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Elements and Performance Criteria

  1. Prepare food for service.
  2. Portion and plate food.
  3. Work in a team.

Required Skills

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

logical and timeefficient work flow

safe work practices according to OHS principles and procedures

hygienic handling of food and equipment according to regulatory requirements

waste minimisation techniques and environmental considerations in relation to food presentation

problemsolving skills to deal with minor problems such as shortages of ingredients spillages and mistakes

literacy skills to read menus and orders

numeracy skills to calculate portions and plate menu items uniformly

The following knowledge must be assessed as part of this unit

use and characteristics of basic food products and types of menus as required

classical and innovative styles of food presentation for major food groups

Evidence Required

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

application of hygiene and safety principles and procedures

ability to plate present and serve a general range of foods efficiently and within realistic workplace time constraints

ability to work as part of a team in a positive and courteous manner

Context of and specific resources for assessment

Assessment must ensure

demonstration of skills within a fully equipped operational commercial kitchen including industrycurrent equipment as defined in the Assessment Guidelines

access to a range of equipment for presenting food including

appropriate crockery and utensils for service

food and beverage trays

buffet table or unit if displaying as buffet

buffet display items such as platters

display boards

use of authentic menu items

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 working as a member of a team and plating and presenting food

written or oral questions to assess knowledge of presentation techniques for different food items

review of portfolios of evidence such as photographs and thirdparty workplace reports of onthejob performance by the candidate

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

SITHCCCB Organise and prepare food

SITHCCC001B Organise and prepare food.

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


Range Statement

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.

A variety of foods must be plated, presented and served, including:

entrees

main courses

desserts

soups

sandwiches

breakfast items

canapés and appetisers.

Service equipment may include:

food and beverage trays

buffet or suitable table

dishes and platters

buffet and smorgasbord display items.