Elements and Performance Criteria
- Select suppliers and purchase cheese.
- Identify different categories and types of available cheeses.
- Select suppliers with regard to type, quality and price.
- Maximise profitability of menu items by negotiating purchase price of both one-off and regular purchases.
- Purchase cheese according to quality currently presented.
- Minimise wastage through appropriate purchase and storage techniques.
- Prepare cheese for service.
- Present cheese.
- Implement safe and hygienic practices for cheese.
- Identify potential hygiene issues, including spoilage and cross-contamination, and take appropriate preventative measures to eliminate risks.
- Use knives and equipment to prepare and serve cheeses safely.
- Store cheeses in suitable conditions and at the correct temperature to minimise spoilage and contamination.