Required skills

communication skills to

liaise with customers to ascertain requirements

discuss concept proposals with other people involved in the planning of buffets to finalise the design

critical thinking skills to evaluate all requirements for the buffet and develop a design and plan to meet those requirements

initiative and enterprise skills to develop creative ideas and explore a range of designs for the display of buffet foods

literacy skills to

read and interpret supplier information to decide best purchasing option

write comprehensive food preparation and display plans

numeracy skills to

calculate required quantities of buffet food for expected customer traffic

calculate supplies for food production

planning and organising skills to access and sort all information required for buffet design and to coordinate a timely and efficient planning process

problemsolving skills to recognise potential customer traffic flow issues and design a layout for efficient and safe customer and staff accessibility

selfmanagement skills to take responsibility for the design of and planning for buffets

teamwork skills to invite and consider the input of staff members and external professionals in the buffet planning process

technology skills to use computers and software programs to produce food preparation lists and display plans

Required knowledge

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 showpieces and decorations

design considerations for buffets including

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

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

design plan and display multiple buffets to meet a diversity of service requirements

present buffets attractively with artistic flair

document operational requirements and supervise food preparation and service

integrate knowledge of

suitable types of foods and dishes for buffets

presentation techniques for food items showpieces and decorations

develop buffet designs and plans within commercial time constraints

Context of and specific resources for assessment

Assessment must ensure use of

a buffet display and service area with specific equipment for buffet service including display crockery and chafing dishes and workplace documentation defined in the Assessment Guidelines this can be within a

real industry workplace

simulated industry environment such as a training food and beverage outlet servicing customers

computers and software programs to produce food preparation lists and display plans

food preparation lists and display plans

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

evaluation of the content and presentation of a buffet planned and displayed by the individual

projects that allow assessment of the individuals ability to design plan and display a buffet for an event function or meeting within designated deadlines

written or oral questioning to assess knowledge of culinary terms suitable types of foods and dishes for buffets and presentation techniques

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

review of portfolios 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

BSBWRTA Write complex documents

BSBWRT401A Write complex documents

SITHCCC Produce and serve food for buffets

SITHKOP Design and cost menus

SITXFSA Develop and implement a food safety program

SITXMGT Monitor work operations

Total buffet concept may include:

People may include:

Buffet may be for:

Showpieces and decorationsmay include:

Buffet food items may include: