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Evidence Guide: SITHCCC021B - 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

 

SITHCCC021B - Handle and serve cheese

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

Select suppliers and purchase cheese.

  1. Identify different categories and types of available cheeses.
  2. Select suppliers with regard to type, quality and price.
  3. Maximise profitability of menu items by negotiating purchase price of both one-off and regular purchases.
  4. Purchase cheese according to quality currently presented.
  5. Minimise wastage through appropriate purchase and storage techniques.
Identify different categories and types of available cheeses.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select suppliers with regard to type, quality and price.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Purchase cheese according to quality currently presented.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise wastage through appropriate purchase and storage techniques.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare cheese for service.

  1. Bring cheeses to room temperature before serving.
  2. Identify optimum condition for serving particular cheeses and serve appropriately.
  3. Prepare appropriate garnishes and accompaniments according to enterprise standards.
Bring cheeses to room temperature before serving.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify optimum condition for serving particular cheeses and serve appropriately.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare appropriate garnishes and accompaniments according to enterprise standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present cheese.

  1. Present cheese attractively according to required context.
  2. Decorate and present cheese appropriately using suitable garnishes.
  3. Use cheese leftovers productively.
Present cheese attractively according to required context.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Decorate and present cheese appropriately using suitable garnishes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use cheese leftovers productively.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement safe and hygienic practices for cheese.

  1. Identify potential hygiene issues, including spoilage and cross-contamination, and take appropriate preventative measures to eliminate risks.
  2. Use knives and equipment to prepare and serve cheeses safely.
  3. Store cheeses in suitable conditions and at the correct temperature to minimise spoilage and contamination.
Identify potential hygiene issues, including spoilage and cross-contamination, and take appropriate preventative measures to eliminate risks.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use knives and equipment to prepare and serve cheeses safely.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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.

Required Skills and Knowledge

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.

Range Statement

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.