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Elements and Performance Criteria

  1. Advise on menu items.
  2. Contribute to menu development.
  3. Update specialist food knowledge.

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

customer service and communication skills to liaise with other team members clarify requirements provide information and listen to and interpret information and nonverbal communication

literacy skills to research information using various sources and to review material to assess how it may be used for menu development

The following knowledge must be assessed as part of this unit

commodity knowledge for a wide variety of food and menu items including

methods of preparation cooking and production

ingredients

origins and cultural background and issues

suitability for different customers

major suppliers

typical or suitable accompaniments and garnishes

presentation styles

service styles

compatibility with wines and other beverages

Dietary Guidelines for Australian Adults Dietary Guidelines for Children and Adolescents in Australia and commodity knowledge of ingredients suitable for basic nutritional and special dietary needs

dietary sensitivities including food allergies and intolerance diabetes and other medical conditions and medication regimes

the health and legal consequences of failing to address special requirements

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

detailed knowledge of wide variety of food and menu items to a depth and level of familiarity sufficient to

develop a coherent and interesting interpretation for customers

contribute to a menu development process

answer typical questions asked by customers

project or work activity that allows the candidate to demonstrate and apply food knowledge to meet a particular workplace need

ability to source and update relevant information to meet differing customer needs and to incorporate this information into the workplace context

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

direct observation of the candidate using knowledge to provide advice to customers or colleagues on food

review of a research portfolio to assess the candidates ability to research current and accurate information

review of menus written by the candidate for particular contexts and purposes

oral and written questions to assess required knowledge relating to providing specialist advice on food

review of portfolio of evidence and thirdparty workplace reports on 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 table service of alcoholic beverages

SITHFAB005A Provide table service of alcoholic beverages

SITHFABA Provide responsible service of alcohol

SITHFAB009A Provide responsible service of alcohol

SITHFABA Provide gueridon service

SITHFAB017A Provide gueridon service

SITHFABA Provide silver service

SITHFAB018A Provide silver 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.

Types of food for which knowledge is required must include:

appetisers

soups

meat, fish and seafood

fruit and vegetables

sweets and desserts

cheeses

salads

sauces and accompaniments

dishes of varying ethnic and cultural origins.

Information about food may include:

local produce and specialities

menu items and specialities pertaining to the enterprise

local food outlets

festivals and promotions

industry and market trends in food.

Types of menus include:

à la carte

set menu (table d'hôte)

function or buffet.

Dietary needs may include:

food exclusions for allergies and food intolerance

vegetarian

modified sodium

low-fat or low-cholesterol

gluten-free

diabetic.

Cultural requirements include:

kosher

halal

vegetarian

Hindu.

Target groups may include:

particular cultural or ethnic groups

aged

infants, children and adolescents

people with special needs

athletes.

Formal and informal research may include:

talking to chefs and cooks

talking to product suppliers

reading general and trade media

attending trade shows

attending food tastings

reading food reference books

internet.