SITHCCC040 Student Assessment - January 2023

STUDENT COPY - CR Assessment Resource Summary Unit Details SITHCCC040 Prepare and servecheese Assessment Type This is a summative assessment , which requires each student to have adequate practice prior to undertakingthis assessment This assessment Must also be undertaken in a Commercial Kitchen Assessment Methods Observations (H) Assessment 1 (6 Observations – Varied Cheese Dishes) Written Assessment (A) Assessment 2 (Written Assessment) Issue Date January 2023

Assessment Resource | SITHCCC040 Page 2of 33 Unit Summary 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. Prerequisite Units SITXFSA005 - Use hygienic practices for food safety Resources Resources: Student Learner guide, PowerPoint Presentation, HTI Sample policies and procedures manuals and sample documents, Facilitation of class activities, Hyperlinks, Internet: Australian cheese on the Internet: http://www.cheese.com/washed-rind-cheese-australian/ Legislation, Regulations and codes of practice and guidance material relevant to this unit from: Department of Health, Victoria, Australia: http://foodsmart.vic.gov.au/FoodSmartWeb/ http://foodsmart.vic.gov.au/FoodSmartWeb/supportprograms.aspx Food Standards Australia New Zealand: http://www.foodstandards.gov.au/ Food Act 1984: http://www.legislation.vic.gov.au/Domino/Web_Notes/LDMS/LTObject_Store/LTObjSt8.nsf/07c00f1b6c5c4afbc a2577 6700219570/abde0a6d533ccb1bca257d560022de47/$FILE/84-10082aa103%20authorised.pdf

All dishes are to be presented ready to be served to your customer. It is important that you plan your work, taking into consideration  Your productionmethod  The yieldquality  Creativity  Displayability characteristics  The purpose/event your dishes are producedfor All dishes are to be presented ready to be served to at least 6 simulated or real customers. It is also important that students take a digital photo of each of the finished Dishes and attach it to the end of the assessment tool when they submit the completed assessment . You are also required to store your dishes at completion of production for readiness of service Dietary Requirements: As a part of your assessment you are to respond to your trainer about a request a for dietary requirement as would be commonly asked for in the workplace. At the beginning of the session, your trainer will randomly select a client profile and apply it to a recipe from this session. At the end of this session you will discuss with your trainer about any changes you can make to the recipe that will cover the customer profile and dietary request. Your answers will be recorded in the assessor checklist. Examples of dietary requirements can include:  Allergies (e.g. nuts, seafood,eggs)  Food intolerances (e.g. gluten free, lactose intolerant, fructoseintolerant)  Special diets (e.g. Low fat, Low carb, vegetarian,vegan)  Religious diets (e.g. Halal,Kosher)  Request for Ingredientsubstitutions This observation will be assessedon:

ASSESSMENT 1 – ASSESSOR CHECKLIST This checklist is to be used when assessing the students in the associated task. This checklist is to be completed for each student. Please refer to separate mapping document for specific details relating to alignment of this task to the unit requirements. Please complete below Student Name: Alisha Student ID No: 2115 Date: Dish Detail Cheese and Garnish Used (Refer to assessor instructions for requirements) Recipe 1: Cheese Platter for 8 Recipe 2: Cheese Plate for 1 Please comment on each of the following areas for each dish prepared by the student Areas to be assessed Recipe 1 Cheese Platter (8) Recipe 2 Cheese Plate(1) Recipe 3 Cheesy Broccoli Bites Recipe 4 Chèvre Salad Recipe 5 Cheese Fondue Recipe 6 Poached Pear Comments Mise en Place  All food contact surfaces washed, rinsed, sanitised and airdried  Equipmentaccessed  Mise en place in accordance with standardrecipe  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Ingredients  Storage  Quality andfreshness / in accordance with organisational stock rotation process  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Ingredients  Amount(portion control)  Organisation  Wastage (limited) by storing reusable products, and by planning cheesecuts  Cheese brought to room temperature beforeserving  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Clutter  Yes  Yes  Yes  Yes  Yes  Yes

 Logical &Sequential  Timing  Sharps/knife work (correct knives for task, safeuse)  Assembly and use of tools andequipment  Speed, timing and productivity appropriate to industry requirements, without compromise on safety  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Hygiene  Personal &Uniform  FSP & WHSfollowed  Stored inappropriate environmental condition  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Preparation  Select cheese from a variety of categories (Aged, Soft, Firm, Blue,etc.)  Calculate appropriate quantity of cheese for service type and customers  Cut cheese with tip of knife, and pushing down (not slicing/sawingmotion)  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Provide a Variety of Clean Cheese Cuts Including:  Wedges of soft/semi-softcheese - (Cut into thin slices starting at point of wedge)  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Wedges of semi-firm / hard cheese (cut into thin slices starting at the point ofthe cheese)  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Small wheels/discs/squares (Position knife in centre of cheeseand cut into even wedge slices)  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Logs (Evenlysliced intocross-sections)  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Blue Cheeses (Slice wedge from centre of thin edge to cut ina fan shape)  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No

 Ensure final cheese cuts are clean, even and withoutbreaks  Present cheeses in a logical order (mild to strong, region, style, etc.), ensuring they are notmixed  Identify appropriate garnishes that complement cheese selection (crusty bread, crackers,etc.)  Include a mixture of sweet (such as fruit/Pastes) and crunchy (such as garnishes)  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Finished Product  Visualappearance  Harmony of Ingredientsbetween dish andgarnish  Cheese served at optimumtemperature  Wastage kept to a minimum  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Presentation  Timing & Temperature  Number ofportions  Serving dishes and equipment  Creativity  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No

Assessment Resource | SITHCCC040 Page 9of 33 ASSESSMENT 2 – WRITTEN ASSESSMENT / PROJECT StudentName: Alisha Student IDNo: 2115 Date: Please refer to the instructions below regarding completing this assessment Student Instructions: For this task, you are to research and answer all of the following questions in the spaces provided. Make sure you: 1. Print Clearly 2. Answer all questions in your ownwords. 3. Use a BLACK or BLUE pen. Assessments written in pencil will not beaccepted. 4. This is an open BookAssessment. 5. Ask your assessor if you do not understand a question. Whist your assessor cannot tell you theanswer, he/she may be able to reword the question foryou 6. Do not plagiarise anyone's work. Anyone caught plagiarising the work of others will automatically be marked Not Competent for this unit. There are NO EXCEPTIONS to thisrule. Questions 1 List the 7 different types of Cheese categories: 1. Blue cheese. 2. Hard cheese. 3. Eye cheese. 4. Fresh unripened soft cheese. 5. Semi hard cheese. 6. Cheedar cheese. 7. White mould cheese

2 List 2 varietals for each of the following cheese types: NAME TYPE OF CHEESE Cheddar 1. tasty (matured) 2. Mild Brie or Camembert 1. brie de melun 2. brie de meaux Blue 1. stichelton 2. gorgonzola Washed Rind 1. danish blue 2. roguefort Chèvre 1. le chevrot 2. garrotxa Gruyere 1. comte 2. cave aged Flavoured 1. havarti 2. monterey jack

Blue fresh, soft or firm with blue veins of mold running through. using whole cow milk, starter bacteria are added that already contain mold spore then whey is removed during curdling after that live the cheese aged at low temperature. can be served with walnuts, fresh figs, fig jam, rye bread or used as cream for pasta dish. CHEESE CHARACTERISTICS MANUFACTURING METHOD SERVING SUGGESTIONS Washed Rind strong smell and sweet flavour with hints of nuts with a orange rind. process is the same as soft ripened cheese until it is placed in temperature and humidity controlled room , then the surface is washed with bacteria containing brine served with rye bread, corn bread or fruit bread

Chèvre can be firm or soft. allow raw goat cheese tu naturally curdle, than drain and press the curds. on a cheese plate with roasted walnuts honey, pear or in a salad. CHEESE CHARACTERISTICS MANUFACTURING METHOD SERVING SUGGESTIONS Gruyere the flavour can change with ageing normally is hard sweet and a bit salty. raw milk is heated to 34 degree celsius in a copper vat then curdled with liquid rennet, curd is cut up and heated quickly to 54 degree celsius than is strained and placed in mold and pressed. melted in fondue or served at room temperature. Flavoured the flavour can change in base at the flavour added to the cheese. same as the base cheese with the flavour added before the ageing process or during the process. on a cheese plate.

5 Describe the history of Brie or Camembert cheese including its origin and historical/cultural aspects? Minimum 1 paragraph answer: Brie, which must be produced in the Seine-et-Marne region south of Paris and takes its name from the French region from which it originally came, was formerly the preferred meal of monarchs but has now evolved into the nation's favourite cheese. was chosen as the King of Cheeses in the Vienna Congress. 6 Describe the history of Blue cheese including its origin and historical/cultural aspects? Minimum 1 paragraph answer: The blue cheeses Roquefort from France, Gorgonzola from Italy, and Stilton from England are some of the most well-known in the world.The history of blue cheese is fascinating. It is assumed that it was created accidentally when an inebriated cheese maker left a half-eaten loaf of bread in moist cheese caves. When he came back, he saw that the bread had turned into blue cheese due to the mould that had been covering it.Another characteristic of blue cheese is its distinctive odour, which is caused by cultivated bacteria.

7 Describe the history of Washed Rind cheese including its origin and historical/cultural aspects? Minimum 1 paragraph answer: In the sixteenth century, monks in northern French abbeys popularised washed-rind cheese. They employed the method to produce cheese with a meaty quality that could be consumed during lengthy times of religious fasting when meat was prohibited. 8 Describe the history of Chèvre cheese including its origin and historical/cultural aspects? Minimum 1 paragraph answer: The word "chèvre" (which translates to "goat" in French) has its origins in France, where farmers first used fresh goat milk to make cheese. While there are other varieties of goat cheese produced throughout France, chèvre has a recognised origin region. This cheese is beneficial for young individuals and the elderly who have trouble digesting cow's milk.

11 Describe the optimum serving conditions for the following cheeses including the degree of ripeness and specific serving temperature: CHEESE TYPE DEGREE OF RIPENESS OPTIMUM SERVING TEMPERATURE Brie or Camembert 4-5 weeks room temperature 17-23 degree celsius Blue 6-7 weeks room temperature 17-23 degree celsius Chèvre no ageing needed for ripe cheese, some need up to 12 weeks 1-4 degree celsius Cheddar 15 months or more 30 to 60 minutes at room temperature (17-23 degree celsius) before serving it Washed Rind as close to best before date as possible 30 to 60 minutes at room temperature (17-23 degree celsius) before serving it Gruyere 7-12 month room temperature 17-23 degree celsius

12 How should cheese be stored? Keep the appropriate sort of cheese well wrapped and at the appropriate temperature (0-4 degrees Celsius or 17–23 degrees Celsius). 13 List 2 common uses for each of the following cheese type: Cheddar 1. chhese platter 2. Sandwich Brie or Camembert 1. Baked 2. Cheese platter Blue 1. Dressing 2. Cheese platter Washed Rind 1. Cheese platter 2. with honey and fruit Chevre 1. with pasta 2. with salad Gruyere 1. baked with spinach 2. fondue Flavoured 1. cheese platter 2. salad