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 |
N Replaces but is not equivalent to SITHCCC019A Plan, prepare and display a buffet. Title changed to better reflect intent and content of the unit. There was confused intent with and duplication across the two units SITHCCC015A Plan and prepare food for buffets, and SITHCCC019A Plan, prepare and display a buffet. Re-worked Elements, Performance Criteria, Required Skills and Knowledge to more fully articulate content. Revised unit only covers design, planning and display of buffets. Moved to new competency field – Kitchen Operations to better reflect the content of this unit. Four prerequisite units removed. SITXFSA101 Use hygienic practices for food safety retained as a prerequisite. |
Unit Descriptor
This unit describes the performance outcomes, skills and knowledge required to design, plan and display buffets. It requires the ability to consult on buffet requirements, design the total buffet concept, plan and document operational requirements, display a buffet creatively and supervise food service.
It does not include the preparation of food items for buffets which is covered by the unit SITHCCC304 Produce and serve food for buffets.
Application of the Unit
This unit applies to all hospitality and catering organisations which serve buffet food including restaurants, hotels, clubs, event and function venues. The buffet could be a one-off for a special event or function or a series of regular buffets offered by the organisation.
This unit applies to those people who operate independently or with limited guidance from others such as senior and supervising cooks and chefs, catering supervisors and managers.
Licensing/Regulatory Information
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Pre-Requisites
This unit must be assessed after the following prerequisite unit: |
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SITXFSA101 |
Use hygienic practices for food safety |
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. Design and plan a buffet. |
1.1 Design total buffet concept in consultation with other people to ascertain requirements. 1.2 Design buffet menu according to season, budget, occasion and customer requirements. 1.3 Identify quality, price, customer requirements and plan the purchase of a range and quantity of food items. 1.4 Plan the layout and display of buffet according to type of food, occasion and theme. 1.5 Incorporate the design of showpieces and decorations to enhance the buffet display. 1.6 Prepare food preparation lists and display plans for use of operational kitchen personnel. |
2. Prepare for the buffet. |
2.1 Supervise the preparation of food. 2.2 Select appropriate service equipment, serviceware and linen to display food and decorations. 2.3 Plan food service points for efficient and safe customer and staff accessibility. 2.4 Install and attractively present appropriate buffet showpieces and decorations. |
3. Display food items and supervise service. |
3.1 Display buffet food items with a sense of artistry to create customer appeal. 3.2 Display garnishes and accompaniments to enhance visual appeal. 3.3 Supervise buffet service to ensure replenishment of food items and neat and attractive display throughout buffet service period. 3.4 Ensure appropriate service standards for all food items. |
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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Total buffet concept may include: |
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People may include: |
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Buffet may be for: |
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Showpieces and decorations may include: |
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Buffet food items may include: |
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Unit Sector(s)
Hospitality
Competency Field
Kitchen Operations