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Evidence Guide: SITHCCC306 - 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

 

SITHCCC306 - Handle and serve cheese

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

Prepare cheese for service.

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present and store cheese.

  1. Present cheese according to required context.
  2. Add accompaniments and garnishes.
  3. Visually evaluate dish and adjust presentation.
  4. Minimise waste and use cheese leftovers productively.
  5. Store cheeses in appropriate environmental conditions.
Present cheese according to required context.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Add accompaniments and garnishes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually evaluate dish and adjust presentation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise waste and use cheese leftovers productively.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store cheeses in appropriate environmental conditions.

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, 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 thirdparty workplace reports of onthejob performance by the individual.

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.

Required Skills and Knowledge

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.

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, 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 standalone meal.

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 conditionsmay include:

humidity

light

packaging

temperature

use of containers

ventilation.