Assessor Resource

SITHKOP003
Plan and display buffets

Assessment tool

Version 1.0
Issue Date: April 2024


This unit describes the performance outcomes, skills and knowledge required to design, plan and display buffets. It requires the ability to consult on buffet requirements, design the total buffet concept, plan and document operational requirements, display a buffet creatively and supervise food service.

It does not include the preparation of food items for buffets which is covered by the unit SITHCCC015 Produce and serve food for buffets.

The unit applies to all hospitality and catering organisations that serve buffet food including restaurants, hotels, clubs, and event and function venues. The buffet could be a one-off for a special event or function or a series of regular buffets offered by the organisation.

This unit applies to those people who operate independently or with limited guidance from others such as senior and supervising cooks and chefs, catering supervisors and managers.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

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


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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Design and plan a buffet.

1.1.Consult with others to determine requirements and design of total buffet concept.

1.2.Design buffet menu according to season, budget, occasion, and customer requirements.

1.3.Identify quality, price and customer requirements, and plan the purchase of a range and quantity of food items.

1.4.Plan layout and display of buffet according to type of food, occasion and theme.

1.5.Incorporate design of showpieces and decorations to enhance buffet display.

1.6.Produce food preparation lists and display plans for use of operational kitchen personnel.

2. Prepare for buffet.

2.1.Supervise preparation of food.

2.2.Select appropriate service equipment, service-ware and linen to display food and decorations.

2.3.Plan food service points for efficient and safe customer and staff accessibility.

2.4.Install and present appropriate buffet showpieces and decorations.

3. Display food items and supervise service.

3.1.Display buffet food items to create customer appeal.

3.2.Display garnishes and accompaniments to enhance visual appeal.

3.3.Supervise buffet service to ensure replenishment of food items and neat and attractive display throughout buffet service period.

3.4.Ensure appropriate service standards for all food items.

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

design, plan and display at least one buffet for each of the following:

indoor venue

outdoor venue

breakfast

lunch or dinner

event or function

the above buffet must incorporate use of at least six of the following hot and cold buffet foods:

breakfast foods

meat or poultry

seafood

salads

breads

fruit or vegetables

cheese

smallgoods

dessert and pastry items

accompaniments

glazed foods, galantines and forcemeats

themed foods

foods selected to meet special dietary requirements

present buffet with artistic flair, incorporating at least six of the following main elements:

candles or lighting

showpieces and decorations

linen

food and food items

service equipment

service-ware

table arrangements

themed foods

document operational requirements and supervise food preparation and service for above buffets

prepare above buffets:

within commercial time constraints and deadlines

reflecting required quantities to be produced

following procedures for portion control and food safety practices when producing, displaying and serving hot and cold buffet food

responding to special customer requests and dietary requirements.

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

suitable types of foods and dishes for buffets and their characteristics:

culinary terms for a variety of classical and contemporary buffet items

appropriate conditions and temperatures for display and service to maintain optimum quality and food safety

appropriate portions

presentation techniques for food items that make up a buffet

design considerations for buffets:

appropriateness of food items for buffets

balance of dish types

colour and style

costing issues

nutritional value of food

operational constraints

themes of occasions

use of showpieces and decorations

showpieces and decorations for buffets:

bread

candles

carved, moulded or assembled items

chocolate

decorated, display and special occasion cakes

edible or non-edible materials

floral arrangements

fruit and vegetable displays

glassware and service-ware

ice, fruit or vegetable, chocolate, salt or margarine carvings

special theme items

sugar.

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training food and beverage outlet servicing customers.

Assessment must ensure access to:

a buffet display and service area with:

buffet showpieces and decorations specified in the knowledge evidence

lighting for buffet

linen

specific equipment for buffet service:

chafing dishes

display crockery

serving equipment

food and food items for buffet

computers and software programs to produce food preparation lists and display plans

organisational specifications:

food preparation lists

display plans.

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.

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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Design and plan a buffet.

1.1.Consult with others to determine requirements and design of total buffet concept.

1.2.Design buffet menu according to season, budget, occasion, and customer requirements.

1.3.Identify quality, price and customer requirements, and plan the purchase of a range and quantity of food items.

1.4.Plan layout and display of buffet according to type of food, occasion and theme.

1.5.Incorporate design of showpieces and decorations to enhance buffet display.

1.6.Produce food preparation lists and display plans for use of operational kitchen personnel.

2. Prepare for buffet.

2.1.Supervise preparation of food.

2.2.Select appropriate service equipment, service-ware and linen to display food and decorations.

2.3.Plan food service points for efficient and safe customer and staff accessibility.

2.4.Install and present appropriate buffet showpieces and decorations.

3. Display food items and supervise service.

3.1.Display buffet food items to create customer appeal.

3.2.Display garnishes and accompaniments to enhance visual appeal.

3.3.Supervise buffet service to ensure replenishment of food items and neat and attractive display throughout buffet service period.

3.4.Ensure appropriate service standards for all food items.

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Others must include consideration of the following:

customers

display artists and decoration wholesalers

event or function coordinators

event stylists

floral stylists

food and beverage managers

interior designers and decorators

other cooks and chefs

service staff.

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

design, plan and display at least one buffet for each of the following:

indoor venue

outdoor venue

breakfast

lunch or dinner

event or function

the above buffet must incorporate use of at least six of the following hot and cold buffet foods:

breakfast foods

meat or poultry

seafood

salads

breads

fruit or vegetables

cheese

smallgoods

dessert and pastry items

accompaniments

glazed foods, galantines and forcemeats

themed foods

foods selected to meet special dietary requirements

present buffet with artistic flair, incorporating at least six of the following main elements:

candles or lighting

showpieces and decorations

linen

food and food items

service equipment

service-ware

table arrangements

themed foods

document operational requirements and supervise food preparation and service for above buffets

prepare above buffets:

within commercial time constraints and deadlines

reflecting required quantities to be produced

following procedures for portion control and food safety practices when producing, displaying and serving hot and cold buffet food

responding to special customer requests and dietary requirements.

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

suitable types of foods and dishes for buffets and their characteristics:

culinary terms for a variety of classical and contemporary buffet items

appropriate conditions and temperatures for display and service to maintain optimum quality and food safety

appropriate portions

presentation techniques for food items that make up a buffet

design considerations for buffets:

appropriateness of food items for buffets

balance of dish types

colour and style

costing issues

nutritional value of food

operational constraints

themes of occasions

use of showpieces and decorations

showpieces and decorations for buffets:

bread

candles

carved, moulded or assembled items

chocolate

decorated, display and special occasion cakes

edible or non-edible materials

floral arrangements

fruit and vegetable displays

glassware and service-ware

ice, fruit or vegetable, chocolate, salt or margarine carvings

special theme items

sugar.

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training food and beverage outlet servicing customers.

Assessment must ensure access to:

a buffet display and service area with:

buffet showpieces and decorations specified in the knowledge evidence

lighting for buffet

linen

specific equipment for buffet service:

chafing dishes

display crockery

serving equipment

food and food items for buffet

computers and software programs to produce food preparation lists and display plans

organisational specifications:

food preparation lists

display plans.

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.
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
Consult with others to determine requirements and design of total buffet concept. 
Design buffet menu according to season, budget, occasion, and customer requirements. 
Identify quality, price and customer requirements, and plan the purchase of a range and quantity of food items. 
Plan layout and display of buffet according to type of food, occasion and theme. 
Incorporate design of showpieces and decorations to enhance buffet display. 
Produce food preparation lists and display plans for use of operational kitchen personnel. 
Supervise preparation of food. 
Select appropriate service equipment, service-ware and linen to display food and decorations. 
Plan food service points for efficient and safe customer and staff accessibility. 
Install and present appropriate buffet showpieces and decorations. 
Display buffet food items to create customer appeal. 
Display garnishes and accompaniments to enhance visual appeal. 
Supervise buffet service to ensure replenishment of food items and neat and attractive display throughout buffet service period. 
Ensure appropriate service standards for all food items. 

Forms

Assessment Cover Sheet

SITHKOP003 - Plan and display buffets
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

SITHKOP003 - Plan and display buffets

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: