SITHCCC040 - Prepare and serve cheese

    Unit code: SITHCCC040 | Study level: TAFE
    Footscray Nicholson
    SITXFSA005 - Use hygienic practices for food safety
    (Or equivalent to be determined by unit coordinator)


    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.


    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.

    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):

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