The holder of an EPAS certificate of this specialty:
Knowledge:
1. Lists the various types of milk and their chemical composition, indicating the physical and chemical properties and understands the dietary value, and the role of each component.
2. Recognizes the symptoms of mastitis in animals and describes appropriate preventive measures to avoid it.
3. Describes the role of rennet and culture in milk clotting and states the factors influencing its action.
4. Describes the possible defects or diseases of cheese, and the ways of treatment them, along with the necessary interventions.
5. Identifies the characteristics of the following types of Greek cheese: feta, teleme, kaseri, kefalotyri - graviera - kefalograviera, mizithra - manouri - anthotyro.
6. Identifies and describes the differences between local traditional cheeses, such as galotyri, chaloumi, goat- cheese, batzos, touloumotyri, Lemnos kalathaki, sfelia, formaela, ladotyri, Metsovone, xynomyzithra, anevato, Domokos katiki, and the progress of manufacture thereof.
7. Identifies the characteristics of the following types of exotic cheese: Edam - Gouda, Mozzarella.
8. Describes how to prepare the following cheeses: cheddar, melted cheeses, cheese with mold (e.g. Roquefort), diet cheeses, cheese imitations.
9. Identifies the characteristics of the following dairy products: condensed milk, powder milk, cocoa milk, butter - milk cream, ice- cream.
Skills:
1. Implements all milking techniques by taking appropriate measures to prevent mastitis in animals, makes milk sampling and preserves milk after milking in correct environmental and hygiene conditions.
2. Processes milk for consumption (reception, cooling, packaging, pasteurization or sterilization, bottling, maintenance and selling).
3. Produces cheese and verifies cheese clotting in practical ways and identifies possible defects or diseases of cheese, its causes and makes the necessary interventions for treatment.
4. Produces (by traditional and factory mode), stores and distributes the following types of Greek cheeses: feta, teleme, kasseri, kefalotyri, graviera, kefalograviera, myzithra, manouri, anthotyro.
5. Produces, stores and distributes the following types of exotic cheeses: Edam-Gouda, mozzarella.
6. Describes how to prepare the following cheeses: cheddar, melted cheeses, cheese with mold (e.g. Roquefort), diet cheeses, cheese imitations.
7. Prepares all methods and traditional industrial yogurt and butter.
8. Prepares and stores the following dairy products: condensed milk, powdered milk, cocoa milk, butter-cream, ice cream.
9. Operates the equipment and facilities of production, maintains and makes minor repairs to machinery and equipment in the milk processing and treatment sites, cleans consolidates mechanical equipment (tanks, pipes devices, barrels, etc.) and interiors, participates in the quality control of raw materials and auxiliary materials, of intermediate and finished products under the supervision of specialists, participates in the implementation / compliance with quality management systems, food safety, environment, product certification, and other systems for the primary production and ensures the safe work and the health and safety of workers (workers / craftsmen).
10. Maintains production data, costs the resulting products and uses the basic rules of agricultural economy.
11. Receives, sorts and records the tax documents in the books provided by tax law and fills in the necessary documents and forms.
Competences:
1. Ensures the observance of timelines set by superiors.
2. Follows the schedule of works and executes it under supervision.
3. Works independently taking responsibility for completion of his work.
4. Collaborates with other technicians in the performance of his duties.
5. Takes measures to protect the environment.
6. Develops core communication competences.
7. Applies the basic rules of health and safety.