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Evidence Guide: SITHCCC040 - Prepare 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

 

SITHCCC040 - Prepare and serve cheese

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

Cook cheese dishes.

  1. Select type and size of equipment suitable to requirements.
  2. Sort and assemble ingredients according to food production sequencing.
  3. Weigh and measure ingredients and create portions according to recipe.
  4. Follow standard recipes to select and use relevant cookery methods for cheese dishes.
  5. Select and add accompaniments suited to the dish.
  6. Present dishes attractively on appropriate service-ware.
Select type and size of equipment suitable to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sort and assemble ingredients according to food production sequencing.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh and measure ingredients and create portions according to recipe.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow standard recipes to select and use relevant cookery methods for cheese dishes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and add accompaniments suited to the dish.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present dishes attractively on appropriate service-ware.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare cheese for service.

  1. Confirm cheese requirements from standard recipes.
  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 different varieties of cheeses and service style.
  5. Prepare appropriategarnishes and accompanimentsaccording to organisational standards.
  6. Minimise waste to maximise profitability of cheese prepared.
  7. Select type and size of equipment suitable to requirements.
  8. Sort and assemble ingredients according to food production sequencing.
  9. Weigh and measure ingredients and create portions according to recipe.
  10. Follow standard recipes to select and use relevant cookery methods for cheese dishes.
  11. Select and add accompaniments suited to the dish.
  12. Present dishes attractively on appropriate service-ware.
Confirm cheese requirements from standard recipes.

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 different varieties of cheeses and service style.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare appropriategarnishes and accompanimentsaccording to organisational standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise waste to maximise profitability of cheese prepared.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select type and size of equipment suitable to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sort and assemble ingredients according to food production sequencing.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh and measure ingredients and create portions according to recipe.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow standard recipes to select and use relevant cookery methods for cheese dishes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and add accompaniments suited to the dish.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present dishes attractively on appropriate service-ware.

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 andadjust presentationas required.
  4. Store cheeses in appropriateenvironmental 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 andadjust presentationas required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store cheeses in appropriateenvironmental 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

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 appropriategarnishes and accompanimentsaccording to organisational standards.

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 andadjust presentationas required.

3.4. Store cheeses in appropriateenvironmental conditions.

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.

Required Skills and Knowledge

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 appropriategarnishes and accompanimentsaccording to organisational standards.

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 andadjust presentationas required.

3.4. Store cheeses in appropriateenvironmental conditions.

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 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.

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.