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Evidence Guide: SITHCCC017 - Handle and serve cheese

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHCCC017 - Handle and serve cheese

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare cheese for service.

  1. Confirm cheese requirements from food preparation list or work order.
  2. Identify and select cheese types and cheeses from stores according to quality, freshness and stock rotation requirements.
  3. Bring cheeses to room temperature before serving.
  4. Create optimum conditions for particular cheeses and service style.
  5. Prepare appropriate garnishes and accompaniments according to organisational standards.
  6. Minimise waste to maximise profitability of cheese prepared.
Confirm cheese requirements from food preparation list or work order.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and select cheese types and cheeses from stores according to quality, freshness and stock rotation requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Bring cheeses to room temperature before serving.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Create optimum conditions for particular cheeses and service style.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare appropriate garnishes and accompaniments according to organisational standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise waste to maximise profitability of cheese prepared.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present and store cheese.

  1. Determine suitable portions and present cheese according to required context.
  2. Add accompaniments and garnishes.
  3. Visually evaluate dish and adjust presentation as required.
  4. Store cheeses in appropriate environmental conditions.
  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.
Determine suitable portions and present cheese according to required context.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Add accompaniments and garnishes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually evaluate dish and adjust presentation as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store cheeses in appropriate environmental conditions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

ELEMENTS

PERFORMANCE CRITERIA

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 food preparation list or work order.

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 particular cheeses and service style.

1.5.Prepare appropriate garnishes and accompaniments according to organisational standards.

1.6.Minimise waste to maximise profitability of cheese prepared.

2. Present and store cheese.

2.1.Determine suitable portions and present cheese according to required context.

2.2.Add accompaniments and garnishes.

2.3.Visually evaluate dish and adjust presentation as required.

2.4.Store cheeses in appropriate environmental conditions.

2.5.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Required Skills and Knowledge

ELEMENTS

PERFORMANCE CRITERIA

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 food preparation list or work order.

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 particular cheeses and service style.

1.5.Prepare appropriate garnishes and accompaniments according to organisational standards.

1.6.Minimise waste to maximise profitability of cheese prepared.

2. Present and store cheese.

2.1.Determine suitable portions and present cheese according to required context.

2.2.Add accompaniments and garnishes.

2.3.Visually evaluate dish and adjust presentation as required.

2.4.Store cheeses in appropriate environmental conditions.

2.5.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 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.

Range Statement

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Garnishes and accompaniments for cheese must include use of:

biscuits and crackers

breads

fresh and dried fruits

herbs, edible leaves and flowers

jellies and pastes

nuts

vegetables.

Adjusting presentation must involve consideration of:

accompaniments and garnishes that maximise visual appeal:

balance

colour

contrast

plated food for practicality of:

customer consumption

service

wiping drips and spills.

Environmental conditions must ensure appropriate:

humidity

light

packaging

temperature

use of containers

ventilation.