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.

Learning Outcomes

Students will be required to demonstrate the following skills:

1. Prepare cheese for service
2. Present cheese
3. Implement safe and hygienic practices for cheese