Google Links

Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Prepare cheese for service.
   • Confirm cheese requirements from food preparation list or work order.
   • Identify and select cheese types and cheeses 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 to maximise profitability of cheese prepared.
2. Present and store cheese.
   • Determine suitable portions and present cheese according to required context.
   • Add accompaniments and garnishes.
   • Visually evaluate dish and adjust presentation as required.
   • Store cheeses in appropriate environmental conditions.
   • Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Range Statement

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included. Range is restricted to essential operating conditions and any other variables essential to the work environment.
Garnishes and accompaniments for cheese must include use of:	biscuits and crackers breads fresh and dried fruits herbs, edible leaves and flowers jellies and pastes nuts vegetables.
Adjusting presentation must involve consideration of:	accompaniments and garnishes that maximise visual appeal: balance colour contrast plated food for practicality of: customer consumption service wiping drips and spills.
Environmental conditions must ensure appropriate:	humidity light packaging temperature use of containers ventilation.

---

Performance Evidence

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.

---

Knowledge Evidence

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.

---