Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit describes the performance outcomes, skills and knowledge required to develop and maintain the general product knowledge required in food and beverage attending, bar service and catering. The unit brings together much of the product knowledge that underpins effective work performance in a range of food service roles. It addresses food knowledge and the relationship between different foods and beverages. It focuses on the need for ongoing updating of knowledge by all food and beverage staff. Types of food for which knowledge may be required include traditional or contemporary items and may be of varying ethnic origins. The specific product knowledge that applies to those mainly involved in beverage service is found in other units such as SITHFAB005A Provide table service of alcoholic beverages and SITHFAB002C Operate a bar. Care should be taken to avoid repetition in training and assessment. There are also three other higher level units that deal with specialised food and beverage knowledge. They are SITHFAB013A Provide specialist advice on food, SITHFAB025A Provide specialised advice on Australian wines and SITHFAB326A Provide specialised advice on imported wines. Some States or Territories have legislative requirements in relation to service of alcohol. |
Application of the Unit
Application of the unit |
This unit applies to all food and beverage operations where knowledge of food and beverage is required. It applies to individuals working in a range of enterprises, including restaurants, cafes, hotels, clubs and at cellar doors. Persons requiring this knowledge may work as part of a team with some autonomy and responsibility for own work outputs. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
Nil |
Employability Skills Information
Employability skills |
The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the required performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge and/or the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
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1 |
Research general information on food and beverages. |
1.1 |
Identify information required to fulfil daily activities associated with the job role. |
1.2 |
Identify suitable sources of required information on food and beverages . |
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1.3 |
Develop and maintain current knowledge of food and beverages as required for the job role. |
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2 |
Share information with customers. |
2.1 |
Provide assistance to customers on selection of food and beverage items. |
2.2 |
Offer advice on suitable combinations of food and beverages where appropriate. |
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2.3 |
Respond courteously and correctly to customer questions on menus and drinks lists. |
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2.4 |
Provide advice on menu items in response to special dietary or cultural requirements of customers. |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the essential skills and knowledge and their level, required for this unit. |
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The following knowledge must be assessed as part of this unit:
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Evidence Guide
EVIDENCE GUIDE |
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The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package. |
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Critical aspects for assessment and evidence required to demonstrate competency |
Evidence of the following is essential:
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Context of and specific resources for assessment |
Assessment must ensure:
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Methods of assessment |
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: SITHFAB004A Provide food and beverage service. |
Assessing employability skills |
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts. Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role. |
Range Statement
RANGE STATEMENT |
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The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below. |
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Sources of required information on food and beverages may include: |
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Types of food for which knowledge is required may include: |
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Types of beverages for which knowledge is required may include: |
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Current knowledge of food and beverages must include: |
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Appropriate combinations of food and beverages are based on the following factors: |
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Dietary or cultural requirements may include: |
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Unit Sector(s)
Sector |
Hospitality |
Competency field
Competency field |
Food and Beverage |