Produce and serve food for buffets
Issue Date: February 2019
This unit applies to all hospitality and catering organisations which prepare and serve buffet food including restaurants, hotels, clubs, event and function venues.
It applies to cooks who usually work under the guidance of more senior chefs.
This unit describes the performance outcomes, skills and knowledge required to produce and present foods for buffets. It requires the ability to cook buffet foods and to present, serve and replenish them throughout the service period.
It does not include the overall design, planning and display of buffets which is covered by the unit SITHKOP401 Plan and display buffets.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)