Unit of competency Outline

Date retreived
23/07/2026 10:56 PM AWST

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Prepare and serve cheese

Prepare and serve cheese

Unit of competency
National Code
SITHCCC040
State Code
OEB70
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
10/06/2022
View on TGA
State Implementation and Classification
Approved Date
18/10/2022
Field of Education
110109 - Cookery
Original Release Date
18/10/2022
Nominal Hours
20
Description
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.The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare cheese for service.
  • 1.1. Confirm cheese requirements from standard recipes.
  • 1.2. Identify and select cheese types and cheeses from stores according to quality, freshness and stock rotation requirements.
  • 1.3. Bring cheeses to room temperature before serving.
  • 1.4. Create optimum conditions for different varieties of cheeses and service style.
  • 1.5. Prepare appropriategarnishes and accompanimentsaccording to organisational standards.
  • 1.6. Minimise waste to maximise profitability of cheese prepared.
2. Cook cheese dishes.
  • 2.1. Select type and size of equipment suitable to requirements.
  • 2.2. Sort and assemble ingredients according to food production sequencing.
  • 2.3. Weigh and measure ingredients and create portions according to recipe.
  • 2.4. Follow standard recipes to select and use relevant cookery methods for cheese dishes.
  • 2.5. Select and add accompaniments suited to the dish.
  • 2.6. Present dishes attractively on appropriate service-ware.
3. Present and store cheese.
  • 3.1. Determine suitable portions and present cheese according to required context.
  • 3.2. Add accompaniments and garnishes.
  • 3.3. Visually evaluate dish andadjust presentationas required.
  • 3.4. Store cheeses in appropriateenvironmental conditions.
  • 3.5. Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.
No information
No information
Replaces
State Code National Code Title Type
AWR95 SITHCCC017 Handle and serve cheese Unit of competency