Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHCCC304 Mapping and Delivery Guide
Produce and serve food for buffets
Version 1.0
Issue Date: March 2024
Qualification | - |
Unit of Competency | SITHCCC304 - Produce and serve food for buffets |
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Description | 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 SITHKOP401 Plan and display buffets. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to all hospitality and catering organisations which prepare and serve buffet food including restaurants, hotels, clubs, event and function venues.It applies to cooks who usually work under the guidance of more senior chefs. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | This unit must be assessed after the following prerequisite unit:SITXFSA101Use hygienic practices for food safety | ||
Competency Field |
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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Select ingredients. |
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Element: Produce and present foods for buffets. |
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Element: Serve, replenish and store buffet foods. |
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