Assessor Resource

SITHFAB309
Provide advice on food

Assessment tool

Version 1.0
Issue Date: March 2024


This unit applies to hospitality organisations which serve food and beverage including hotels, restaurants, cafes, wineries, fine food outlets and clubs.

It applies to food and beverage attendants who operate with some level of independence and under limited supervision to provide advice to others about menu selection.

This unit describes the performance outcomes, skills and knowledge required to provide accurate information and advice on different menu options. It requires the ability to evaluate organisational menu items, provide advice to customers on their menu selection, contribute to menu design and to continuously extend personal product knowledge of food and cuisines.

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

Prerequisites

Not applicable.


Employability Skills

This unit contains employability skills.




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, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

identify the characteristics and evaluate a range of food types and organisational menu items using sensory evaluation techniques

provide advice to customers on menu selection

maintain and continuously extend personal food and menu product knowledge to enhance organisational activities

integrate knowledge of:

major food types and their characteristics

current food service market trends

current organisation:

menus and specials

promotional activities

trends

promotional activities.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational food and beverage outlet with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines; this may be a:

real industry workplace

simulated industry environment such as a training restaurant servicing customers

industryrealistic ratios of service staff to customers

other people with whom the individual can interact to discuss food and beverage characteristics and to answer varied questions about menu options

current food and cuisine product information within descriptive menus, recipes, brochures, media reviews, information databases and computerised information sources.

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:

direct observation of the individual providing advice to customers or colleagues about food and menu items

observation of a presentation on selected food types and their characteristics

project activities that allow assessment of the individual’s ability to research information about food and menu items and write descriptive menus which meet the customer preferences of a given hospitality organisation

written or oral questioning to assess knowledge of:

major food types and their characteristics

current food service market trends

current organisational menu content

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

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:

SITHFAB307 Provide table service of food and beverage

SITHFAB308 Provide silver service

SITHFAB310 Provide advice on food and beverage matching

SITXCCS303 Provide service to customers.


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.

Required skills

communication skills to discuss menu items with customers and articulate advice about food selections

critical thinking skills to evaluate wide ranging information about food and cuisines

learning skills to continuously update knowledge of foods and food service trends

literacy skills to:

read and interpret detailed product information, promotional material, menus, recipes and reviews about cuisines

research information on current and emerging food service trends and customer preferences

write notes, summarise and record information in basic documents such as information sheets, portfolios and files

problem-solving skills to recognise customer preferences and adjust advice to take account of these

self-management skills to take responsibility for sourcing and updating current and emerging product information

teamwork skills to share current knowledge and new information with colleagues.

Required knowledge

major food types and their characteristics:

appetisers

cheeses

dishes from several major cuisines:

international

modern Australian

fruits and vegetables

meat, fish and seafood

salads

sauces and accompaniments

soups

special diets for health or cultural reasons

sweets and desserts

characteristics of these major food types including:

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

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

key health and legal consequences of failing to address special dietary 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, 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.

Sources of information may include:

chefs, cooks and other food service personnel

food and beverage reference books

food and cooking demonstrations

general and trade media, including print and electronic

the Internet

product suppliers

recipes and menus

trade shows and exhibitions.

Current knowledgeincludes:

current food and beverage festivals

current market trends

organisation:

menus and specials

promotional activities

trends

promotional activities

seasonal produce

typical foods and wines of the local area.

Sensory evaluation techniques may include:

smell or nose appraisal

taste tests

visual inspection of presentation.

Information may include:

ingredients

menus items that cannot be adjusted

methods of cooking

variations that can be achieved to suit the customer.

Special dietary requirements may include:

cultural or religious dietary:

needs

requirements

sanctions

diabetic

exclusions for:

allergies

contraindications with medicines

food intolerance

glutenfree

lactoovo

lowcholesterol

lowfat

portion size

vegan

vegetarian.

Menus may be:

à la carte

buffet

classical

cyclical

degustation

ethnic

for a:

function

event

festival

for any cuisine

modern

set

table d’hôte

seasonal.

Target groups may include:

athletes

health care customers

infants, children and adolescents

international tourists

older people

people from different socioeconomic groups

people from specific cultural or religious groups

students

those with particular nutritional interests

young people.

Research may include:

attending trade shows

attending food tastings

reading general and trade media and supplier information

reading food reference books

taking up membership memberships of associations and industry bodies

talking to:

chefs

cooks

product suppliers

using the Internet.

Food service trendsmay include:

contemporary eating and drinking habits

cultural and ethnic influences

major events and festivals

media influence

seasonal and popular influences.

Workplace activitiesmay include:

conducting product tastings

providing product advice and selling food to customers

selecting or assisting with selection of products from suppliers

writing or providing input to menus.

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
Identify sources of information on food. 
Develop current knowledge of food to provide informed customer advice. 
Evaluate the characteristics of organisational menu items using sensory evaluation techniques. 
Provide accurate information on different menu options. 
Discuss methods of cooking and different culinary styles in clear and simple language. 
Respond courteously and correctly to customer questions on menu items. 
Provide information and advice on menu items in response to special dietary requirements. 
Offer variations to menu items in response to customer preferences and dietary requirements. 
Assist customers with menu selections according to taste, price preferences and other specific needs. 
Discuss and contribute to the content of menus with appropriate managers. 
Suggest a variety of menu items at different cost points to reflect the type of food outlet. 
Provide information on customer feedback and preferences. 
Nominate the preferences of particular target groups. 
Identify best selling menu items to contribute to organisational profitability. 
Conduct research to access current, accurate and relevant information about food. 
Identify customer taste trends based on customer contact and workplace experience. 
Source information on current and emerging food service trends and customer preferences. 
Provide informed input about food trends and menu items to support organisational activities. 

Forms

Assessment Cover Sheet

SITHFAB309 - Provide 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

SITHFAB309 - Provide 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: