Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SITHCCC015 Mapping and Delivery Guide
Produce and serve food for buffets

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency SITHCCC015 - Produce and serve food for buffets
Description
Employability Skills
Learning Outcomes and Application This unit describes the performance outcomes, skills and knowledge required to produce and present foods for buffets. It requires the ability to cook buffet foods and to present, serve and replenish them throughout the service period.It does not include the overall design, planning and display of buffets which is covered by the unit SITHKOP003 Plan and display buffets.The unit applies to all hospitality and catering organisations that prepare and serve buffet food, including restaurants, hotels, clubs, events and function venues.It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

bain marie or hot box

commercial:

blenders and food mills

food processor

planetary mixer

commercial grade work benches (1.5 m/person)

commercial ovens and trays (one per two persons)

commercial refrigeration facilities:

cool room

freezer

fridge

deep-fryer

designated storage areas for dry goods and perishables

double sink

gas, electric or induction stove tops (two burners per person)

hot plate or griddle

microwave

salamander or other form of griller (one per four persons)

storage facilities:

shelving

trays

steamers

small equipment:

baking sheets and trays

beaters

containers for hot and cold food

cutting boards

food handler gloves

graters

knife sharpening equipment

sharpening steels and stones

knives and cleavers:

butcher and boning knives

carving knives

chef knives

filleting knives

utility knives

measurers:

metric calibrated measuring jugs

measuring spoons

portion control scoops

mortar and pestle

mouli

oven mitts

poachers

pans and pots for small and large production:

stainless steel, cast iron, iron and non-stick fry pans

large and small pots

scales

scoops, skimmers and spiders

service-ware:

platters, dishes, and bowls

cutlery and serving utensils

sets of stainless steel bowls

silicon mats

small utensils:

flour and drum sieves

peelers, corers and slicers

strainers and chinois

scrapers

spatulas

tongs and serving utensils

whisks:

fine stainless steel wire

coarse stainless steel wire

steamers

spoons:

large plain and slotted metal spoons

ladles in a variety of sizes

serving spoons

wooden spoons

thermometers

buffet showpieces and decorations:

candles

carved, moulded or assembled items

chocolate

edible and non-edible materials

floral arrangements

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

special theme items

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

mise en place lists, menus, standard recipes, and recipes for special dietary requirements

ordering and docketing paperwork

food safety plan

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

variety of commercial ingredients to produce the buffet foods specified in the performance evidence

industry-realistic ratios of kitchen staff to customers; these can be:

staff and customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Prerequisites/co-requisites
Competency Field Commercial Cookery and Catering
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities
Slides
PPT
Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Select ingredients.
  • Confirm food production requirements from food preparation list and standard recipes.
  • Calculate the required quantities of buffet food and ingredients according to expected customer traffic.
  • Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
  • Check perishable supplies for spoilage or contamination prior to preparation.
       
Element: Produce and present foods for buffets.
  • Use appropriate cookery methods and standard recipes to prepare foods for buffets.
  • Glaze buffet items to organisational standards.
  • Produce sauces and garnishes suitable for buffet food items.
  • Produce or obtain appropriate buffet showpieces and decorations.
  • Use organisational buffet display plans to coordinate the layout of buffet.
  • Visually evaluate arrangement and presentation of food items and adjust presentation as required.
  • Display hot and cold buffet food in appropriate service-ware at a safe temperature to avoid food hazards and spoilage.
       
Element: Serve, replenish and store buffet foods.
  • Serve food according to organisational standards.
  • Follow organisational food safety procedures for displaying and serving hot and cold buffet foods to avoid food contamination.
  • Use portion control to minimise waste and maximise profit.
  • Replenish buffet items throughout the service period to meet customer traffic requirements.
  • Store buffet items in appropriate environmental conditions before and after the buffet service period.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate the required quantities of buffet food and ingredients according to expected customer traffic.

1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

1.4.Check perishable supplies for spoilage or contamination prior to preparation.

2. Produce and present foods for buffets.

2.1.Use appropriate cookery methods and standard recipes to prepare foods for buffets.

2.2.Glaze buffet items to organisational standards.

2.3.Produce sauces and garnishes suitable for buffet food items.

2.4.Produce or obtain appropriate buffet showpieces and decorations.

2.5.Use organisational buffet display plans to coordinate the layout of buffet.

2.6.Visually evaluate arrangement and presentation of food items and adjust presentation as required.

2.7.Display hot and cold buffet food in appropriate service-ware at a safe temperature to avoid food hazards and spoilage.

3. Serve, replenish and store buffet foods.

3.1.Serve food according to organisational standards.

3.2.Follow organisational food safety procedures for displaying and serving hot and cold buffet foods to avoid food contamination.

3.3.Use portion control to minimise waste and maximise profit.

3.4.Replenish buffet items throughout the service period to meet customer traffic requirements.

3.5.Store buffet items in appropriate environmental conditions before and after the buffet service period.

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

produce or prepare as required each of the following hot and cold buffet foods:

breakfast foods

meat or poultry

seafood

salads

pasta or noodles

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, serve and replenish at least one buffet for each of the following:

indoor venue

outdoor venue

breakfast

lunch or dinner

event or function

produce a quantity of buffet dishes and items for above buffets that:

are consistent in quality, size, shape and appearance for each buffet service period

use appropriate garnish and presentation techniques

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

using appropriate showpieces and decorations

responding to special customer requests and dietary requirements.

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

culinary terms and trade names for:

ingredients commonly used to produce buffet items

a variety of classical and contemporary buffet items

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

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

effects of displaying food items on their nutritional value

appropriate portions

presentation techniques for food items that comprise buffets

organisational standards for:

serving buffet foods

portion sizing

mise en place and food safety requirements for producing and presenting foods for buffets

appropriate environmental conditions for storing ingredients and buffet food items to:

ensure food safety

optimise shelf life

organisational food safety procedures for displaying and serving hot and cold buffet foods.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate the required quantities of buffet food and ingredients according to expected customer traffic.

1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

1.4.Check perishable supplies for spoilage or contamination prior to preparation.

2. Produce and present foods for buffets.

2.1.Use appropriate cookery methods and standard recipes to prepare foods for buffets.

2.2.Glaze buffet items to organisational standards.

2.3.Produce sauces and garnishes suitable for buffet food items.

2.4.Produce or obtain appropriate buffet showpieces and decorations.

2.5.Use organisational buffet display plans to coordinate the layout of buffet.

2.6.Visually evaluate arrangement and presentation of food items and adjust presentation as required.

2.7.Display hot and cold buffet food in appropriate service-ware at a safe temperature to avoid food hazards and spoilage.

3. Serve, replenish and store buffet foods.

3.1.Serve food according to organisational standards.

3.2.Follow organisational food safety procedures for displaying and serving hot and cold buffet foods to avoid food contamination.

3.3.Use portion control to minimise waste and maximise profit.

3.4.Replenish buffet items throughout the service period to meet customer traffic requirements.

3.5.Store buffet items in appropriate environmental conditions before and after the buffet service period.

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.

Adjusting presentation must involve consideration of:

accompaniments and garnishes that maximise visual appeal:

balance

colour

contrast

plated food for practicality of:

customer consumption

service

wiping drips and spills.

Serving food must involve:

carving meats

ladling sauces and gravies

slicing cakes

serving dessert accompaniments.

Environmental conditions must ensure appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Confirm food production requirements from food preparation list and standard recipes. 
Calculate the required quantities of buffet food and ingredients according to expected customer traffic. 
Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 
Check perishable supplies for spoilage or contamination prior to preparation. 
Use appropriate cookery methods and standard recipes to prepare foods for buffets. 
Glaze buffet items to organisational standards. 
Produce sauces and garnishes suitable for buffet food items. 
Produce or obtain appropriate buffet showpieces and decorations. 
Use organisational buffet display plans to coordinate the layout of buffet. 
Visually evaluate arrangement and presentation of food items and adjust presentation as required. 
Display hot and cold buffet food in appropriate service-ware at a safe temperature to avoid food hazards and spoilage. 
Serve food according to organisational standards. 
Follow organisational food safety procedures for displaying and serving hot and cold buffet foods to avoid food contamination. 
Use portion control to minimise waste and maximise profit. 
Replenish buffet items throughout the service period to meet customer traffic requirements. 
Store buffet items in appropriate environmental conditions before and after the buffet service period. 

Forms

Assessment Cover Sheet

SITHCCC015 - Produce and serve food for buffets
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

SITHCCC015 - Produce and serve food for buffets

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: