Handle and serve cheese
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.
AQF - Australian Quality Framework
Certificate III, Certificate IV
Commercial Cookery and Catering
National Code - Training.gov.au
SITHCCC017: Handle and serve cheese
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