List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Prepare cheese for service. | 1.1.Confirm cheese requirements from food preparation list or work order. 1.2.Identify and select cheese types and cheeses from stores according to quality, freshness and stock rotation requirements. 1.3.Bring cheeses to room temperature before serving. 1.4.Create optimum conditions for particular cheeses and service style. 1.5.Prepare appropriate garnishes and accompaniments according to organisational standards. 1.6.Minimise waste to maximise profitability of cheese prepared. |
2. Present and store cheese. | 2.1.Determine suitable portions and present cheese according to required context. 2.2.Add accompaniments and garnishes. 2.3.Visually evaluate dish and adjust presentation as required. 2.4.Store cheeses in appropriate environmental conditions. 2.5.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. |
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
serve cheeses using each of the following service styles:
buffet presentation
cheese plates
table service
prepare and present cheese from each of the following cheese types with suitable garnishes and accompaniments:
cheddar
brie or camembert
blue
washed rind
chèvre
gruyère
flavoured
prepare and serve cheese for at least six different customers:
within commercial time constraints and deadlines
reflecting required quantities to be produced
following procedures for portion control and food safety practices when handling and storing cheese
responding to customer requests and dietary requirements.
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
culinary terms related to different cheeses commonly used in the industry
knowledge of varieties of cheeses and their:
classification and characteristics:
hard
semi-hard
semi-soft
soft
manufacturing methods, place of origin, and historical and cultural aspects
common uses
appropriate garnishes and accompaniments
optimum conditions for serving:
degree of ripeness
temperature
common cheese types:
milk-based from cows, sheep, goats or buffalo
soy-based
specialty
low fat or reduced fat
mass produced commodity
farmhouse style
nutritional knowledge, in particular the food value and composition of cheese
contexts in which cheeses are served:
as appetisers
as entrees
after main courses
as part of the dessert course
as cheese tastings
as a stand alone meal.
food safety practices for handling and storing cheese
hygiene requirements relating to possible bacterial spoilage in the preparation, storage and service of cheese.
Skills must be demonstrated in an operational food and beverage outlet or commercial kitchen. This can be:
an industry workplace
a simulated industry environment, such as a training kitchen servicing customers.
Assessment must ensure access to:
fixtures and large equipment:
commercial grade work benches (1.5 m/person)
commercial refrigeration facilities:
cool room
fridge
double sink
storage facilities
small equipment:
containers for hot and cold food
cutting boards
food handler gloves
knives:
cheese knife
utility knife
service-ware:
cheese plates
cutlery and serving utensils
dishes
platters
scales
cleaning materials and equipment:
cleaning cloths
commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
dustpans and brooms
garbage bins and bags
hand towel dispenser and hand towels
mops and buckets
separate hand basin and antiseptic liquid soap dispenser for hand washing
sponges, brushes and scourers
tea towels
organisational specifications:
current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock
mise en place lists
food safety plans
guidelines relating to food disposal, storage and presentation requirements
safety data sheets (SDS) for cleaning agents and chemicals
diverse and comprehensive range of cheeses, garnishes and accompaniments specified in the performance evidence
industry-realistic ratios of kitchen staff to customers; these can be:
staff and customers in an industry workplace during the assessment process; or
individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:
have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and
have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.