INTRODUCTION
This course describes the skills and knowledge required to prepare and present cheese. This is underpinned by a comprehensive knowledge of cheese varieties. It applies to hospitality and catering organizations where cheese is served as a menu course. Responsibility for cheese may rest with a range of individuals depending on the organization. It may include cooks or senior food and beverage attendants. 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.
This course describes the skills and knowledge required to prepare and present cheese. This is underpinned by a comprehensive knowledge of cheese varieties. It applies to hospitality and catering organizations where cheese is served as a menu course. Responsibility for cheese may rest with a range of individuals depending on the organization. It may include cooks or senior food and beverage attendants. 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.
COURSE STRUCTURE
This course is divided in 4 sections with questions posed at the end to reflect on learning. After successful completion of the course, learners will be awarded a certificate of course completion.
LEARNING OUTCOMES
At the end of this course, learners would be familiar with the following:
At the end of this course, learners would be familiar with the following:
- Identification and selection of cheeses and cheese types from stores according to quality, freshness and stock rotation requirements.
- Creating optimum conditions for particular cheeses and service style.
- Preparing appropriate garnishes and accompaniments according to organizational standards.
- Minimizing waste in preparation of cheeses.
- Presenting cheese according to required context.
- Visual evaluation of dish and adjustment of presentation.
- Using cheese leftovers productively.
- Storing cheese in appropriate environmental conditions.
Course Features
- DeliveryOnline
- ModeSelf-paced
- Duration12 – 16 hrs.
- TypeNon-accredited
- CertificateYes
- AssessmentsYes
- LanguageEnglish
- Price Why isn’t the price shown?
