CHEESEMAKER
Cheesemakers operate a wide range of mechanised equipment, often from a sophisticated
control room using advanced process control and recording systems. They may supervise
sanitising and cleaning operations and often are required to work shifts. Cheesemakers
in smaller factories use traditional methods so skilled manual work is required.
SCOPE:
Cheesemakers work in cheese making factories. Some cheesemakers are self-employed
in small boutique factories.
Job opportunities depend on:
- The number of cheese making factories in operation
- Introduction of new technologies, e.g. automation of cheese making processes
- Level of sales of local and imported cheeses
- Level of Australian-produced cheese exported overseas
COURSES AND TRAINING:
Entry to this job is usually by working in a cheese factory in another capacity and
then gaining on-the-job training. Training options vary from state to state. Completion
of Year 12 and gaining work experience in a manufacturing plant whilst at school could
increase your chances of employment. Entry requirements to Gilbert Chandler courses
require Year 12 or special entry for industry people.
CONTACT:
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