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

SITHCCC019A Mapping and Delivery Guide
Plan, prepare and display a buffet

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency SITHCCC019A - Plan, prepare and display a buffet
Description This unit describes the performance outcomes, skills and knowledge required to design, plan, prepare and display a buffet creatively. There is a relationship between this unit and SITHCCC015A Plan and prepare food for buffets, which deals with the planning, preparation, cooking and presentation of food items for buffets.Buffets may be associated with various occasions and situations, and may be indoors or outdoors.The design of the total concept, selection of food items and display will vary according to customer requirements, occasion and type of buffet.Decorations and centrepieces can be designed and made, or selected and organised according to enterprise practices or customer requests. They may be carved, moulded or assembled and can be made from edible or non-edible materials.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Employability Skills The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.
Learning Outcomes and Application This unit applies to all hospitality and catering enterprises where buffets are prepared and served, such as restaurants, hotels and other catering operations. It applies to cooks in a senior position who may supervise a team and who are responsible for their own work outputs.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites This unit must be assessed after the following prerequisite units:SITHCCC001B Organise and prepare foodSITHCCC002A Present foodSITHCCC005A Use basic methods of cookerySITHCCC015A Plan and prepare food for buffetsSITXOHS002A Follow workplace hygiene procedures.
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: Plan and design a buffet.
  • Design total buffet concept, food items and display as required, in consultation with customers and other relevant people.
  • Plan buffets according to required theme or occasion, in consultation with customers and other relevant people.
  • Select and organise an appropriate range and quantity of food items with consideration given to quality and price, related to enterprise and customer requirements.
       
Element: Prepare for the buffet.
  • Select appropriate service equipment, serviceware and linen to display food and decorations.
  • Plan and arrange tables and service points so that they are suitable for buffet display and service according to establishment requirements, occasion and efficient and safe customer and staff accessibility.
  • Prepare or organise food presentation with artistic flair and according to establishment standards and customer requirements.
  • Select, and prepare or organise appropriate and attractive decorations and centrepieces as required.
  • Liaise with relevant people to organise preparation and conduct of buffets where required.
       
Element: Display food items.
  • Display food items with a sense of artistry to create customer appeal.
  • Use garnishes and accompaniments to enhance taste and appeal.
  • Supervise buffet service to ensure that food items are replenished, and that the total display remains neat and attractive.
       
Element: Present buffet in a safe and hygienic manner.
  • Identify potential health problems through cross-contamination and food spoilage and take appropriate preventative measures to eliminate these risks.
  • Keep food on display at temperature levels as prescribed by legislation.
       


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.

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

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

project or work activities that allow the candidate to plan and coordinate the actual operation of a buffet within typical workplace time constraints

safe food preparation and handling procedures and practices regarding service and storage of food for buffets

ability to present buffets attractively with artistic flair

detailed understanding of the different nature and handling requirements for buffet food items, decorations and centrepieces

efficient organisation and planning skills regarding work flow, service and physical layout of buffets.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a fully equipped operational commercial kitchen, including industry-current equipment, as defined in the Assessment Guidelines

access to specific equipment for buffet preparation, including suitable display crockery for buffets and buffet service equipment, such as chafing dishes

use of authentic ingredients

industry-realistic ratios of kitchen staff to customers.

Methods 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 coordinated by the candidate

oral or written questions to assess knowledge of buffet design issues and options

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SITHCCC015A Plan and prepare food for buffets

SITHCCC024B Select, prepare and serve specialised cuisines.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.


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.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

logical and time-efficient work flow

waste minimisation techniques and environmental considerations in relation to the planning and display of buffets

artistic skills and creativity relating to design and presentation of buffets

techniques for the attractive presentation and display of food, centrepieces and decorations

problem-solving skills to deal with breakdowns in systems or equipment

literacy skills to review information about customer preferences

communication skills to liaise with customers and team members, clarify requirements, provide information, and listen to and interpret information and non-verbal communication

numeracy skills to calculate quantities of commodities and other ingredients required for a given number of guests.

The following knowledge must be assessed as part of this unit:

design process for buffets, including:

balance of dish types

nutritional considerations

colour and style

appropriateness of food items for buffets

operational constraints

costing issue

principles and practices of hygiene, particularly related to issues surrounding buffet service

legislation on food safety related to service of food for buffets.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Total buffet concept includes as required:

selection of appropriate food and food items

table arrangements

service equipment

serviceware

linen

decorations

candles and lighting

centrepieces.

Relevant people who may be involved in the design, planning, preparation and conduct of buffets include:

customers

supervisors and managers

display artists and decoration wholesalers

interior designers and decorators

other cooks and chefs

service staff.

Buffets may include:

functions

parties

special celebrations

breakfast

lunch

dinner.

Decorations and centrepieces may include:

fruit

vegetables

flowers and plants

salt

ice

bread

chocolate

sugar

decorated cakes and display cakes

margarine.

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
Design total buffet concept, food items and display as required, in consultation with customers and other relevant people. 
Plan buffets according to required theme or occasion, in consultation with customers and other relevant people. 
Select and organise an appropriate range and quantity of food items with consideration given to quality and price, related to enterprise and customer requirements. 
Select appropriate service equipment, serviceware and linen to display food and decorations. 
Plan and arrange tables and service points so that they are suitable for buffet display and service according to establishment requirements, occasion and efficient and safe customer and staff accessibility. 
Prepare or organise food presentation with artistic flair and according to establishment standards and customer requirements. 
Select, and prepare or organise appropriate and attractive decorations and centrepieces as required. 
Liaise with relevant people to organise preparation and conduct of buffets where required. 
Display food items with a sense of artistry to create customer appeal. 
Use garnishes and accompaniments to enhance taste and appeal. 
Supervise buffet service to ensure that food items are replenished, and that the total display remains neat and attractive. 
Identify potential health problems through cross-contamination and food spoilage and take appropriate preventative measures to eliminate these risks. 
Keep food on display at temperature levels as prescribed by legislation. 

Forms

Assessment Cover Sheet

SITHCCC019A - Plan, prepare and display a buffet
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

SITHCCC019A - Plan, prepare and display a buffet

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: