1. Demonstrate knowledge of cream preparation.
Prepare cream for butter churning
Handle cream preparation.
Monitor and control cream preparation
2. Demonstrate knowledge of butter manufacturing.
Prepare to manufacture butter.
Manufacture butter prior to packaging.
Monitor and control the manufacturing of butter.
Demonstrate knowledge of butter yield.
Determine butter yield.
Record butter yield and the storage of the packed products.
3. Demonstrate knowledge of the compositional quality of butter (fat, moisture, salt, pH and fat-in-dry-matter).
Determine the compositional quality of butter.
Report on the compositional quality of butter.
4. Demonstrate knowledge of the sensory quality of both smooth and chunky cottage cheese (flavour, body and appearance).
Determine the sensory quality of both smooth and chunky cottage cheese.
Report on the sensory quality of smooth and chunky cottage cheese.
5. Demonstrate knowledge of the principles applicable to cleaning and sanitising of cottage cheese manufacturing systems.
Demonstrate knowledge of cleaning and sanitising agents used for cottage cheese manufacturing equipment.
Demonstrate knowledge of cleaning and sanitising procedures for cottage cheese manufacturing equipment.
Prepare to clean and sanitise cottage cheese manufacturing equipment and systems.
Clean and sanitise cottage cheese manufacturing equipment and systems.
Take samples of cleaning and sanitising agents and of cleaned and sanitised surfaces.
Monitor and control the cleaning and sanitising of cottage cheese manufacturing systems.
Integrated assessment:
Assessment of Butter manufacturing needs to be integrated in terms of the theoretical knowledge and practical performance due to the fact that the individual needs to prove that he/she can comprehensively transform quality raw milk into a consumer acceptable and world-class butter.
To make assessment more manageable, assessment is done in 3 phases. The first 2 phases (exit level outcomes 1-19) form the basis for any specialised dairy qualification. The assessment is integrated in terms of theory, comprehension and practicals.
During assessing the theoretical aspects on the science and technology of butter manufacturing, the individual can orally or in writing answer the questionnaire based on the exit level outcomes, as stipulated in (iii).
Theoretical assessment can be done orally or during the practical evaluation, if the noise level permits it and where the individual can feel save and secure without an audience listening.
During the practical section of the assessment the individual needs to be fully competent in the listed exit level outcomes. This assessment can be concluded during a working shift or in an allocated pilot plant.
Washing and sanitising of equipment and pipelines can be simulated using only water as a resource and not the actual chemicals if there is not time during the production shift for a physical wash and sanitising cycle. An intermediate wash cycle can also be used to prove competencies of how equipment and pipelines need to be handled.
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A portfolio of evidence of manufacturing different batches of butter, as well as evaluation during a production shift provides more than enough evidence of competency.
Recognition of prior learning is always valid in the dairy industry especially for people working in a Butter facility as production foreman for 2 or more years. Evaluation during a production shift will provide all the evidence.
For the fundamental credits the individual can be assessed using school based outcomes for the relevant level in order to assess by RPL whether physical evaluation or recognition of certified copies of achievements are involved.
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