Application

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 mapping information

SITHCCC306 Handle and serve cheese

Licensing, legislative, regulatory or certification requirements

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Foundation skills

Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.

Unit sector or competency field

Hospitality—Commercial Cookery and Catering

Prerequisite, co-requisite or interdependent assessment of units

SITXFSA001 Use hygienic practices for food safety

Assessment conditions

Skills must be demonstrated in an operational food and beverage outlet or commercial kitchen. This can be:

• an industry workplace

• a simulated industry environment, such as a training kitchen servicing customers

Assessment must ensure access to:

• fixtures and large equipment:

  • commercial grade work benches (1.5 m/person)

  • commercial refrigeration facilities:

    • cool room

    • fridge

  • double sink

  • storage facilities

• small equipment:

  • containers for hot and cold food

  • cutting boards

  • food handler gloves

  • knives:

    • cheese knife

    • utility knife

  • service-ware:

    • cheese plates

    • cutlery and serving utensils

    • dishes

    • platters

  • scales

• cleaning materials and equipment:

  • cleaning cloths

  • commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

  • dustpans and brooms

  • garbage bins and bags

  • hand towel dispenser and hand towels

  • mops and buckets

  • separate hand basin and antiseptic liquid soap dispenser for hand washing

  • sponges, brushes and scourers

  • tea towels

• organisational specifications:

  • current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

  • mise en place lists

  • food safety plans

  • guidelines relating to food disposal, storage and presentation requirements

  • safety data sheets (SDS) for cleaning agents and chemicals

• diverse and comprehensive range of cheeses, garnishes and accompaniments specified in the performance evidence

• industry-realistic ratios of kitchen staff to customers; these can be:

  • staff and customers in an industry workplace during the assessment process; or

  • individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

• have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and

• have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency