This unit describes the performance outcomes, skills and knowledge required to prepare and present cheese. This requires a comprehensive knowledge of cheese varieties.


The 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-based products from cows, sheep, goats or buffalo, or alternatives such as soy. They may be traditional, contemporary or specialist and may be locally produced or imported.

Unit details

Location:
Industry
Online
Other
Study level:
Vocational and further education (TAFE)
Unit code:
SITHCCC017

Prerequisites

SITXFSA001 - Use hygienic practices for food safety

Assessment

Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines. Students will be expected to demonstrate the following required skills: - 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, and; - prepare and serve cheese for at least six different customers.Students will also be expected to demonstrate the following knowledge: - culinary terms related to different cheeses commonly used in the industry; - knowledge of varieties of cheeses and their classification and characteristics; - nutritional knowledge, in particular the food value and composition of cheese; - contexts in which cheeses are served; - food safety practices for handling and storing cheese, and; - hygiene requirements relating to possible bacterial spoilage in the preparation, storage and service of cheese.

Where to next?

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