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.

This unit must be assessed after the following prerequisite unit:

SITXOHS002A Follow workplace hygiene procedures.

ELEMENT

PERFORMANCE CRITERIA

1

Select suppliers and purchase cheese.

1.1

Identify different categories and types of available cheeses.

1.2

Select suppliers with regard to type, quality and price.

1.3

Maximise profitability of menu items by negotiating purchase price of both one-off and regular purchases.

1.4

Purchase cheese according to quality currently presented.

1.5

Minimise wastage through appropriate purchase and storage techniques.

2

Prepare cheese for service.

2.1

Bring cheeses to room temperature before serving.

2.2

Identify optimum condition for serving particular cheeses and serve appropriately.

2.3

Prepare appropriate garnishes and accompaniments according to enterprise standards.

3

Present cheese.

3.1

Present cheese attractively according to required context.

3.2

Decorate and present cheese appropriately using suitable garnishes.

3.3

Use cheese leftovers productively.

4

Implement safe and hygienic practices for cheese.

4.1

Identify potential hygiene issues, including spoilage and cross-contamination, and take appropriate preventative measures to eliminate risks.

4.2

Use knives and equipment to prepare and serve cheeses safely.

4.3

Store cheeses in suitable conditions and at the correct temperature to minimise spoilage and contamination.

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 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.

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.

Sector

Hospitality

Commercial Cookery and Catering

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.