Field Manufacturing
Review of Dairy Manufacturing unit standards
|
Subfield |
Domain |
ID |
|
Dairy Manufacturing |
Dairy Laboratory Methodology |
22043 |
|
Dairy Processing |
19997, 19998, 23832, 23833, 23834 | |
|
Dairy Technology |
770, 4306, 4833, 8960, 17597, 17617 |
The New Zealand Industry Training Organisation has completed the review of the unit standards listed above.
Date new versions published 17 May 2012
Planned review date December 2016
Summary
The cheese making sector of the dairy industry met in August 2011 to discuss the need to develop qualifications specifically for their sector. This included industry representatives and the New Zealand Cheese School which provides training for the sector. As part of the discussion process the current cheese making assessment standards were identified for inclusion in a new Cheese Making domain. The assessment standards were examined for fitness for purpose and were brought up to date where required. The amended assessment standards were endorsed by the Advisory Group in September.
Main changes
· Change of domain from Dairy Laboratory Methodology, Dairy Processing and Dairy Technology to new Cheese Making domain.
· Changes to credits for standards 770, 4306, 17597 and 17617.
· Changes to titles.
· Outcomes, evidence requirements and ranges were brought up to date.
Impact on existing organisations with consent to assess
|
Current consent for |
Consent extended to | ||||
|
Nature of consent |
Classification or ID |
Level |
Nature of consent |
Classification or ID |
Level |
|
Domain |
Dairy Laboratory Methodology |
4 |
Standard |
22043 |
4 |
|
Domain |
Dairy Technology |
4 |
Standard |
770 |
4 |
|
Standard |
4306 |
3 | |||
|
Standard |
4833 |
3 | |||
|
Standard |
8960 |
4 | |||
|
Standard |
17597 |
3 | |||
|
Standard |
17617 |
4 | |||
Impact on registered qualifications
|
Key to type of impact | |
|
Affected |
The qualification lists a reviewed classification (domain or subfield) in an elective set The qualification lists a standard that has changes to level or credits The qualification lists a C or D category standard |
|
Not materially affected |
The qualification lists a standard that has a new title The qualification lists a standard that has a new classification |
The following New Zealand Industry Training Organisation qualifications are impacted by the outcome of this review and will be updated when they are reviewed in 2012. The classifications and/or standards that generated the status Affected are listed in bold.
|
Ref |
Qualification Title |
Classification or ID |
|
0581 |
National Certificate in Dairy Manufacturing (Laboratory Technology) (Level 4) |
Dairy Laboratory Methodology, Dairy Technology, Dairy Processing, 770, 22043 |
|
1042 |
National Certificate in Dairy Manufacturing (Laboratory Technology) (Level 4) with optional strands in Chemistry, Microbiology and Sensory Evaluation |
Dairy Laboratory Methodology, Dairy Technology |
|
1043 |
National Certificate in Dairy Manufacturing (Process Skills) (Level 3) |
Dairy Laboratory Methodology, Dairy Technology, Dairy Processing, 19997, 19998, 23832, 23833, 23834 |
|
1517 |
National Certificate in Dairy Manufacturing (Technical and Specialist Operations) |
4306, 4833, 17597 |
|
0001 |
National Certificate in Dairy Manufacturing (Technology) (Level 4) |
770, 8960 |
Detailed list of unit standards - 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 |
Manufacturing > Dairy Manufacturing
|
ID |
Domain |
Title |
Level |
Credit |
Review Category |
|
22043 |
Dairy Laboratory Methodology Cheese Making |
Perform sensory evaluation of cheese products in the dairy industry Perform sensory evaluation of cheese products |
4 |
6 |
B |
|
19997 |
Dairy Processing Cheese Making |
Carry out cheese curd production and cutting process |
3 |
5 |
B |
|
19998 |
Dairy Processing Cheese Making |
Carry out a cheese pressing and moulding process |
3 |
5 |
B |
|
23832 |
Dairy Processing
Cheese Making |
Operate an individual quick frozen (IQF) cheese freezing process in a dairy processing operation Operate an individual quick frozen (IQF) cheese freezing process |
3 |
5 |
B |
|
23833 |
Dairy Processing
Cheese Making |
Operate an automated cheese cutting and shredding process in a dairy processing operation Operate an automated cheese cutting and shredding process |
3 |
5 |
B |
|
23834 |
Dairy Processing
Cheese Making |
Operate a processed cheese making plant in a dairy processing operation Operate a processed cheese making plant |
3 |
5 |
B |
|
770
|
Dairy Technology Cheese Making |
Explain a cheese manufacturing process in the dairy industry Demonstrate knowledge of the cheese manufacturing process |
4
|
32
35 |
B |
|
4306 |
Dairy Technology
Cheese Making |
Explain the manufacture of processed cheese in the dairy industry Demonstrate knowledge of processed cheese manufacturing |
3 |
4
5
|
B |
|
4833 |
Dairy Technology Cheese Making |
Explain cheese making in the dairy industry Demonstrate knowledge of cheese making |
3 |
5 |
B |
|
8960 |
Dairy Technology
Cheese Making |
Determine the manufacturing variables of processed cheese in the New Zealand dairy industry Determine the manufacturing variables for processed cheese |
4 |
6 |
B |
|
17597 |
Dairy Technology
Cheese Making |
Identify characteristics of processed cheese manufacture in the New Zealand dairy industry Demonstrate knowledge of the characteristics of processed cheese manufacture |
3 |
4
5
|
B |
|
17617
|
Dairy Technology Cheese Making |
Explain speciality cheesemaking
Demonstrate knowledge of specialty cheese making |
4 |
32
35 |
B |