Unit of competency Outline

Date retreived
23/07/2026 4:47 AM AWST

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Handle and serve cheese

Handle and serve cheese

Unit of competency
National Code
SITHCCC017
State Code
AWR95
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
03/03/2016
View on TGA
State Implementation and Classification
Approved Date
12/07/2016
Field of Education
110103 - Food And Beverage Service
Original Release Date
12/07/2016
Nominal Hours
5
Description
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.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 food preparation list or work order.
  • 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 particular cheeses and service style.
  • 1.5.Prepare appropriate garnishes and accompaniments according to organisational standards.
  • 1.6.Minimise waste to maximise profitability of cheese prepared.
2. Present and store cheese.
  • 2.1.Determine suitable portions and present cheese according to required context.
  • 2.2.Add accompaniments and garnishes.
  • 2.3.Visually evaluate dish and adjust presentation as required.
  • 2.4.Store cheeses in appropriate environmental conditions.
  • 2.5.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
WF626 SITHCCC306 Handle and serve cheese Unit of competency
Replaced By
State Code National Code Title Type
OEB70 SITHCCC040 Prepare and serve cheese Unit of competency