FIELD MANUFACTURING
Review of Dairy Technology unit standard 17617
|
Subfield |
Domain |
Id |
|
Dairy Manufacturing |
Dairy Technology |
17617 |
The New Zealand Industry Training Organisation has completed the review of the unit standard above.
Date new versions published May 2007
Planned review date December 2011
Summary of review and consultation process
This unit standard has been reviewed to reflect the requirements of the boutique cheese producers. Consultation was carried out with all the speciality cheese makers including Kapiti Cheeses, Fonterra Eltham, Whitestone Cheese, Puhoi Valley Cheese, Open Country, Kaimai Cheese, Fonterra Marketing and Innovation Centre (Dairy Research Institute), and the National Centre for Dairy Education Australia. Comparisons were made with other Level 4 standards to check comparability of content, which resulted in an increase in Level.
Main changes resulting from the review
· Level has been increased from 3 to 4.
· Credits have been increased from 28 to 32.
· Legislation has been updated in the special notes.
· Performance criteria have been rewritten for clarity.
· Five new elements have been added.
Impact on existing provider accreditations
None.
Impact on Accreditation and Moderation Action Plan (AMAP) 0022
None.
Impact on existing qualifications
None.
Review Categories and changes to classification, title, level and credits
All changes are in bold.
|
Key to review category |
| |
|
A |
Dates changed, but no other changes are made - the new version of the standard carries the same Id and a new version number | |
|
B |
Changes made, but the overall outcome remains the same - the new version of the standard carries the same Id and a new version number | |
|
C |
Major changes that necessitate the registration of a replacement standard with a new Id | |
|
D |
Standard will expire and not be replaced | |
Subfield Dairy Manufacturing
Domain Dairy Technology
|
Id |
Title |
Level |
Credit |
Review Category |
|
17617 |
Explain speciality cheesemaking |
3 4 |
28 32 |