Modification History
The version details of this endorsed unit of competency set are in the table below. The latest information is at the top.
Version |
Comments |
1.0 |
E Replaces and is equivalent to SITHFAB013A Provide specialist advice on food. Title simplified. Re-worked Elements, Performance Criteria, Required Skills and Knowledge to more fully articulate content. Prerequisite removed. |
Unit Descriptor
This unit describes the performance outcomes, skills and knowledge required to provide accurate information and advice on different menu options. It requires the ability to evaluate organisational menu items, provide advice to customers on their menu selection, contribute to menu design and to continuously extend personal product knowledge of food and cuisines.
Application of the Unit
This unit applies to hospitality organisations which serve food and beverage including hotels, restaurants, cafes, wineries, fine food outlets and clubs.
It applies to food and beverage attendants who operate with some level of independence and under limited supervision to provide advice to others about menu selection.
Licensing/Regulatory Information
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Pre-Requisites
Not applicable.
Employability Skills Information
This unit contains employability skills.
Elements and Performance Criteria Pre-Content
Elements and Performance Criteria
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
1. Research information on food. |
1.1 Identify sources of information on food. 1.2 Develop current knowledge of food to provide informed customer advice. 1.3 Evaluate the characteristics of organisational menu items using sensory evaluation techniques . |
2. Advise customers on menu items. |
2.1 Provide accurate information on different menu options. 2.2 Discuss methods of cooking and different culinary styles in clear and simple language. 2.3 Respond courteously and correctly to customer questions on menu items. 2.4 Provide information and advice on menu items in response to special dietary requirements . 2.5 Offer variations to menu items in response to customer preferences and dietary requirements. 2.6 Assist customers with menu selections according to taste, price preferences and other specific needs. |
3. Contribute to menu development. |
3.1 Discuss and contribute to the content of menus with appropriate managers. 3.2 Suggest a variety of menu items at different cost points to reflect the type of food outlet. 3.3 Provide information on customer feedback and preferences. 3.4 Nominate the preferences of particular target groups . 3.5 Identify best selling menu items to contribute to organisational profitability. |
4. Extend and update food knowledge. |
4.1 Conduct research to access current, accurate and relevant information about food. 4.2 Identify customer taste trends based on customer contact and workplace experience. 4.3 Source information on current and emerging food service trends and customer preferences. 4.4 Provide informed input about food trends and menu items to support organisational activities . |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit. |
Required skills |
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Required knowledge |
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Evidence Guide
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. |
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Overview of assessment |
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Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of the ability to:
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Context of and specific resources for assessment |
Assessment must ensure use of:
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Method of assessment |
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
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Guidance information for assessment |
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
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Range Statement
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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. |
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Sources of information may include: |
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Current knowledge includes: |
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Sensory evaluation techniques may include: |
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Information may include: |
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Special dietary requirements may include: |
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Menus may be: |
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Target groups may include: |
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Research may include: |
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Food service trends may include: |
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Workplace activities may include: |
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Unit Sector(s)
Hospitality
Competency Field
Food and Beverage