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.

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.

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.

Hospitality

Commercial Cookery and Catering