Required skills

communication skills to discuss menu items with customers and articulate advice about food selections

critical thinking skills to evaluate wide ranging information about food and cuisines

learning skills to continuously update knowledge of foods and food service trends

literacy skills to

read and interpret detailed product information promotional material menus recipes and reviews about cuisines

research information on current and emerging food service trends and customer preferences

write notes summarise and record information in basic documents such as information sheets portfolios and files

problemsolving skills to recognise customer preferences and adjust advice to take account of these

selfmanagement skills to take responsibility for sourcing and updating current and emerging product information

teamwork skills to share current knowledge and new information with colleagues

Required knowledge

major food types and their characteristics

appetisers

cheeses

dishes from several major cuisines

international

modern Australian

fruits and vegetables

meat fish and seafood

salads

sauces and accompaniments

soups

special diets for health or cultural reasons

sweets and desserts

characteristics of these major food types including

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

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

drugfood interactions

food allergy

food intolerance

genetically modified foods

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

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to

identify the characteristics and evaluate a range of food types and organisational menu items using sensory evaluation techniques

provide advice to customers on menu selection

maintain and continuously extend personal food and menu product knowledge to enhance organisational activities

integrate knowledge of

major food types and their characteristics

current food service market trends

current organisation

menus and specials

promotional activities

trends

promotional activities

Context of and specific resources for assessment

Assessment must ensure use of

an operational food and beverage outlet with the fixtures large and small equipment and workplace documentation defined in the Assessment Guidelines this may be a

real industry workplace

simulated industry environment such as a training restaurant servicing customers

industryrealistic ratios of service staff to customers

industryrealistic ratios of service staff to customers

other people with whom the individual can interact to discuss food and beverage characteristics and to answer varied questions about menu options

current food and cuisine product information within descriptive menus recipes brochures media reviews information databases and computerised information sources

Method 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 individual providing advice to customers or colleagues about food and menu items

observation of a presentation on selected food types and their characteristics

project activities that allow assessment of the individuals ability to research information about food and menu items and write descriptive menus which meet the customer preferences of a given hospitality organisation

written or oral questioning to assess knowledge of

major food types and their characteristics

current food service market trends

current organisational menu content

review of portfolio of evidence and thirdparty workplace reports of onthejob performance by the individual

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector workplace and job role for example

SITHFAB Provide table service of food and beverage

SITHFAB Provide silver service

SITHFAB Provide advice on food and beverage matching

SITXCCS Provide service to customers

Sources of information may include:

Current knowledgeincludes:

Sensory evaluation techniques may include:

Information may include:

Special dietary requirements may include:

Menus may be:

Target groups may include:

Research may include:

Food service trendsmay include:

Workplace activitiesmay include: