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 milk
This unit must be assessed after the following prerequisite unit: | |
SITXFSA101 | Use hygienic practices for food safety |
Elements describe the essential outcomes of a unit of competency. | Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
1. Prepare cheese for service. | 1.1 Identify and select cheeses and cheese types from stores according to quality, freshness and stock rotation requirements. 1.2 Bring cheeses to room temperature before serving. 1.3 Create optimum conditions for particular cheeses and service style. 1.4 Prepare appropriate garnishes and accompaniments according to organisational standards. 1.5 Minimise waste in preparation of cheeses. |
2. Present and store cheese. | 2.1 Present cheese according to required context. 2.2 Add accompaniments and garnishes. 2.3 Visually evaluate dish and adjust presentation. 2.4 Minimise waste and use cheese leftovers productively. 2.5 Store cheeses in appropriate environmental conditions. |
Required skills |
initiative and organisation skills to minimise wastage literacy skills to read and interpret orders numeracy skills to calculate number of portions, portion size and numbers of accompaniments planning and organising skills to efficiently sequence the stages of food preparation and production problem-solving skills to evaluate quality of cheese and cheese presentation and make adjustments. |
Required knowledge |
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, range statement and the Assessment Guidelines for the Training Package. | |
Overview of assessment | |
Critical aspects for assessment and evidence required to demonstrate competency in this unit | Evidence of the ability to: demonstrate a detailed knowledge and understanding of the different classifications and characteristics of cheeses prepare and present cheeses with suitable garnishes and accompaniments integrate knowledge of: food safety practices for handling and storing cheese. |
Context of and specific resources for assessment | Assessment must ensure use of: a fully equipped food preparation area with appropriate equipment and serviceware, as defined in the Assessment Guidelines cheeses of varying types. |
Method 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 individual preparing and presenting cheeses oral or written questioning about cheese types, origins and characteristics, required hygiene practices and suitable garnishes review of portfolios of evidence and third |
Guidance information for assessment | The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and 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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. | |
Cheeses may include: | blue cheddar eye fresh unripened hard stretched curd washed rind white mould. |
Cheese types may include: | commodity (mass produced) farmhouse farmhouse style low fat processed reduced fat rindless cheddar specialty. |
Service style may be: | cheese plates cheese trolley table service buffet presentation. |
Garnishes and accompaniments for cheese may include: | biscuits and crackers breads fresh and dried fruits herbs, edible leaves and flowers jellies nuts vegetables. |
Contexts in which cheeses are served may include: | as appetisers as entrees after main courses as part of the dessert course as cheese tastings as a stand |
Adjustments may include: | changing accompaniments and garnishes to maximise: balance colour contrast eye appeal taste changing plated food for practicality of: customer consumption service wiping drips or spills. |
Environmental conditions | humidity light packaging temperature use of containers ventilation. |
Hospitality
This unit contains employability skills.
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.