Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Prepare and serve cheese

KHU-TOU-0063

Australian Equivalent

SITHCCC040

Elements

Learning Outcomes

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 u

Elements & Learning Outcomes

E1Prepare cheese for service.

0063.E1.O1Confirm cheese requirements from standard recipes.

0063.E1.O2Identify and select cheese types and cheeses from stores according to quality, freshness and stock rotation requirements.

0063.E1.O3Bring cheeses to room temperature before serving.

0063.E1.O4Create optimum conditions for different varieties of cheeses and service style.

0063.E1.O5Prepare appropriate garnishes and accompaniments according to organisational standards.

0063.E1.O6Minimise waste to maximise profitability of cheese prepared.

E2Cook cheese dishes.

0063.E2.O1Select type and size of equipment suitable to requirements.

0063.E2.O2Sort and assemble ingredients according to food production sequencing.

0063.E2.O3Weigh and measure ingredients and create portions according to recipe.

0063.E2.O4Follow standard recipes to select and use relevant cookery methods for cheese dishes.

0063.E2.O5Select and add accompaniments suited to the dish.

0063.E2.O6Present dishes attractively on appropriate service-ware.

E3Present and store cheese.

0063.E3.O1Determine suitable portions and present cheese according to required context.

0063.E3.O2Add accompaniments and garnishes.

0063.E3.O3Visually evaluate dish and adjust presentation as required.

0063.E3.O4Store cheeses in appropriate environmental conditions.

0063.E3.O5Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.