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

waste minimisation techniques and environmental considerations in relation to the planning and display of buffets

artistic skills and creativity relating to design and presentation of buffets

techniques for the attractive presentation and display of food centrepieces and decorations

problemsolving skills to deal with breakdowns in systems or equipment

literacy skills to review information about customer preferences

communication skills to liaise with customers and team members clarify requirements provide information and listen to and interpret information and nonverbal communication

numeracy skills to calculate quantities of commodities and other ingredients required for a given number of guests

The following knowledge must be assessed as part of this unit

design process for buffets including

balance of dish types

nutritional considerations

colour and style

appropriateness of food items for buffets

operational constraints

costing issue

principles and practices of hygiene particularly related to issues surrounding buffet service

legislation on food safety related to service of food for buffets

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

project or work activities that allow the candidate to plan and coordinate the actual operation of a buffet within typical workplace time constraints

safe food preparation and handling procedures and practices regarding service and storage of food for buffets

ability to present buffets attractively with artistic flair

detailed understanding of the different nature and handling requirements for buffet food items decorations and centrepieces

efficient organisation and planning skills regarding work flow service and physical layout of buffets

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 specific equipment for buffet preparation including suitable display crockery for buffets and buffet service equipment such as chafing dishes

use of authentic ingredients

industryrealistic ratios of kitchen staff to customers

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

evaluation of the content and presentation of a buffet planned and coordinated by the candidate

oral or written questions to assess knowledge of buffet design issues and options

review of portfolios of evidence 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

SITHCCCA Plan and prepare food for buffets

SITHCCC015A Plan and prepare food for buffets

SITHCCCB Select prepare and serve specialised cuisines

SITHCCC024B Select, prepare and serve specialised cuisines.

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

Total buffet concept includes as required:

Relevant people who may be involved in the design, planning, preparation and conduct of buffets include:

Buffets may include:

Decorations and centrepieces may include: