Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHCCC306 Mapping and Delivery Guide
Handle and serve cheese
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHCCC306 - Handle and serve cheese |
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Description | This unit describes the performance outcomes, skills and knowledge required to prepare and present cheese This is underpinned by a comprehensive knowledge of cheese varieties. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This 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 milkbased 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. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | This unit must be assessed after the following prerequisite unit:SITXFSA101Use hygienic practices for food safety | ||
Competency Field |
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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Prepare cheese for service. |
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Element: Present and store cheese. |
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