Assessment Tasks and Instructions

Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITHCCC017 Handle and serve cheese

Stream/Cluster
Trainer/Assessor

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Short Answers
Assessment 2 Practical Observations
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name

Signature Date
Assessment Guidelines

SIT Version 1
©Futura Group 2016
What will be assessed – Performance Evidence
The purpose of this assessment is to check your ability to complete tasks outlined in elements and performance
criteria of this unit in the context of the job role, and:

 serve cheeses using each of the following service styles:

o buffet presentation
o cheese plates
o table service
 prepare and present cheese from each of the following cheese types with suitable garnishes and accompaniments:
o cheddar
o brie or camembert
o blue
o washed rind
o chèvre
o gruyère
o flavoured
 prepare and serve cheese for at least six different customers:
o within commercial time constraints and deadlines
o reflecting required quantities to be produced
o following procedures for portion control and food safety practices when handling and storing cheese
o responding to customer requests and dietary requirements.

Place/Location where assessment will be conducted

RTO to complete

Resource Requirements
Refer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher
support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.

Recipes, Crockery and service platters

Cheese varieties/selections
Fruit. Vegetables, specialty breads, pastes

The resources must meet the requirements for each service instance overleaf.

Instructions for assessment including WHS requirements

You are required to serve cheese using each of the following service styles:
o buffet presentation
o cheese plates
o table service
Using each cheese type listed in the table overall, with appropriate decoration and accompaniment.
The cheeses prepared must be served to at least 6 different customers, meeting their requests or dietary
requirements within industry acceptable timeframes. The criteria in the observation list below provides an
indication for details which will be observed during each instance
.

SIT Version 1
©Futura Group 2016
Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201

This assessment: First Attempt 2nd Attempt Extension – Date: / /

Observation Instance 1 Satisfactory Not Yet Satisfactory

RESULT OF ASSESSMENT
Observation Instance 2 Satisfactory Not Yet Satisfactory

Observation Instance 3 Satisfactory Not Yet Satisfactory

Feedback to Student:

Assessor(s) Signature(s): Date: / /

Student Signature Date: / /

SIT Version 1
©Futura Group 2016
Assessment 2

Observation of 3 Service Instances

Cheeses prepared and Garnishes and

presented accompaniments

Instance 1: Cheddar Biscuits and crackers

Brie or camembert Breads
buffet service Blue Fresh and dried fruits
cheese plates Washed rind Herbs, edible leaves and flowers
table service Chèvre Jellies and pastes
Gruyère Nuts
Minimum number of customers required: 6 Flavoured Vegetables

Number of customers:______

Instance 2: Cheddar Biscuits and crackers

Brie or camembert Breads
buffet service Blue Fresh and dried fruits
cheese plates Washed rind Herbs, edible leaves and flowers
table service Chèvre Jellies and pastes
Gruyère Nuts
Minimum number of customers required: 6 Flavoured Vegetables

Number of customers:______

Instance 3: Cheddar Biscuits and crackers

Brie or camembert Breads
buffet service Blue Fresh and dried fruits
cheese plates Washed rind Herbs, edible leaves and flowers
table service Chèvre Jellies and pastes
Gruyère Nuts
Minimum number of customers required: 6 Flavoured Vegetables

Number of customers:______

SIT Version 1
©Futura Group 2016
Service Instance 1
Assessment Criteria S NYS S NYS Comments
Prepares cheese for service
Identifies and selects correct cheese types based on menu, food
preparation list or work order
Accommodates customer dietary requirements and other requests
(list all that are relevant)

_____________________________________________
Inspects cheese for freshness and quality
Selects appropriate amounts of cheese based on quantities required
and organisational portion control standards
Brings cheese to room temperature before serving
Follows food safety procedures:
Examples:
1.____________________________________

2.____________________________________

Cheese ordered by customers is prepared within acceptable

timeframes to industry standards.
Minimises waste through use of offcuts

Presents cheese
Selects appropriate crockery or other serviceware
Arranges cheese attractively according to organisational requirements
Incorporates garnishes and accompaniments attractively
Selects appropriate complementary garnishes and accompaniments
(list all that are relevant)
Garnishes:

Example 1: _______________________________

Example 2: _______________________________

Accompaniments:

Example 1: _______________________________

Example 2: _______________________________

Ensures practicality of service and consumption in presentation

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©Futura Group 2016
Visually evaluates and adjusts presentation as required
Cleans any spills or drips

Stores cheese and maintains work area S NYS S NYS

Wraps leftover cheese in suitable packaging
Stores cheese in appropriate, designated storage areas
Ensures storage environmental conditions are appropriate
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and
stored
Maintenance issues are reported as relevant.

SIT Version 1
©Futura Group 2016
Service Instance 2
Assessment Criteria S NYS S NYS Comments
Prepares cheese for service
Identifies and selects correct cheese types based on menu, food
preparation list or work order
Accommodates customer dietary requirements and other requests
(list all that are relevant)

_____________________________________________
Inspects cheese for freshness and quality
Selects appropriate amounts of cheese based on quantities required
and organisational portion control standards
Brings cheese to room temperature before serving
Follows food safety procedures:
Examples:
1.____________________________________

2.____________________________________

Cheese ordered by customers is prepared within acceptable

timeframes to industry standards.
Minimises waste through use of offcuts

Presents cheese
Selects appropriate crockery or other serviceware
Arranges cheese attractively according to organisational requirements
Incorporates garnishes and accompaniments attractively
Selects appropriate complementary garnishes and accompaniments
(list all that are relevant)
Garnishes:

Example 1: _______________________________

Example 2: _______________________________

Accompaniments:

Example 1: _______________________________

Example 2: _______________________________

Ensures practicality of service and consumption in presentation

SIT Version 1
©Futura Group 2016
Visually evaluates and adjusts presentation as required
Cleans any spills or drips

Stores cheese and maintains work area S NYS S NYS

Wraps leftover cheese in suitable packaging
Stores cheese in appropriate, designated storage areas
Ensures storage environmental conditions are appropriate
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and
stored
Maintenance issues are reported as relevant.

SIT Version 1
©Futura Group 2016
Service Instance 3
Assessment Criteria S NYS S NYS Comments
Prepares cheese for service
Identifies and selects correct cheese types based on menu, food
preparation list or work order
Accommodates customer dietary requirements and other requests
(list all that are relevant)

_____________________________________________
Inspects cheese for freshness and quality
Selects appropriate amounts of cheese based on quantities required
and organisational portion control standards
Brings cheese to room temperature before serving
Follows food safety procedures:
Examples:
1.____________________________________

2.____________________________________

Cheese ordered by customers is prepared within acceptable

timeframes to industry standards.
Minimises waste through use of offcuts

Presents cheese
Selects appropriate crockery or other serviceware
Arranges cheese attractively according to organisational requirements
Incorporates garnishes and accompaniments attractively
Selects appropriate complementary garnishes and accompaniments
(list all that are relevant)
Garnishes:

Example 1: _______________________________

Example 2: _______________________________

Accompaniments:

Example 1: _______________________________

Example 2: _______________________________

Ensures practicality of service and consumption in presentation

SIT Version 1
©Futura Group 2016
Visually evaluates and adjusts presentation as required
Cleans any spills or drips

Stores cheese and maintains work area S NYS S NYS

Wraps leftover cheese in suitable packaging
Stores cheese in appropriate, designated storage areas
Ensures storage environmental conditions are appropriate
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and
stored
Maintenance issues are reported as relevant.

SIT Version 1
©Futura Group 2016