FBPCHE5006 — Produce rennet coagulated artisan cheese

1 Prepare for artisan cheese making

• 1.1Identify characteristics, make parameters and production goals of type of rennet coagulated cheese to be produced
• 1.2Identify hazards and manage risks associated with producing cheese of that type
• 1.3Prepare make and ripening sheet for the cheese to be made, showing reference parameters for that cheese type, and record all actual make and ripening parameters on the sheet as they occur
• 1.4Prepare milk and starter culture using good hygiene practice (GHP)
• 1.5Ensure all surfaces meet cleanliness and sanitisation requirements
• 1.6Manage GHP and good manufacturing practice (GMP) throughout cheese making process
• 1.7Record cheese production and ripening information according to workplace procedures

2 Prepare milk

• 2.1Sample raw or pre-pasteurised milk and analyse composition
• 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 and mix cheese ingredients in vat

• 3.1Add colour to the milk to change the colour of the cheese according to cheese type
• 3.2Add starter cultures and mould spores according to cheese type
• 3.3Add adjunct cultures to influence the texture and flavour of the ripened cheese according to cheese type
• 3.4Add enzymes to alter the flavour profile of the ripened cheese according to required cheese type
• 3.5Acidify the milk with organic or inorganic acids before renneting according to required cheese type
• 3.6Use acid to partly acidify the milk prior to adding culture to control the calcium phosphate level in the curd during cheese making, according to required cheese type
• 3.7Add cultures and rennet to milk and hold at temperature according to required cheese type
• 3.8Maintain a log of pH and temperature to monitor yield

4 Cut, stir and process the curd

• 4.1Calculate total time, flocculation and hardening times for optimum acidification curve, coagulation and moisture content, according to desired cheese type and parameters
• 4.2Supervise curd hardening, temperature and cutting to achieve optimal yield and the required acidification curve and moisture level for the cheese
• 4.3Monitor stirring, agitation, temperature and size of the curd and whey
• 4.4Plan the heating schedule to ensure optimal syneresis for cheese type
• 4.5Heat and stir curd and whey as required and check for uneven curd or overheating according to required outcome
• 4.6Remove part of the whey and replace with water to wash lactose and lactic acid from the curd if required for specific cheese
• 4.7Mat the curd under the whey to achieve required outcome if required for specific cheese
• 4.8Remove all or part of the whey from the curds by draining out the vat, in line with required outcome
• 4.9Prepare moulds into which curds will be hooped
• 4.10Prepare curd for milling if required for specific cheese
• 4.11Prepare curd for stretching if required for specific cheese
• 4.12Prepare curd for hooping into chosen moulds

5 Monitor and adjust processing

• 5.1Monitor processing to control moisture in cheeses
• 5.2Control the rate and the amount of acid development
• 5.3Control calcium phosphate levels to influence basic cheese structure
• 5.4Control flavour and texture of the cheese by cutting and stirring, turning and draining and regulating pH, salt, moisture and fat
• 5.5Control cheese flavour and pH levels by adding ingredients, such as milks, cultures, coagulating agents and salt
• 5.6Control processing parameters to achieve optimal yield and parameters of desired cheese

6 Mould, turn, salt, press and age cheese

• 6.1Hoop curd into prepared moulds at appropriate time
• 6.2Turn cheeses in moulds at appropriate intervals to maximise optimal drainage and acidification
• 6.3Press cheese and remove from moulds where appropriate for cheese type
• 6.4Prepare the curd or cheese for salting if required
• 6.5Apply salting treatments to ensure adverse salt profile effects are minimised in the finished product
• 6.6Maintain brine bath, if used, for optimal salting and food safety outcomes, according to type of cheese being brined
• 6.7Apply treatments to, and age, rennet coagulated cheeses to develop optimal flavour and texture, in line with required outcome and food safety requirements
• 6.8Monitor, adjust and record ripening parameters for the cheese according to type, including turning, washing, brushing, ambient air temperature, humidity, air movement, air renewal

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

What does an assessment tool for FBPCHE5006 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for FBPCHE5006 needs to address all 91 unit components: 7 elements with 47 performance criteria, 3 performance evidence requirements, 37 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 FBPCHE5006?

Auditori pulls the current release of FBPCHE5006 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 FBPCHE5006 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing FBPCHE5006 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 FBPCHE5006, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.