Unit of competency Outline

Date retreived
22/07/2026 11:38 PM AWST

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Prepare and present cheese

Prepare and present cheese

Unit of competency
National Code
FBPCHE4001
State Code
OBN31
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
03/02/2020
View on TGA
State Implementation and Classification
Approved Date
14/05/2020
Field of Education
110103 - Food And Beverage Service
Original Release Date
14/05/2020
Nominal Hours
45
Description
This unit of competency describes the skills and knowledge required to prepare and present cheese to a customer in a retail environment.This unit applies to individuals who work in a cheesemongering setting, with responsibility for storing, cutting, wrapping, displaying and presenting cheese to a customer. No licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing exist, so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.
Notes
Elements and Performance Criteria
1. Recognise and identify cheese types
  • 1.1 Identify different cheese types and characteristics
  • 1.2 Identify cheeses made from different processes
  • 1.3 Identify cheeses made from different milk types
  • 1.4 Identify factors affecting cheese affinage
2. Cut different cheeses
  • 2.1 Sanitise hands, equipment and workspace, ready to handle cheese
  • 2.2 Cut small and large cheeses to specified weight using correct utensils
  • 2.3 Cut soft and hard cheeses to specified weight using correct utensils
3. Present cheese
  • 3.1 Design a display of a selection of cheeses for a display cabinet
  • 3.2 Design a cheese tasting with an identified theme
  • 3.3 Cut cheese for customer tasting
  • 3.4 Present cheese for customer tasting with specified theme, identifying the characteristics, provenance and processing techniques of each
  • 3.5 Make recommendations for post-purchase storage
4. Wrap cheese
  • 4.1 Identify appropriate wrap material for different cheeses
  • 4.2 Wrap different shaped cheeses and cut pieces neatly, with appropriate folding
5. Store cheese
  • 5.1 Store different cheeses to maintain quality and flavour
  • 5.2 Complete records to meet regulatory and sales requirements
  • 5.3 Clean workspace to meet regulatory requirements
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State Code National Code Title Type
BFA9 FBP50319 Diploma of Artisan Cheesemaking Qualification
BGZ7 FBP50321 Diploma of Artisan Cheesemaking Qualification
AE089 FBPSS00040 Cheesemonger Skill Set Skill set