Assessor Resource

SITHCCC306
Handle and serve cheese

Assessment tool

Version 1.0
Issue Date: April 2024


This unit applies to hospitality and catering organisations where cheese is served as a menu course. Responsibility for cheese may rest with a range of individuals depending on the organisation. It may include cooks or senior food and beverage attendants.

Cheeses may include milkbased products from cows, sheep, goats or buffalo, or alternatives such as soy. They may be traditional, contemporary or specialist and may be locally produced or imported.

This unit describes the performance outcomes, skills and knowledge required to prepare and present cheese This is underpinned by a comprehensive knowledge of cheese varieties.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

This unit must be assessed after the following prerequisite unit:

SITXFSA101

Use hygienic practices for food safety

Employability Skills

This unit contains employability skills.



Evidence Required

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.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

demonstrate a detailed knowledge and understanding of the different classifications and characteristics of cheeses

prepare and present cheeses with suitable garnishes and accompaniments

integrate knowledge of:

food safety practices for handling and storing cheese.

Context of and specific resources for assessment

Assessment must ensure use of:

a fully equipped food preparation area with appropriate equipment and serviceware, as defined in the Assessment Guidelines

cheeses of varying types.

Method of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of the individual preparing and presenting cheeses

oral or written questioning about cheese types, origins and characteristics, required hygiene practices and suitable garnishes

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills

initiative and organisation skills to minimise wastage

literacy skills to read and interpret orders

numeracy skills to calculate number of portions, portion size and numbers of accompaniments

planning and organising skills to efficiently sequence the stages of food preparation and production

problem-solving skills to evaluate quality of cheese and cheese presentation and make adjustments.

Required knowledge

commodity knowledge of varieties of cheeses, including:

classification and characteristics

manufacturing methods, place of origin, and historical and cultural aspects

uses of various cheeses

appropriate garnishes and accompaniments for cheese

optimum conditions for serving cheese, including degree of ripeness and temperature

nutritional knowledge, in particular the food value and composition of cheese

culinary terms related to different cheeses commonly used in the industry

hygiene requirements relating to possible bacterial spoilage in the preparation, storage and service of cheese.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Cheeses may include:

blue

cheddar

eye

fresh unripened

hard

stretched curd

washed rind

white mould.

Cheese types may include:

commodity (mass produced)

farmhouse

farmhouse style

low fat

processed

reduced fat

rindless cheddar

specialty.

Service style may be:

cheese plates

cheese trolley

table service

buffet presentation.

Garnishes and accompaniments for cheese may include:

biscuits and crackers

breads

fresh and dried fruits

herbs, edible leaves and flowers

jellies

nuts

vegetables.

Contexts in which cheeses are served may include:

as appetisers

as entrees

after main courses

as part of the dessert course

as cheese tastings

as a standalone meal.

Adjustments may include:

changing accompaniments and garnishes to maximise:

balance

colour

contrast

eye appeal

taste

changing plated food for practicality of:

customer consumption

service

wiping drips or spills.

Environmental conditionsmay include:

humidity

light

packaging

temperature

use of containers

ventilation.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Identify and select cheeses and cheese types from stores according to quality, freshness and stock rotation requirements. 
Bring cheeses to room temperature before serving. 
Create optimum conditions for particular cheeses and service style. 
Prepare appropriate garnishes and accompaniments according to organisational standards. 
Minimise waste in preparation of cheeses. 
Present cheese according to required context. 
Add accompaniments and garnishes. 
Visually evaluate dish and adjust presentation. 
Minimise waste and use cheese leftovers productively. 
Store cheeses in appropriate environmental conditions. 

Forms

Assessment Cover Sheet

SITHCCC306 - Handle and serve cheese
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SITHCCC306 - Handle and serve cheese

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: