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 UNIT STANDARD THAT HAS PASSED THE END DATE: |
Manufacture a Gouda or Grana type cheese from coagulated milk |
SAQA US ID | UNIT STANDARD TITLE | |||
123311 | Manufacture a Gouda or Grana type cheese from coagulated milk | |||
ORIGINATOR | ||||
SGB Food Manufacturing | ||||
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY | ||||
- | ||||
FIELD | SUBFIELD | |||
Field 06 - Manufacturing, Engineering and Technology | Manufacturing and Assembly | |||
ABET BAND | UNIT STANDARD TYPE | PRE-2009 NQF LEVEL | NQF LEVEL | CREDITS |
Undefined | Regular | Level 4 | NQF Level 04 | 30 |
REGISTRATION STATUS | REGISTRATION START DATE | REGISTRATION END DATE | SAQA DECISION NUMBER | |
Passed the End Date - Status was "Reregistered" |
2018-07-01 | 2023-06-30 | SAQA 06120/18 | |
LAST DATE FOR ENROLMENT | LAST DATE FOR ACHIEVEMENT | |||
2024-06-30 | 2027-06-30 |
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 unit standard replaces: |
US ID | Unit Standard Title | Pre-2009 NQF Level | NQF Level | Credits | Replacement Status |
9175 | Manufacture a green Gouda or Grana type cheese from coagulated milk | Level 4 | NQF Level 04 | 30 |
PURPOSE OF THE UNIT STANDARD |
This unit standard is for anyone who manufactures Gouda or Grana type cheese.
A person credited with this unit standard is able to: This unit standard will contribute to the full development of the learner within the dairy manufacturing environment by providing recognition, further mobility and transportability within the field of manufacturing and assembly. The skills, knowledge and understanding demonstrated within this unit standard are essential for social and economic transformation and upliftment within the dairy manufacturing and processing environment. |
LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING |
Description of required skills:
|
UNIT STANDARD RANGE |
The context of this unit standard is described in the range statements under the assessment criteria. |
Specific Outcomes and Assessment Criteria: |
SPECIFIC OUTCOME 1 |
Demonstrate an understanding of the manufacturing of Gouda or Grana type cheese. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
The purpose of the cutting process is explained according to standard dairy principles. |
ASSESSMENT CRITERION 2 |
The purpose of the healing process is explained according to standard dairy principles. |
ASSESSMENT CRITERION 3 |
The purpose of whey drainage during Gouda or Grana type cheese curd manufacturing is explained according to standard dairy principles. |
ASSESSMENT CRITERION 4 |
Whey utilisation is explained according to standard dairy principles. |
ASSESSMENT CRITERION RANGE |
The explanation refers to:
|
ASSESSMENT CRITERION 5 |
The purpose of the heating process of the cheese curd is explained according to standard dairy principles. |
ASSESSMENT CRITERION 6 |
The influence of the rate of heating during Cheddar type cheese manufacturing on the mineral content of the curd and on the final quality of the product is explained according to standard dairy principles. |
ASSESSMENT CRITERION 7 |
The influence of curd and whey temperature, as well as the period of time in the cheese vat on the micro-flora present in the curd is explained according to standard dairy principles. |
ASSESSMENT CRITERION RANGE |
Micro-flora include:
|
ASSESSMENT CRITERION 8 |
The purpose of moulding is explained according to standard dairy principles. |
ASSESSMENT CRITERION RANGE |
The explanation refers to:
|
ASSESSMENT CRITERION 9 |
The purpose of pressing is explained according to standard dairy principles. |
ASSESSMENT CRITERION 10 |
The influence of external pressure during cheese pressing on the final moisture content of Gouda or Grana type cheese is explained according to standard dairy principles. |
ASSESSMENT CRITERION 11 |
The purpose of brining is explained according to standard dairy principles. |
ASSESSMENT CRITERION 12 |
Diffusion of salt from the brine into the cheese and diffusion of water to the outside of the cheese is explained according to standard dairy principles. |
ASSESSMENT CRITERION 13 |
The inherent factors of brine on salt uptake during brining are explained according to standard dairy principles. |
ASSESSMENT CRITERION RANGE |
Factors include:
|
ASSESSMENT CRITERION 14 |
The inherent factors of the cheese on salt uptake during brining are explained according to standard dairy principles. |
ASSESSMENT CRITERION RANGE |
Factors include:
|
ASSESSMENT CRITERION 15 |
Cheese yield is described according to standard dairy principles. |
ASSESSMENT CRITERION RANGE |
The description refers to:
|
ASSESSMENT CRITERION 16 |
The principles and purpose of the relevant cheese yield formulae are explained according to standard dairy principles. |
ASSESSMENT CRITERION 17 |
The importance of cheese ripening is explained according to standard dairy principles. |
ASSESSMENT CRITERION RANGE |
The explanation refers to the effect of ripening on:
|
ASSESSMENT CRITERION 18 |
The chemical reactions that take place during cheese ripening are identified, as well as the factors that initiate them. |
ASSESSMENT CRITERION RANGE |
Chemical reactions include:
|
ASSESSMENT CRITERION 19 |
The effect of different factors on cheese ripening is explained according to standard dairy principles. |
ASSESSMENT CRITERION RANGE |
Factors include:
|
ASSESSMENT CRITERION 20 |
he different environmental factors that influence cheese ripening are described according to standard dairy principles. |
ASSESSMENT CRITERION RANGE |
Environmental factors include:
|
ASSESSMENT CRITERION 21 |
The ideal conditions for cheese ripening are described according to standard dairy principles. |
SPECIFIC OUTCOME 2 |
Prepare for the manufacturing of a Gouda or Grana type cheese. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
The production plan is obtained and interpreted according to standard operating procedures. |
ASSESSMENT CRITERION 2 |
Personal preparation is done according to standard operating procedures. |
ASSESSMENT CRITERION RANGE |
Preparations include:
|
ASSESSMENT CRITERION 3 |
The equipment and work area are prepared according to standard operating procedures. |
ASSESSMENT CRITERION 4 |
The coagulated milk is obtained and checked according to standard operating procedures. |
ASSESSMENT CRITERION 5 |
The relevant parameters are set according to standard operating procedures and site specifications. |
ASSESSMENT CRITERION 6 |
The reasons for specific values of the different parameters are explained according to standard dairy principles and the manufacturer's specifications. |
ASSESSMENT CRITERION 7 |
The equipment is started up according to standard operating procedures. |
ASSESSMENT CRITERION 8 |
Problems during start up are solved within scope of work. |
SPECIFIC OUTCOME 3 |
Manufacture a Gouda or Grana type cheese. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
Gouda or Grana type cheese is manufactured according to standard operating procedures and safety requirements. |
ASSESSMENT CRITERION RANGE |
Manufacturing includes:
|
ASSESSMENT CRITERION 2 |
Equipment is handled according to standard operating procedures and safety requirements. |
ASSESSMENT CRITERION 3 |
Parameters for manufacturing are monitored and controlled according to standard operating procedures. |
ASSESSMENT CRITERION 4 |
Samples are taken during and at the end of the manufacturing process and are sent for analysis according to standard operating procedures. |
ASSESSMENT CRITERION 5 |
Cheese yield is determined according to standard operating procedures and is established without error. |
ASSESSMENT CRITERION 6 |
Results of sample analyses are compared with site and legal specifications and a conclusion is drawn on the progress of the cheese manufacturing process, as well as on the yield (economy of the process) and the conformance of the cheese to specifications. |
ASSESSMENT CRITERION 7 |
The final product conforms to legal requirements and site-specifications. |
ASSESSMENT CRITERION 8 |
Sub-standard products are handled according to standard operating procedures. |
ASSESSMENT CRITERION 9 |
Where the equipment is operated simultaneously with other manufacturing actions or processes, it is synchronized according to standard operating procedures. |
ASSESSMENT CRITERION 10 |
Problems are solved within scope of work. |
SPECIFIC OUTCOME 4 |
Perform end of manufacturing procedures. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
A changeover is performed according to standard operating procedures. |
ASSESSMENT CRITERION 2 |
First line maintenance is performed according to standard operating procedures and within scope of work. |
ASSESSMENT CRITERION RANGE |
First line maintenance includes:
|
ASSESSMENT CRITERION 3 |
Records of the manufacturing process are kept in accordance with standard operating procedures. |
ASSESSMENT CRITERION 4 |
The equipment is shut down according to standard operating procedures. |
UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS |
UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE |
Embedded knowledge is reflected within the assessment criteria of each specific outcome. |
UNIT STANDARD DEVELOPMENTAL OUTCOME |
N/A |
UNIT STANDARD LINKAGES |
N/A |
Critical Cross-field Outcomes (CCFO): |
UNIT STANDARD CCFO IDENTIFYING |
Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made by:
Evident in Specific Outcome |
UNIT STANDARD CCFO ORGANISING |
Organise and manage oneself and one's activities responsibly and effectively by:
Evident in Specific Outcome |
UNIT STANDARD CCFO COLLECTING |
Collect, analyse, organise and critically evaluate information by:
Evident in Specific Outcome |
UNIT STANDARD CCFO COMMUNICATING |
Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
Evident in Specific Outcome |
UNIT STANDARD CCFO SCIENCE |
Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
Evident in Specific Outcome |
UNIT STANDARD CCFO DEMONSTRATING |
Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation by:
Evident in Specific Outcome |
UNIT STANDARD CCFO CONTRIBUTING |
Contribute to the full personal development of each learner and the social and economic development of the society at large.
Evident in Specific Outcome |
UNIT STANDARD ASSESSOR CRITERIA |
N/A |
REREGISTRATION HISTORY |
As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. |
UNIT STANDARD NOTES |
This unit standard replaces unit standard 9175, "Manufacture a green Gouda or Grana type cheese from coagulated milk", Level 4, 30 credits.
Supplementary Information: Legal requirements: Where applicable, the following acts, current and future regulations and amendments should be considered: Where applicable, the following International and National Standards should be considered: Definition of terms within this unit standard: Terminology: Standard operating procedures. Clarification/Explanation/Definition: Refer to company procedures, prescribed procedures from the manufacturer, personal safety and food safety practices and procedures, good manufacturing practices, best practices, applicable legislation, time frames, recipes and specifications. |
QUALIFICATIONS UTILISING THIS UNIT STANDARD: |
ID | QUALIFICATION TITLE | PRE-2009 NQF LEVEL | NQF LEVEL | STATUS | END DATE | PRIMARY OR DELEGATED QA FUNCTIONARY | |
Elective | 50306 | Further Education and Training Certificate: Dairy Manufacturing Technology | Level 4 | NQF Level 04 | Passed the End Date - Status was "Reregistered" |
2018-07-26 | FOODBEV |
PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: |
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. |
NONE |
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. |