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

problemsolving 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 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

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

Cheeses may include:

Cheese types may include:

Service style may be:

Garnishes and accompaniments for cheese may include:

Contexts in which cheeses are served may include:

Adjustments may include:

Environmental conditionsmay include: