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Elements and Performance Criteria

  1. Design and plan a buffet.
  2. Prepare for buffet.
  3. Display food items and supervise service.

Range Statement

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Others must include consideration of the following:

customers

display artists and decoration wholesalers

event or function coordinators

event stylists

floral stylists

food and beverage managers

interior designers and decorators

other cooks and chefs

service staff.


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:

design, plan and display at least one buffet for each of the following:

indoor venue

outdoor venue

breakfast

lunch or dinner

event or function

the above buffet must incorporate use of at least six of the following hot and cold buffet foods:

breakfast foods

meat or poultry

seafood

salads

breads

fruit or vegetables

cheese

smallgoods

dessert and pastry items

accompaniments

glazed foods, galantines and forcemeats

themed foods

foods selected to meet special dietary requirements

present buffet with artistic flair, incorporating at least six of the following main elements:

candles or lighting

showpieces and decorations

linen

food and food items

service equipment

service-ware

table arrangements

themed foods

document operational requirements and supervise food preparation and service for above buffets

prepare above buffets:

within commercial time constraints and deadlines

reflecting required quantities to be produced

following procedures for portion control and food safety practices when producing, displaying and serving hot and cold buffet food

responding to special customer requests and dietary requirements.


Knowledge Evidence

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

suitable types of foods and dishes for buffets and their characteristics:

culinary terms for a variety of classical and contemporary buffet items

appropriate conditions and temperatures for display and service to maintain optimum quality and food safety

appropriate portions

presentation techniques for food items that make up a buffet

design considerations for buffets:

appropriateness of food items for buffets

balance of dish types

colour and style

costing issues

nutritional value of food

operational constraints

themes of occasions

use of showpieces and decorations

showpieces and decorations for buffets:

bread

candles

carved, moulded or assembled items

chocolate

decorated, display and special occasion cakes

edible or non-edible materials

floral arrangements

fruit and vegetable displays

glassware and service-ware

ice, fruit or vegetable, chocolate, salt or margarine carvings

special theme items

sugar.