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

SITHCCC040 Mapping and Delivery Guide
Prepare and serve cheese

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency SITHCCC040 - Prepare and serve cheese
Description
Employability Skills
Learning Outcomes and Application This unit describes the performance outcomes, skills and knowledge required to prepare and serve cheese and cheese dishes. 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.The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.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 commercial kitchen. This can be:

an industry workplace; or

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

Assessment must ensure access to:

fixtures and large equipment:

commercial:

blender

food processor

commercial grade work benches (1.5 m per person)

commercial oven with trays (one per two persons)

commercial refrigeration facilities

sink

gas, electric or induction stove top (two burners per person)

storage facilities

small equipment:

baking sheets and trays

containers for hot and cold food

cutting boards

knife sharpening equipment:

sharpening steel

sharpening stone

knives:

cheese knife

chef’s knife

utility knife

measures:

measuring jugs

measuring spoons

portion control scoops

pots and pans for small and large production

service-ware:

crockery

cutlery and serving utensils

scales

food safe gloves

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 soap 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.

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

have achieved the Certificate III or Certificate IV in Commercial Cookery, or Certificate III or IV in Catering Operations, or Certificate III or IV in Patisserie, or their successors; or

hold a trade certificate as a cook or chef or equivalent;

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: Cook cheese dishes.
  • Select type and size of equipment suitable to requirements.
  • Sort and assemble ingredients according to food production sequencing.
  • Weigh and measure ingredients and create portions according to recipe.
  • Follow standard recipes to select and use relevant cookery methods for cheese dishes.
  • Select and add accompaniments suited to the dish.
  • Present dishes attractively on appropriate service-ware.
       
Element: Prepare cheese for service.
  • Confirm cheese requirements from standard recipes.
  • 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 different varieties of cheeses and service style.
  • Prepare appropriategarnishes and accompanimentsaccording to organisational standards.
  • Minimise waste to maximise profitability of cheese prepared.
  • Select type and size of equipment suitable to requirements.
  • Sort and assemble ingredients according to food production sequencing.
  • Weigh and measure ingredients and create portions according to recipe.
  • Follow standard recipes to select and use relevant cookery methods for cheese dishes.
  • Select and add accompaniments suited to the dish.
  • Present dishes attractively on appropriate service-ware.
       
Element: Present and store cheese.
  • Determine suitable portions and present cheese according to required context.
  • Add accompaniments and garnishes.
  • Visually evaluate dish andadjust presentationas required.
  • Store cheeses in appropriateenvironmental 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

PERFORMANCECRITERIA

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 standard recipes.

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 different varieties of cheeses and service style.

1.5. Prepare appropriategarnishes and accompanimentsaccording to organisational standards.

1.6. Minimise waste to maximise profitability of cheese prepared.

2. Cook cheese dishes.

2.1. Select type and size of equipment suitable to requirements.

2.2. Sort and assemble ingredients according to food production sequencing.

2.3. Weigh and measure ingredients and create portions according to recipe.

2.4. Follow standard recipes to select and use relevant cookery methods for cheese dishes.

2.5. Select and add accompaniments suited to the dish.

2.6. Present dishes attractively on appropriate service-ware.

3. Present and store cheese.

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

3.2. Add accompaniments and garnishes.

3.3. Visually evaluate dish andadjust presentationas required.

3.4. Store cheeses in appropriateenvironmental conditions.

3.5. 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:

prepare and serve cheeses using each of the following service styles:

cheese plate

cheese as the main component of at least two different finished dishes

one hot dish

one cold dish

prepare and serve cheeses using each of the following cheese types with suitable garnishes and accompaniments:

cheddar

white mould

blue mould

washed rind

hard

semi-hard

eye

fresh

stretched curd

prepare, plate and present two portions of each of the above cheese plates and finished dishes:

within commercial time constraints and deadlines

following procedures for portion control and food safety practices when handling and storing cheese

responding to at least one special customer request.

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

characteristics of the classifications of cheeses listed in the performance evidence

manufacturing methods, place of origin, and historical and cultural aspects

common uses of classifications of cheeses listed in the performance evidence

appropriate garnishes and accompaniments

optimum conditions for serving:

degree of ripeness

temperature

bases from which cheese is made:

milk:

cows

sheep

goats

buffalo

soy

specialty

contexts in which cheeses are served:

as appetisers

as entrees

as a cheese course

as part of the dessert course

as cheese tastings

as a stand-alone meal

buffet

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

PERFORMANCECRITERIA

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 standard recipes.

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 different varieties of cheeses and service style.

1.5. Prepare appropriategarnishes and accompanimentsaccording to organisational standards.

1.6. Minimise waste to maximise profitability of cheese prepared.

2. Cook cheese dishes.

2.1. Select type and size of equipment suitable to requirements.

2.2. Sort and assemble ingredients according to food production sequencing.

2.3. Weigh and measure ingredients and create portions according to recipe.

2.4. Follow standard recipes to select and use relevant cookery methods for cheese dishes.

2.5. Select and add accompaniments suited to the dish.

2.6. Present dishes attractively on appropriate service-ware.

3. Present and store cheese.

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

3.2. Add accompaniments and garnishes.

3.3. Visually evaluate dish andadjust presentationas required.

3.4. Store cheeses in appropriateenvironmental conditions.

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

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
Select type and size of equipment suitable to requirements. 
Sort and assemble ingredients according to food production sequencing. 
Weigh and measure ingredients and create portions according to recipe. 
Follow standard recipes to select and use relevant cookery methods for cheese dishes. 
Select and add accompaniments suited to the dish. 
Present dishes attractively on appropriate service-ware. 
Confirm cheese requirements from standard recipes. 
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 different varieties of cheeses and service style. 
Prepare appropriategarnishes and accompanimentsaccording to organisational standards. 
Minimise waste to maximise profitability of cheese prepared. 
Select type and size of equipment suitable to requirements. 
Sort and assemble ingredients according to food production sequencing. 
Weigh and measure ingredients and create portions according to recipe. 
Follow standard recipes to select and use relevant cookery methods for cheese dishes. 
Select and add accompaniments suited to the dish. 
Present dishes attractively on appropriate service-ware. 
Determine suitable portions and present cheese according to required context. 
Add accompaniments and garnishes. 
Visually evaluate dish andadjust presentationas required. 
Store cheeses in appropriateenvironmental 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

SITHCCC040 - Prepare 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

SITHCCC040 - Prepare 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: