Assessor Resource
SITHKOP401
Plan and display buffets
Assessment tool
Version 1.0
Issue Date: March 2024
This unit applies to all hospitality and catering organisations which serve buffet food including restaurants, hotels, clubs, 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.
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 SITHCCC304 Produce and serve food for buffets.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)