This section describes the essential skills and knowledge and their level required for this unit

The following skills must be assessed as part of this unit

negotiation skills to purchase products at costeffective prices

ability to identify cheeses and to store handle and serve cheese efficiently

presentation skills and selection of appropriate garnishes and accompaniments for cheese

safe work practices with regard to using knives and to lifting

problemsolving skills to deal with breakdowns in systems or equipment

literacy skills to research cheese types and determine availability

numeracy skills to calculate effective cost price and quantities of cheeses and accompaniments required for a given number of guests

The following knowledge must be assessed as part of this unit

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

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential

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

presentation of cheeses including suitable garnishes and accompaniments

safe storage and handling of cheese

Context of and specific resources for assessment

Assessment must ensure

access to a range of cheeses of varying types

demonstration of skills in a suitable food preparation area with appropriate equipment and serviceware as defined in the Assessment Guidelines

Methods 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 candidate preparing and presenting cheeses

oral or written questions 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 candidate

Holistic assessment with other units relevant to the industry sector workplace and job role is recommended for example

SITHCCCB Select prepare and serve specialised food items

SITHCCC023B Select, prepare and serve specialised food items.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors How these skills are applied varies between occupations and qualifications due to the different work functions and contexts

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role

Cheese categories may include:

Cheese types may include:

Cheese may be served as:

Appropriate garnishes and accompaniments for cheese may include:

Contexts in which cheese are served may include: