Assessor Resource

SITHFAB013A
Provide specialist advice on food

Assessment tool

Version 1.0
Issue Date: March 2024


This unit applies to all operations where specialist food knowledge is required. It generally applies to supervisors and managers or senior food service personnel in fine-dining restaurants. It may also be appropriate for some kitchen staff.

This unit describes the performance outcomes, skills and knowledge required to develop and maintain in-depth knowledge of food and apply that knowledge to food service operations. This unit builds on skills and knowledge covered in SITHFAB004A Provide food and beverage service, and SITHFAB011A Develop and update food and beverage knowledge.

The unit covers the development of knowledge and provision of advice on foods and menu items to customers. Demonstration of knowledge must cover a wide range of food and food items, however the depth, breadth and focus will vary according to enterprise requirements.

Styles of menus to be developed or contributed to may be classical, contemporary or ethnic and may be formal or informal according to enterprise requirements. Special cultural groups may include any ethnic, cultural or religious group with special dietary requirements or sanctions.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

This unit must be assessed after the following prerequisite unit:

SITHFAB011A Develop and update food and beverage knowledge.


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.




Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

detailed knowledge of wide variety of food and menu items to a depth and level of familiarity sufficient to:

develop a coherent and interesting interpretation for customers

contribute to a menu development process

answer typical questions asked by customers

project or work activity that allows the candidate to demonstrate and apply food knowledge to meet a particular workplace need

ability to source and update relevant information to meet differing customer needs and to incorporate this information into the workplace context.

Context of and specific resources for assessment

Assessment must ensure:

interaction with and involvement of customers with varying requirements or requests

access to a range of sources for researching information.

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:

direct observation of the candidate using knowledge to provide advice to customers or colleagues on food

review of a research portfolio to assess the candidate's ability to research current and accurate information

review of menus written by the candidate for particular contexts and purposes

oral and written questions to assess required knowledge relating to providing specialist advice on food

review of portfolio of evidence and third-party workplace reports on on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SITHFAB005A Provide table service of alcoholic beverages

SITHFAB009A Provide responsible service of alcohol

SITHFAB017A Provide gueridon service

SITHFAB018A Provide silver 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.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

customer service and communication skills to liaise with other team members, clarify requirements, provide information and listen to and interpret information and non-verbal communication

literacy skills to research information using various sources and to review material to assess how it may be used for menu development.

The following knowledge must be assessed as part of this unit:

commodity knowledge for a wide variety of food and menu items, including:

methods of preparation, cooking and production

ingredients

origins and cultural background and issues

suitability for different customers

major suppliers

typical or suitable accompaniments and garnishes

presentation styles

service styles

compatibility with wines and other beverages

Dietary Guidelines for Australian Adults, Dietary Guidelines for Children and Adolescents in Australia and commodity knowledge of ingredients suitable for basic nutritional and special dietary needs

dietary sensitivities, including food allergies and intolerance, diabetes and other medical conditions and medication regimes

the health and legal consequences of failing to address special requirements.

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.

Types of food for which knowledge is required must include:

appetisers

soups

meat, fish and seafood

fruit and vegetables

sweets and desserts

cheeses

salads

sauces and accompaniments

dishes of varying ethnic and cultural origins.

Information about food may include:

local produce and specialities

menu items and specialities pertaining to the enterprise

local food outlets

festivals and promotions

industry and market trends in food.

Types of menus include:

à la carte

set menu (table d'hôte)

function or buffet.

Dietary needs may include:

food exclusions for allergies and food intolerance

vegetarian

modified sodium

low-fat or low-cholesterol

gluten-free

diabetic.

Cultural requirements include:

kosher

halal

vegetarian

Hindu.

Target groups may include:

particular cultural or ethnic groups

aged

infants, children and adolescents

people with special needs

athletes.

Formal and informal research may include:

talking to chefs and cooks

talking to product suppliers

reading general and trade media

attending trade shows

attending food tastings

reading food reference books

internet.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Offer assistance with making food selections to customers courteously and with appropriate timing. 
Offer options and possible variations to customers where appropriate. 
Discuss, where appropriate, methods of cooking and different culinary styles with customers in clear and simple language. 
Respond to customers with special dietary or cultural needs, and provide accurate information and advice. 
Plan the content of menus in consultation with appropriate kitchen staff. 
Balance menu suggestions in terms of cost and variety to reflect the type of enterprise and regional location. 
Plan menus to take into account various dietary needs and cultural requirements of customers. 
Take into consideration customer feedback and preferences in the menu development process. 
Where appropriate, undertake consultation with those responsible for the development of wine lists. 
Where appropriate, develop menus to ensure required profit margin is obtained for the enterprise. 
Develop menus to ensure that format and design are clear, accurate and appropriate to enterprise needs. 
Take into consideration particular target groups when developing menus. 
Conduct formal and informal research to access current, accurate and relevant information about food. 
Identify trends in customer needs based on direct contact and workplace experience. 
Identify general trends in the food market and apply information to the workplace. 

Forms

Assessment Cover Sheet

SITHFAB013A - Provide specialist advice on food
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

SITHFAB013A - Provide specialist advice on food

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: