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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Research information on food.
   • Identify sources of information on food.
   • Develop current knowledge of food to provide informed customer advice.
   • Evaluate the characteristics of organisational menu items using sensory evaluation techniques.
2. Advise customers on menu items.
   • Provide accurate information on different menu options.
   • Discuss methods of cooking and different culinary styles in clear and simple language.
   • Respond correctly and in a professional manner to customer questions on menu items.
   • Provide information and advice on menu items in response to special dietary requirements and in line with business considerations.
   • Offer variations to menu items in response to customer preferences and dietary requirements.
   • Assist customers with menu selections according to taste, price preferences and other specific needs.
3. Contribute to menu development.
   • Discuss and contribute to content of menus with appropriate managers.
   • Suggest a variety of menu items at different cost points to reflect the type of food outlet.
   • Provide information on customer feedback and preferences.
   • Nominate preferences of particular target groups.
   • Identify bestselling menu items to contribute to organisational profitability.
4. Extend and update own food knowledge.
   • Conduct research to access current, accurate and relevant information about food.
   • Identify customer taste trends based on customer contact and workplace experience.
   • Source information on current and emerging food service trends and customer preferences.
   • Provide informed input about food trends and menu items to support organisational activities.

Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

discuss the characteristics of each of the major food types listed in the knowledge evidence with at least three different customers

demonstrate the correct application of each of the following sensory evaluation techniques to evaluate food:

smell or nose appraisal

taste appraisal

visual appraisal

provide current, accurate and relevant advice to each of the above customers on their selection to meet different taste and price preferences

maintain and continuously extend personal food and menu knowledge to enhance workplace activities.

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Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

major food types and their characteristics:

appetisers

cheeses

fruits and vegetables

meat, fish and seafood

salads

sauces and accompaniments

soups

sweets and desserts

information relating to the above major food types:

ingredients

major suppliers

methods of preparation, cooking and production

origins and cultural background and issues

presentation styles

service styles

suitability for different customers

typical or suitable accompaniments and garnishes

past, current and emerging trends in the Australian food industry:

contemporary eating habits

cultural and ethnic influences

major events and festivals

media influence

seasonal and popular influences

current information on:

food and beverage festivals

market trends

organisation:

menus and specials

promotional activities

trends

promotional activities

seasonal produce

typical foods and wines of the local area

meaning of:

drug-food interactions

food allergy

food intolerance

genetically modified foods

organisational activities for which knowledge of major food types is required:

conducting product tastings

providing product advice and selling food to customers

selecting or assisting with selection of products from suppliers

writing or providing input into menus

groups that have specific dietary requirements to be considered:

athletes

health care customers

infants, children and adolescents

international tourists

older people

people from different socio economic groups

people from specific cultural or religious groups

students

those with particular nutritional interests

young people

business considerations in the provision of information and advice on food:

current stock

profitability requirements

responsible service of alcohol

stock availability

supplier arrangements

formal and informal research methods to extend and update knowledge:

attending trade shows

attending food tastings

joining associations and industry bodies

reading general and trade media and supplier information

reading food reference books

talking to chefs, cooks, other food personnel and product suppliers

using the internet

key health and legal consequences of failing to address special dietary requirements

primary components of Dietary Guidelines for Australians, in particular those for older Australians, children and adolescents.

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