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

SITHFAB011A Mapping and Delivery Guide
Develop and update food and beverage knowledge

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency SITHFAB011A - Develop and update food and beverage knowledge
Description This unit describes the performance outcomes, skills and knowledge required to develop and maintain the general product knowledge required in food and beverage attending, bar service and catering. The unit brings together much of the product knowledge that underpins effective work performance in a range of food service roles. It addresses food knowledge and the relationship between different foods and beverages. It focuses on the need for ongoing updating of knowledge by all food and beverage staff. Types of food for which knowledge may be required include traditional or contemporary items and may be of varying ethnic origins.The specific product knowledge that applies to those mainly involved in beverage service is found in other units such as SITHFAB005A Provide table service of alcoholic beverages and SITHFAB002C Operate a bar. Care should be taken to avoid repetition in training and assessment. There are also three other higher level units that deal with specialised food and beverage knowledge. They are SITHFAB013A Provide specialist advice on food, SITHFAB025A Provide specialised advice on Australian wines and SITHFAB326A Provide specialised advice on imported wines.Some States or Territories have legislative requirements in relation to service of alcohol.
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 food and beverage operations where knowledge of food and beverage is required. It applies to individuals working in a range of enterprises, including restaurants, cafes, hotels, clubs and at cellar doors. Persons requiring this knowledge may work as part of a team with some autonomy and responsibility for own work outputs.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Nil
Competency Field Food and Beverage
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: Research general information on food and beverages.
  • Identify information required to fulfil daily activities associated with the job role.
  • Identify suitable sources of required information on food and beverages.
  • Develop and maintain current knowledge of food and beverages as required for the job role.
       
Element: Share information with customers.
  • Provide assistance to customers on selection of food and beverage items.
  • Offer advice on suitable combinations of food and beverages where appropriate.
  • Respond courteously and correctly to customer questions on menus and drinks lists.
  • Provide advice on menu items in response to special dietary or cultural requirements of customers.
       


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:

ability to update and maintain current and relevant knowledge and apply this to the workplace

project or work activities that allow the candidate to demonstrate the application of knowledge to specific industry contexts and situations.

Context of and specific resources for assessment

Assessment must ensure:

interaction with and involvement of customers with varying requirements or requests

access to a range of sources for researching information.

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:

projects to research information on food and beverages

written or oral test on food and beverage knowledge

evaluation of presentation by candidate on food and beverage knowledge

workplace activity or role-play to demonstrate provision of food and beverage advice to customers

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:

SITHFAB004A Provide food and beverage service.

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:

safe work practices and specific food safety issues for different types of food

service styles for different types of food

communication skills to identify information, provide advice to customers and answer questions

literacy skills to research information on food and beverages.

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

characteristics of food and beverage items commonly served in hospitality enterprises

features of commonly prepared dishes appropriate to the industry sector

traditional accompaniments for different types of food

compatibility of common food and beverage items

common cultural and dietary issues and options

general overview of special dietary requirements, including food exclusions for allergies and food intolerance.

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.

Sources of required information on food and beverages may include:

chefs, cooks and other food service personnel

product suppliers

general and trade media, including print and electronic

food and beverage reference books

recipes and menus

internet

trade shows and exhibitions

food and cooking demonstrations.

Types of food for which knowledge is required may include:

appetisers

soups

meat, fish and seafood

vegetables

desserts and sweets

snacks

cheeses

fruit

salads

pre-packaged food items

specialist cuisine items.

Types of beverages for which knowledge is required may include:

wines

spirits

liqueurs

beers

non-alcoholic drinks.

Current knowledge of food and beverages must include:

current market trends

typical foods and wines of the local area

seasonal produce

enterprise menus and specials

enterprise trends

current food and beverage festivals

promotional activities.

Appropriate combinations of food and beverages are based on the following factors:

customer preferences

traditional combinations of foods and food and beverages

achieving balance of textures, colour and nutrition.

Dietary or cultural requirements may include:

kosher

halal

food exclusions for allergies and food intolerance

vegetarian.

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
Identify information required to fulfil daily activities associated with the job role. 
Identify suitable sources of required information on food and beverages. 
Develop and maintain current knowledge of food and beverages as required for the job role. 
Provide assistance to customers on selection of food and beverage items. 
Offer advice on suitable combinations of food and beverages where appropriate. 
Respond courteously and correctly to customer questions on menus and drinks lists. 
Provide advice on menu items in response to special dietary or cultural requirements of customers. 

Forms

Assessment Cover Sheet

SITHFAB011A - Develop and update food and beverage knowledge
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

SITHFAB011A - Develop and update food and beverage knowledge

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: