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1. Prepare cheese for service. 1.1.Confirm cheese requirements from food preparation list or work order.

01 / 10 / 2021 Essays & Coursework

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Unit Sector


Elements and Performance Criteria



Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

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.

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