Assessor Resource
SITHCCC021B
Handle and serve cheese
Assessment tool
Version 1.0
Issue Date: May 2024
This unit applies to those working in hospitality and catering enterprises where cheese is prepared and served, such as restaurants, hotels and other catering operations. Those responsible for undertaking the role of purchasing and handling cheese may be cooks, food and beverage attendants, or part of a catering team.
This unit describes the performance outcomes, skills and knowledge required to identify, handle and present cheese.
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 licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)