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.
Elements and Performance Criteria
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 appropriate 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 and 3.4. Store cheeses in appropriate 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 Performance
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.
Evidence of Knowledge
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.
Assessment Conditions
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.
Foundation Skills
Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement. | |
SKILLS | DESCRIPTION |
Reading skills to: | locate information in standard recipes to determine preparation requirements. |
Numeracy skills to: | calculate the size and number of portions. |
Problem-solving skills to: | evaluate quality of cheese and cheese presentation and make adjustments. |
Sectors
Hospitality
Competency Field
Commercial Cookery and Catering