Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SITHCCC017 Mapping and Delivery Guide
Handle and serve cheese

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHCCC017 - Handle and serve cheese
Description
Employability Skills
Learning Outcomes and Application This unit describes the performance outcomes, skills and knowledge required to prepare and present cheese. This requires a comprehensive knowledge of cheese varieties.The 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 milk-based 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.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Skills must be demonstrated in an operational food and beverage outlet or commercial kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

commercial grade work benches (1.5 m/person)

commercial refrigeration facilities:

cool room

fridge

double sink

storage facilities

small equipment:

containers for hot and cold food

cutting boards

food handler gloves

knives:

cheese knife

utility knife

service-ware:

cheese plates

cutlery and serving utensils

dishes

platters

scales

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

mise en place lists

food safety plans

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

diverse and comprehensive range of cheeses, garnishes and accompaniments specified in the performance evidence

industry-realistic ratios of kitchen staff to customers; these can be:

staff and customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.
Prerequisites/co-requisites
Competency Field Commercial Cookery and Catering
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: 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.
       
Element: 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.
       


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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare cheese for service.

1.1.Confirm cheese requirements from food preparation list or work order.

1.2.Identify and select cheese types and cheeses from stores according to quality, freshness and stock rotation requirements.

1.3.Bring cheeses to room temperature before serving.

1.4.Create optimum conditions for particular cheeses and service style.

1.5.Prepare appropriate garnishes and accompaniments according to organisational standards.

1.6.Minimise waste to maximise profitability of cheese prepared.

2. Present and store cheese.

2.1.Determine suitable portions and present cheese according to required context.

2.2.Add accompaniments and garnishes.

2.3.Visually evaluate dish and adjust presentation as required.

2.4.Store cheeses in appropriate environmental conditions.

2.5.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

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.

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.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, 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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare cheese for service.

1.1.Confirm cheese requirements from food preparation list or work order.

1.2.Identify and select cheese types and cheeses from stores according to quality, freshness and stock rotation requirements.

1.3.Bring cheeses to room temperature before serving.

1.4.Create optimum conditions for particular cheeses and service style.

1.5.Prepare appropriate garnishes and accompaniments according to organisational standards.

1.6.Minimise waste to maximise profitability of cheese prepared.

2. Present and store cheese.

2.1.Determine suitable portions and present cheese according to required context.

2.2.Add accompaniments and garnishes.

2.3.Visually evaluate dish and adjust presentation as required.

2.4.Store cheeses in appropriate environmental conditions.

2.5.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

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.

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
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. 
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. 

Forms

Assessment Cover Sheet

SITHCCC017 - 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

SITHCCC017 - 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: