Overview

While cheese may be one of the first foods ‘manufactured’ by our ancestors (around 6000 BC), it has remained both a popular and at various times in our history, an essential source of sustenance. Since its inception in its very basic form, cheese has undergone a massive evolution resulting in many forms, flavours and textures. These variations make cheese such a cherished and popular food in so many countries around the world. However, there are many cultures that do not include cheese in any form as part of their diet and therefore have a limited understanding of what cheese is.

Over the past four decades, and with the ever increasing multi-cultural population, the average Australian palette has developed to the point where we appreciate far beyond the traditional block of cheddar or processed cheese varieties. To satisfy this increasing cosmopolitan palette, cheeses are imported from around the world; In addition, local cheese makers are also continuing to develop a diverse range of quality cheese varieties. These specialty cheeses have not only forged their way into the catering industry, but also into the hearts of our customers.

This unit deals with the skills and knowledge needed to be able to select, prepare and present cheeses with appropriate accompaniments and garnishes for any given situation. It will also give you the expertise to identify, categorise, purchase, hygienically store and handle cheese safely.

In this unit you will learn how to:

• Select suppliers and purchase cheese
• Prepare cheese for service
• Present cheese
• Implement safe and hygienic practices for cheese.