Elements and Performance Criteria

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Cheeses may include:
blue
cheddar
eye
fresh unripened
hard
stretched curd
washed rind
white mould.
Cheese types may include:
commodity (mass produced)
farmhouse
farmhouse style
low fat
processed
reduced fat
rindless cheddar
specialty.
Service style may be:
cheese plates
cheese trolley
table service
buffet presentation.
Garnishes and accompaniments for cheese may include:
biscuits and crackers
breads
fresh and dried fruits
herbs, edible leaves and flowers
jellies
nuts
vegetables.
Contexts in which cheeses are served may include:
as appetisers
as entrees
after main courses
as part of the dessert course
as cheese tastings
as a standalone meal.
Adjustments may include:
changing accompaniments and garnishes to maximise:
balance
colour
contrast
eye appeal
taste
changing plated food for practicality of:
customer consumption
service
wiping drips or spills.
Environmental conditionsmay include:
humidity
light
packaging
temperature
use of containers
ventilation.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
demonstrate a detailed knowledge and understanding of the different classifications and characteristics of cheeses
prepare and present cheeses with suitable garnishes and accompaniments
integrate knowledge of:
food safety practices for handling and storing cheese.
Context of and specific resources for assessment
Assessment must ensure use of:
a fully equipped food preparation area with appropriate equipment and serviceware, as defined in the Assessment Guidelines
cheeses of varying types.
Method 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 individual preparing and presenting cheeses
oral or written questioning about cheese types, origins and characteristics, required hygiene practices and suitable garnishes
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role.