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

SITHCCC021B Mapping and Delivery Guide
Handle and serve cheese

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHCCC021B - Handle and serve cheese
Description This unit describes the performance outcomes, skills and knowledge required to identify, handle and present cheese.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 licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Employability Skills The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.
Learning Outcomes and Application This unit applies to those working in hospitality and catering enterprises where cheese is prepared and served, such as restaurants, hotels and other catering operations. Those responsible for undertaking the role of purchasing and handling cheese may be cooks, food and beverage attendants, or part of a catering team.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites This unit must be assessed after the following prerequisite unit:SITXOHS002A Follow workplace hygiene procedures.
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: 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.
       
Element: Prepare cheese for service.
  • Bring cheeses to room temperature before serving.
  • Identify optimum condition for serving particular cheeses and serve appropriately.
  • Prepare appropriate garnishes and accompaniments according to enterprise standards.
       
Element: Present cheese.
  • Present cheese attractively according to required context.
  • Decorate and present cheese appropriately using suitable garnishes.
  • Use cheese leftovers productively.
       
Element: 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.
       


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.

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 third-party workplace reports of on-the-job performance by the candidate.

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

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.

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.

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 cost-effective 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

problem-solving 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 range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Cheese categories may include:

fresh cheese

white mould

blue mould

semi-hard or eye

stretched curd

washed rind

cheddar

soft

hard.

Cheese types may include:

farmhouse

specialist

commodity (mass produced).

Cheese may be served as:

cheese plates

cheese trolley

table service

buffet presentation.

Appropriate garnishes and accompaniments for cheese may include:

breads

biscuits and crackers

fresh and dried fruits

vegetables

herbs, edible leaves and flowers

nuts

jellies.

Contexts in which cheese are served may include:

as appetisers

as entrees

after main courses

as part of the dessert course

cheese tastings

as a stand-alone meal.

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
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. 
Bring cheeses to room temperature before serving. 
Identify optimum condition for serving particular cheeses and serve appropriately. 
Prepare appropriate garnishes and accompaniments according to enterprise standards. 
Present cheese attractively according to required context. 
Decorate and present cheese appropriately using suitable garnishes. 
Use cheese leftovers productively. 
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. 

Forms

Assessment Cover Sheet

SITHCCC021B - 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

SITHCCC021B - 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: