SAQA

All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.

SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED QUALIFICATION THAT HAS PASSED THE END DATE:

National Certificate: Gouda and Cheddar Cheese Manufacturing

SAQA QUAL ID	QUALIFICATION TITLE
10827	National Certificate: Gouda and Cheddar Cheese Manufacturing
ORIGINATOR
Training Board for the Dairy Industry
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY			NQF SUB-FRAMEWORK
-			OQSF - Occupational Qualifications Sub-framework
QUALIFICATION TYPE	FIELD		SUBFIELD
National Certificate	Field 06 - Manufacturing, Engineering and Technology		Manufacturing and Assembly
ABET BAND	MINIMUM CREDITS	PRE-2009 NQF LEVEL	NQF LEVEL	QUAL CLASS
Undefined	120	Level 4	Level TBA: Pre-2009 was L4	Regular-Provider-ELOAC
REGISTRATION STATUS		SAQA DECISION NUMBER	REGISTRATION START DATE	REGISTRATION END DATE
Passed the End Date - Status was "Registered"		SAQA 9900/00	2003-07-01	2005-08-23
LAST DATE FOR ENROLMENT		LAST DATE FOR ACHIEVEMENT
2006-08-23		2009-08-23

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.

This qualification is replaced by:

Qual ID	Qualification Title	Pre-2009 NQF Level	NQF Level	Min Credits	Replacement Status
20515	National Certificate: Food and Beverage Manufacturing Technology: Ripened Cheese Technologist	Level 4	NQF Level 04	130	Complete

PURPOSE AND RATIONALE OF THE QUALIFICATION

The aim of the National certificate in Gouda and Cheddar cheese manufacturing (level 4) is to allow a person to acquire a range of skills, knowledge, understanding, attitudes and values of Gouda and Cheddar manufacturing.

The certificate will enable an individual to engage in a wide range of areas for career development in the dairy and related food products, as well as to qualify for a dairy and or food diploma and or first degree.

As a qualified Gouda and Cheddar cheese maker the individual will contribute to overall productivity, efficiency and economical viability of the industry. In addition the individual will be able to solve production and quality problems, work and communicate effectively with others and understand the cheese production process as a related system in the world of work

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

Standard 7/ Grade 9/ Abet level 4 with mathematics and biology or natural science.

Recognition of prior learning

Recognition of prior learning is always valid in the dairy industry especially for people working in a Gouda and Cheddar cheese production facility as production foreman for 2 or more years. Evaluation during a production shift will provide all the evidence.

RECOGNISE PREVIOUS LEARNING?

EXIT LEVEL OUTCOMES

1. Operating procedures and safety principles of equipment at a dairy reception facility and a dairy processing facility (limited to pasteurisation, cream separation and homogenisation) as a single processing system.

2. Safety principles and procedures at a milk reception facility, milk reception laboratory and dairy processing facility (limited to pasteurisation, cream separation and homogenisation) as a single processing system

3. Cleaning and sanitising principles and procedures at a milk reception facility and processing facility (limited to pasteurisation, cream separation and homogenisation) as a single processing system.

4. Standardisation of milk in a silo to the required butterfat

5. Knowledge and comprehension of the types and role of micro-organisms in the manufacturing of dairy products

6. Knowledge and comprehension of proteins as building blocks of mammal milk

7. Knowledge and comprehension of the different milk constituents and their connection with syneresis and moisture control during cheese curd production

8. Knowledge and comprehension of additions to cheese milk, as well as milk coagulation during cheese manufacturing

9. Preparation of a bulk starter culture for the production of Gouda and Cheddar cheese

10. Manufacturing of green Cheddar (texturised) cheese from coagulated cheese milk and handling it from bulk packaging up to ripening and storage

11. Manufacturing of green Gouda (moulded) cheese from coagulated cheese milk and handling it from bulk packaging up to ripening and storage

12. Evaluation of the compositional quality of Gouda and Cheddar cheese

13. Evaluation of the sensory quality of Gouda and Cheddar cheese

Critical cross-field outcomes :
1. Identifying and solving problems in which responses display that responsible decisions, using critical and creative thinking, have been made.
2. Working effectively with others as a member of a team, group, organisation, or community.
3. Organising and managing oneself and one`s activities responsibly and effectively.
4. Collecting, analysing, organising and critically evaluating information.
5. Communicating effectively using visual, mathematical and/or language skills in the modes of oral and/or written persuasion.
6. Using science and technology effectively and critically, showing responsibility towards the environment and health of others.
7. Demonstrating and understanding of the world as a set of related systems by recognising that problem-solving contexts do not exist in isolation.

ASSOCIATED ASSESSMENT CRITERIA

1. Prepare to pasteurise, separate, homogenise and shut down a pasteuriser, homogeniser and cream separator.

Demonstrate comprehension of pasteurisation, separation and homogenisation.

Pasteurise, homogenise and separate milk.

Monitor and control pasteurisation, homogenisation and pasteurisation.

2. Demonstrate knowledge of:

statutory regulations in a dairy factory environment and a dairy laboratory.

health, hygiene, environmental aspects as well as safety, security and emergency procedures in a dairy factory environment.

safe handling and storage of equipment, raw materials and chemicals in a dairy factory environment.

safety, security and emergency procedures in a dairy laboratory.

safe handling and storage of equipment and reagents in a dairy laboratory.

3. Demonstrate knowledge of principles applicable to cleaning and sanitising of milk reception equipment and a pasteurising, cream separating and homogenisation processing facility.

Demonstrate knowledge of cleaning and sanitising agents used for milk reception, pasteurisation, homogenisation and cream separation equipment.

Demonstrate knowledge of cleaning and sanitising procedures for milk reception equipment.

Prepare to clean and sanitise milk reception equipment and pasteurisation, homogenisation and separating equipment.

Clean and sanitise milk reception, pasteurisation, homogenisation and separating equipment.

Take samples of cleaning and sanitising agents and of sanitised surfaces.

Monitor and control cleaning and sanitising of milk reception, pasteurisation, homogenisation and separating equipment.

4. Demonstrate knowledge of standardisation of liquid dairy products.

Take a sample of a liquid dairy product.

Do standardisation calculations with the necessary information and formulae, in order to make decisions on standardisation.

Standardise a liquid dairy product.

Monitor and control standardisation of a liquid dairy product.

5. Demonstrate knowledge of:

The classification and characteristics of bacteria.

The growth and reproduction of bacteria.

The prevention of the growth of bacteria, yeasts and moulds in dairy products.

Bacteriophages in the dairy industry.

The significance of bacteria, yeasts and moulds during dairy production.

The biochemical and enzymatic systems due to micro-organisms in milk and dairy products, and its implication on dairy production.

Micro-organisms as indicators of food quality standards.

Pathogenic micro-organisms.

6. Demonstrate knowledge of:

The chemical composition of milk proteins.

The nutritional and health aspects of milk proteins.

The proteins involved in biochemical activities.

The changes in milk proteins that influence the quality of dairy products.

7. Demonstrate knowledge of:

The role of milk constituents during cheese manufacturing.

Syneresis in cheese curd.

The mineral content of cheese curd.

Moisture control in cheese curd.

8. Demonstrate knowledge of:

Additions to milk for Gouda and Cheddar cheese manufacturing.

Starter cultures.

The mechanism of milk coagulation.

Milk coagulation by means of enzymes in combination with starter cultures.

Milk coagulation by means of the addition of acid in combination with heat treatment.

9. Demonstrate knowledge of starter culture preparation.

Prepare a bulk starter culture from a stock culture.

Determine the activity of a starter culture under laboratory conditions.

Monitor and control starter preparation and activity.

10. Demonstrate knowledge of moisture control in Cheddar cheese curd.

Control the moisture content in Cheddar cheese curd (cutting, healing, heating, stirring and whey drainage).

Handle Cheddar cheese curd before pressing (Cheddaring, milling, salting and moulding).

Press green Cheddar cheese.

Monitor and control the manufacturing of green Cheddar cheese.

Bulk pack and code green Cheddar cheese. 11

Demonstrate knowledge of Cheddar cheese yield.

Determine Cheddar cheese yield.

Demonstrate knowledge of Cheddar cheese ripening and store control.

Monitor and control Cheddar cheese ripening.

11. Demonstrate knowledge of moisture control in Gouda cheese curd.

Control the moisture content in Gouda cheese curd (cutting, healing, heating, stirring, water addition and whey drainage).

Handle Gouda cheese curd during manufacturing (moulding, pressing and brining).

Monitor and control the manufacturing of green Gouda cheese.

Paint, wax and code green Gouda cheese.

Demonstrate knowledge of Gouda cheese yield.

Determine Gouda cheese yield.

Demonstrate knowledge of Gouda cheese ripening and store control.

Monitor and control Gouda cheese ripening.

12. Demonstrate knowledge of the compositional quality of both Gouda and Cheddar cheese (fat, moisture, salt, pH and fat-in-dry-matter).

Determine the compositional quality of both Gouda and Cheddar cheese.

Report on the compositional quality of Gouda and Cheddar cheese.

13? Demonstrate knowledge of the sensory quality of both Gouda and Cheddar cheese (flavour, body and appearance).

Determine the sensory quality of both Gouda and Cheddar cheese.

Report on the sensory quality of Gouda and Cheddar cheese, in terms of factory standards and for grading purposes.

Integrated assessment:

Assessment of cheese making 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 Gouda and Cheddar product.

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.

It is important to note that Gouda and Cheddar cheese need to be manufactured separately.

During assessing the theoretical aspects on the science and technology of cheese making, 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.

A portfolio of evidence of manufacturing different vats of cheese, 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 Gouda and Cheddar cheese production 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.

ARTICULATION OPTIONS

Wide articulation possibility since the first 2 phases of the qualification forms the basis for any dairy manufacturing specialisation.

MODERATION OPTIONS

As soon as the assessor has found the individual learner to be complying with the integrated assessment criteria, it is arranged for the moderator to supervise the final assessment by the assessor.
The moderator and assessor use the same set of integrated assessment criteria when assessing the competence of the learner. Additional criteria used by the moderator to evaluate the assessment.

For the interim, until the relevant SETA establishes ETQA competence, the South African Dairy Foundation will act as the moderation body by contracting previously accredited and newly retrained moderators. A moderator needs to comply with the same set of criteria as the assessors.

CRITERIA FOR THE REGISTRATION OF ASSESSORS

Assessors must be:

Competent in the manufacturing practices, science and technology of Gouda and Cheddar cheese.

Competent in milk reception and milk intake quality tests.

Competent in generic manufacturing practices of pasteurisation, homogenisation, cream separation and standardisation.

Competent in outcomes based assessment.

Well developed in interpersonal and communication skills.

Well developed in recording skills, especially using dairy industry standardised assessment documents.

Well developed knowledge of the NQF and SAQA.

NOTES

This qualification has been replaced by:

20515: National Certificate: Food and Beverage Manufacturing Technology: Ripened Cheese Technologist, NQF Level 4, 130 credits, and;

50306: Further Education and Training Certificate: Dairy Manufacturing Technology, 120 credits.

LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION:

When qualifications are replaced, some of their learning programmes are moved to being recorded against the replacement qualifications. If a learning programme appears to be missing from here, please check the replacement.

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PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION:

This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.

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