standardise milk or modify make process for consistent outcome, as required

3 Inoculate milk to promote coagulation

3.1Add starter culture to the milk and mix evenly according to cheese type and production goals
3.2Add coagulating enzymes to the milk according to production goals
3.3Maintain temperature throughout the tank or vat according to production goals
3.4Maintain a log of pH, titratable acidity and temperature to control make, ripening and yield according to production goals

4 Process curds

4.1Manage curd ladling, breaking or cutting to meet production goals
4.2Plan the curd processing schedule to meet production goals
4.3Drain curd to ensure required pH level and consistency according to production goals

5 Monitor and adjust cheese processing

5.1Monitor the amount of moisture in cheese by regulating syneresis
5.2Adjust calcium phosphate levels to influence basic cheese structure if required
5.3Control texture of the cheese by regulating pH, salt, moisture and fat
5.4Control cheese flavour through choice of ingredients, such as milks, cultures, coagulating agents and salt, make parameters and pH levels
5.5Optimise yield by refining process control parameters

6 Manage ripening

6.1Observe effects of ripening agents on cheeses
6.2Optimise curing and ripening agents by planning for and adjusting the key composition ratios of acid-coagulated soft cheeses
6.3Use surface treatments according to cheese type and recipe
6.4Maintain records of cheese production and ripening, as specified by legislation

7 Conduct housekeeping activities

7.1Clean equipment and work area in line with workplace procedures
7.2Conduct routine maintenance activities
7.3Dispose of waste in line with regulatory requirements

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 produced at least one type of lactic acid coagulated cheese, on two different occasions, with consistent texture, colour, finish and flavour.

Knowledge evidence

the main types of lactic acid coagulated cheeses
the chemical and physical composition of bovine and non-bovine milks (including on a seasonal basis) and components important in cheese making
the main components of milk and cheese (both curds and whey, proteins, fats, carbohydrates and minerals) and how they change through processing and ripening
types and impact of inhibitory substances in milk
specifications of desired cheese product at each stage of making and ripening
milk assessment and preparation for cheese making
ways to adjust the make process for the desired cheese depending on the milk composition
types of starters and adjuncts used and their role in the fermentation and ripening processes
typical bacterial, yeast and mould cultures and the flavours and textures they produce
control points and critical control points in the manufacture and ripening of each cheese type
moisture and drainage control in cheese making
processes of coagulation and syneresis and their role in cheese making and ripening
curd size and its impact on moisture and acidification
buffer power in cheese and how it affects the cheese
effects of pH, temperature, humidity and time on cheese processing performance and product quality
impact of unwanted microorganisms in cheese (lipolytic bacteria, yeasts, moulds, bacillus, listeria, Escherichia coli, salmonella, coliforms and staphylococci)
contamination risk of inoculants and contaminants
temperature and humidity requirements for curing and ripening
ripening agents for lactic acid coagulated cheeses
techniques used to monitor the cheese making process, such as inspecting, measuring and testing
common causes of variation and corrective action required for each cheese making process
principles of dry salting for dry salted cheeses
organoleptic properties of lactic acid coagulated cheeses and their relationship to processes and ingredients in cheese making
sampling and testing procedures for microbes
sampling procedures for cheese making
yield efficiency
cleaning and sanitation procedures for cheese making and ripening
workplace safety hazards and controls
procedures for recording production and performance information
environmental issues and controls relevant to the process, including waste recycling, collection and handling procedures
Food Standards Code in relation to dairy processing
state/territory, Commonwealth and industry requirements relevant to food processing.

Foundation skills

Reading: Interpret cheese make requirements from a variety of sources to consolidate information for cheese production
Writing: Document details of make process, including weights, temperature, humidity, pH, titratable acidity, salt and organoleptic parameters
Numeracy: Accurately weigh and measure ingredients for cheese making Sample cheese to analyse pH, fat, moisture and salts Calculate cheese yields
Get the work done: Adjust processing parameters and problem-solve issues as they arise

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

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Questions about assessing FBPCHE5005

What does an assessment tool for FBPCHE5005 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for FBPCHE5005 needs to address all 66 unit components: 7 elements with 28 performance criteria, 2 performance evidence requirements, 32 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.

How does Auditori generate an assessment tool for FBPCHE5005?

Auditori pulls the current release of FBPCHE5005 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.

Is the first assessment tool really free?

Yes. Every new account includes one free credit — enough to generate the complete assessment tool for FBPCHE5005 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing FBPCHE5005 assessment instead of generating a new one?

Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of FBPCHE5005, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.

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