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.
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
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 correctly and in a professional manner to customer questions on menu items. 2.4.Provide information and advice on menu items in response to special dietary requirements and in line with business considerations. 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 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 preferences of particular target groups. 3.5.Identify bestselling menu items to contribute to organisational profitability. |
4. Extend and update own 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. |
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.
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.
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.