Unit of competency Outline
Date retreived
23/07/2026 3:35 AM AWST
23/07/2026 3:35 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Handle and serve cheese
Handle and serve cheese
Unit of competency
National Code
SITHCCC021B
SITHCCC021B
State Code
WB940
WB940
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
17/02/2011
Field of Education
110103 - Food And Beverage Service
Original Release Date
17/02/2011
Nominal Hours
5
Description
This unit describes the performance outcomes, skills and knowledge required to identify, handle and present cheese.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. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Select suppliers and purchase cheese.
- 1.1 Identify different categories and types of available cheeses.
- 1.2 Select suppliers with regard to type, quality and price.
- 1.3 Maximise profitability of menu items by negotiating purchase price of both one-off and regular purchases.
- 1.4 Purchase cheese according to quality currently presented.
- 1.5 Minimise wastage through appropriate purchase and storage techniques.
2 Prepare cheese for service.
- 2.1 Bring cheeses to room temperature before serving.
- 2.2 Identify optimum condition for serving particular cheeses and serve appropriately.
- 2.3 Prepare appropriate garnishes and accompaniments according to enterprise standards.
3 Present cheese.
- 3.1 Present cheese attractively according to required context.
- 3.2 Decorate and present cheese appropriately using suitable garnishes.
- 3.3 Use cheese leftovers productively.
4 Implement safe and hygienic practices for cheese.
- 4.1 Identify potential hygiene issues, including spoilage and cross-contamination, and take appropriate preventative measures to eliminate risks.
- 4.2 Use knives and equipment to prepare and serve cheeses safely.
- 4.3 Store cheeses in suitable conditions and at the correct temperature to minimise spoilage and contamination.
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 in the performance criteria is detailed below.
Cheese categories may include:
fresh cheese
white mould
blue mould
semi-hard or eye
stretched curd
washed rind
cheddar
soft
hard.
Cheese types may include:
farmhouse
specialist
commodity (mass produced).
Cheese may be served as:
cheese plates
cheese trolley
table service
buffet presentation.
Appropriate garnishes and accompaniments for cheese may include:
breads
biscuits and crackers
fresh and dried fruits
vegetables
herbs, edible leaves and flowers
nuts
jellies.
Contexts in which cheese are served may include:
as appetisers
as entrees
after main courses
as part of the dessert course
cheese tastings
as a stand-alone meal.
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 in the performance criteria is detailed below.
Cheese categories may include:
fresh cheese
white mould
blue mould
semi-hard or eye
stretched curd
washed rind
cheddar
soft
hard.
Cheese types may include:
farmhouse
specialist
commodity (mass produced).
Cheese may be served as:
cheese plates
cheese trolley
table service
buffet presentation.
Appropriate garnishes and accompaniments for cheese may include:
breads
biscuits and crackers
fresh and dried fruits
vegetables
herbs, edible leaves and flowers
nuts
jellies.
Contexts in which cheese are served may include:
as appetisers
as entrees
after main courses
as part of the dessert course
cheese tastings
as a stand-alone meal.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
a detailed knowledge and understanding of the different classifications and characteristics of cheeses
presentation of cheeses, including suitable garnishes and accompaniments
safe storage and handling of cheese.
Context of and specific resources for assessment
Assessment must ensure:
access to a range of cheeses of varying types
demonstration of skills in a suitable food preparation area with appropriate equipment and serviceware, as defined in the Assessment Guidelines.
Methods 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 candidate preparing and presenting cheeses
oral or written questions about cheese types, origins and characteristics, required hygiene practices and suitable garnishes
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHCCC023B Select, prepare and serve specialised food items.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
a detailed knowledge and understanding of the different classifications and characteristics of cheeses
presentation of cheeses, including suitable garnishes and accompaniments
safe storage and handling of cheese.
Context of and specific resources for assessment
Assessment must ensure:
access to a range of cheeses of varying types
demonstration of skills in a suitable food preparation area with appropriate equipment and serviceware, as defined in the Assessment Guidelines.
Methods 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 candidate preparing and presenting cheeses
oral or written questions about cheese types, origins and characteristics, required hygiene practices and suitable garnishes
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHCCC023B Select, prepare and serve specialised food items.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| S6362 | SITHCCC021A | Handle and serve cheese | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF626 | SITHCCC306 | Handle and serve cheese | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| S607 | SIT30807 | Certificate III in Hospitality (Commercial Cookery) | Qualification |