Assessment Requirements for SITHFAB016 Provide advice on food

Release: 1

Assessment Requirements for SITHFAB016 Provide advice on food

Modification History

Not applicable.

Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

discuss the characteristics of each of the major food types listed in the knowledge evidence with at least three different customers

demonstrate the correct application of each of the following sensory evaluation techniques to evaluate food:

smell or nose appraisal

taste appraisal

visual appraisal

provide current, accurate and relevant advice to each of the above customers on their selection to meet different taste and price preferences

maintain and continuously extend personal food and menu knowledge to enhance workplace activities.

Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

major food types and their characteristics:

appetisers

cheeses

fruits and vegetables

meat, fish and seafood

salads

sauces and accompaniments

soups

sweets and desserts

information relating to the above major food types:

ingredients

major suppliers

methods of preparation, cooking and production

origins and cultural background and issues

presentation styles

service styles

suitability for different customers

typical or suitable accompaniments and garnishes

past, current and emerging trends in the Australian food industry:

contemporary eating habits

cultural and ethnic influences

major events and festivals

media influence

seasonal and popular influences

current information on:

food and beverage festivals

market trends

organisation:

menus and specials

promotional activities

trends

promotional activities

seasonal produce

typical foods and wines of the local area

meaning of:

drug-food interactions

food allergy

food intolerance

genetically modified foods

organisational activities for which knowledge of major food types is required:

conducting product tastings

providing product advice and selling food to customers

selecting or assisting with selection of products from suppliers

writing or providing input into menus

groups that have specific dietary requirements to be considered:

athletes

health care customers

infants, children and adolescents

international tourists

older people

people from different socio economic groups

people from specific cultural or religious groups

students

those with particular nutritional interests

young people

business considerations in the provision of information and advice on food:

current stock

profitability requirements

responsible service of alcohol

stock availability

supplier arrangements

formal and informal research methods to extend and update knowledge:

attending trade shows

attending food tastings

joining associations and industry bodies

reading general and trade media and supplier information

reading food reference books

talking to chefs, cooks, other food personnel and product suppliers

using the internet

key health and legal consequences of failing to address special dietary requirements

primary components of Dietary Guidelines for Australians, in particular those for older Australians, children and adolescents.

Assessment Conditions

Skills must be demonstrated in an operational restaurant or food and beverage outlet. This can be:

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

stock:

ingredients to prepare meals from all the major food types and for entrees, main courses, accompaniments, desserts and cheeses

Dietary Guidelines for Australians

organisational specifications:

current food and cuisine product information in:

descriptive menus

recipes

media reviews

information databases

promotional information

food menus

kitchen staff with whom the individual can interact

industry-realistic ratio of service staff to customers; these can be:

customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694