SITHCCC040 - Prepare and serve cheese

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Unit code: SITHCCC040 | Study level: TAFE
Credit points
N/A
Location
Footscray Nicholson
Prerequisites
SITXFSA005 - Use hygienic practices for food safety
(Or equivalent to be determined by unit coordinator)
Overview
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Overview

This unit describes the performance outcomes, skills and knowledge required to prepare and serve cheese and cheese dishes. 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.

Assessment

For Melbourne campuses

Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & 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:

  • 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.

Students will also be expected to demonstrate the following knowledge:

  • 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.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the VU Polytechnic and/or via the VU Polytechnic e-learning system.

As part of a course

This unit is studied as part of the following course(s):

Advanced Diploma of Hospitality Management
SIT60322 | Advanced diploma | Duration:
Certificate III in Commercial Cookery
SIT30821 | Certificate iii | Duration:
Certificate IV in Kitchen Management
SIT40521 | Certificate iv | Duration:

Refer to the course page for information on how to apply for the course. VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.

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