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Elements and Performance Criteria

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

safe work practices and specific food safety issues for different types of food

service styles for different types of food

communication skills to identify information provide advice to customers and answer questions

literacy skills to research information on food and beverages

The following knowledge must be assessed as part of this unit

characteristics of food and beverage items commonly served in hospitality enterprises

features of commonly prepared dishes appropriate to the industry sector

traditional accompaniments for different types of food

compatibility of common food and beverage items

common cultural and dietary issues and options

general overview of special dietary requirements including food exclusions for allergies and food intolerance

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

ability to update and maintain current and relevant knowledge and apply this to the workplace

project or work activities that allow the candidate to demonstrate the application of knowledge to specific industry contexts and situations

Context of and specific resources for assessment

Assessment must ensure

interaction with and involvement of customers with varying requirements or requests

access to a range of sources for researching information

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

projects to research information on food and beverages

written or oral test on food and beverage knowledge

evaluation of presentation by candidate on food and beverage knowledge

workplace activity or roleplay to demonstrate provision of food and beverage advice to customers

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

SITHFABA Provide food and beverage service

SITHFAB004A Provide food and beverage service.

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.

Sources of required information on food and beverages may include:	chefs, cooks and other food service personnel product suppliers general and trade media, including print and electronic food and beverage reference books recipes and menus internet trade shows and exhibitions food and cooking demonstrations.

Types of food for which knowledge is required may include:	appetisers soups meat, fish and seafood vegetables desserts and sweets snacks cheeses fruit salads pre-packaged food items specialist cuisine items.

Types of beverages for which knowledge is required may include:	wines spirits liqueurs beers non-alcoholic drinks.

Current knowledge of food and beverages must include:	current market trends typical foods and wines of the local area seasonal produce enterprise menus and specials enterprise trends current food and beverage festivals promotional activities.

Appropriate combinations of food and beverages are based on the following factors:	customer preferences traditional combinations of foods and food and beverages achieving balance of textures, colour and nutrition.

Dietary or cultural requirements may include:	kosher halal food exclusions for allergies and food intolerance vegetarian.